Hideaway Beach Club
Last inspected: Apr 23, 2026
58
Score
Public records show nine inspections at Hideaway Beach Club stretching back to 2022. Hideaway Beach Club was last inspected on Apr 23, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited three times.
By comparison, the average Marco Island facility scores 77, putting Hideaway Beach Club on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler vegetable soup (55F - Cooling). The vegetable soup is date marked 4/22. See stop sale. **Warning**
01B-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. In the walk in cooler vegetable soup (55F - Cooling). The vegetable soup is date marked 4/22. See stop sale. **Warning**
03D-02-5
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 136F) **Warning**
22-49-4
Basic - Food stored on floor. There are cases of food stored on the floor in the walk in freezer. **Warning**
08B-38-4
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 ice machine. **Warning**
22-20-5
58
Dec 4, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. There are mussel tags with no date marking.
01C-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of a make table cooler on the cook line. Operator removed the cell phone. **Corrected On-Site**
40-06-5
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
82
Apr 17, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw beef is stored on salami. Operator moved the raw beef to proper storage. **Corrected On-Site**
08A-05-6
86
Oct 31, 2024
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Mar 28, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
74
Oct 13, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : 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 pantry coleslaw (47F - Cold Holding); cut melon (49F - Cold Holding) . Operator states that items are less than four hours. Operator moved contents to the walk-in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-10-13: Sour cream 44F cold holding, coleslaw 47F cold holding. Operator states that items have been in the make table cooler less than four hours, contents moved to the walk-in cooler. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning** - From follow-up inspection 2023-10-13: **Time Extended**
10-17-4
82
Oct 5, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 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 151F). **Warning**
22-49-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the walk-in cooler there is 3 1/2 pounds of salmon in a reduced oxygen package that was processed on site that is fully thawed. **Warning**
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the walk-in cooler there is 3 1/2 pounds of salmon in a reduced oxygen package that was processed on site that is fully thawed. **Warning**
01B-13-4
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 pantry coleslaw (47F - Cold Holding); cut melon (49F - Cold Holding) . Operator states that items are less than four hours. Operator moved contents to the walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
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 drawer cooler under the second make table in the pantry there is commercially processed reduced oxygen packaged tuna that is marked to be removed from the packaging before thawing that is no longer frozen. **Warning**
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
47
Mar 30, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the double door make table at the entrance to the pantry station, coleslaw (48F - Cold Holding); cut melon (45F - Cold Holding). Items had been in the make table cooler since the previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the double door make table at the entrance to the pantry station, coleslaw (48F - Cold Holding); cut melon (45F - Cold Holding). Items had been in the make table cooler since the previous day. See stop sale.
03A-02-5
Basic - Food stored on floor. There is an open bag of flour on the floor in the kitchen. Operator moved the flour from the floor. **Corrected On-Site**
08B-38-4
70
Dec 16, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door make table at the entrance to the pantry area, cut melon (45F - Cold Holding); coleslaw (45F - Cold Holding). Per operator items have been in the make table cooler longer 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. In the two door make table at the entrance to the pantry area, cut melon (45F - Cold Holding); coleslaw (45F - Cold Holding). Per operator items have been in the make table cooler longer than four hours.
01B-02-5
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. Inspector printed the operator a copy of the oyster advisory. Operator placed the advisory at the host stand. **Corrected On-Site**
02A-01-4
67
Frequently Asked Questions
When was Hideaway Beach Club last inspected?
The most recent health inspection at Hideaway Beach Club on file is from Apr 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Hideaway Beach Club?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Hideaway Beach Club.
How does Hideaway Beach Club compare to other restaurants in Marco Island?
Hideaway Beach Club most recently scored 58 out of 100, which is lower than the Marco Island average of 77.
Has Hideaway Beach Club's inspection record improved over time?
Results have been roughly steady. Inspections at Hideaway Beach Club have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hideaway Beach Club 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 Hideaway Beach Club inspected?
Based on the inspection history on file, Hideaway Beach Club is inspected around three times per year on average.
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