Inspection Report

Florida DBPR Inspection Report
Completed

SAILOR'S RETURN

625 SW ANCHORAGE WAY · STUART · Martin County · FL 34994

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Inspection Summary

Inspection dateOctober 30, 2023
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3342171
Visit number1
Inspection Visit ID8361431
DBPR license5301652

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
5 High Priority0 Intermediate0 Basic0 Critical0 Non-Critical5 Total
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All DBPR Inspector Observations

5 full violation description(s) documented by the inspector during this visit.

High Priority 5

#1High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed Raw shrimp not in commercial packaging over French fries and mozzarella sticks reach in freezer cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Corrected On-SiteRepeat ViolationAdmin Complaint
#2High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground beef patties over pork chops walk in cooler. Operator stored properly. **Corrected On-Site**

Corrected On-Site
#3High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: house made fried onions (86F – Hot Holding) Per operator, left on counter overnight. See stop sale.

Stop Sale
#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless reach in cook line: crab dip (49F – Cold Holding); escargot (48F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator placed ice bags on product to quick chill. **Corrective Action Taken**

Corrective Action Taken
#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: house made fried onions (86F – Hot Holding) Per operator, left on counter overnight. See stop sale. Steam table: cooked rice (126F – Hot Holding) Per operator, out of temperature for 2 hours. Operator returned to steamer to bring up to 165+F. **Corrective Action Taken**

Corrective Action TakenStop Sale

Inspector observations synchronized from DBPR on October 19, 2026 2:29 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 8 · Food protection and cross-contamination
2 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.