BERRY FRESH CAFE
1429 SE FEDERAL HWY · STUART · Martin County · FL 34994
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-28-4High Priority – Multiple Employees touch soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands throughout cook line and back kitchen. Reviewed proper hand washing with operator for employees to wash hands correctly **Corrected On-Site** **Warning**
12A-07-5High Priority – Observed Employee fail to wash hands before putting on gloves to initiate a task working with food Observed line cook employee handle raw shell eggs then proceed to put new gloves on without washing hands, then handle cooking oil and plate clean foods. Reviewed proper hand washing with operator for employees to wash hands correctly **Corrected On-Site** **Warning**
12A-25-4High Priority – Observed Employee wipe forehead then handle clean equipment without washing hands at cook line Reviewed proper hand washing with operator for employees to wash hands correctly **Corrected On-Site** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler under stove top #2 diced ham (50F cold holding) ; cut tomatoes (49F – Cold Holding); shredded cheese (50F – Cold Holding); diced chicken (46F – Cold Holding); cooked peppers (46F – Cold Holding); cooked mushrooms (48F – Cold Holding) Per operator food, placed inside coolers and left out of temperature for approximately 2 hours due to cooler doors opening and closing frequently Food employees put ice bags into cooler to bring temperature down Second temperature diced ham (48F cold holding) ; cut tomatoes (47F – Cold Holding); shredded cheese (50F – Cold Holding); diced chicken (46F – Cold Holding); cooked peppers (46F – Cold Holding); cooked mushrooms (48F – Cold Holding) **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed onions sitting off heat on metal try at stove top (98F hot holding); Per operator food left on stove top and out of temperature for approximately 1 hour Operator added sautéed onions on time as a public health control for remaining **Corrected On-Site** **Warning**
03F-02-5High Priority – Time/temperature control for safety foods identified in the written procedure as a food held using time as a public health control has incorrect time stamp. Observed at approximately 9:45 AM, time stamps dated 7/9 marked from 11AM-3AM. Operator placed correct time stamps from 7:00-11:00, 9:00-1:00 **Warning**
Intermediate 1
53B-05-5Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic 1
36-73-4Basic – Floor soiled with liquid food spill **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 7:32 PM.
Violation category totals
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.