Four Marlins
Last inspected: Jan 27, 2026
37
Score
Public records show 10 inspections at Four Marlins stretching back to 2023. The most recent visit was on Jan 27, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around eight violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 74, which Four Marlins' 37 doesn't quite reach. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
1
Major latest
9
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink area.
29-42-4
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray on rack where chocolate syrup and mixers are held in bar. Operator removed during inspection. **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 mahi filets completely thawed in ROP. Observed 10 grouper filets completely thawed in ROP.
01B-13-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
22-31-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in cooler in bar.
14-33-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
16-21-4
Basic - Ceiling tile missing. Observed 1 tile missing outside of walk in cooler. Observed 1 missing in pastry prep area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on air vents; dust accumulation.
36-34-5
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 6 mahi filets completely thawed in ROP. Observed 10 grouper filets completely thawed in ROP.
06-09-1
Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. Observed at dish machine in kitchen.
16-02-4
Basic - Food stored on floor. Observed oil on floor in dry storage. Operator placed on shelf during inspection. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers. **Repeat Violation**
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in freezer outside of meat cooler.
14-36-5
37
Aug 20, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in freezer in dry storage.
14-69-4
Basic - Ice scoop handle in contact with ice. Observed inside Bar. Operator stored scoop correctly. **Corrected On-Site**
10-08-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed in hand wash sink in Bar.
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Observed cinnamon powder container unlabeled in kitchen. Operator labeled container. **Corrected On-Site**
02D-01-5
82
Apr 28, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at preparation area. During the inspection operator placed a new paper towel. **Corrected On-Site**
31B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 2 doors standing reach in cooler interior soiled.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 2 doors standing reach in cooler gaskets soiled.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several kitchen utensils stored in standing water at 76F. During the inspection employee discarded water. **Corrective Action Taken**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. During the inspection employee removed tongs. **Corrective Action Taken**
10-20-4
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 mahi fish in individual vacuum packages inside reach in cooler at cooking station. Operator opened the packages. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
67
Dec 11, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (50F - Cold Holding); raw ground beef (52F - Cold Holding) at reach in cooler drawers at cook line. As per chef, less than 2 hours. Chef took products to walk in freezer. **Corrective Action Taken** **Admin Complaint**
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. Observed 20 lbs of thawed raw grouper stored inside reduced oxygen packaging at walk in cooler. Discussed with Chef and GM safe handling procedures. **Repeat Violation** **Admin Complaint**
01B-13-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for butter at front line, no written procedures available. Provided form via email to GM. **Repeat Violation** **Admin Complaint**
03F-10-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall above fryer area soiled with old grease and pipes behind area also soiled.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean cooking utensils stored in dirty tray underneath preparation table across from protein walk in cooler. GM began removing items. **Corrective Action Taken**
24-06-4
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 20 lbs of thawed raw grouper stored inside reduced oxygen packaging at walk in cooler. Discussed with Chef and GM safe handling procedures.
06-09-1
Basic - Dishmachine missing baffles, curtains in wash/rinse tanks.
16-02-4
Basic - Insect control device installed over food preparation area. Observed bug zapper stored over shaker cups at bar. GM removed cups. **Corrected On-Site**
35B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed underneath reach in cooler drawers heavy accumulation of old food debris.
22-16-4
39
Jun 24, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee washed it. **Corrected On-Site**
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels on top of the preparation table. Manager put inside the sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.
22-08-4
82
Sep 27, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bibb in warewashing area. Engineering installed vacuum breaker during this inspection. **Corrected On-Site**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half creamer (50F - Cold Holding) in reach-in cooler in bar area. Operator stated server had it out for customers coffee this morning. Operator stated he will discuss with server to put back in cooler after each use. Also, butter (46F - Cold Holding); buttermilk (45F - Cold Holding) in reach-in cooler in pastry area. Operator stated employee has been in cooler a lot this morning. Operator will move items to a nearby cooler to chill items. rechecked temps on butter and buttermilk at end of inspection and both at 43F **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in the rolling areas: one in warewashing area and one observed on cookline near stove. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags missing last date served. Discussed with operator. Also, tags not in chronological order. Operator started to put tags in order during this inspection. **Corrective Action Taken**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable Cutting boards on cookline and in prep area soiled/ stained.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to ice machine. Operator replenished paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using TPHC on front service area for the butter and on cook line for items near flip top reach-in cooler unable to provide TPHC paperwork during this inspection. Emailed paperwork to operator and he started to fill out during this inspection. **Corrective Action Taken**
03F-10-5
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from handle of oven. Employee removed tongs to properly store. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents throughout kitchen soiled/ rusted
23-03-4
39
Sep 25, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler on cook line held from previous day Cut melon (57F - Cold Holding); Salmon (57F - Cold Holding); Yogurt (57F - Cold Holding); Feta cheese (57F - Cold Holding) See Stop Sale. Cooler had Ambient temperature of 50F. Observed in walk-in cooler Ham (57F - Cold Holding); Sharp cheddar cheese (57F - Cold Holding); Raw shell eggs Ambient temperature (50F - Cold Holding); Milk (56F - Cold Holding); Heavy cream (56F - Cold Holding); Goat cheese (56F - Cold Holding); Blue cheese crumbles (56F - Cold Holding); Yogurt (57F - Cold Holding); Mozzarella cheese (57F - Cold Holding); Pepper jack cheese (57F - Cold Holding); mozzarella cheese (57F - Cold Holding); Butter (57F - Cold Holding); Half and Half (57F - Cold Holding); Liquid egg whites (57F - Cold Holding); Culinary Cream (57F - Cold Holding); Tuna salad (57F - Cold Holding); Ham (57F - Cold Holding); Pork (57F - Cold Holding); Turkey (57F - Cold Holding); Potato salad (57F - Cold Holding) Walk in cooler had Ambient temperature of 57F. See Stop Sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-06-16: Reach-in cooler located in prep area adjacent to cook line: Salmon 52F, fish dip 53F, hummus 53F, cream cheese 53F. Manager stated items placed in cooler six hours prior to temperature being taken.**Admin Complaint** **Admin Complaint** - From follow-up inspection 2023-09-25: Cooked vegetables, cut melon, house made yogurt, feta cheese at prep area drawers and flip top outside of cookline 50F-56F. Operator stated items were placed in cooler this morning. Operator stated hotel and restaurant had some electrical issues from last nights storm. Operator stated he will put ice on foods to chill. Also, reach-in cooler drawers on cookline butter, cut tomatoes, cooked chicken, raw fish 44F-49F. Operator stated items were placed in reach-in cooler drawers this morning when they opened 7a. Operator stated they have someone scheduled to service equipment today. **Admin Complaint**
03A-02-5
86
Jun 16, 2023
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Jun 14, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach-in cooler on cook line held from previous day Cut melon (57F - Cold Holding); Salmon (57F - Cold Holding); Yogurt (57F - Cold Holding); Feta cheese (57F - Cold Holding) See Stop Sale. Cooler had Ambient temperature of 50F. Observed in walk-in cooler Ham (57F - Cold Holding); Sharp cheddar cheese (57F - Cold Holding); Raw shell eggs Ambient temperature (50F - Cold Holding); Milk (56F - Cold Holding); Heavy cream (56F - Cold Holding); Goat cheese (56F - Cold Holding); Blue cheese crumbles (56F - Cold Holding); Yogurt (57F - Cold Holding); Mozzarella cheese (57F - Cold Holding); Pepper jack cheese (57F - Cold Holding); mozzarella cheese (57F - Cold Holding); Butter (57F - Cold Holding); Half and Half (57F - Cold Holding); Liquid egg whites (57F - Cold Holding); Culinary Cream (57F - Cold Holding); Tuna salad (57F - Cold Holding); Ham (57F - Cold Holding); Pork (57F - Cold Holding); Turkey (57F - Cold Holding); Potato salad (57F - Cold Holding) Walk in cooler had Ambient temperature of 57F. See Stop Sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made marinara dated 5-30-2023. Chef discarded Marinara.
01B-24-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects near hand sink at the end of cook line.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler on cook line held from previous day Cut melon (57F - Cold Holding); Salmon (57F - Cold Holding); Yogurt (57F - Cold Holding); Feta cheese (57F - Cold Holding) See Stop Sale. Cooler had Ambient temperature of 50F. Observed in walk-in cooler Ham (57F - Cold Holding); Sharp cheddar cheese (57F - Cold Holding); Raw shell eggs Ambient temperature (50F - Cold Holding); Milk (56F - Cold Holding); Heavy cream (56F - Cold Holding); Goat cheese (56F - Cold Holding); Blue cheese crumbles (56F - Cold Holding); Yogurt (57F - Cold Holding); Mozzarella cheese (57F - Cold Holding); Pepper jack cheese (57F - Cold Holding); mozzarella cheese (57F - Cold Holding); Butter (57F - Cold Holding); Half and Half (57F - Cold Holding); Liquid egg whites (57F - Cold Holding); Culinary Cream (57F - Cold Holding); Tuna salad (57F - Cold Holding); Ham (57F - Cold Holding); Pork (57F - Cold Holding); Turkey (57F - Cold Holding); Potato salad (57F - Cold Holding) Walk in cooler had Ambient temperature of 57F. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing chemical substance without label in ware washing area.
41-17-4
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 Commercially processed reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package. Chef to cut packaging during inspection. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cook line. Employee removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door.
35B-01-4
43
Jan 30, 2023
Routine - Food
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
High Priority - Reduced oxygen packaged food label lacking use by date. Observed raw salmon stored inside reduced oxygen packaging at walk in cooler. As per chef item was vacuum packaged on the previous day.
03G-07-5
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. Observed fritter batter (53F - Cold Holding) at reach in cooler drawers at cook line. As per employee, since the previous day. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed bolognese (57F - Cooling) at walk in cooler. As per chef, since the previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fritter batter (53F - Cold Holding) at reach in cooler drawers at cook line. As per employee, since the previous day.
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed bolognese (57F - Cooling) at walk in cooler. As per chef, since the previous day.
03D-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 - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dish machine at 120F.
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
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
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.120
16-54-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sinks at bar and beverage station soiled.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink near ice machine.
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at cook line drawers.
05-09-4
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** **Repeat Violation**
10-20-4
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 salmon stored inside reduced oxygen packaging at walk in cooler. Employee cut packages. **Corrected On-Site**
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed near ice machine. **Repeat Violation**
36-34-5
21
Frequently Asked Questions
When was Four Marlins last inspected?
The most recent health inspection at Four Marlins on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Four Marlins?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Four Marlins.
How does Four Marlins compare to other restaurants in Key West?
Four Marlins most recently scored 37 out of 100, which is lower than the Key West average of 74.
Has Four Marlins' inspection record improved over time?
Results have been roughly steady. Inspections at Four Marlins have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Four Marlins 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 Four Marlins inspected?
Based on the inspection history on file, Four Marlins is inspected around three times per year on average.
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