How many inspections has Supreme Meats in Stuart had?

Supreme Meats in Stuart has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Supreme Meats in Stuart find?

Supreme Meats in Stuart was most recently inspected by FDACS on February 20, 2026 (Focused Inspection).

Has Supreme Meats in Stuart had any stop-sale or stop-use orders?

No, Supreme Meats in Stuart has no stop-sale or stop-use orders on record with Florida FDACS.

Supreme Meats in Stuart

Name: Supreme Meats in Stuart Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: February 20, 2026

2026 Se Federal Hwy, Stuart, FL 34994

St. Lucie County · Meat Market Retail · FDACS
Owner: John Delprete DBA Supreme Meats
FDACS Estab #: 34600

Overview

Supreme Meats in Stuart has 4 inspections on record between February 2023 and February 2026. The most recent focused inspection on February 20, 2026 found 3 violations, including a repeat citation for a handwashing sink blocked by a spatula within the basin. A prior focused inspection on February 7, 2023 documented 18 violations spanning temperature control, employee health knowledge, and facility design. Temperature violations were significant: eggplant fry held at 61–62°F (requiring reheating to 165°F during the visit), butter and cream cheese stuffed cherry peppers at 43–47°F (cooled to 41°F on site), and raw shell eggs stored at 50°F ambient temperature (relocated to proper refrigeration during inspection). Additional findings included ready-to-eat deli meats not date marked (corrected on site), and the person in charge providing incorrect responses about foodborne illness prevention and employee health reporting. A structural violation noted that the employee restroom door opens directly into the meat processing area, with a 90-day correction deadline and a warning that food processing near that restroom would be placed on stop-use order if not corrected. Two subsequent checkback and training inspections in May and September 2023 found no violations.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

21Violations

Last inspected FDACS: February 20, 2026

Supreme Meats in Stuart: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Feb 20, 2026 — Focused Inspection· 3 violations· Focused Inspection

Inspector: HANG WENG

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPfRepeat

Food Service Area: Hand wash sink blocked by spatula within basin.

Good Retail Practice Violations

93 The food establishment denied the Department's authorized agent free access to the establishment or vehicle for the purpose of determining regulatory compliance including compliance with all sanitary rules adopted by the Department. 500.147(1) F.S.

Inspectors were initially allowed access for inspection, the owner preferred inspectors come another day due to the food establishment is busy, inspectors explained it is a routine visit, and we can not come on the day you want us to. While requesting to verify food permit, inspectors began asking hand washing questions due owner actively working around exposed foods and there was a spatula stored in the sink bay which prevented proper hand washing. The spatula was asked to be removed from the hand washing bay. The owner stated, if you are going to tell me everything we need to do, please leave right now. After contacting supervisor, inspector notified owner refusal of entry will result in administrative actions. Refusal still denied. o

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Valid 2026 food permit not displayed during visit.

2023 — 3 inspections

Sep 5, 2023 — Focused Inspection· Focused Inspection

Inspector: SYED KALEEM, ENVIRONMENTAL SPECIALIST II

Comments: Visit for training purposes only.

No violations or enforcement actions recorded for this inspection.

May 18, 2023 — Focused Inspection· Focused Inspection

Inspector: STEPHEN COLLINS

Comments: Checkback conducted to confirm all corrections have been made prior to visit.

No violations or enforcement actions recorded for this inspection.

Feb 7, 2023 — Met Inspection Requirements· 18 violations· Met Requirements

Inspector: SHASHWATEE PAUL

Comments: Employee restroom door opens directly into meat processing area. Establishment has 90 days to correct the violation. If the violation has not been corrected within the 90 days, then all food processing near the restroom in question will be placed on a stop use order. If corrections have been made prior to the 90 days, call business center at 850-245-5520.

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food service area: Eggplant fry displayed on counter found with internal temperatures between 61-62 degrees F. COS: Item was reheated to 165 degrees F during visit. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge does not correctly respond to questions that related to foodborne illnesses and symptoms. Employee health guide and reporting agreement provided. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Retail area: Butter and cream cheese stuffed cherry peppers displayed inside open display cooler found with internal temperatures between 43-47 degrees F. COS: Items were cooled down to 41 degrees F during visit. x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Retail area: Raw shell eggs stored inside open display cooler found with ambient air temperature of 50 degrees F. COS: Item was moved to proper refrigeration during visit. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Food service area: Various deli meats stored inside reach-in cooler opened 24 hours ago not date marked. COS: Items were labeled with proper date during visit. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have a policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided. o Print Date: 2/8/2023 Page 2 of 5

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Food service area: Employee open water bottle stored inside reach-in cooler with deli meats. Backroom area: Employee open beverages stored inside walk-in cooler. COS: Employee beverages moved to proper location during visit. x

Food service area: Hand wash sink next to prep table used to dump water and blocked by paper. COS: Proper use of hand wash sink was discussed with management. x

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Food service area: Hot water not available at hand wash sink next to prep table due to not plug in with the water heater. COS: Hot water provided during visit. Backroom area: Hot water not available at hand wash sink next to band saw. COS: Door between food service area and backroom area was removed during visit. x Print Date: 2/8/2023 Page 1 of 5 13 P Citation Description: Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) P Observation: Backroom area: Raw chicken stored over raw beef inside walk-in cooler. COS: Raw chicken moved to bottom shelf during visit. x

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Food entity does not have a probe thermometer for TCS(Time/temperature control for safety) foods. COS: Probe thermometer obtained during visit. x

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail area: Packages of hot dog, bacon and cheese displayed inside open display cooler and packages of sesame bread sticks and fennel taralle displayed inside shelf next to backroom entrance packaged onsite and available for consumer self service not labeled with ingredients, weight and establishment information. COS: Items removed from consumer self service during visit. x

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food service area: Employee not wearing effective hair restraint while working with exposed foods. o

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Backroom area: Wet wiping cloth stored next to three compartment sink not stored into sanitizer solution between uses. o

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Retail area: Cardboard used as a shelf liner inside retail shelves. o

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Backroom area: Hand wash sink next to band saw not sealed to wall. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Backroom area: Plumbing under hand wash sink next to band saw in disrepair and leaking. Left knob of hand wash sink is broken. o

51 Door to toilet room opens directly into an area where food is exposed to airborne contamination. 5K-4.004(3)(d)

Backroom area: Employee restroom door was directly opening into an area where meat patties machine and band saw were located. Establishment has 90 days to correct the violation. See comments. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom area: Accumulation of dust and debris on floor inside walk-in cooler and throughout the backroom. Heavy dust build up on fan guards inside walk-in cooler. o

Supreme Meats in Stuart: Frequently Asked Questions

When was Supreme Meats in Stuart last inspected?: Supreme Meats in Stuart was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 20, 2026. Inspection type: Focused Inspection.
How many inspections has Supreme Meats in Stuart had?: Supreme Meats in Stuart has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Supreme Meats in Stuart find?: Supreme Meats in Stuart was most recently inspected by FDACS on February 20, 2026 (Focused Inspection).
Has Supreme Meats in Stuart had any stop-sale or stop-use orders?: No, Supreme Meats in Stuart has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Supreme Meats in Stuart?: The most frequently cited FDACS violations at Supreme Meats in Stuart are: 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.