Florida Keys Lobster House
Last inspected: Oct 24, 2025
100
Score
Florida Keys Lobster House has been inspected eight times since 2022. The most recent report on file is from Oct 24, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Restaurants in Marathon average 67, so Florida Keys Lobster House is doing better than most peers. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
No violations found.
100
Oct 21, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Spray hose at dish sink lower than flood rim of prep sink **Warning**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (54*F - Cold Holding); eel (54*F - Cold Holding) the fish was in lift lid unit under 4 hours and was relocated to another unit that is cold holding at 41F or below On cookline drawers : 55F - Cooling); crab stuffed shrimp (51*F - Cold Holding); Poultry (54*F - Cold Holding); Beef (55*F - Cold Holding)cheese 53* All items were relocated to the walk-in cooler to rapid cool less than 4 hours from the walk-in cooler this morning In walk-in cooler : meatloaf (55*F - Cold Holding); Fish (53*F - Cold Holding); lobster (53*F - Cold Holding); Beef (55F - Cold Holding); shrimp (45*F - Cold Holding); shrimp crab stuffing (53*F - Cold Holding) The walk-in cooler is at approximately 55F at time of inspection. The interior freezer door was opened to help cool down the walk-in cooler. Technician was called and is on site at time of inspection as per owner the **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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. Sushi lift lid cooler at 58F. The walk-in cooler is at approximately 55F at time of inspection. The interior freezer door was opened to help cool down the walk-in cooler. Technician was called and is on site at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
14-74-7
Basic - Ice scoop handle in contact with ice. **Warning**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 81F water holding utensils **Warning**
10-07-4
64
May 2, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 108 F no time mark. Chef says cooked 1 hour ago. Potatoes 115F Warmer was turned up **Corrective Action Taken**
03B-01-6
High Priority - Raw fish stored over/not properly separated from ready-to-eat food, asparagus in sushi counter
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (48*F - Cold Holding); Poultry (48*F - Cold Holding); oysters (48*F - Cold Holding) in walk-in cooler. The interior freezer door was opened to help bring temperature down - also the technician was called to service the equipment **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffing and lasagna in walk-in cooler is not date marked.
02C-02-5
Basic - Cold holding equipment, the main walk-in cooler is not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Repair technician is on site to check the unit. There are also 3 other walk-in coolers that are working properly holding beer and produce that can be utilized in case repairers can't be accomplished today. **Corrective Action Taken**
14-74-7
Basic - Equipment in poor repair. Walk-in cooler door is is disrepair
14-11-5
52
Nov 6, 2024
Routine - Food
No violations found.
100
Aug 27, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp ceviche is served. **Warning**
01D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna that is not frozen in unopened vacuum packaging in stand up cooler in dish room **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms 85F mushrooms were put on stove to reheat **Corrective Action Taken** **Warning**
03B-01-6
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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The salad bar station shown on the existing plans has been changed to a sushi station with hood system , fryers cold holding equipment and sink **Warning**
51-16-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled **Warning**
22-02-4
Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4
Basic - Ice bucket stored on floor between uses. **Warning**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser is soiled **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
16-46-4
Basic - The dumpster has no lid or lid open/broken. **Warning**
33-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
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 that is not frozen in unopened vacuum packaging in stand up cooler in dish room **Warning**
06-09-1
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
35
Feb 29, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - Hole in or other damage to wall. In clean dish room
36-24-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In clean dish room
38-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
64
Aug 8, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (47*F - Cold Holding); Poultry (47*F - Cold Holding); Poultry (47*F - Cold Holding); mea inserts were added to empty spaces, unit is on defrost **Corrective Action Taken**
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.
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. **Corrective Action Taken**
11-26-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
67
Dec 13, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi items not identified on menu.
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dust on utility line @wait station
36-37-5
Basic - No handwashing sign provided at a hand sink used by food employees. In Mens bathroom used by employees
31B-04-4
58
Frequently Asked Questions
When was Florida Keys Lobster House last inspected?
The most recent health inspection at Florida Keys Lobster House on file is from Oct 24, 2025. The public record contains eight inspections in total.
What is the most common violation at Florida Keys Lobster House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Florida Keys Lobster House.
How does Florida Keys Lobster House compare to other restaurants in Marathon?
Florida Keys Lobster House most recently scored 100 out of 100, which is higher than the Marathon average of 67.
Has Florida Keys Lobster House's inspection record improved over time?
Yes. Recent inspections at Florida Keys Lobster House have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Florida Keys Lobster 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 Florida Keys Lobster House inspected?
Based on the inspection history on file, Florida Keys Lobster House is inspected around three times per year on average.
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