Marathon Yacht Club
Last inspected: Jan 9, 2026
43
Score
The health department has logged eight inspections at Marathon Yacht Club, the earliest from 2022. The newest entry in the record is dated Jan 9, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly seven violations before.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
Compared to other Marathon restaurants (averaging 67), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over chicken stock
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in drawers on cook line **Corrected On-Site**
08A-20-5
Intermediate - Chlorine Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Lights in food storage area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above steam table are soiled with debris,
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
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 ROP raw tuna thawed in unopened package .
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. The ice machine is not working.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
43
Aug 8, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw fish In ROP packaging and not frozen the entire time
03G-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over dressing in stand up cooler. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw ROP fish processed on site not frozen the entire time.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled .
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Ceiling tile missing.
36-36-4
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Equipment in poor repair. Ice maker door is in poor repair with insulation hanging out of it
14-11-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in storage room **Repeat Violation**
38-07-4
41
Jan 16, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Wasabi tuna needs to be identified as an undercooked item on the menu
02B-01-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup and cooked beef in cooler not date marked.
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine
51-11-4
Basic - Food and equipment Storage room Lights missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - In-use ice scoop stored in soiled ice scoop holder at the ice machine.
10-12-5
Basic - Open dumpster lid.
33-16-4
Basic - The kitchen Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - The storage room Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
55
Aug 16, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (48*F - Cold Holding); cheese (49*F - Cold Holding); butter (51*F - Cold Holding), as per chef the food was in the walking cooler and was put into reach in at 10:30 today. Less than 4 hours ago. All food was relocated to the walk-in cooler to rapid cool
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade is soiled
22-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. emailed to and printed and posted by chef. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pork in walking cooler not date marked
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit across from grill is not cold holding at 41 F or below. Thermostat was turned to colder temp by chef
14-74-7
Basic - Reach-in cooler interior floor have accumulation of residues
22-16-4
47
Feb 1, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mash potatoes 45, poultry 45F reallocated to walk-in cooler . As per chef the lid was open on unit and the heat lamp above is on.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.slicer blade guard is soiled with food debris
22-02-4
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.
06-09-1
Basic - In dry storage room Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Wall behind triple sink soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Bowl or other container with no handle used to dispense flour
14-01-5
64
Sep 21, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
55
May 12, 2023
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
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 - Handwash sink used for purposes other than handwashing.wait station handwash sink is used for dumping .
31A-11-4
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 - Slicer blade and Can opener blade is soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Behind and beneath prep sink the Wall soiled with accumulated grease, food debris, and/or mold like substance
36-27-5
Basic - Bowl or other container with no handle used to dispense sugar.
14-01-5
Basic - Food stored on table top under dripping AC vent in kitchen .
08B-52-4
Basic - Kitchen Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Stove top and backsplashsoiled with grease, food debris, dirt, slime or dust.
23-03-4
52
Nov 18, 2022
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sliced blade is soiled
22-02-4
Intermediate - No soap provided at handwash sink in Mens bathroom used by employees.
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dalton Mesh cook
53B-13-5
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. Lisa Rutkofske Karly Good
53B-14-5
Basic - Food stored on floor in walk in freezer
08B-38-4
Basic - Mens Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled . Exterior of cold holding units on cook line are soiled.
23-03-4
58
Frequently Asked Questions
When was Marathon Yacht Club last inspected?
The most recent health inspection at Marathon Yacht Club on file is from Jan 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Marathon Yacht Club?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Marathon Yacht Club.
How does Marathon Yacht Club compare to other restaurants in Marathon?
Marathon Yacht Club most recently scored 43 out of 100, which is lower than the Marathon average of 67.
Has Marathon Yacht Club's inspection record improved over time?
No. Recent inspections at Marathon Yacht Club have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Marathon Yacht Club 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 Yacht Club inspected?
Based on the inspection history on file, Marathon Yacht Club is inspected around three times per year on average.
Nearby Restaurants