THE TALK:HOUSE

Name: THE TALK:HOUSE
Address: 514 NW DIXIE HWY, STUART, FL, 34994, US
Rating: 64.4

514 NW DIXIE HWY, STUART, FL 34994

License #5301236

🏨 Hotel/Resort ℹ️

64.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 24, 2026 · 5 findings · 4 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE TALK:HOUSE in STUART currently holds an InspectFL Health Score of 64.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 36 total violations — 14 critical, 7 major, 15 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 10, 2026

The latest inspection on September 24, 2026 shows 5 observation rows: 4 critical, 1 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

THE TALK:HOUSE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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 ↗

Disposition: Administrative complaint recommended
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw fish inside reach in cooler at cook line next to walk in cooler. Operator stored foods 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. Observed at short reach in cooler in prep area: dairy cream sauce (51F - Cold Holding); cooked shrimp (52F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature overnight more than 4 hours. See stop sale
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed blanched fish per operator not cooked to 145F inside tall reach in cooler at cook line Advised operator of proper non continuous cooking procedures and emailed operator proper documentation Operator labeled foods properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked chicken and sausage inside short reach in cooler at prep area. Operator stored foods properly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at short reach in cooler in prep area: dairy cream sauce (51F - Cold Holding); cooked shrimp (52F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature overnight more than 4 hours. See stop sale

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed Ceiling tile missing above dish machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots and pans not stored inverted at clean drying rack in kitchen.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At tall stainless reach in cooler at cookline: Observed Commercially processed reduced oxygen packaged fish (mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop in direct contact with ice at front bar. Operator removed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over ready to eat ice cream in tall white reach in cooler in kitchen. Employee stored items properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At tall stainless reach in cooler at cookline: Observed Commercially processed reduced oxygen packaged fish (mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
[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. Lettuce and tomato topping at 49F- cold holding, per operator, items no prepared or portioned today. Items left out of temperature for more than 4 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce and tomato topping at 49F- cold holding, per operator, items no prepared or portioned today. Items left out of temperature for more than 4 hours. See stop sale.
[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: observed Cooked Mushrooms (80F- hot holding); cooked onions (80F-hot holding )per operator, items left out of temperature for 30 minutes since 3:00. Operator reheated cooked onions to 168F at 4:00, cooked mushrooms at 179F at 4:00.