Marathon Grill and Ale House
Last inspected: Jan 29, 2026
50
Score
Marathon Grill and Ale House appears in inspection records eight times, starting in 2022. The most recent visit was on Jan 29, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly five violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
Restaurants in Marathon average 67, so Marathon Grill and Ale House trails the local norm. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over half half in walk in cooler
08A-05-6
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 - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade is soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by thawing pan of meats **Corrected On-Site**
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork , beef on prep table
06-01-5
Basic - Waste line missing at soda gun holster.
29-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Side order cup in au jus **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
50
Sep 2, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 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.
22-49-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The triple sink was set up to sanitize with quaternary until high temp dish machine can be repaired.
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Thawed ROP RAW FISH thawed in sealed packaging.
01B-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
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.
22-56-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Waste line missing at soda gun holster.
29-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Side order cup used to scoop rice.
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.
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Repeat Violation**
16-38-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
32
Mar 7, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Aug 21, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb inside kitchen black hose by mop sink
29-34-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
82
Feb 27, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP tuna not open and thawed
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open blade rusting
22-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Ice machine drop plate is cracked
14-16-4
Basic - Walk-in cooler gasket in poor repair.
14-11-5
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.
06-09-1
47
Oct 4, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (55*F - Cold Holding); cheese (52*F - Cold Holding); Fish (60*F - Hot Holding); crab (52*F - Cold Holding); Beef (52*F - Cold Holding); Pork (52*F) All were in salad reach in overnight out of temperature.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (55*F - Cold Holding); cheese (52*F - Cold Holding); Fish (60*F - Hot Holding); crab (52*F - Cold Holding); Beef (52*F - Cold Holding); Pork (52*F) Stop sale
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
22-02-4
Basic - Cold holding equipment, salad station , not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. All TCS foods were discarded and a technician will be called to service the salad unit.
14-74-7
Basic - In the walk in cooler chicken stored on floor.
08B-38-4
61
May 12, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.bartender making salad without gloves **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (52*F - Cold Holding); butter (55*F - Cold Holding) Reach in unit was checked buoy technician during inspection and is working properly but the air flow is blocked by being overstocked . Some items were relocated to help cool off
03A-02-5
Intermediate - Can opener blade is soiled with food debris, mold-like substance or slime.
22-02-4
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.
11-26-1
Basic - Ceiling tile missing.
36-36-4
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrected On-Site**
06-09-1
Basic - Food stored on floor in walk-in cooler
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Mahi not frozen and @70 F after thawing
06-06-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water
06-01-5
Basic - Walk-in cooler gasket is in poor repair.
14-11-5
39
Oct 27, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
47
Frequently Asked Questions
When was Marathon Grill and Ale House last inspected?
The most recent health inspection at Marathon Grill and Ale House on file is from Jan 29, 2026. The public record contains eight inspections in total.
What is the most common violation at Marathon Grill and Ale House?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Marathon Grill and Ale House.
How does Marathon Grill and Ale House compare to other restaurants in Marathon?
Marathon Grill and Ale House most recently scored 50 out of 100, which is lower than the Marathon average of 67.
Has Marathon Grill and Ale House's inspection record improved over time?
No. Recent inspections at Marathon Grill and Ale House have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Marathon Grill and Ale House 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 Marathon Grill and Ale House inspected?
Based on the inspection history on file, Marathon Grill and Ale House is inspected around two times per year on average.
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