Ss Wreck and Galley Grill
Last inspected: Jan 9, 2026
33
Score
Public records show nine inspections at Ss Wreck and Galley Grill stretching back to 2022. Inspectors last stopped by on Jan 9, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 10 violations.
“Kitchen wall soiled with accumulated grease” accounts for the largest share of issues, appearing five times across the record.
Compared to other Marathon restaurants (averaging 67), there's room to close the gap. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
4
Major latest
5
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slices blade is soiled with food debris
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup in rice
14-01-5
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cell phone on prep counter
40-06-5
Basic - Kitchen Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
33
Aug 14, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw shell eggs stored over carton heavy cream In walk-in cooler **Corrected On-Site**
08A-11-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. DRAWERS (); Poultry (45*F); Beef (46*F - Cold Holding); Fish (47*F - Cold Holding); inserts were added to drawer to help keep the food at 41 or below.
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook preparing bread and bacon lettuce and tomato with out wearing gloves , the cook wash aphands and put gloves on and discarded bread and toppings **Corrected On-Site**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Storage of utensils **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. tuna not identified as raw or undercooked on the menu
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Grease receptacle lid open, broken, or missing. **Corrected On-Site**
33-29-4
Basic - Oil stored on floor.
08B-38-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
37
Feb 14, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
55
Oct 8, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ROP RAW FISH in unopened vacuumed sealed packages in the walkin cooler
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board stored in the handwash sink in dish room
31A-09-4
Basic - ,Clean pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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.
06-09-1
Basic - Food storage container/container lid cracked or broken. Flour and bread crumbs storage container lids
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
58
Apr 3, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (50*F - Cold Holding); Fish (50*F - Cold Holding); Fish (48*F - Cold Holding) Walk-in cooler Beef (48*F - Cold Holding); oysters (48*F - Cold Holding); potatoes (50F - Cold Holding); potato salad (41F - Cold Holding) **Warning** - From follow-up inspection 2024-04-03: At callback inspection in the walk-in cooler: shrimp 43F, butter 43, ribs cooling 55 F, ribs 43F . In lift lid unit cut tomatoes 48F, fish 47F, shrimp 47F. All food was in unit less 4 hours, food was iced down or relocated to another unit **Time Extended**
03A-02-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-04-03: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-04-03: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Dry storage Wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2024-04-03: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2024-04-03: Unsealed concrete floor in food preparation, food storage, warewashing area **Time Extended**
36-02-5
64
Apr 2, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
37
Oct 31, 2023
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 80 F out less than 4 hours , chef put into coooer .
03A-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. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface , slicer blade , soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink in wait station area
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Employee eating while preparing food. Employee with toothpick in his mouth while working in the kitchen and prep room **Corrected On-Site**
12B-01-4
Basic - Employee personal items , cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Food , oil , stored on floor
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Insect control device installed over food preparation area.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Single-service articles improperly stored. On the floor in storage trailer.
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or Dustin prep / dishroom
36-27-5
35
Mar 24, 2023
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Can opener blade is soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust entrance into dry storage area.
36-27-5
Basic - Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance. In dish room dusty ceiling .
36-34-5
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 - Food stored on floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Beef thawing on speed racks
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area .
36-02-5
Basic - Walk-in cooler gasket in poor repair.
14-11-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wood food-contact surface not properly sealed. Wood shelving in dry storage area needs cleaning and painting
14-06-4
52
Oct 14, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
52
Frequently Asked Questions
When was Ss Wreck and Galley Grill last inspected?
The most recent health inspection at Ss Wreck and Galley Grill on file is from Jan 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Ss Wreck and Galley Grill?
Across the inspection record, “kitchen wall soiled with accumulated grease” has been cited five times, more than any other issue at Ss Wreck and Galley Grill.
How does Ss Wreck and Galley Grill compare to other restaurants in Marathon?
Ss Wreck and Galley Grill most recently scored 33 out of 100, which is lower than the Marathon average of 67.
Has Ss Wreck and Galley Grill's inspection record improved over time?
No. Recent inspections at Ss Wreck and Galley Grill have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Ss Wreck and Galley Grill 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 Ss Wreck and Galley Grill inspected?
Based on the inspection history on file, Ss Wreck and Galley Grill is inspected around three times per year on average.
Nearby Restaurants