Marco Beach Ocean Resort- Banquet Kitchen

480 S Collier Blvd, Marco Island, FL 34145

Catering

Last inspected: Nov 18, 2025

Score

Low Risk

Going back to 2022, Marco Beach Ocean Resort- Banquet Kitchen has 10 inspections in the public record. Inspectors last stopped by on Nov 18, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.

When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited two times.

Compared to the broader Marco Island restaurant scene, where the average is 77, this is a stronger showing. Taken together, the history is a positive one.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 18, 2025

Routine - Food

1 critical violation.

View 1 violation

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. An employee touched avocado with their bare hand while plating. Educated the who discarded the slice of avocado. **Corrected On-Site**

09-01-4

May 23, 2025

Routine - Food

1 minor violation.

View 1 violation

Basic - Bowl or other container with no handle used to dispense food. An employee entered the kitchen, opened the ice machine and scooped ice with a metal drink cup.

14-01-5

Jan 17, 2025

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

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 refilled the sanitizer, 200ppm. **Corrected On-Site**

22-43-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the edge of the ice chute in the ice machine.

22-20-5

Mar 20, 2024

Routine - Food

2 critical violations. 1 minor violation.

View 3 violations

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

Required Records Available; Shellstock Tags/Labels

FL-14

Dec 22, 2023

Routine - Food

No violations found.

100

Oct 20, 2023

Routine - Food

1 critical violation. 3 major violations. 1 minor violation.

View 5 violations

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. An employee entered the kitchen from another area, put on gloves and began preparing food. **Warning**

12A-07-5

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is performing reduced oxygen packaging as observed by multiple packages of chicken in in house reduced oxygen bags dated 10/19. **Warning**

03G-50-1

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator all employee food safety training is locked in the chef's office. **Warning**

53B-01-5

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. Per operator all employee health reporting agreements are locked in the chef's office. **Warning**

11-26-1

Basic - Single-service articles improperly stored. There are coffee filters that are stored unprotected on top of the coffee maker. **Warning**

25-05-4

Apr 6, 2023

Routine - Food

3 critical violations. 1 major violation. 1 minor violation.

View 5 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 131F). Operator can wash in the dishwasher but will sanitize in the triple sink until the dishwasher is repaired. **Corrective Action Taken**

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 a pan on the cook line there is reduced oxygen packaged fish that is fully thawed.

03G-04-5

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In a pan on the cook line there is reduced oxygen packaged fish that is fully thawed.

01B-13-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute in the ice machine. This is a repeat violation from 12/21/2022. **Repeat Violation**

22-02-4

Basic - Cloth used as a food-contact surface. There are wet cloths on top of lettuce in bins in the walk-in freezer. Operator replaced with food safe cloths. **Corrected On-Site**

21-05-5

Mar 17, 2023

Routine - Food

1 critical violation.

View 1 violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1, 2022, extended to January 20, 2023. Observed license paid before end of inspection. **Corrected On-Site**

50-17-3

Dec 21, 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 top of the make table cooler in front of the convection oven tomato sauce (63F - Cold Holding). See stop sale.

03A-02-5

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the top of the make table cooler in front of the convection oven tomato sauce (63F - Cold Holding).

01B-02-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute in the ice machine.

22-02-4

Jul 12, 2022

Routine - Food

No violations found.

100

Show all 10 inspections Show less

Frequently Asked Questions

When was Marco Beach Ocean Resort- Banquet Kitchen last inspected?

The most recent health inspection at Marco Beach Ocean Resort- Banquet Kitchen on file is from Nov 18, 2025. The public record contains 10 inspections in total.

What is the most common violation at Marco Beach Ocean Resort- Banquet Kitchen?

Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Marco Beach Ocean Resort- Banquet Kitchen.

How does Marco Beach Ocean Resort- Banquet Kitchen compare to other restaurants in Marco Island?

Marco Beach Ocean Resort- Banquet Kitchen most recently scored 86 out of 100, which is higher than the Marco Island average of 77.

Has Marco Beach Ocean Resort- Banquet Kitchen's inspection record improved over time?

Results have been roughly steady. Inspections at Marco Beach Ocean Resort- Banquet Kitchen have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Marco Beach Ocean Resort- Banquet Kitchen 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 Marco Beach Ocean Resort- Banquet Kitchen inspected?

Based on the inspection history on file, Marco Beach Ocean Resort- Banquet Kitchen is inspected around three times per year on average.

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Score: 82 — Low Risk

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Score: 82 — Low Risk

Hideaway Beach Club Sports and Wellness Center

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Score: 78 — Low Risk

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