Butterfly Cafe
Last inspected: Feb 5, 2026
43
Score
Inspectors have visited Butterfly Cafe nine times, with records going back to 2022. On Feb 5, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded six times.
Compared to other Marathon restaurants (averaging 67), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
5
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
5 critical violations. 2 minor violations.
View 7 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. Chlorine @10 ppm quaternary **Corrected On-Site**
22-41-4
High Priority - Raw tuna stored over/not properly separated from ready-to-eat food in drawers on cookline **Corrected On-Site**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shrimp (49*F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (45*F - Cold Holding) shredded cheese (54*F - Cold Holding) As per the manager the counter was recently restocked, technician is checking the unit during inspection . Cooked shrimp 49 F
03A-02-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards on the floor **Corrected On-Site**
24-26-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
43
Sep 9, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Butane canister stored over food prep area in kitchen **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at the outside bar handwash sink.
31B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers cold holding pizza are soiled.
23-03-4
70
Apr 1, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (53F - Cold Holding); Poultry (53F - Cold Holding); cheese (53F - Cold Holding); butter (53F - Cold Holding); shrimp (53F - Cold Holding); slice tomatoes (53F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wood butcher table block shows mold like substance on surface of the wood food contact surface
22-02-4
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 lift lid cooler is not cold holding @41 F of below. Technician is on site and discovered the unit has a short in the cord.
14-74-7
64
Oct 17, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46*F - Cold Holding); cheese (47*F - Cold Holding); hot dogs (47*F - Cold Holding); mozzarella cheese (47*F - Cold Holding) in the walk-in cooler.the internal freezer door was opened to help cool down food in the cooled **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
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 walk-in cooler is not cold holding at 41F or below Technician was called and freezer door was opened to lower the temperature until repairs are made Repair Tech on site before the end of inspection **Corrective Action Taken**
14-74-7
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil, tongs stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
21-08-4
64
Feb 29, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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
Basic - Employee cell phone and charger stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer door gasket is soiled
23-03-4
74
Sep 20, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : 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** **Warning** - From follow-up inspection 2023-09-20: 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. **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline **Warning** - From follow-up inspection 2023-09-20: No paper towels or mechanical hand drying device provided at handwash sink on cookline **Time Extended**
31B-02-4
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. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-20: 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. **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink on cookline **Warning** - From follow-up inspection 2023-09-20: Intermediate - No soap provided at handwash sink on cookline **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Accumulation of rust like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-09-20: Accumulation of rust like substance in the interior of the ice machine/bin. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan shroud in walk-in cooler is soiled. **Warning** - From follow-up inspection 2023-09-20: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan shroud in walk-in cooler is soiled. **Time Extended**
23-03-4
61
Sep 19, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef (52*F - Cold Holding); Beef (58*F - Cold Holding); crab cakes (57F - Cold Holding); Poultry (55*F); Fish (58*F - Cold Holding) Drawers Under stove tuna (55*F - Cold Holding); cheeses (53*F - Cold Holding); cut tomatoes (52*F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (52*F - Cold Holding); Beef (58*F - Cold Holding); crab cakes (57F - Cold Holding); fish (55*F); Fish (58*F - Cold Holding) In drawers under stove : tuna (55*F - Cold Holding); cheeses (53*F - Cold Holding); cut tomatoes (52*F - Cold Holding) **Warning**
03A-02-5
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** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink on cookline **Warning**
31B-03-4
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** **Warning**
11-27-4
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/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline **Warning**
31B-02-4
Basic - , drawers under stove top, R6 , and Lift reach in cooler across from fryers on cook line Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in these units until the units are repaired. **Warning**
14-74-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan shroud in walk-in cooler is soiled. **Warning**
23-03-4
Basic - Accumulation of rust like substance in the interior of the ice machine/bin. **Warning**
22-20-5
39
Feb 22, 2023
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 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. 0 ppm chlorine
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tray of rice in walk-in cooler not date marked.
02C-02-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly, water is spraying out of dish machine while in operation. Missing cap on sprayer .
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee cellphone stored in a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - 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. **Corrected On-Site**
12B-12-5
Basic - Gaskets in poor repair on reach in desert cooler
14-11-5
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach in ice cream freezer gaskets are soiled with food debris, dirt, slime or dust. On cookline refrigeration gaskets are soiled
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef burger thawing sitting in container on table top
06-01-5
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Shrimp thawing in water dripping into container.
06-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wood cutting board not properly sealed, large cracks in wood top on table
14-06-4
39
Aug 9, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese 45-46F in walk in cooler Poultry 45F, butter 45F As per Maria the manager they had a delivery today and the walk in cooler door was open .
03A-02-5
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 - 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. Maria Solsalzama, Anna Valenzuela,
53B-13-5
Basic - Wood top table food-contact surface not properly sealed. Bottom shelf of prep table is plywood , with a bag of onions on it. Wood bakery table top
14-06-4
Basic - Equipment in poor repair. Reach in cooler gaskets are in disrepair.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach in gaskets on cookline cooler.
23-03-4
55
Frequently Asked Questions
When was Butterfly Cafe last inspected?
The most recent health inspection at Butterfly Cafe on file is from Feb 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Butterfly Cafe?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Butterfly Cafe.
How does Butterfly Cafe compare to other restaurants in Marathon?
Butterfly Cafe most recently scored 43 out of 100, which is lower than the Marathon average of 67.
Has Butterfly Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Butterfly Cafe have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Butterfly Cafe 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 Butterfly Cafe inspected?
Based on the inspection history on file, Butterfly Cafe is inspected around three times per year on average.
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