Smith House
Last inspected: Feb 26, 2026
74
Score
The health department has logged nine inspections at Smith House, the earliest from 2022. The most recent report on file is from Feb 26, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to two violations per visit.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing two times across the record.
That falls roughly in the middle of the pack for Marco Island restaurants. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
74
Oct 10, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Toilet Rooms Maintained
FL-53
67
Jan 23, 2025
Routine - Food
No violations found.
100
Jan 22, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (122F - Hot Holding); rice (127F - Hot Holding); pot roast (128F - Hot Holding) **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked corned beef (59F - Cooling), per operator the corned beef was cooked the previous day. See stop sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked corned beef (59F - Cooling), per operator the corned beef was cooked the previous day. See stop sale. **Warning**
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the dishwashing area. **Warning**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink next to the ice machine machine is used as a dump sink. **Warning**
31A-11-4
Basic - Cast iron used as a food-contact surface other than only for cooking. Frittata are served in cast iron pans that are not used in the cooking process. **Warning**
14-27-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. There is a employee chewing gum while handling food. Operator spoke with the employee who discarded the gum. **Corrected On-Site** **Warning**
12B-09-5
Basic - Employee eating in a food preparation or other restricted area. There is a employee coffee on a prep table next to cooling quiche. Operator discarded the drink. **Corrected On-Site** **Warning**
12B-02-4
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. **Warning**
23-03-4
Basic - Plumbing system in disrepair. The hand washing sink next to the ice machine leaks from the drain. The back flow preventer on the mop sink faucet is damaged. **Warning**
29-08-4
39
Oct 17, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - In-use ice scoop stored on soiled surface between uses. In the server's area the ice scoop is stored on top of the drain rack of the drink machine.
10-12-5
Basic - Plumbing system in disrepair. The cold water at the hand washing sink in the kitchen does not work.
29-08-4
Basic - Carbon dioxide/helium tanks not adequately secured by the ice machine.
51-11-4
Basic - No handwashing sign provided at a hand sink used by food employees next to the ice machine.
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 116F standing water on top of the flat top grill. Operator moved the pan over the heat. **Corrective Action Taken**
10-07-4
78
Dec 5, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the reach in cooler in the back kitchen quiche date marked 11/24. See stop sale.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the reach in cooler in the back kitchen quiche date marked 11/24.
01B-24-5
Basic - Time/temperature control for safety food thawed in an improper manner. Tubs of ground beef are thawing at room temperature. Operator moved tubes of ground beef to cold running water. **Corrected On-Site**
06-01-5
Basic - Silverware/utensils stored upright with the food-contact surface up. In the clean utensils storage area spoons are stored with the food contact surface up.
24-18-4
Basic - In-use ice scoop stored on soiled surface between uses. There is a ice scoop stored on top of the ice machine.
10-12-5
64
Aug 4, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (120F - Hot Holding); Beef (130F - Hot Holding). Operator increased the temperature of the steam table. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute in the ice machine.
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink by the ice machine.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. There is raw sausage thawing in the three compartment sink, there is no cold running water. Operator turned on the cold running water. **Corrected On-Site**
06-01-5
Basic - Food stored on floor. There is a bag of red potatoes on the floor in the kitchen. 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 are tongs hanging from the oven door handle. Operator removed the tongs. **Corrected On-Site**
10-20-4
64
Feb 8, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the three door reach in cooler roasted pork (44F - Cooling). Per the operator the pork was prepared the previous day.
01B-02-5
High Priority - Employee washed hands with cold water. An employee washed their hands with cold water. Operator spoke with the employee who washed their hands again using the hot water. **Corrected On-Site**
12A-19-4
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 three door reach in cooler roasted pork (44F - Cooling). Per the operator the pork was prepared the previous day. See stop sale.
03D-02-5
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
58
Aug 24, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. An employee washed their hands scrubbing less than 10 seconds. Inspector spoke with the employee and person in charge about proper hand washing procedures. **Corrective Action Taken**
12A-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup on the blade of the can opener. Operator moved the can opener to the dish washing area to be cleaned. **Corrective Action Taken**
22-02-4
78
Frequently Asked Questions
When was Smith House last inspected?
The most recent health inspection at Smith House on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Smith House?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Smith House.
How does Smith House compare to other restaurants in Marco Island?
Smith House most recently scored 74 out of 100, which is about the same as the Marco Island average of 77.
Has Smith House's inspection record improved over time?
Yes. Recent inspections at Smith House have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Smith House 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 Smith House inspected?
Based on the inspection history on file, Smith House is inspected around three times per year on average.
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