Red Rooster of Marco
Last inspected: Dec 12, 2025
70
Score
Across the available record, Red Rooster of Marco has nine inspections on file, the first dated 2022. The latest inspection on file is from Dec 12, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “food stored on floor”, showing up four times.
Restaurants in Marco Island average 77, so Red Rooster of Marco trails the local norm. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 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 10ppm), operator replaced the sanitizer container, chlorine sanitizer 50ppm. **Corrected On-Site**
22-41-4
High Priority - Toxic substance/chemical improperly stored. Oven cleaner is stored next to canned chipotle peppers. Operator moved items to proper storage. **Corrected On-Site**
41-10-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walk in freezer, behind and under the fan housing.
14-69-4
70
Aug 14, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. A cook cracked raw shell eggs then handled a knife. Educated the cook who then removed their gloves and washed their hands and sanitized the knife handle. **Corrected On-Site**
12A-27-4
High Priority - Toxic substance/chemical improperly stored. There are cans of chipotle in adobo stored next to degreaser on the bottom shelf of storage. Operator moved the cans of chipotle in adobo to proper storage. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There is cooked quiche in the bottom of the make table cooler in the salad station with no date marking. Per operator the quiche was prepared three days prior. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. There is a metal bowl inside a container of flour. Operator removed the metal bowl. **Corrected On-Site**
14-01-5
64
Jan 13, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. There are dish washing chemicals stored with vinegars and olive oil. Operator separated the chemicals and the food items. **Corrected On-Site**
41-10-4
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 walk in cooler there are three fully thawed, unopened commercially packaged portions of mahi mahi labeled to be removed from packaging before thawing. See stop sale.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the dish station is blocked by a stack of five gallon buckets in front and a silverware bin on top. Operator cleared the hand washing sink. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the make table cooler in the salad station there are multiple quiches that were prepared more than 24 hours ago with no date marking.
02C-02-5
Basic - Food stored on floor. There are bags of potatoes stored on the floor between the dish station and the ice machine. Operator moved the potatoes to proper storage. **Corrected On-Site** **Repeat Violation**
08B-38-4
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 walk in cooler there are three fully thawed, unopened commercially packaged portions of mahi mahi labeled to be removed from packaging before thawing. See stop sale.
06-09-1
55
Jul 18, 2024
Routine - Food
No violations found.
100
Jul 16, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the salad station make table coleslaw (48F - Cold Holding); potato salad (46F - Cold Holding); chopped eggs (46F). Per operator items have been in the cooler less than 4 hours. Operator turned down the thermostat, ambient temperature decreased from 43F to 39F. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris on the slicer. **Warning**
22-02-4
Basic - Single-service articles improperly stored. Coffee filters are stored unprotected. Operator covered the coffee filters. **Corrected On-Site** **Warning**
25-05-4
Basic - Food stored on floor. There are gallons of milk stored on the floor in the walk in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice under the blower housing in the walk in freezer. **Warning**
14-69-4
67
Nov 27, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. There is a severely dented can of tuna on a shelf with undamaged cans of tuna next to the convection oven in the back kitchen.
01B-01-4
Basic - Damaged/spoiled/recalled food not properly segregated. There is a severely dented can of tuna on a shelf with undamaged cans of tuna next to the convection oven in the back kitchen. See stopper sale.
08B-20-4
Basic - Food stored on floor. There is a bag of potatoes on the floor next to the ice machine. Operator moved the potatoes to proper storage. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. There us a pair of tongs hanging from the oven doo handle. Operator removed the tongs. **Corrected On-Site**
10-20-4
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 back stored on a food storage rack with the salad dressings.
40-06-5
70
Aug 11, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
37
Jan 30, 2023
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea events. **Corrective Action Taken**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food safety manager's certificate has expired for Alan LaCava 11/16/2022.
53A-03-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The hollandaise on the menu is not identified as raw or undercooked.
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink next to the dishwasher. Operator provided paper towels. **Corrected On-Site**
31B-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. Inspector provided the operator with the employee reporting agreement in Spanish and English. **Corrective Action Taken**
11-26-1
Basic - Employee eating in a food preparation or other restricted area. There is an employee eating in the servers station.
12B-02-4
Basic - Working containers of food removed from original container not identified by common name. There is an unlabeled container of flour in the back kitchen.
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of scale and debris on top of the dishwasher.
16-21-4
47
Aug 2, 2022
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table in the pantry cut tomatoes (46F - Cold Holding); Cut melon (44F - Cold Holding). Operator iced the out of temperature items. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In a hotel pan in the walk-in cooler raw ground beef is stored with raw shrimp. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In a hotel pan in the walk-in cooler deli turkey breast is stored with raw shrimp and raw ground beef. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
Basic - Cutting board has cut marks and is no longer cleanable. There are cutting boards in the pantry area thar are deeply grooved and stained.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the cooks line there is an employee cellphone on a shelf over the steam table. Employee put the cellphone in their pocket. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. There is an employee preparing food with no hair restraint preparing food. Employee put on a hat. This is a repeat violation from 1/13/2022. **Repeat Violation**
13-03-4
Basic - Food stored on floor. There are multiple items stored on the floor in the walk-in cooler. This is a repeat violation from 1/13/2022, 7/14/2021. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of dust on the fan covers in the walk-in cooler.
23-03-4
50
Frequently Asked Questions
When was Red Rooster of Marco last inspected?
The most recent health inspection at Red Rooster of Marco on file is from Dec 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Red Rooster of Marco?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Red Rooster of Marco.
How does Red Rooster of Marco compare to other restaurants in Marco Island?
Red Rooster of Marco most recently scored 70 out of 100, which is lower than the Marco Island average of 77.
Has Red Rooster of Marco's inspection record improved over time?
Results have been roughly steady. Inspections at Red Rooster of Marco have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Red Rooster of Marco 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 Red Rooster of Marco inspected?
Based on the inspection history on file, Red Rooster of Marco is inspected around three times per year on average.
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