BOLLYTWIST
5563 SE FEDERAL HWY · STUART · Martin County · FL 34997
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm); **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46-50F – Cold Holding); diced tomatoes (48F – Cold Holding); tofu (48F – Cold Holding); cooked rice (50F – Cold Holding) cooler # 1 at cook line closer to handwash sink; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; advised onto move to different cooler or place ice bags on top of food to quick chill. **Repeat Violation** **Admin Complaint**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. curry sauce (50-66F – Reheating)at 1:06 to 145 F at 1:34 since 1:00 on the stove; 2nd second temperature taken operator had turned off the heat and stated that reheating completed; time left in reheating process; operator turned heat back on; **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetables curry (113F – Hot Holding) on the prep table by flat top; as per operator food out of temperature for approximately 30 minutes; operator placed food on the stove to reheat to 165 F **Repeat Violation** **Admin Complaint**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
27-16-5Intermediate – Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink next to soda machine; as per operator turned off due to leaking pipes
Basic 5
05-11-4Basic – Ambient air thermometer not located in the warmest part of the cold holding unit- thermometer in the back of the cooler by the fan; advised to move by doors- in cooler #1 at cook line
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water drink container next to steam table ; removed **Corrected On-Site**
29-19-4Basic – Standing water in floor drain/floor drain draining very slowly. Standing water by dishwasher area;
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food- unwashed peppers over cooked chicken in walk-in cooler; advised operator to store properly
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust Wall has accumulation of mold like substance by dishwasher area and under three compartment sinks
Inspector observations synchronized from DBPR on October 4, 2026 1:26 PM.
Violation category totals
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 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.