MARIO'S RESTAURANT

Name: MARIO'S RESTAURANT
Address: 1924 S FEDERAL HWY, STUART, FL, 34994-3916, US
Rating: 75.9

1924 S FEDERAL HWY, STUART, FL 34994-3916

License #5300345

75.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MARIO'S RESTAURANT in STUART currently holds an InspectFL Health Score of 75.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 14 total violations — 7 critical, 3 major, 4 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[41-10-4] Toxic substance/chemical improperly stored. At bathroom storage- bottle or hydrogen peroxide stored over container of salt- operator removed.
[53A-05-6] 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/
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp defrosting out on counter- operator placed in cooker to defrost properly.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area- employee handled dirty dishes then engaged in food preparation without washing their hands- educated operator - employee washed their hands.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink- operator provided.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter- Chicken broth 94F- hot holding- food sitting out on counter- food out of temperature for 1 hour- operator placed to cool in reach in cooler.
[08B-37-4] Food stored in a prohibited area. At employee bathroom- salt, flour and other food items stored in bathroom.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steaks over cooked tomato sauce inside walk in cooler Advised operator to removed and store properly
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled rag then proceed to handle clean food equipment with out washing hands first
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin at outside ice machine
[01B-02-5] 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. -Observed at reach in cooler next to fryer at cook line- #1cooked pasta (55-60F - Cold Holding); tomato sauce (57F - Cold Holding); cooked sausage (60F cold holding); fried chicken (57F cold holding); Observed at fire top cooler next to steam table cook line #2 shredded cheese 46; shredded cheese (46F - Cold Holding); tomato sauce (47F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature over night, longer than 4 hours See stop sale
[31A-09-4] Handwash sink not accessible for employee use at all times Observed hand wash sink blocked by storage filing cabinets and boxes at main kitchen Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at reach in cooler next to fryer at cook line- #1cooked pasta (55-60F - Cold Holding); tomato sauce (57F - Cold Holding); cooked sausage (60F cold holding); fried chicken (57F cold holding); Observed at fire top cooler next to steam table cook line #2 shredded cheese 46; shredded cheese (46F - Cold Holding); tomato sauce (47F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature over night, longer than 4 hours See stop sale

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