SAILFISH POINT CLUBHOUSE
2201 SE SAILFISH POINT BLVD · STUART · Martin County · FL 34996-1911
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 6
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed Raw fish not in commercial packaging over ready to eat sauce not in commercial packaging walk in freezer. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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 peanut Dressing with cooked shallots added dated 11/21. See stop sale.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed peanut Dressing with cooked shallots added dated 11/21. See stop sale.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black bean soup (46-50F – Cold Holding) Observed in large covered plastic containers at walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight in excess of 24 hours. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black bean soup (46-50F – Cold Holding) Observed in large covered plastic containers at walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight in excess of 24 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spinach quiche (129F – Hot Holding) Observed in hot holding box. Per operator, out of temperature for approximately 30 minutes. Operator returned to oven to bring up to 165+F. **Corrective Action Taken**
Intermediate 2
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not kept in chronological order. Advised operator to organize tags chronologically.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Observed Chlorine sanitizer spray bottle with no label. Advised operator to label bottle.
Inspector observations synchronized from DBPR on October 17, 2026 11:48 AM.
Violation category totals
3 observation(s)
1 observation(s)
2 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.