Keys Fisheries Market & Marina
Last inspected: Jan 6, 2026
58
Score
Keys Fisheries Market & Marina has been inspected 10 times since 2022. The newest entry in the record is dated Jan 6, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
When inspectors have written things up, “bowl or other container with no handle used to dispense food” has been the most frequent reason, cited four times.
Compared to other Marathon restaurants (averaging 67), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
58
Aug 13, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Proper Hot and Cold Holding Temperatures
FL-21
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
52
Feb 13, 2025
Complaint Full
5 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Adequate Handwashing Facilities Supplied and Accessible
FL-10
78
Jan 3, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
22-45-4
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm chlorine. Service technician was called to service machine and triple sink is being used to sanitize
22-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walkin cooler door
23-03-4
Basic - Bowl or other container with no handle used to dispense food. In old bay season
14-01-5
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 ROP raw tuna in walk-in cooler packed in ice but thawing . FISH WAS STILL partially frozen at KM opened the packages during inspection.
06-09-1
Basic - Equipment in poor repair.
14-11-5
61
Jul 23, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
61
Jan 25, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in prep area
29-34-4
Intermediate - Handwash sink on cookline not accessible for employee use at all times, block by garbage can
31A-09-4
Basic - Bowl or other container with no handle used to dispense seasoning.
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
70
Sep 5, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
Feb 10, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Insect control device installed over food preparation area.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Prep room
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temp . @frozen solid
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
82
Jul 22, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Container without handle used in rice - From follow-up inspection 2022-07-22: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees @ Prep room hand wash sink - From follow-up inspection 2022-07-22: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line Reach in cooler gaskets soiled - From follow-up inspection 2022-07-22: **Time Extended**
23-03-4
86
Jul 21, 2022
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter (43F - Cold Holding); conch ceviche (46*F - Cold Holding); Fish (45*F - Cold Holding) Items in walk in cooler. A temperature log is kept for refrigeration. As per log the temps were 40F or below this morning at 8:00am.
03A-02-5
High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. The parasite destruction letter is not from the supplier of conch, it is from 3rd party stating that the conch was frozen somewhere by someone.
01D-05-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine Cos 50 ppm chlorine
22-41-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line Reach in cooler gaskets soiled
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Container without handle used in rice
14-01-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees @ Prep room hand wash sink
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. At the bar
21-38-4
47
Frequently Asked Questions
When was Keys Fisheries Market & Marina last inspected?
The most recent health inspection at Keys Fisheries Market & Marina on file is from Jan 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Keys Fisheries Market & Marina?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Keys Fisheries Market & Marina.
How does Keys Fisheries Market & Marina compare to other restaurants in Marathon?
Keys Fisheries Market & Marina most recently scored 58 out of 100, which is lower than the Marathon average of 67.
Has Keys Fisheries Market & Marina's inspection record improved over time?
Results have been roughly steady. Inspections at Keys Fisheries Market & Marina have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Keys Fisheries Market & Marina 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 Keys Fisheries Market & Marina inspected?
Based on the inspection history on file, Keys Fisheries Market & Marina is inspected around three times per year on average.
Nearby Restaurants