Faro Blanco Resort and Yacht Club
Last inspected: Oct 9, 2025
52
Score
The health department has logged 11 inspections at Faro Blanco Resort and Yacht Club, the earliest from 2022. The latest inspection on file is from Oct 9, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 12 violations earlier on.
Looking across the full record, “oyster tags not marked with last date served” is the recurring theme, flagged four times.
Faro Blanco Resort and Yacht Club's latest score of 52 falls below the Marathon average of 67. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Oct 9, 2025
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Sep 10, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. **Warning** - From follow-up inspection 2025-09-10: Standing water in bottom of reach-in-cooler. * **Time Extended**
29-49-6
95
Jul 11, 2025
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
29
Apr 18, 2025
Routine - Food
4 critical violations. 8 major violations. 5 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.butter 82F put to reheat on flat top **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.cooked pork in walk in cooler . At 50 F overnight
01B-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Quat 100 ppm in triple sink
22-45-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pork in walk-in cooler at 50F
03D-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
01C-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered pork cooling in walk-in cooler at 50F
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Box and other Items in front of handwashing sink in kitchen
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Mop head in handwashing sink
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - oyster tags not marked with last date served.
01C-03-4
Basic - Ceiling tile missing.
36-36-4
Basic - Employees Bathroom facility not clean.
32-07-5
Basic - Ice bucket/shovel stored on floor between uses.
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. Employees restroom
31B-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
19
Nov 21, 2024
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
50
Sep 10, 2024
Routine - Food
3 critical violations. 8 major violations. 3 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked shrimp61F , fish dip 50F discarded by chef **Warning**
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.raw snapper is served as snapper crude. **Warning**
01D-01-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. **Warning**
03G-05-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.printed and posted by the chef **Corrected On-Site** **Warning**
02A-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-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. **Warning**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar,snapper crudo, served raw and not identified as raw on the menu. **Warning**
02B-01-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. The front lobby and cafe breakfast kitchen has been relocated to the main dining building at the back of the property. No plans were submitted . **Warning**
51-16-7
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. **Warning**
11-26-1
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. Rop raw fish done on site. **Warning**
03G-50-1
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 unit , fry cooler not cold holding at 41 F or below **Warning**
14-74-7
Basic - Ice machine exterior soiled. **Warning**
23-01-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
25
Feb 27, 2024
Complaint Full
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Raw animal food , fish stored over/not properly separated from ready-to-eat food, cooked lobster in the walk-in cooler. **Warning** - From follow-up inspection 2024-02-27: Observed raw oysters stored on top ready to eat fish dip in the same container in walk-in cooler **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2024-02-27: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Can opener blade soiled with food debris, mold-like substance or slime. **Warning** - From follow-up inspection 2024-02-27: Can opener blade soiled with food debris, mold-like substance or slime. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-02-27: Observed oyster tags with no last date derive marked on tag **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Large pots not stored inverted or in a protected manner. **Warning** - From follow-up inspection 2024-02-27: Large pots not stored inverted or in a protected manner. **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - In the walk-in cooler Food stored in a location that is exposed to splash due to dripping condensation from cooler fans. **Warning** - From follow-up inspection 2024-02-27: the walk-in cooler Food stored in a location that is exposed to splash due to dripping condensation from cooler fans. The dripping condensation in the walk-in cooler has not been repaired at callback inspection . **Time Extended**
08B-36-4
Basic - - From initial inspection : Basic - Ice machine exterior and doors are soiled. **Warning** - From follow-up inspection 2024-02-27: Ice machine exterior and doors are soiled. **Time Extended**
23-01-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall behind shelving holding pans and cutting boards **Warning** - From follow-up inspection 2024-02-27: Hole in or other damage to wall behind shelving holding pans and cutting boards **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Food stored on floor in the walk-in cooler and freezer **Warning** - From follow-up inspection 2024-02-27: Food stored on floor under shelving in the walk-in cooler and freezer **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - oysters removed from original container for long-term storage. **Warning** - From follow-up inspection 2024-02-27: Observed a container fresh oysters in reach in cooler with no tag . **Time Extended**
01C-06-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-02-27: Walk-in cooler/ shelves with rust that has pitted the surface **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Walk-in cooler Floor area(s) covered with standing water. **Warning** - From follow-up inspection 2024-02-27: Walk-in cooler Floor area(s) covered with standing water. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at the end of cookline **Warning** - From follow-up inspection 2024-02-27: Standing water in bottom of reach-in-cooler at the end of cook-line **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Mens Bathroom facility in disrepair, toilet does not flush. **Warning** - From follow-up inspection 2024-02-27: The front entrance and Bathrooms are closed and marked out of service . **Time Extended**
32-05-4
37
Jan 18, 2024
Complaint Full
4 critical violations. 8 major violations. 16 minor violations.
View 28 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit for less 4 hours out of temperature. Fish (47*F - Cold Holding); cooked shrimp (45*F - Cold Holding). All items were put on ice for rapid cool down. **Warning**
03A-02-5
High Priority - Raw animal food , fish stored over/not properly separated from ready-to-eat food, cooked lobster in the walk-in cooler. **Warning**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter at 82 F on speed rack **Warning**
03B-01-6
Intermediate - Can opener blade soiled with food debris, mold-like substance or slime. **Warning**
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-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 - Handwash sink used for purposes other than handwashing. Spoon in hand wash sink **Warning**
31A-11-4
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. **Warning**
53B-01-5
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 in employee bathroom **Warning**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02A-01-4
Basic - Ice machine exterior and doors are soiled. **Warning**
23-01-4
Basic - In the walk-in cooler Food stored in a location that is exposed to splash due to dripping condensation from cooler fans. **Warning**
08B-36-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Large pots not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Mens Bathroom facility in disrepair, toilet does not flush. **Warning**
32-05-4
Basic - No handwashing sign provided at a hand sink used by food employees - near dish area **Warning**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler at the end of cookline **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water **Warning**
06-01-5
Basic - Walk-in cooler Floor area(s) covered with standing water. **Warning**
36-22-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - oysters removed from original container for long-term storage. **Warning**
01C-06-5
Basic - 2 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. 2 cold holding units on the end the cook line near pedestal fan are not cold holding properly. **Warning**
14-74-7
Basic - Commercially processed reduced oxygen packaged fish , groupe, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrected On-Site** **Warning**
06-09-1
Basic - Employee personal items , keys, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
40-06-5
Basic - Food stored on floor in the walk-in cooler and freezer **Warning**
08B-38-4
Basic - Hole in or other damage to wall behind shelving holding pans and cutting boards **Warning**
36-24-5
11
Aug 29, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
26
Mar 16, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in sink no running water . **Corrected On-Site**
06-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Ice machine exterior soiled.
23-01-4
78
Oct 12, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
41
Frequently Asked Questions
When was Faro Blanco Resort and Yacht Club last inspected?
The most recent health inspection at Faro Blanco Resort and Yacht Club on file is from Oct 9, 2025. The public record contains 11 inspections in total.
What is the most common violation at Faro Blanco Resort and Yacht Club?
Across the inspection record, “oyster tags not marked with last date served” has been cited four times, more than any other issue at Faro Blanco Resort and Yacht Club.
How does Faro Blanco Resort and Yacht Club compare to other restaurants in Marathon?
Faro Blanco Resort and Yacht Club most recently scored 52 out of 100, which is lower than the Marathon average of 67.
Has Faro Blanco Resort and Yacht Club's inspection record improved over time?
Yes. Recent inspections at Faro Blanco Resort and Yacht Club have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Faro Blanco Resort and Yacht Club 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 Faro Blanco Resort and Yacht Club inspected?
Based on the inspection history on file, Faro Blanco Resort and Yacht Club is inspected around four times per year on average.
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