Marco Island Brewery
Last inspected: Mar 25, 2026
74
Score
Inspectors have visited Marco Island Brewery 14 times, with records going back to 2022. Inspectors last stopped by on Mar 25, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up nine times.
The city-wide average is 77, putting Marco Island Brewery squarely in typical territory. The full record sits in fairly typical territory for a working restaurant.
14
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles on the chemical shelf and at the dishwasher.
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup if food debris on top of the dishwasher.
16-21-4
Basic - Equipment in poor repair. All door gaskets on the three door reach in cooler are damaged, all door gaskets on the make table cooler next to the upright freezer are damaged.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 110F standing water. Operator increased the heat under the container. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
74
Jan 14, 2026
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. All door gaskets on the three door reach in cooler are torn. **Warning** - From follow-up inspection 2026-01-14: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. There is standing water inside the three door make table cooler in front of the fryers. **Warning** - From follow-up inspection 2026-01-14: **Time Extended**
29-49-6
90
Jan 13, 2026
Complaint Full
3 critical violations. 4 minor violations.
View 7 violations
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. Dishwasher (Chlorine 0ppm), operator primed the dishwasher, chlorine sanitizer 100ppm. **Corrected On-Site** **Warning**
22-41-4
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 above shredded mozzarella. Operator moved items to proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Upon looking under the benches of the booths in the dining room i observed approximately thirty plus rodent droppings under each bench checked. 5 of the 9 benches were checked, all had evidence of vermin. **Warning**
35A-04-4
Basic - Equipment in poor repair. All door gaskets on the three door reach in cooler are torn. **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a heavy buildup of grease and dust in the hood filters. **Warning**
23-03-4
Basic - Smoking or vaping in an enclosed indoor workplace. The establishment has a bar that is open to outside seating. The establishment allows customers to smoke while seated at the bar and while seated at the tables in front of the establishment. All seating is under cover, additionally there is plastic sheeting that would fully enclose the seating area that can be rolled down in the event of rain. **Warning**
54-01-5
Basic - Standing water in bottom of reach-in-cooler. There is standing water inside the three door make table cooler in front of the fryers. **Warning**
29-49-6
52
Dec 12, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the make table cooler in front of the fryer raw beef is stored above cooked ground beef. Operator moved items to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. There is a ice tea filter basket in the hand washing sink in the service area. Operator removed the basket. **Corrected On-Site**
31A-09-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with the raw oyster advisory. Operator posted the advisory. **Corrected On-Site**
02A-01-5
Intermediate - Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the dishwashing area.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There used to be a black mold like substance on the interior walks and ceiling of the ice machine.
22-20-5
61
Jul 25, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
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. Dishwasher (Chlorine 0ppm). Technician adjusted the flow of chlorine sanitizer, 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On a rack in the walk in cooler raw fish is stored above guacamole. Operator moved the guacamole. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the interior walls and ceiling of the ice machine.
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. The oyster tags are not marked with the last date served.
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles in the dish washing area. Operator labeled the spray bottles. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. There is a container with no handle inside a container of sugar. Operator removed the handle less container. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. All the door gaskets on the three door teach in cooler in front of the pizza station are damaged.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are tongs stored in 110F standing water in the pizza station. Operator discarded the water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar. Operator provided a hand washing sign. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The interior of the doors and the door gaskets of the triple door make table on the cook line have a buildup of food debris.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. There is a unlabeled container of sugar in dry storage. Operator labeled the container of sugar. **Corrected On-Site**
02D-01-5
41
Mar 11, 2025
Complaint Full
3 critical violations. 5 minor violations.
View 8 violations
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. Bar dishwasher 0 ppm chlorine. Discontinue use and use kitchen dishwasher until repaired.
22-41-4
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. Server and bartender touching citrus for drink garnish with bare hands at the bar. Discussed proper glove and utensil use with staff.
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and pork in walk-in cooler. Corrected on site
08A-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand-wash sink . Corrected on site
31B-04-4
Basic - tape used on speed pourers on cook line. Corrected on site
14-71-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In salad station. Corrected on site
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavy build up of debris.
23-03-4
Basic - Single-service articles improperly stored. Single use straws unwrapped on the bar within customer reach.
25-05-4
50
Jan 16, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the make table in front of the range raw scallops and raw shrimp aer stored over washed and cut broccoli. Operator moved items to proper storage. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-16: In the make table cooler in front of the friers raw chicken and raw shrimp are stored over pickles and pickled peppers. **Admin Complaint**
08A-05-6
Basic - - From initial inspection : Basic - Equipment in poor repair. The door gaskets are damaged on all three doors of the three door make table cooler on the cook line. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust on the hood filters. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. There is standing water in the two door reach in cooler in the pizza area. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
29-49-6
74
Jan 13, 2025
Complaint Full
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the three door make table cooler on the cook line, scallops (49F - Cold Holding); cooked pork ribs (48F - Cold Holding); cut tomato (49F - Cold Holding). **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed the license during the course of the inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the make table in front of the range raw scallops and raw shrimp aer stored over washed and cut broccoli. Operator moved items to proper storage. **Corrected On-Site** **Warning**
08A-05-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is a employee cellphone on a cutting board on a make table in the salad station. Operator removed the cellphone. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment in poor repair. The door gaskets are damaged on all three doors of the three door make table cooler on the cook line. **Warning**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the pizza station there are utensils in 119F standing water. Operator drained the water. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust on the hood filters. **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. There is standing water in the two door reach in cooler in the pizza area. **Warning**
29-49-6
Basic - Bowl or other container with no handle used to dispense food. There are plastic ramekins inside multiple containers of assorted sauces on the cook line. Operator discarded the ramekins. **Corrected On-Site** **Warning**
14-01-5
45
Jul 11, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
55
Nov 13, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
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 cheeses. Operator moved items to proper storage order. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom of the make table cooler next to the hand sink in the pantry, hard boiled eggs (48F - Cold Holding). Operator iced the hard boiled eggs. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the ice machine. There is a buildup of dried food debris on the slicer.
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served.
01C-03-4
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.operator had all employees currently working read and sign the employee health reporting agreement. **Corrective Action Taken**
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside. There is a gap at the bottom of the exterior door in the back of the kitchen.
35B-01-4
Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. There is a pair of tongs on the oven door handle. Operator moved the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils stored in 85F water in the pizza station. Operator drained the water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink at the entrance to the kitchen.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. There is a unlabeled bin of flour by the pizza station. Operator labled the flour bin. **Corrected On-Site**
02D-01-5
41
Jul 6, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.in the bottom of the make table cooler in front of the deep fryer raw chicken and raw shrimp are stored over pickles. On a rolling rack in the walk-in cooler raw fish, raw shrimp and raw scallops are stored over cooked shrimp and live oysters. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
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. Dishwasher (Chlorine 0ppm). Operator set up the triple sink until the dishwasher is repaired. **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door make table cooler in the pizza area, hard boiled eggs (47F - Cold Holding); diced turkey (44F - Cold Holding). Operator reduced the temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance on the ceiling and interior walls of the ice machine.
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. In the drawer cooler under the grill there is thawed commercially reduced oxygen packaged tuna marked to be removed from packaging before thawing. Operator removed the tuna from the packaging. **Corrected On-Site**
06-09-1
50
Jan 27, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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 cooked rice and bags of blue cheese.
08A-05-6
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 wings are stored over whole muscle beef.
08A-20-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. The operator has not kept the tags from oysters that have been sold in the establishment.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is an orange mold like substance on the ice chute in the ice machine.
22-02-4
Intermediate - Packaged food has no English labeling. There are containers in dry storage that are not labled in English.
02D-06-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided the operator with the oyster advisory, operator placed the advisory at the hosts stand. **Corrected On-Site**
02A-01-4
Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin inside a container of seasoning in dry storage. Operator removed the ramekin. **Corrected On-Site**
14-01-5
41
Sep 7, 2022
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw salmon above hard boiled eggs in Walk-in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (50F - Cold Holding); sliced tomatoes (51F - Cold Holding) Per operator items were prepared an hour earlier, Bags of ice were applied to foods
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Storage lid containers stored under chemicals near dishwasher
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Black Outdoor hose
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated grease, and rusty substance
22-02-4
Basic - Equipment in poor repair. Three door reach in refrigerator near pizza station has torn gaskets
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood System has accumulated grease and debris
23-03-4
41
Aug 24, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (43F - Cold Holding); cut tomatoes (43F - Cold Holding); cut lettuce (43F - Cold Holding) in the small 2 door make table in the pizza area. In the three door make table on the cook's line, Poultry (45F - Cold Holding); Fish (45F - Cold Holding); Beef (47F - Cold Holding). Operator iced out of temperature items and call technician for service. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-08-24: Hard boiled eggs 49F cold holding, spinach dip 50F cold holding, diced ham 49F cold holding. Operator moved all items to another cooler. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer. **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
08B-38-4
82
Frequently Asked Questions
When was Marco Island Brewery last inspected?
The most recent health inspection at Marco Island Brewery on file is from Mar 25, 2026. The public record contains 14 inspections in total.
What is the most common violation at Marco Island Brewery?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited nine times, more than any other issue at Marco Island Brewery.
How does Marco Island Brewery compare to other restaurants in Marco Island?
Marco Island Brewery most recently scored 74 out of 100, which is about the same as the Marco Island average of 77.
Has Marco Island Brewery's inspection record improved over time?
Yes. Recent inspections at Marco Island Brewery have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Marco Island Brewery 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 Marco Island Brewery inspected?
Based on the inspection history on file, Marco Island Brewery is inspected around four times per year on average.
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