Castaways Restaurant
Last inspected: Oct 9, 2025
64
Score
Inspectors have visited Castaways Restaurant nine times, with records going back to 2022. The newest entry in the record is dated Oct 9, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Castaways Restaurant scores about where you'd expect for a Marathon restaurant. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 9, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Container of medicine improperly stored in containers above food preparation table **Corrected On-Site**
41-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish
08A-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Prime rib thawing on table
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Waste line missing at soda gun holster.
29-17-4
64
Apr 22, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna, in ROP packaging on the sushi station and unopened package. **Warning** - From follow-up inspection 2025-04-22: Observed raw tuna thawed in vacuum packaging in the walk in cooler. Stop sale issued **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-04-22: No proof of food handler At callback inspection. **Admin Complaint**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is rusty **Warning** - From follow-up inspection 2025-04-22: Observed soiled can opener blade **Admin Complaint**
22-02-4
Intermediate - - From initial inspection : Intermediate - Observed some of the oyster tags not marked with last date served. **Warning** - From follow-up inspection 2025-04-22: there are no last date served dates on any oyster tags at callback inspection. **Admin Complaint**
01C-03-4
Basic - - From initial inspection : 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 tuna, and ROP packaging on the sushi station and unopened package. **Warning** - From follow-up inspection 2025-04-22: **Admin Complaint**
06-09-1
61
Jan 31, 2025
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna, in ROP packaging on the sushi station and unopened package. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 45F in sushi counter . **Warning**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Observed some of the oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is rusty **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in handwashing sink on cookline **Warning**
31A-11-4
Basic - Uncovered food stored near sink exposed to splash.on the cook line , next to handwash sink on cook line **Warning**
08B-54-4
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 tuna, and ROP packaging on the sushi station and unopened package. **Warning**
06-09-1
41
Aug 13, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.vish stored in drawers on Cook-line at 52F fish was put on ice and double pan was removed . All items out of temperature for less than 4 hours. Butter and garlic 61F butter was put into refrigerator potato salad (50F - Cold Holding); Cole slaw (52F - Cold Holding); cut melons (51*F - Cold Holding) in salad unit . relocated to other units , **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Butane torch stored on food storage shelf in sushi area
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
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. Salad station
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ack pack on beverage cooler
40-06-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on bar pad . **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Across from sushi station
31B-04-4
45
Feb 9, 2024
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (46*F - Cold Holding); conch (45*F - Cold Holding); shrimp (35*F - Cold Holding) stored in drawers under grill top for less than 2 hours. Ice was added to al, food in dreamers to bring down to 41F
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. "Corrected On-Site** sushi rice cooked this morning was time marked during inspection. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Can opener blade is soiled . Corrected On-Site** **Corrected On-Site**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) in the walk-in cooler is covered with standing water
36-22-4
Basic - Food stored on floor in the walk-in cooler and freezer
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
43
Oct 17, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallop mix (60*F); garlic butter (59*F - Cold Holding) items were put on ice for rapid cool down **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.Rice was cooked this morning and chef marked during inspection **Corrected On-Site**
03F-02-5
Intermediate - Can opener blade Food-contact surface soiled with food debris, mold-like substance or slime.put into dish area for cleaning **Corrective Action Taken**
22-02-4
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 - 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
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. raw salmon **Corrected On-Site**
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
21-07-4
41
Feb 14, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. **Corrected On-Site**
10-13-5
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 - Micro wave oven in poor repair.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled .
23-03-4
78
Jul 29, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @White hose in dish room - From follow-up inspection 2022-07-29: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @White hose in dish room **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is rusting and soiled - From follow-up inspection 2022-07-29: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is rusting and soiled **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observe cracked and missing wall tiles next to steamer - From follow-up inspection 2022-07-29: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Salad reach in cooler is in disrepair. Ice is added to the top of unit . Nothing stored inside the unit. - From follow-up inspection 2022-07-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the side edge that opens to the outside. - From follow-up inspection 2022-07-29: **Time Extended**
35B-01-4
67
Jul 28, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @White hose in dish room
29-34-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No letter of parasite destruction for seafood served raw. Bill from SEAFOOD SPECIALTIES CORP. for fish served raw has no parasite destruction notification . Wicked Tuna fisheries invoice does have parasite destruction letter on it.
01D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is rusting and soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in handwash sink in sushi area.
31A-11-4
Basic - Equipment in poor repair. Salad reach in cooler is in disrepair. Ice is added to the top of unit . Nothing stored inside the unit.
14-11-5
Basic - Exterior door has a gap at the side edge that opens to the outside.
35B-01-4
Basic - Hole in or other damage to wall. Observe cracked and missing wall tiles next to steamer
36-24-5
Basic - In walk in freezer Food stored on floor.
08B-38-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
21-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
45
Frequently Asked Questions
When was Castaways Restaurant last inspected?
The most recent health inspection at Castaways Restaurant on file is from Oct 9, 2025. The public record contains nine inspections in total.
What is the most common violation at Castaways Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Castaways Restaurant.
How does Castaways Restaurant compare to other restaurants in Marathon?
Castaways Restaurant most recently scored 64 out of 100, which is about the same as the Marathon average of 67.
Has Castaways Restaurant's inspection record improved over time?
Yes. Recent inspections at Castaways Restaurant have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Castaways Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Castaways Restaurant inspected?
Based on the inspection history on file, Castaways Restaurant is inspected around three times per year on average.
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