SPRITZ CITY BISTRO
61 SW OSCEOLA ST · STUART · Martin County · FL 34994
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 7
22-41-4High Priority – Dishmachine chlorine sanitizer at bar not at proper minimum strength 0 ppm . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. kitchen dish machine at 100 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed food handler at cook line prep raw chicken then proceed to put gloves on without washing hands first and handle clean frying equipment and prep ready to eat food. Advised employees of proper hand washing for employees to wash hands **Corrected On-Site**
12A-10-4High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then proceed to handle clean food equipment and prepare orders at cook line without washing hands. Advised employees of proper hand washing for employees to wash hands properly **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in low boy reach in cooler: House made Key lime pie made on 7/1 House made Tirasmisu made on 6/23 Observed inside tall stainless reach in cooler : House made made on salsa 6/27 See stop sale
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in low boy reach in cooler: House made Key lime pie made on 7/1 House made Tirasmisu made on 6/23 Observed inside tall stainless reach in cooler : House made made on salsa 6/27 See stop sale
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 60F cold holding in metal container on prep counter Per chef, items left out of temperature for approximately 2 hours, chef stated food is left out of temperature the. Placed back inside cooler periodically. Advised chef of properly maintaining food temperatures and utilizing time as a public health control (TPHC). Operator placed time stamp for remaining. Emailed operator copy of TPHC written procedures
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked white rice sitting inside plastic bag inside steam well at 115-125F-hot holding Per operator food left out of temperature for approximately 1 hour Food employees began to place rice in steam well for all portions of food to reheat to 165F and maintain 135F
Intermediate 1
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed horse radish sauce with no date mark Per operator food made on 7/3 Operator provided date mark **Corrected On-Site**
Basic 2
14-01-5Basic – Bowl or other container with no handle used to dispense food.
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor.
Inspector observations synchronized from DBPR on August 11, 2026 7:39 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 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.