7 Mile Grill
Last inspected: Dec 17, 2025
17
Score
The health department has logged 10 inspections at 7 Mile Grill, the earliest from 2022. On Dec 17, 2025, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has improved over the last few visits: recent inspections have averaged around 11 violations, down from roughly 14 violations earlier in the record.
When inspectors have written things up, “food stored on floor in walk-in cooler” has been the most frequent reason, cited six times.
Compared to other Marathon restaurants (averaging 67), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
6
Critical latest
6
Major latest
5
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
6 critical violations. 6 major violations. 5 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. On top shelf over handwashing sink **Corrected On-Site**
41-07-4
High 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. 10 ppm chlorine , the triple sink will be used to sanitize all dish ware
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.the dish machine chlorine is at approximately 10 ppm
22-45-4
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish thawed in ROP packaging when the box states do not thaw in packaging. 11 pieces
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Spray lubricant on shelf above handwashing sink **Corrected On-Site**
41-10-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chowder ,cooked potatoes in stand up cooler.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and guard are soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitation bucket store in handwashing sink at front counter
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub sponges on handwashing sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Sticky pest strips with dead flys accumulated
35A-06-4
Basic - 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. Observed raw fish thawed in ROP packaging when the box states do not thaw in packaging. 6 pieces
06-09-1
Basic - Food stored on floor in walk-in cooler
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
17
Jul 31, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High 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. Triple sink was set up to sanitize dishes until new containers or sanitizer are delivered .
22-41-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (47*F - Cold Holding); cheese (47*F - Cold Holding); cut tomatoes (47*F - Cold Holding) all TCS food in the lift lid cold holding unit in the top was relocated to inside the doors and doors of the unit, which seems to be cold, holding at 41° Butter pats 75F , relocated to the RIC **Corrective Action Taken**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door in disrepair, and kitchen window has no screen
35B-04-4
Basic - Single-service articles improperly stored. On the floor
25-05-4
45
Jan 31, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef
08A-20-5
High Priority - Raw fish stored over/not properly separated from ready-to-eat food, in stand up cooler **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Container stored in handwashing sink in the kitchen
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes, cooked pasta , not date marked
02C-02-5
Basic - Food stored in a location that is exposed to splash/dust. In the walk-in cooler condensation is dripping on food . The food was relocated to other area of cooler, technician will check the unit
08B-36-4
Basic - Food stored on floor. Potatoes and oil are stored on the floor
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine
21-07-4
47
Oct 4, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal foods , beef over fish, in standup cooler . not properly separated from each other in holding unit based upon minimum required cooking temperature. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper is soiled with old food debris. Slicer is soiled with old food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cooked potatoes sitting on hand wash sink in kitchen **Warning** - From follow-up inspection 2024-10-04: **Time Extended** **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in bucket in triple sink . Beef at 79 F, employee put beef in cooler **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2024-10-04: ice machine needs to be cleaned inside and exterior. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bacon at 43 F sitting out on table . Bacon was put into cooler **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
06-06-5
Basic - - From initial inspection : Basic - Lights in above dish machine and warewashing area missing the proper shield, sleeve coatings or covers. **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm 100 ppm chlorine **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
21-07-4
Basic - - From initial inspection : Basic - Potatoes stored on floor in the walk in cooler **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
08B-38-4
45
Jul 16, 2024
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal foods , beef over fish, in standup cooler . not properly separated from each other in holding unit based upon minimum required cooking temperature. **Repeat Violation** **Warning**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper is soiled with old food debris. Slicer is soiled with old food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation** **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mario, Shelly, need proof of food handlers training . Only have proof 1 employee with training . Kristen has FHT. **Warning**
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Cooked potatoes sitting on hand wash sink in kitchen **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon not identified as raw on the menu **Repeat Violation** **Warning**
02B-01-5
Basic - Kitchen Floors not maintained smooth and durable. **Warning**
36-11-4
Basic - Lights in above dish machine and warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
38-07-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Potatoes stored on floor in the walk in cooler **Warning**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in bucket in triple sink . Beef at 79 F, employee put beef in cooler **Corrective Action Taken** **Repeat Violation** **Warning**
06-01-5
Basic - Unclean building components, attachments or fixtures, window exhaust fan is soiled with grease and dust **Warning**
36-50-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm 100 ppm chlorine **Corrected On-Site** **Warning**
21-07-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bacon at 43 F sitting out on table . Bacon was put into cooler **Corrective Action Taken** **Warning**
06-06-5
33
Jan 18, 2024
Routine - Food
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
High Priority - Raw animal food , fish ,stored over/not properly separated from ready-to-eat food hot peppers in stand up cooler
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.butter 110F Butter was stirred **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Burn relief gel stored with food on shelf above triple sink
41-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and meat weight are soiled.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.cold smoked salmon not identified as raw
02B-01-5
Intermediate - 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/
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink at front counter
31B-03-4
Basic - 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.
06-09-1
Basic - Cup, Bowl or other container with no handle used to dispense panko
14-01-5
Basic - Dish area Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Employee that is washing dishes in the kitchen with no hair restraint while engaging in food preparation.
13-03-4
Basic - Kitchen Floors not maintained smooth and durable.
36-11-4
Basic - No handwashing sign provided at a hand sink used by food employees at front counter
31B-04-4
Basic - The brown , and white Cutting boards have cut marks and is no longer cleanable.
14-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawing in bucket with standing water.
06-01-5
23
Aug 29, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
30
Mar 7, 2023
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The stand up cold holding unit next to entry door is not cold holding @41F or below . No food is in the unit. Unit must be repaired before use .
14-74-7
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
74
Feb 3, 2023
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Raw shrimp stored over/not properly separated from ready-to-eat food inTrue stand up refrigeration.
08A-05-6
High Priority - In kitchen, on cookline Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken sitting on top of raw beef in walk-in cooler
08A-20-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Andy the cook, Hannah waitress,
53B-13-5
Basic - Buildup of food debris/soil residue on walk-in cooler door handles.
23-24-4
Basic - 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. Mahi and grouper thawed and stored in ROP package.
06-09-1
Basic - Kitchen Floors not maintained smooth and durable.
36-11-4
Basic - New Employee with no hair restraint while engaging in food preparation in kitchen
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cookline Drawer gaskets are soiled with food debris. The exterior of ice machine and door are soiled .
23-03-4
Basic - Screen in door torn/in poor repair
35B-09-4
Basic - Single-service articles improperly stored on the floor in dry storage area
25-05-4
Basic - Sugar, flour , Oil jug stored on floor. **Corrected On-Site**
08B-38-4
Basic - Wall soiled with accumulated dust , by the fan in kitchen
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
35
Jul 22, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored, On shelf over triple sink
41-07-4
High Priority - Raw salmon food stored over/not properly separated from ready-to-eat food, cheese in reach in cooler
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test kit for dish machine
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dona Beckmann 5/11/22,
53B-14-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Sausage on prep table 42F The cook put sausage in reach in coolers **Corrected On-Site**
06-06-5
Basic - Buildup of food debris/soil residue on equipment door handles on walk in freezer
23-24-4
Basic - Equipment in poor repair. Reach in cooler gaskets are torn on small unit with drawers
14-11-5
Basic - Food stored on floor. Potatoes and onions stored on the floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in the prep area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Screen door is soiled and torn .
23-03-4
Basic - Screen in door torn/in poor repair - does not close tightly . **Repeat Violation**
35B-09-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer and in walk in cooler
38-04-4
41
Frequently Asked Questions
When was 7 Mile Grill last inspected?
The most recent health inspection at 7 Mile Grill on file is from Dec 17, 2025. The public record contains 10 inspections in total.
What is the most common violation at 7 Mile Grill?
Across the inspection record, “food stored on floor in walk-in cooler” has been cited six times, more than any other issue at 7 Mile Grill.
How does 7 Mile Grill compare to other restaurants in Marathon?
7 Mile Grill most recently scored 17 out of 100, which is lower than the Marathon average of 67.
Has 7 Mile Grill's inspection record improved over time?
Yes. Recent inspections at 7 Mile Grill have averaged around 11 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at 7 Mile Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 7 Mile Grill inspected?
Based on the inspection history on file, 7 Mile Grill is inspected around three times per year on average.
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