Cjs on the Bay
Last inspected: Dec 12, 2025
64
Score
Inspectors have visited Cjs on the Bay 11 times, with records going back to 2022. Inspectors last stopped by on Dec 12, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly four violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded six times.
By comparison, the average Marco Island facility scores 77, putting Cjs on the Bay on the weaker side. The record is unremarkable in either direction.
11
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee handled a garbage can then began washing zucchini without removing their gloves and washing their hands, educated the employee on proper hand washing procedures. Employee removed their gloves and washed their hands and re-washed the zucchini. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler sliced roast beef (44F - Cold Holding); mashed potatoes (45F - Cold Holding).
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottles in the dish washing area.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. There is an unsecured carbon dioxide tank at the bar. Operator secured the carbon dioxide tank.
51-11-4
64
Jul 25, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door upright cooler in the salad station hard boiled egg (47F - Cold Holding); goat cheese (48F - Cold Holding). In the center make table on the cook line scallops (46F - Cold Holding); Fish (48F - Cold Holding). Operator iced out if temperature items. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the walk in cooler 8 six ounce portions of tuna fully thawed in commercially processed reduced oxygen packaging marked remove from package and thaw under refrigeration. See stop sale.
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink at the outside bar. Operator supplied paper towels.
31B-02-4
Basic - Food stored on floor. There is a pan of chicken stored on the floor of the walk in cooler.
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. There are unsecured carbon dioxide tanks at both the inside and outside bars. Operator secured the carbon dioxide tanks. **Corrected On-Site**
51-11-4
Basic - In-use ice scoop stored on soiled surface between uses.there is a ice scoop stored on the lid of the ice bin in the service station at the inside bar and on a towel on top of a ice bin in the service station at the outside bar. Operator moved the ice scoops to proper storage. **Corrected On-Site**
10-12-5
58
Jan 22, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler across from the grill, cut tomatoes (49F - Cold Holding). The cut tomatoes are stacked above the top of the food container. Operator removed the out of temperature cut tomatoes. In a buss tub of ice in the service area cut melon (60F - Cold Holding); cut tomato (59F - Cold Holding). Per operator the cut melon and cut tomatoes have been in the ice bath for one hour. Operator increased the volume of ice and moved the container to get it away from the heat lamps. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee wrung out a wiping towel in a hand washing sink then handled washed lettuce without taking iff gloves and washing hands. Spoke with employee who then removed their gloves, washed their hans and donned clean gloves. **Corrected On-Site**
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored over raw whole muscle beef.
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the oyster tags are not date marked.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. There us a garbage can in front of the hand washing sink on the cook line. An employee rinsed out a wiping towel the hand washing sink in the prep area.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There us no soap at the hand washing sink on the cook line. There is no soap at the hand washing sinks on the cook line and in the prep area. Operator provided soap and paper towels at both hand washing sinjs **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There used to be a mold like son the ceiling if the left side ice machine.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. There is a unlabeled container of sugar in dry storage.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and soot on the hood filters.
23-03-4
Basic - Ice scoop handle in contact with ice. In the ice bin inside the bar. Operator moved the ice scoop to proper storage . **Corrected On-Site**
10-08-5
Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk in freezer and a pan of frozen soups on the floor in the walk in cooler.
08B-38-4
Basic - Equipment in poor repair. The door gasket on the upright cooler in the service area, next to the soda station is damaged.
14-11-5
Basic - Bowl or other container with no handle used to dispense food. There is a scoop with no handle in a container of chia seeds in dry storage.
14-01-5
33
Aug 14, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. There is a garbage can in front of the hand washing sink by the steamer. Operator moved the garbage can. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. There is a unmarked chemical spray bottle in the dish washing area.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance in the top of both ice machines.
22-20-5
78
Mar 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Employee training has expired for Mark, Michael, Fermin, Vidal, Elias,Eduardo and Alberto. **Warning** - From follow-up inspection 2024-03-13: **Time Extended**
53B-14-5
90
Mar 11, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the fryer area make table cooler, corn and black bean salsa (49F - Cold Holding); pico de gallo (51F - Cold Holding); macaroni and cheese (57F - Cold Holding). See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the fryer area make table cooler, corn and black bean salsa (49F - Cold Holding); pico de gallo (51F - Cold Holding); macaroni and cheese (57F - Cold Holding). **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw shell eggs are stored over a container of sweet chili sauce. Operator moved the eggs to proper storage. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. An employee is filling a pitcher in the hand washing sink on the cook line. **Warning**
31A-11-4
Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Inspector provided operator with the he proper verbiage, operator printed and displayed the raw oyster advisory. **Corrected On-Site** **Warning**
02A-02-4
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. Employee training has expired for Mark, Michael, Fermin, Vidal, Elias,Eduardo and Alberto. **Warning**
53B-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. There used to be no hand wash sign at the hand washing sink at the inside bar. Hand washing sign was covered, operator exposed the hand washing sign. **Corrected On-Site** **Warning**
31B-04-4
45
Sep 1, 2023
Routine - Food
2 major violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
82
Aug 31, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line, hamburger (45F - Cold Holding); Beef (46F - Cold Holding); Fish (46F - Cold Holding). **Repeat Violation** **Warning**
03A-02-5
High Priority - Food with mold-like growth. See stop sale. In the top of the make table cooler at the entrance to the cook line there is 1 1/2 pounds of sliced cheddar cheese with a white mold like substance on it. Operator voluntarily discarded the sliced cheddar cheese. **Warning**
01B-07-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have any way of testing the high temperature sanitizer in the dishwasher. **Warning**
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance around the ice chute in the ceiling's of both ice machines. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. There isa garbage can blocking the hand sink in the prep area. **Warning**
31A-09-4
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. In the walk-in cooler there is commercially processed reduced oxygen packaged tuna marked "remove from packaging prior to thawing" fully thawed, still in the reduced oxygen packaging. **Warning**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease in the hood filters over the grill. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. There are frozen packages of calamari thawing in the prep sink. Operator turned on cold running water. **Corrected On-Site** **Warning**
06-01-5
47
Jun 5, 2023
Routine - Food
No violations found.
100
Apr 5, 2023
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon is offered on the menu with the option to be under cooked. Operator is contacting their purveyor for the parasite destruction. The salmon must be fully cooked to 145F for 15 seconds until proof of parasite destruction is received. **Warning**
01D-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the bottom of the make table cooler at the entrance to the cook line raw chicken is stored over raw fish. Operator moved items to proper storage order. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line Poultry (44F - Cold Holding); Fish (46F - Cold Holding). In the top of the make table cooler in the middle of the cook line, Fish (47F - Cold Holding); scallops (46F - Cold Holding); calamari (47F - Cold Holding). Operator iced items in make table coolers. **Corrective Action Taken** **Warning**
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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the top of both ice machines. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. There is a pitcher of water in the hand washing sink by the steamer on the cook line. There is a blender inside the hand washing sink at the bar. **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee food safety training. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided the operator with a written consumer advisory which is now posted at the bar and on the host stand. **Corrected On-Site** **Warning**
02B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Thereis a buildup of grease on the hood filters over the grill. **Warning**
23-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Bowl or other container with no handle used to dispense food. In the salad area there are plastic ramekins inside containers of diced avocado and chopped bacon. **Warning**
14-01-5
Basic - Equipment in poor repair. The door gasket on the walk-in freezer door is damaged, the bottom half is torn away. **Warning**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar. **Warning**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle. **Warning**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the walk-in freezer door. **Warning**
14-69-4
27
Oct 21, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
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
Toilet Rooms Maintained
FL-53
50
Frequently Asked Questions
When was Cjs on the Bay last inspected?
The most recent health inspection at Cjs on the Bay on file is from Dec 12, 2025. The public record contains 11 inspections in total.
What is the most common violation at Cjs on the Bay?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Cjs on the Bay.
How does Cjs on the Bay compare to other restaurants in Marco Island?
Cjs on the Bay most recently scored 64 out of 100, which is lower than the Marco Island average of 77.
Has Cjs on the Bay's inspection record improved over time?
No. Recent inspections at Cjs on the Bay have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cjs on the Bay 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 Cjs on the Bay inspected?
Based on the inspection history on file, Cjs on the Bay is inspected around three times per year on average.
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