Marco Prime Steaks & Seafood
Last inspected: Nov 24, 2025
90
Score
The health department has logged nine inspections at Marco Prime Steaks & Seafood, the earliest from 2022. Inspectors last stopped by on Nov 24, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The pattern that stands out is “ice scoop handle in contact with ice”, which has been cited three times.
Among Marco Island restaurants, the typical score is 77; Marco Prime Steaks & Seafood is comfortably above that bar. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. The oyster tags are not marked with the last date served. - From follow-up inspection 2025-11-24: **Time Extended**
01C-03-4
90
Nov 13, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
58
May 23, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. In the reach in cooler in front of the deep fryer raw calamari is stored above unwashed green beans. Operator moved the calamari to proper storage. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 two door reach in cooler by the ice machine there are 7 eight ounce portions of tuna fully thawed while still inside the commercially processed reduced oxygen packaging that is labeled to be removed from packaging and thawed under refrigeration. See stop sale.
01B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the interior walls of the ice machine.
22-20-5
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. In the two door reach in cooler by the ice machine there are 7 eight ounce portions of tuna fully thawed while still inside the commercially processed reduced oxygen packaging that is labeled to be removed from packaging and thawed under refrigeration. See stop sale.
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hair net. **Corrected On-Site**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walk in freezer on and around the fan housing.
14-69-4
Basic - Ice scoop handle in contact with ice in the service station ice bin at the bar. Operator moved the ice scoop to proper storage. **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. The ice scoop is stored on top of the ice machine. Operator moved the ice scoop to proper storage.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on oven door handles. Operator removed the tongs. **Corrected On-Site**
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. The insulation on the upright cooler door is fully exposed in front if the deep fryer.
14-36-5
50
Apr 4, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There are employee bags and jackets stored on top of drinks and unwashed carrots in the dry storage area. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice in the service area at the bar. Operator moved te ice scoop to proper storage. **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
10-08-5
90
Jan 27, 2025
Routine - Food
1 critical violation. 6 major violations. 4 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). Chlorine sanitizer empty, operator replaced sanitizer bucket. Chlorine sanitizer 100ppm. **Corrected On-Site** **Warning**
22-41-4
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 without a HACCP plan. **Warning**
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzles of the soda guns at the bar. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.the hand sink in front of the dishwasher is use as a dump sink. The hand washing sink at the bar us being used as a dump sink. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chlorine test kit for the dishwasher. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no towels at the hand washing sink on the expeditors line. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. There is no soap at the hand sink on the cook line. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There are employee bags and jackets stored on top of drinks and unwashed carrots in the dry storage area. **Warning**
40-06-5
Basic - Ice scoop handle in contact with ice in the service area at the bar. Operator moved te ice scoop to proper storage. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. There is a ice scoop on top of the ice machine. Operator moved the ice scoop to the dishwasher. **Corrected On-Site** **Warning**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on oven door handles. **Warning**
10-20-4
39
Apr 2, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Oct 20, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On a shelf in dry storage, not segregated from undamaged cans there is a severely dented can of tomato paste.
01B-01-4
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 changed the sanitizer bucket, chlorine sanitizer 50ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler in front of the deep fryer raw salmon is stored over cooked corn. Operator moved items to proper storage. **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 in the top of the ice machine.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. The hand wash sink in front of the dish pit is blocked by a garbage can. Operator moved the garbage can. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled.there is a unlabeled chemical spray bottle in the prep area. Operator emptied the chemical spray bottle. **Corrected On-Site**
41-17-4
Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in dry storage, not segregated from undamaged cans there is a severely dented can of tomato paste. See stop sale.
08B-20-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from a oven door handle.
10-20-4
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
41
May 22, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
61
Dec 29, 2022
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. There is no proof of parasite destruction for the snapper ceviche. . **Warning**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler crab legs (45F - Cold Holding). Operator iced the crab legs . **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There are no chemical test kits for the chlorine sanitizer in the dishwasher or quaternary sanitizer in the triple sink. **Warning**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the top of the ice machine and on the ice chute in the top of the ice machine. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The tuna poke and tuna are not marked as under cooked on the menu. **Warning**
02B-01-5
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. **Warning**
53B-01-5
Basic - Dead roaches on premises. There is one dead roach in the dish washing area. Operator swept up the dead roach and sanitized the area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Food stored on floor. There is food on the floor in the walk-in freezer. **Warning**
08B-38-4
Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on top of the dish machine. **Warning**
16-21-4
43
Frequently Asked Questions
When was Marco Prime Steaks & Seafood last inspected?
The most recent health inspection at Marco Prime Steaks & Seafood on file is from Nov 24, 2025. The public record contains nine inspections in total.
What is the most common violation at Marco Prime Steaks & Seafood?
Across the inspection record, “ice scoop handle in contact with ice” has been cited three times, more than any other issue at Marco Prime Steaks & Seafood.
How does Marco Prime Steaks & Seafood compare to other restaurants in Marco Island?
Marco Prime Steaks & Seafood most recently scored 90 out of 100, which is higher than the Marco Island average of 77.
Has Marco Prime Steaks & Seafood's inspection record improved over time?
Results have been roughly steady. Inspections at Marco Prime Steaks & Seafood have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Marco Prime Steaks & Seafood 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 Prime Steaks & Seafood inspected?
Based on the inspection history on file, Marco Prime Steaks & Seafood is inspected around three times per year on average.
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