SPRITZ CITY BISTRO
61 SW OSCEOLA ST · STUART · Martin County · FL 34994
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 9
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Demi glaze (48-51F – Cooling); in cooler #4 at cook line; food not cooled overnight to 41 F within 4 hours See Stop Sale
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 0ppm);
12A-18-4High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands and used soiled to wipe on prep table ; put gloves on and started to cut raw chicken Operator educated; employee washed hands and put new gloves on **Corrected On-Site**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately: 30 live flies at the bar 10 live flies around the bar, chairs, and ice chest 5 live flies by racks used to store clean dishes by walk-in cooler at the back of the kitchen ; 3 live flies by three compartment sink 2 live flies by windows in the dining room
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw fish over pepperoni not commercially packaged in reach in freezer at expo line; Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and tuna stored above bread sandwiches in cooler at cook line Stored properly **Corrected On-Site**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 1 live under three compartment sink
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Demi glaze (48-51F – Cooling); in cooler #4 at cook line; food not cooled overnight to 41 F within 4 hours See Stop Sale
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (56F – Cold Holding); cut tomatoes (56F – Cold Holding); cheese sauce (52F – Cold Holding); sausage (57F – Cold Holding); in cooler #3; as per operator foods not prepared or portioned today; foods out of temperature for approximately 1 hour; foods placed on TPHC for 4 hours due to cooler nitrogen maintaining 41 F or below; veggie stock (87F – Cold Holding)at cook line ; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food pulled out of the cooler to be used in dishes; advised operator to start preparing the foods or move back in the cooler; **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. **Repeat Violation**
53B-09-4Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of training certificates- Food Safety program through proctor –
Basic 11
14-01-5Basic – Bowl used to dispense raw tuna and salmon in cooler at cook line Removed **Corrected On-Site**
35A-03-4Basic – Dead roaches on premises. Approximately 7 dead by the dish racks by walk-in cooler 1 dead by front door walking cooler 2 dead by windows in the dining room Advised operator to have areas cleaned and sanitized
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table at cook line;
13-04-4Basic – Employees with no beard guard/restraint while engaging in food preparation.
36-73-4Basic – Floor soiled/has accumulation of debris- dining room under booths
08B-38-4Basic – Food stored on floor- containers of steak and sauces in walk-in cooler ; advised to store properly
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding units at cook line
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of Ice machine moldy- outside the back kitchen door Food debris on windows tracks in the dining room
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink stored in the same container of foods like dessert in cooler at prep station across from dishwasher Removed **Corrected On-Site**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner- Krab meat in standing water in three compartment sink; moved inside cooler **Corrected On-Site**
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Pipe leaking under three compartment sink;
Inspector observations synchronized from DBPR on August 10, 2026 3:12 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
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.