STUART BOATHOUSE

Name: STUART BOATHOUSE
Address: 49 SW SEMINOLE ST, STUART, FL, 34994, US
Rating: 74

49 SW SEMINOLE ST, STUART, FL 34994

License #5301778

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

74 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

August 18, 2026 · 0 findings · 0 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

STUART BOATHOUSE in STUART currently holds an InspectFL Health Score of 74 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on August 18, 2026. Across those visits, DBPR recorded 27 total findings; InspectFL has detailed violation rows for 18 of them so far.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 18, 2026

The most recent inspection was clean, with no violations documented on August 18, 2026.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

STUART BOATHOUSE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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.

Official DBPR inspection report ↗

Passed — No Violations

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At cookline flip top cooler - non food grade paper towels used in direct contact to store guacamole - operator removed.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At cookline area- employee drank coffee from open container.
[35A-03-4] Dead roaches on premises. At upstairs storage area a¿¿ approximately two dead roaches on floor.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tell reach in freezer - raw beef not commercially packaged stored over ice cream- operator removed and stored properly.
[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. At reach in cooler by cookline - cut tomatoes 55F- cold holding , cooked couscous 55F-cold holding, cooked pasta 55F- cold holding, cooked rice 55F-cold holding, cooked chicken 55F-cold holding, butter 55F- cold holding, cheese sauce 55F- cold holding ,cooked Brussel sprouts 55F- cold holding, mashed potatoes 55F-cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline - cut tomatoes 55F- cold holding , cooked couscous 55F-cold holding, cooked pasta 55F- cold holding, cooked rice 55F-cold holding, cooked chicken 55F-cold holding, butter 55F- cold holding, cheese sauce 55F- cold holding ,cooked Brussel sprouts 55F- cold holding, mashed potatoes 55F-cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.