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.
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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.