Italian Deli and Market
Last inspected: Feb 5, 2026
86
Score
The health department has logged eight inspections at Italian Deli and Market, the earliest from 2022. Italian Deli and Market was last inspected on Feb 5, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up four times.
Restaurants in Marco Island average 77, so Italian Deli and Market is doing better than most peers. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
3 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
86
Aug 14, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
67
Jan 16, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside both soda gun nozzles at the bar. **Repeat Violation**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There are numerous employees with expired training. Ratchel, Carlis, Carolina, Devin, Zacchaeus, Jayln and Christibe.
53B-14-5
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle.
10-20-4
Basic - Faucet/handle missing at plumbing fixture. The water faucet is missing at the triple sink.
29-09-4
Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go cup in a pan of pasta in the make table in front of the range. There is a metal mixing cup being used as a ice scoop, stored in the ice at the bar.
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filter.
23-03-4
67
Aug 2, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, meatballs (127F - Hot Holding). Operator covered the meatballs with marinara and began reheating. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw chicken is stored over raw sausage and raw ground beef. Operator moved the chicken to proper storage. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw shell eggs are stored over shredded mozzarella and breads. Operator moved the shell eggs to proper storage.**Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator drained and refilled the triple sink, quaternary sanitizer 200ppm.
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzles of the soda guns at the bar.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the interior walls and the interior of the door of the ice machine.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. There is a unlabeled container of flour behind the front counter.
02D-01-5
45
Feb 13, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris on the can opener blade. Operator moved the can opener to the triple sink. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink on the cook line by the walk-in is filled with bags of soup.
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 99F water on the cook line. Operator moved the utensils to the triple sink. **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle. Operator moved the tongs to the triple sink. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There used to be a buildup of grease on the hood filters.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go container inside o pan of cooked pasta in the top of the make table cooler by the walk-in cooler. Operator removed the to go cup. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
64
Aug 1, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 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, 5 gallons of tomato sauce (60F - Cooling). Per the operator the tomato sauce was prepared the day before and has been in the walk-in cooler overnight. See stop sale.
03D-02-5
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, 5 gallons of tomato sauce (60F - Cooling). Per the operator the tomato sauce was prepared the day before and has been in the walk-in cooler overnight.
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. There is a sanitizer bucket inside the hand washing sink by the triple sink. Operator removed the sanitizer bucket. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup on the blade of the can opener.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go container inside of a pan of penne pasta and in a pan oflinguini the cook line. Operator removed the to go containers. **Corrected On-Site**
14-01-5
58
Jan 30, 2023
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 sausage and ground beef are stored over whole muscle beef, raw shrimp and frozen clams. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
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.
11-26-1
Intermediate - No soap provided at handwash sink. There is no soap at the. Hand washing sink next to the ice machine. Operator filled the soap dispenser. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the drawer cooler on the cooks line there is lasagna with no date marking. Per the operator the lasagna was prepared three days ago. Operator date marked the lasagna. **Corrected On-Site**
02C-02-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. The packaging for food items prepared, packaged and sold on site do not have the establishment address on the label. Operator relabeled the containers with the minimum labeling information. **Corrected On-Site**
02D-03-4
61
Jul 21, 2022
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Employee washed hands with cold water. An employee washed their hands with cold water at the hand washing sink next to the ice machine. Inspector educated the employee on proper hand washing procedures. **Corrective Action Taken**
12A-19-4
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 ground beef is stored over whole muscle beef, shrimp and calamari. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw beef is stored over ready to eat baked ziti and bread. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. There is a six quart container inside the hand washing sink at the cook's line. Operator removed the container. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. There are ice cubes and a sanitizer bucket inside the hand washing sink next to the uce machine. An employee filled a container with water at the hand washing sink on the right hand side of the cook's line. Inspector educated the operator on proper hand washing sink use. **Corrective Action Taken**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Working containers of food removed from original container not identified by common name. A bin of flour in the prep area is not labeled. Operator labeled the flour bin. **Corrected On-Site**
02D-01-5
Basic - Food stored on floor. There are cases of bread stored on the floor in the walk-in freezer.
08B-38-4
43
Frequently Asked Questions
When was Italian Deli and Market last inspected?
The most recent health inspection at Italian Deli and Market on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Italian Deli and Market?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Italian Deli and Market.
How does Italian Deli and Market compare to other restaurants in Marco Island?
Italian Deli and Market most recently scored 86 out of 100, which is higher than the Marco Island average of 77.
Has Italian Deli and Market's inspection record improved over time?
Yes. Recent inspections at Italian Deli and Market 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 Italian Deli and Market 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 Italian Deli and Market inspected?
Based on the inspection history on file, Italian Deli and Market is inspected around two times per year on average.
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