Marker 39
Last inspected: Jan 28, 2026
70
Score
Marker 39 has been inspected 10 times since 2022. The newest entry in the record is dated Jan 28, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly five violations before.
“In-use tongs stored on equipment door handle between uses” comes up most often, recorded three times in the inspection record.
That's lower than the typical Safety Harbor restaurant, which scores around 81. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs raw stored over ready to eat **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. **Corrected On-Site** **Repeat Violation**
14-86-1
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
70
Aug 15, 2025
Routine - Food
No violations found.
100
Jun 12, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Discussed alternative materials to line food containers that are approved for food contact. Operator replaced with coffee filters **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg stored over RTE. operator relocated egg to gain compliance **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict dishes not marked as containing raw ingredients. **Warning**
02B-01-5
Basic - Food stored on floor. Fryer oil in back storage area **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
61
Nov 8, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
86
Nov 7, 2024
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese (50F - Cold Holding); cream cheese (52F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle refrigerator in back room: calamari (54F - Cold Holding) item was thawed 1 hour prior, operator moved to freezer for rapid chill; cheese (50F - Cold Holding); cream cheese (52F - Cold Holding) See stop sale. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 400ppm quaternary, strip turned blue. Operator corrected to 200ppm **Corrected On-Site** **Warning**
41-27-4
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. **Warning**
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. No proof of training for new employee Christine. Operator had Christine read and sign. **Corrected On-Site** **Warning**
11-26-1
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. Employee Dave has been employed for longer than 60 days and has no proof of training. **Warning**
53B-13-5
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. Mahi and Grouper state on package to remove from packaging before thawing. Discussed with owner. See stop sale. **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee washing dishes not wearing a hair restraint. Employee put on hat. **Corrected On-Site** **Warning**
13-03-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
39
May 23, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork 48f, cooked beef 57f, all items discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 48f, cooked beef 57f, all items discarded.
03A-02-5
74
Feb 15, 2024
Routine - Food
No violations found.
100
Dec 15, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. **Repeat Violation**
53B-13-5
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. Spoke to operator regarding thawing procedures for ROP fish. **Repeat Violation**
06-09-1
86
Jun 28, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 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. 0 ppm chlorine - run twice - triple sink set up - quaternary 200 ppm **Corrective Action Taken**
22-41-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. - reviewed with person in charge proper hand washing in hand wash sink
12A-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.
53B-13-5
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 - Standing water or very slow draining water in handwash sink at cook line - employee cleared pipe - hand wash sink is draining properly **Corrected On-Site**
29-20-5
Basic - Water leaking from pipe under kitchen hand wash sink
29-11-4
61
Dec 14, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Food stored on floor. Cooking oil on floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Self-closing device on bathroom door disconnected/broken.
32-17-4
82
Frequently Asked Questions
When was Marker 39 last inspected?
The most recent health inspection at Marker 39 on file is from Jan 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Marker 39?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Marker 39.
How does Marker 39 compare to other restaurants in Safety Harbor?
Marker 39 most recently scored 70 out of 100, which is lower than the Safety Harbor average of 81.
Has Marker 39's inspection record improved over time?
Yes. Recent inspections at Marker 39 have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Marker 39 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 Marker 39 inspected?
Based on the inspection history on file, Marker 39 is inspected around three times per year on average.
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