Sami's
Last inspected: Jan 28, 2026
41
Score
Going back to 2022, Sami's has nine inspections in the public record. The most recent visit was on Jan 28, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Stop sale issued on time/temperature control” comes up most often, recorded four times in the inspection record.
Restaurants in Marco Island average 77, so Sami's trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
41
Aug 7, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
61
Mar 18, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee handled their cellphone then handled containers of cut onions and shredded cheese without washing their hands.
12A-29-4
Intermediate - Handwash sink not accessible for employee use at all times. There are strainers in the hand washing sink at the bar and in the dish washing area the hand washing sink is blocked by a garbage can and glass racks. Operator cleared both hand washing sinks **Corrected On-Site**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of the naked table in the grill area.
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There used to be a buildup of grease on the hood filters over the grill.
23-03-4
Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. The air curtains at the bar are not in operation with the roll up window open. The open kitchen is exposed to the possibility of small flying insects. Operator turned on the air curtain. **Corrected On-Site**
35B-07-4
67
Oct 21, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf in the grill area, garlic in oil (59F - Cold Holding).
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf in the grill area, garlic in oil (59F - Cold Holding). See stop sale.
03A-02-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. The poached eggs in the eggs benedict are not identified.
02B-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for quaternary sanitizer.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - In-use tongs stored on equipment door handle between uses in the grill area.
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In the salad station glass door reach in cooler there is a employee beverage on a shelf next to prepared salads.
12B-13-4
Basic - Wet wiping cloths stored in detergent throughout the kitchen. Operator changed all buckets to quaternary sanitizer.
21-03-4
47
Dec 5, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. In dry storage on a shelf with undamaged cans there is one 4.16 pound can of tuna with a severely dented rim.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler by the grill raw mussels are stored over shredded mozzarella. Operator moved items to proper storage order. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on rhe ice chute in the ice machine.
22-02-4
Basic - Damaged/spoiled/recalled food not properly segregated. In dry storage on a shelf with undamaged cans there is one 4.16 pound can of tuna with a severely dented rim. See stop sale.
08B-20-4
Basic - Employee with no hair restraint while engaging in food preparation. There is a employee with no hair protection preparing food. The employee put on a hairnet. **Corrected On-Site**
13-03-4
61
Aug 4, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler with the attached freezer, raw veal is stored over ready to eat prosciutto and cooked corned beef. Operator moved items to proper storage order. **Corrected On-Site** - From follow-up inspection 2023-08-04: On a sheet tray in the walk-in cooler attached to the walk-in freezer raw chorizo is stored with prosciutto ham. **Admin Complaint**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have any way of testing the temperature of the dishwasher. - From follow-up inspection 2023-08-04: **Time Extended**
16-62-1
78
Aug 2, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Partially cooked gyro cone at 54F from the previous day, per the operator. Gyro cone was not fully cooked.
03C-98-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler with the attached freezer, raw veal is stored over ready to eat prosciutto and cooked corned beef. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Partially cooked gyro cone at 54F from the previous day, per the operator. Gyro cone was not fully cooked.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass door walk-in cooler, bolognaise sauce (46F - Cold Holding); tomato sauce (47F - Cold Holding); cooked lasagna (46F - Cold Holding). Operator moved all storage to the walk-in cooler with the attached freezer. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have any way of testing the temperature of the dishwasher.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels available at the hand sink at the bar.
31B-02-4
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 cellphone on the shelf over the make table in the kitchen with the deep fryers.
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle next to the deep fryers.
10-20-4
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 bar.
31B-04-4
Basic - Unclean building components, attachments or fixtures. There is a build up of dust on the fan covers in the walk-in cooler at the end of the pizza cook line.
36-50-4
37
Mar 30, 2023
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On a rolling rack in the walk-in cooler raw sausage is stored over raw lamb chops. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the glass door reach in cooler in the salad station, tomato sauce (51F - Cooling). The tomato sauce is from the previous night. See stop sale.
03D-02-5
High Priority - Employee washed hands with cold water. An employee washed their hands with cold water at the hand washing sink in front of the grill.
12A-19-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the glass door reach in cooler in the salad station, tomato sauce (51F - Cooling). The tomato sauce is from the previous night.
01B-02-5
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. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. An employee drained a can of clam juice into the hand washing sink in front of the grill.
31A-11-4
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. **Corrective Action Taken**
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. Employee food safety training fro Vidal Lopez, Irma Lora and Edilberto Lopez have expired.
53B-14-5
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 bottom of the make table cooler in front of the stand mixer there is thawed salmon and tuna, in the drawer cooler under the grill there is salmon in commercial reduced oxygen packaging that states to remove from packaging and thaw under refrigeration.
06-09-1
Basic - No Heimlich maneuver/choking sign posted. Inspector provided the operator with a choking poster. **Corrective Action Taken**
51-13-4
Basic - Plumbing system in disrepair. The cold water faucet at the hand washing sink in front of the glass door reach in cooler does not work.
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. There is calamari thawing in standing water inside a container on the drain board of the dishwasher.
06-01-5
30
Aug 30, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon is offered served raw on the dinner menu, there is no proof of parasite destruction for the salmon. The salmon must be-cooked to 145F for service. **Warning**
01D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the glass door reach in cooler in the prep area tomato sauce (54F - Cold Holding); rice (50F - Cold Holding); blue cheese (63F - Cold Holding). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass door reach in cooler in the prep area tomato sauce (54F - Cold Holding); rice (50F - Cold Holding); blue cheese (63F - Cold Holding). See stop sale. **Warning**
03A-02-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On the dinner menu the California Roll lists "crab meat", imitation crabmeat is used. Operator marked over the "C" in crab with a "K". **Corrective Action Taken** **Admin Complaint**
52-03-4
Intermediate - Handwash sink not accessible for employee use at all times. The dish washing sink in the dish pit os blocked by a table and the can opener. **Warning**
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle in the frill area. **Warning**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is an employee drink on the cutting board of the make table in the grill area. Operator removed the employee drink. **Corrected On-Site** **Warning**
12B-07-4
47
Frequently Asked Questions
When was Sami's last inspected?
The most recent health inspection at Sami's on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Sami's?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Sami's.
How does Sami's compare to other restaurants in Marco Island?
Sami's most recently scored 41 out of 100, which is lower than the Marco Island average of 77.
Has Sami's inspection record improved over time?
Results have been roughly steady. Inspections at Sami's have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sami's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sami's inspected?
Based on the inspection history on file, Sami's is inspected around three times per year on average.
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