The Deck at 560
Last inspected: Mar 30, 2026
55
Score
The health department has logged eight inspections at The Deck at 560, the earliest from 2022. The latest inspection on file is from Mar 30, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Marco Island average 77, so The Deck at 560 trails the local norm. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler in front of the deep fryer, Fish (47F - Cold Holding). Operator iced the drawer. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On a rack in the walk in cooler raw beef and raw lamb are stored above cooked pasta. Operator moved items to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. The hand washing sink by the salad station does not turn on.
27-19-4
Intermediate - Handwash sink not accessible for employee use at all times. In the market the hand washing sink at the entrance from the kitchen has 2 coffee machines on top of ir.
31A-09-4
Basic - Current Hotel and Restaurant license not displayed. The displayed license expired on 12/1/2025. Operator provided the current license. **Corrected On-Site**
50-09-4
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 a food contact surface in the breakfast bar. Operator removed the employee cellphone. **Corrected On-Site**
40-06-5
55
Oct 2, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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 0ppm), operator replaced the empty sanitizer container, chlorine sanitizer 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun at the entrance to the bar.
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup ice in the walk in freezer by the door.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the bar there are utensils 74F standing water.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a grease buildup on the hood filters.
23-03-4
67
May 12, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler by the prep sink in the pantry area hard boiled eggs (49F - Cold Holding); tuba salad 47F (49F - Cold Holding). Per operator items were prepared less than fours prior. Operator iced items for rapid cooling. **Corrective Action Taken**
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. Smoked salmon and eggs Benedict offered on the breakfast menu not identified as raw or under cooked.
02B-04-5
Basic - Equipment in poor repair. Five of the tempered glass panels above the cold food buffet have chips which have rendered them not smooth and easily cleanable, they also run the risk of loss of structural integrity.
14-11-5
Basic - Silverware/utensils stored upright with the food-contact surface up. There are clean spoons in the servers area stored with the food contact surface up.
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. In the servers area in the kitchen ice tea filters are unprotected. Operator put the ice tea filters into a covered container. **Corrected On-Site**
25-06-4
Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin in a container of cocktail sauce in the pantry. Operator removed the ramekin. **Corrected On-Site**
14-01-5
64
Nov 14, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
58
Mar 12, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the salad station is blocked by a pan of dirty dishes, the hand washing sink in the dish washing area is blocked by a cart. Operator cleared both hand washing sinks. **Corrected On-Site**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation.there is a employee with no hair restraint preparing food. Employee put on a gat **Corrected On-Site**
13-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In the customer self service area of the cafe cut fruit, yogurt parfait and salads are not labeled.
02D-03-4
82
Aug 31, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
74
Apr 5, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
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 drawer cooler in front of the range rice (45F - Cooling). Per the operator the rice was cooked the night before. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the drawer cooler in front of the range rice (45F - Cooling). Per the operator the rice was cooked the night before.
01B-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Inspector provided the operator with a template for reduced oxygen packaging HACCP plans. **Corrective Action Taken**
03G-50-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters on the front cook line.
23-03-4
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. In the upright reach through freezer on the cook line raw chicken fingers 27F cold holding, packages of french fries are also not frozen solid.
03A-05-5
Basic - Open condiments provided for self-service not properly protected. On the breakfast buffet there are containers of jellies, nuts and candy sprinkles for topping waffles unprotected.
08B-04-4
58
Sep 7, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
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. Employee scooping salad greens barehanded in pantry area. Operator spoke with employee, Lettuce was re-washed and spun dry. **Corrective Action Taken**
09-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon, on buffet has no consumer advisory posted. After printing, operator hung sign
02B-01-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 143) Operator discussed with Employee to sanitize using triple sink, and called technician to fix the dish machine **Corrective Action Taken**
22-56-4
Basic - Open condiments provided for self-service not properly protected. Waffle condiments exposed cookies, sprinkles, heath-bar. On breakfast buffet.
08B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at Front Counter Pizza Oven, have accumulated dust.
23-03-4
64
Frequently Asked Questions
When was The Deck at 560 last inspected?
The most recent health inspection at The Deck at 560 on file is from Mar 30, 2026. The public record contains eight inspections in total.
What is the most common violation at The Deck at 560?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at The Deck at 560.
How does The Deck at 560 compare to other restaurants in Marco Island?
The Deck at 560 most recently scored 55 out of 100, which is lower than the Marco Island average of 77.
Has The Deck at 560's inspection record improved over time?
Results have been roughly steady. Inspections at The Deck at 560 have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Deck at 560 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 The Deck at 560 inspected?
Based on the inspection history on file, The Deck at 560 is inspected around two times per year on average.
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