Marsh Landing Restaurant
Last inspected: Jan 22, 2026
78
Score
Marsh Landing Restaurant has been inspected nine times since 2022. Inspectors last stopped by on Jan 22, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to nine violations per visit.
“Accumulation of debris on exterior of warewashing machine” comes up most often, recorded four times in the inspection record.
Among Fellsmere restaurants, this is a fairly standard result. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 22, 2026
Complaint Full
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2026-01-22: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. In prep area. - From follow-up inspection 2026-01-22: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Light not functioning. Under hood fan - From follow-up inspection 2026-01-22: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2026-01-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen **Repeat Violation** - From follow-up inspection 2026-01-22: **Time Extended**
36-02-5
78
Jan 21, 2026
Complaint Full
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 found in kitchen operator killed **Warning**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 5 behind freezer Operator cleaned and discarded **Corrected On-Site**
35A-04-4
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. Jug is empty changed **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda gun nozzle **Corrected On-Site** **Repeat Violation**
22-02-4
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. Had new employee read and sign agreement **Corrected On-Site**
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Corrected On-Site**
35B-01-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site**
35B-08-4
Basic - Hole in or other damage to wall. In prep area.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Light not functioning. Under hood fan
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By grill in kitchen
36-27-5
32
Nov 19, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened yesterday **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked corn and soup walk in cooler **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table **Corrected On-Site**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dishwasher and kitchen area **Repeat Violation**
36-02-5
58
Jun 5, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Food stored on floor. Frying oil **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Cart at frying station **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dishwasher area **Repeat Violation**
36-02-5
70
Oct 2, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened yesterday Milk walk in coolerCorrected On-Site** **Corrected On-Site**
02C-03-5
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. Amber and Brandy
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom
32-12-5
Basic - Current Hotel and Restaurant license not displayed. Current **Corrected On-Site**
50-09-4
Basic - Equipment in poor repair. Gasket refrigerator
14-11-5
Basic - Light not functioning. Under hood fan
36-62-4
Basic - Stored food not covered. Ham Hocks walk in freezer **Corrected On-Site**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
58
Jan 12, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food stored on floor. Chicken and pickles walk in cooler **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.kitchen **Repeat Violation**
36-02-5
78
Jul 11, 2023
Complaint Full
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (120F - Hot Holding); okra (117F - Hot Holding). Chef reheated now at 136° **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab cakes made 2 days ago. **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cooks line only reaches 82°
27-16-4
Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell,phone on top of microwave **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Hash browns **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Next to rear door **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of bread warmer
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. **Repeat Violation**
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mix **Corrected On-Site**
02D-01-5
43
Mar 15, 2023
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
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. Blank forms not filled out. Some employees have no employee training due to expired or new.
11-26-1
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.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Cleaned and sanitized. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. It's stored in sink at bar room. Removed. **Corrected On-Site**
31A-09-4
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. Thawed mahi mahi in sink. Opened. **Corrected On-Site**
06-09-1
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. Posted. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris. Under counter at cook line. Cleaned. **Corrected On-Site**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Rough concrete floors. **Repeat Violation**
36-02-5
47
Sep 16, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (48F - Cold Holding); raw hamburger (45F - Cold Holding); raw pork chops (47F - Cold Holding); hot dogs (50F - Cold Holding); cooked meatloaf (46F - Cold Holding); pulled pork (48F - Cold Holding); ribs (47F - Cold Holding); pimento cheese (52F - Cold Holding); cooked onion (52F - Cold Holding); blue cheese crumbles (51F - Cold Holding); chicken salad (50F - Cold Holding); sliced tomatoes (51F - Cold Holding); American cheese (54F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding); raw hamburger (45F - Cold Holding); raw pork chops (47F - Cold Holding); hot dogs (50F - Cold Holding); cooked meatloaf (46F - Cold Holding); pulled pork (48F - Cold Holding); ribs (47F - Cold Holding); pimento cheese (52F - Cold Holding); cooked onion (52F - Cold Holding); blue cheese crumbles (51F - Cold Holding); chicken salad (50F - Cold Holding); sliced tomatoes (51F - Cold Holding); American cheese (54F - Cold Holding) **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cooks line sink blocked by big orange fan **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on can goods rack **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Case of mashed potatoes in walk-in cooler . Multiple items on floor in walk-in freezer **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with sugar **Corrected On-Site**
10-01-5
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. **Corrected On-Site**
06-08-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
50
Frequently Asked Questions
When was Marsh Landing Restaurant last inspected?
The most recent health inspection at Marsh Landing Restaurant on file is from Jan 22, 2026. The public record contains nine inspections in total.
What is the most common violation at Marsh Landing Restaurant?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited four times, more than any other issue at Marsh Landing Restaurant.
How does Marsh Landing Restaurant compare to other restaurants in Fellsmere?
Marsh Landing Restaurant most recently scored 78 out of 100, which is about the same as the Fellsmere average of 80.
Has Marsh Landing Restaurant's inspection record improved over time?
No. Recent inspections at Marsh Landing Restaurant have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Marsh Landing Restaurant 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 Marsh Landing Restaurant inspected?
Based on the inspection history on file, Marsh Landing Restaurant is inspected around three times per year on average.
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