Barnacle Barney's
Last inspected: Jan 9, 2026
30
Score
Barnacle Barney's has been inspected eight times since 2022. The newest entry in the record is dated Jan 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly seven violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
That's lower than the typical Marathon restaurant, which scores around 67. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
7
Major latest
7
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
1 critical violation. 7 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 47 F Chef began to process the burgers and freeze them during inspection , refrigerated the rest of the ground beef until processed
03A-02-5
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Containers stored in handwashing sink
31A-11-4
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. **Corrected On-Site**
31A-01-4
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.
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.consumer advisory was emailed to the operator printed and posted during inspection
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagne, pasta , chicken wings
02C-02-5
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. Tina
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored outside. Observed fresh oil containers stored outside of the enclosed kitchen on the unenclosed bar patio area
08B-42-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing on table in kitchen @47 f
06-01-5
30
Jul 1, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (48*F - Cold Holding); Poultry (50*F - Cold Holding); Beef (46*F - Cold Holding); slaw (48*F - Cold Holding); cut tomatoes (50*F - Cold Holding) Unit is overloaded with food with no other working refrigeration beside the stand up freezer **Warning**
03A-02-5
High Priority - Presence of live ants on wall and window behind triple sink . **Warning**
35A-09-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is not sanitizing **Warning**
22-45-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook cutting ready to eat sandwich with out wearing gloves **Warning**
09-01-4
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. 0 ppm chlorine **Warning**
22-41-4
Intermediate - Cutting board on top of dishwasher is soiled with food debris. **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings, baked potatoes, cooked ground beef not date marked **Warning**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
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. Lift lid unit is using ice to help maintain temperature but is not 41F or below **Warning**
14-74-7
35
Jan 3, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (52*F - Cold Holding); Poultry (47*F - Cold Holding); Beef (50*F - Cold Holding) all items in the small lift lid unit were put on ice **Corrective Action Taken**
03A-02-5
High Priority - Raw beef stored over/not properly separated from ready-to-eat food, cooked beef
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cooked potatoes and beef not dated in reach in cooler
02C-02-5
Basic - Nonfood-contact surface soiled , at the bar the interior of low boy that is used for non cold storage has a buildup mold like substance
23-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Ice bucket stored on floor between uses.
10-14-5
Basic - Equipment in poor repair. Lift lid refrigerated unit and dish machine and ice ice machine are not working
14-11-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
52
Jul 23, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
45
Feb 1, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 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. O ppm chlorine in dishwasher. Chlorine container is empty. Operator replaced chlorine at dish machine. But sanitizer is not working. The triple sink was set up to was rinse and sanitize dishes until repair are made on dish machine.
22-41-4
High Priority - Raw animal food, fish, ground beef , shrimp stored over/not properly separated from ready-to-eat food cooked potatoes. In stand up unit
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food storage container and lid holding chips is soiled .
22-02-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Equipment in poor repair. Reachin lift lid cooler in disrepair, no TCS FOOD in unit. ,micro wave is rusting inside. At bar the reach in cooler is in disreapair, no food in this unit.
14-11-5
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. relocated the clean utensils. **Corrected On-Site**
24-28-4
Basic - Bowl or other container with no handle used to dispense food. Observed a Side order cup in seasoning.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar the sliding door beer cooler gaskets are soiled.
23-03-4
50
Sep 13, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
64
Jun 15, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Food Obtained from Approved Sources
FL-11
37
Nov 29, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese 115F
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (49*F - Cold Holding); cheese (48F - Cold Holding); Pork (48F* - Cold Holding) Items were put on ice to rapid cool down. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of Cooked Mushroom sitting inside container of of raw chicken
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef not dated marked
02C-02-5
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. St d up refrigeration unit holding shrimp and beef, cheese Is not cold holding 41f or below **Repeat Violation**
14-74-7
Basic - Equipment in poor repair. Reach in cooler not working, No TCS food in unit. Stand up refrigeration unit door is bungeed shut.
14-11-5
Basic - In hotel area Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees in Mens bathroom. At bar Handwash sink
31B-04-4
Basic - Refrigeration and freezer gaskets are soiled Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
39
Frequently Asked Questions
When was Barnacle Barney's last inspected?
The most recent health inspection at Barnacle Barney's on file is from Jan 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Barnacle Barney's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Barnacle Barney's.
How does Barnacle Barney's compare to other restaurants in Marathon?
Barnacle Barney's most recently scored 30 out of 100, which is lower than the Marathon average of 67.
Has Barnacle Barney's inspection record improved over time?
No. Recent inspections at Barnacle Barney's have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Barnacle Barney's 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 Barnacle Barney's inspected?
Based on the inspection history on file, Barnacle Barney's is inspected around three times per year on average.
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