Deep Lagoon Seafood and Oyster House
Last inspected: Feb 12, 2026
100
Score
Across the available record, Deep Lagoon Seafood and Oyster House has 10 inspections on file, the first dated 2022. The most recent visit was on Feb 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around six violations to closer to four violations per visit over the last few inspections.
The most common issue across all inspections has been “employee with no hair restraint while engaging”, showing up four times.
The city-wide average for Marco Island sits at 77, putting Deep Lagoon Seafood and Oyster House on the better side of that line. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
No violations found.
100
Dec 10, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
41
Jul 14, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
67
Jan 22, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw fish and raw shrimp are stored over oysters that will be served raw. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ramekins next to the alto shaam, whipped butter (60F - Cold Holding). Per operator the butter was scooped less than two hours prior. Butter moved to the reach in cooler, operator provided with time as a public health control. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm).
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. There is a squeegee and metal scrubber inside the hand washing sink in the dish washing area. Operator cleared the hand washing sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hat. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water in a pan over the flat top grill. Operator moved the pan of water with the utensils onto the grill top. **Corrective Action Taken**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There is a redbull drink inside the make table cooler in front of the flat top grill.
12B-13-4
Basic - Carbon dioxide/helium tanks not adequately secured. There is a unsecured carbon dioxide tank at the bar.
51-11-4
47
Aug 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-22: Employee put on a hat. **Time Extended** **Corrected On-Site**
13-03-4
95
Aug 14, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 155F), per operator dishwasher is set up for chemical sanitization, Dishwasher (Chlorine 0ppm). **Warning**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink at the bar gas a soap bucket, metal scrubby and wiping cloth inside of it. Operator cleared items from the hand washing sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink by the salad station used as a dump sink. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The paper towel dispenser at the hand sink neat the dee fryer is not working. **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ceiling of the large ice machine. **Warning**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. **Corrected On-Site** **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a heavy buildup of grease on the hood system over the cook line. **Warning**
23-03-4
Basic - Plumbing system in disrepair. The cold water foot control is broken off at the hand washing sink in the dish area. **Warning**
29-08-4
52
Mar 11, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cans there is one 6 pound 6 ounce can of whole peeled plum tomatoes with a dented rim.
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. There is ice inside of the hand washing sink in the middle of the cook line. Operator dissolved the ice. **Corrected On-Site**
31A-11-4
Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cans there is one 6 pound 6 ounce can of whole peeled plum tomatoes with a dented rim. See stop sale.
08B-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the bar a wet wiping towl is stored draped over the lip of the hand washing sink. Operator moved the wiping towel to a sanitizer bucket.
21-12-4
70
Aug 1, 2023
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 make table cooler in front of the range, 3 1/2 pounds of Hog Fish (59F - Cold Holding). Per the operator the the fish had been in the make table cooler for more than four hours. See stop sale.
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. In the make table cooler in front of the range, 3 1/2 pounds of Hog Fish (59F - Cold Holding). Per the operator the the fish had been in the make table cooler for more than four hours.
01B-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. There are multiple reduced oxygen packaged bags of bedf in the walk-in freezer, there is no approved HACCP PLAN. **Warning**
03G-50-1
Basic - Ceiling tile missing. There are missing ceiling tiles in the bach kitchen by the dish washing area.
36-36-4
Basic - Employee with no hair restraint while engaging in food preparation. An employee with no hair restraint is preparing food. Employee put on a hat. **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
58
Jan 17, 2023
Routine - Food
2 major violations.
View 2 violations
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
74
Jul 21, 2022
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On a rolling rack in the walk-in cooler raw ground beef is stored above raw whole muscle beef. Operator moved items to proper storage order.
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the bar hand washing sink.
31B-02-4
Intermediate - No soap provided at handwash sink. There is no soap at the bar hand washing sink.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the tops of both ice machines. There is a mold like substance inside the nozzle of the soda gun at the bar.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
61
Frequently Asked Questions
When was Deep Lagoon Seafood and Oyster House last inspected?
The most recent health inspection at Deep Lagoon Seafood and Oyster House on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Deep Lagoon Seafood and Oyster House?
Across the inspection record, “employee with no hair restraint while engaging” has been cited four times, more than any other issue at Deep Lagoon Seafood and Oyster House.
How does Deep Lagoon Seafood and Oyster House compare to other restaurants in Marco Island?
Deep Lagoon Seafood and Oyster House most recently scored 100 out of 100, which is higher than the Marco Island average of 77.
Has Deep Lagoon Seafood and Oyster House's inspection record improved over time?
Yes. Recent inspections at Deep Lagoon Seafood and Oyster House have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Deep Lagoon Seafood and Oyster House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Deep Lagoon Seafood and Oyster House inspected?
Based on the inspection history on file, Deep Lagoon Seafood and Oyster House is inspected around three times per year on average.
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