The Oyster Society
Last inspected: Apr 28, 2026
74
Score
Across the available record, The Oyster Society has 12 inspections on file, the first dated 2022. The latest inspection on file is from Apr 28, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited six times.
Compared to the broader Marco Island restaurant scene, this is about average. On the whole, the file is mixed but not concerning.
12
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table in front of the reach in cooler cooked octopus (54F - Cold Holding); pico de gallo (50F - Cold Holding). See stop sale.
03A-02-5
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. In the make table in front of the reach in cooler cooked octopus (54F - Cold Holding); pico de gallo (50F - Cold Holding). See stop sale.
01B-02-5
74
Oct 6, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler Fish (44F - Cold Holding); scallops (44F - Cold Holding). Operator iced the out of temperature items. **Corrective Action Taken**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 76F standing water in the pantry area. Operator discarded the water. **Corrected On-Site**
10-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the back if the fan housing in the walk in freezer.
14-69-4
Basic - Bowl or other container with no handle used to dispense food. There are handle less 1 quart to go containers in bins of flour and bread crumbs. Operator removed the to go containers. **Corrected On-Site**
14-01-5
74
May 1, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a steam table on top of the cook line tomato sauce (124F - Hot Holding); cream sauce (111F - Hot Holding). Operator moved sauces to a water bath on top of the stove. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. The sushi rice in the sushi station has no time mark on it.
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. The sushi rice in the sushi station has no time mark on it.
01B-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 whole muscle beef is stored above cooked lobster. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. There is a dolly of glass rack in front of the hand washing sink by the ice machine. Operator moved the glass racks. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles at the bar.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. There is a 1 quart plastic to go container inside a bin of rice flour. Operator removed the to go container. **Corrected On-Site**
14-01-5
Basic - In-use ice scoop stored on soiled surface between uses. There is a ice scoop on top of the crushed ice machine.
10-12-5
41
Jan 23, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. There is a case of potatoes on top of and a bin of potatoes in front of the hand washing sink by the ice machine. Operator cleared the hand washing sink. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-23: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-01-23: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the fan housing in the walk-in freezer. **Warning** - From follow-up inspection 2025-01-23: **Time Extended**
14-69-4
78
Nov 18, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee sneezed and continued shucking oysters without washing their hands. Spoke with the operator who had the employee wash their hands. **Corrected On-Site** **Warning**
12A-14-4
Intermediate - Handwash sink not accessible for employee use at all times. There is a case of potatoes on top of and a bin of potatoes in front of the hand washing sink by the ice machine. Operator cleared the hand washing sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Operator is performing reduced oxygen packaging of beef with no HACCP plan in place or submitted for review. **Warning**
03G-50-1
Basic - Food stored on floor. There is a bag of red onions on the floor in the walk-in cooler. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the fan housing in the walk-in freezer. **Warning**
14-69-4
58
May 15, 2024
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink next to the tilting skillet is blocked by a linen basket in front and a strainer inside. Operator cleared the hand washing sink. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no quaternary test kit for the triple sink and sanitizer buckets.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go container in a pan of cooked rice in the upright reach in cooler on the cook line. Operator discarded the to go container. **Corrected On-Site**
14-01-5
78
Nov 1, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw oysters are stored over cooked potatoes. Operator moved items to proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the front line, tomato sauce (97 F - Hot Holding). Operator moved the baine marie to the rangeto reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No soap provided at handwash sink. There is no soap at the hand sink by the ice machine. Operator replaced the soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Operator is performing reduced oxygen packaging. **Warning**
03G-50-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There is a cook weather a bracelet and **Warning**
13-07-4
Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer. Operator moved the cases of food to proper storage. **Corrected On-Site** **Warning**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In the pantry area there is a wet wiping cloth not stored in sanitizer solution. **Warning**
21-12-4
52
Aug 22, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
86
Aug 21, 2023
Complaint Full
4 critical violations. 5 major violations. 4 minor violations.
View 13 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. In the make table cooler at at the interior of the cook line, Adobo 68F cold holding, Pico de gallo, 68F cold holding Cooked cauliflower, 68F cold holding, Cabbage slaw, 68F cold holding, Cooked penne pasta, 68F cold holding, Roasted onions, 68F cold holding, Pork belly, 68F cold holding, Quinoa, Rice, 68F cold holding, Cooked potatoes, 68F cold holding, Cooked mushrooms, 68F cold holding, zucchini, corn salsa 68F cold holding. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On rolling racks in the walk-in cooler raw oysters are stored over lemons, cooked oysters, and cooked corn salsa. Operator moved items to proper storage order. **Corrected On-Site** **Warning**
08A-05-6
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. The sushi chef handled ready to food with his bare hand, this was observed on three occasions. **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at at the interior of the cook line, Adobo 68F cold holding, Pico de gallo, 68F cold holding Cooked cauliflower, 68F cold holding, Cabbage slaw, 68F cold holding, Cooked penne pasta, 68F cold holding, Roasted onions, 68F cold holding, Pork belly, 68F cold holding, Quinoa, Rice, 68F cold holding, Cooked potatoes, 68F cold holding, Cooked mushrooms, 68F cold holding, zucchini, corn salsa 68F cold holding. See stop sale. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance growing on the ice chute in both ice machines. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. The hand sink by the ice machine is blockedby a bin of potatoes, glass racks and silverware trays piled on top of it. **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. There is no soap at the hand wash sink at the entrance to the kitchen. **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There are 5 gallon containers of soups in the walk-in cooler by the pantry with no date marking. **Warning**
02C-02-5
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 for Mursel expired 5/20/2023. **Warning**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. In the make table at the inside wall of the cook line plastic to go cups are inside pans of mushrooms and cooked potatoes. **Warning**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. There is employee food on a prep table in the pantry area. **Warning**
12B-02-4
Basic - Food stored on floor. In the walk-in cooler by the pantry there us milk, broccolini, cut lettuce, green beans and scalloped potatoes stored on the floor. There are multiple cases of shrimp stored on the floor in the walk-in freezer. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from an oven door handle on the cook line. **Warning**
10-20-4
27
May 25, 2023
Food-Licensing Inspection
No violations found.
100
May 11, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the single door upright cooler at the end of the cook line raw fish and raw lobster are stored over coleslaw stored . Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
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 cube machine.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. In the drawer cooler at the inside of the cool line there are plastic to go containers in rice, mushrooms and corn
14-01-5
74
Nov 30, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the door to the kitchen, Fish (46F - Cold Holding); Beef (47F - Cold Holding); octopus (47F - Cold Holding). Operator iced all items in the make table. Corrective action taken. In the walk-in cooler, milk (47F - Cold Holding); Beef (47F - Cold Holding); octopus (47F - Cold Holding) **Warning** Priority: High Priority - From follow-up inspection 2022-11-30: Shrimp 47F cold holding, beef 48F cold holding, chicken 48F cold holding. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Observed: No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink behind the dishwasher. **Warning** Priority: Intermediate - From follow-up inspection 2022-11-30: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Observed: Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute in both ice machines. **Warning** Priority: Intermediate - From follow-up inspection 2022-11-30: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Observed: No soap provided at handwash sink. There is no soap at the hand washing sink next to the tilting skillet or behind the dish washing machine. **Warning** Priority: Intermediate - From follow-up inspection 2022-11-30: **Time Extended**
31B-03-4
Basic - - From initial inspection : Observed: Unclean building components, attachments or fixtures. There is a buildup of dust and debris on the fan covers in the walk-in cooler. **Warning** Priority: Basic - From follow-up inspection 2022-11-30: **Time Extended**
36-50-4
Basic - - From initial inspection : Observed: In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs hanging from the oven door handles. **Warning** Priority: Basic - From follow-up inspection 2022-11-30: **Time Extended**
10-20-4
Basic - - From initial inspection : Observed: Bowl or other container with no handle used to dispense food. There are plastic to go cups in containers of sugar and flour in the back kitchen and in containers of fisotto, rice and potato starch in dry storage. Operator removed the plastic to go containers. **Corrected On-Site** **Warning** Priority: Basic - From follow-up inspection 2022-11-30: **Time Extended**
14-01-5
55
Frequently Asked Questions
When was The Oyster Society last inspected?
The most recent health inspection at The Oyster Society on file is from Apr 28, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Oyster Society?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited six times, more than any other issue at The Oyster Society.
How does The Oyster Society compare to other restaurants in Marco Island?
The Oyster Society most recently scored 74 out of 100, which is about the same as the Marco Island average of 76.
Has The Oyster Society's inspection record improved over time?
Results have been roughly steady. Inspections at The Oyster Society have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Oyster Society 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 Oyster Society inspected?
Based on the inspection history on file, The Oyster Society is inspected around four times per year on average.
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