POINTE AT OCEAN BOULEVARD
2750 SE OCEAN BLVD · STUART · Martin County · FL 34996
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 3
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine not sanitizing properly at time of inspection. **Warning**
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. Reach in by mop sink: tomato sauce (puttanesca) (48F – Cold Holding); cooked ground beef (49F – Cold Holding); white gravy (half½ added) (50F – Cold Holding) Per operator, not prepared or portioned today. Per operator, held in reach cooler overnight. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by mop sink: tomato sauce (puttanesca) (48F – Cold Holding); cooked ground beef (49F – Cold Holding); white gravy (half½ added) (50F – Cold Holding) Per operator, not prepared or portioned today. Per operator, held in reach cooler overnight. See stop sale. Reach in cooler cook line: raw shell pooled eggs (47F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 5
03C-89-4Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed cooked chicken wings under raw sausage at walk in freezer. Per operator, non continuous cooking method is used. Per operator, chicken wings cooked to 141F, cooled and then reheated to 165+F for service. Please contact Jose Quinones for assistance with monitoring and procedure guidelines for non continuous cooking. 954-956-3671 (Office) 561-325-0255 (Cell) **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler drawer cook line: cooked spaghetti (94F – Cooling) 10:40 since 10:30 – 92F 11:00 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at time of inspection. **Repeat Violation** **Warning**
02B-02-5Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offers salmon and ground beef burgers undercooked per customer request, no consumer advisory available at time of inspection. Consumer advisory sent to operator. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Observed Sanitizer in Spray bottle not labeled by triple sink area. Operator labeled properly. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on October 19, 2026 2:23 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 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.