The Speakeasy
Last inspected: Dec 1, 2025
67
Score
Going back to 2022, The Speakeasy has eight inspections in the public record. The newest entry in the record is dated Dec 1, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around five violations each.
The most common issue across all inspections has been “required employee training expired for some employees”, showing up three times.
By comparison, the average Marco Island facility scores 77, putting The Speakeasy on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish (129F - Cooking), operator returned the fish to the grill. Fish 168F. **Corrected On-Site**
03C-75-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There is a pan of cooked short ribs that were prepared two day prior, per the operator. Operator date marked the short ribs. **Corrected On-Site**
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 training for Samantha and T. Castillo are expired.
53B-14-5
Basic - Equipment in poor repair. Both door gaskets on the double door reach in freezer are torn.
14-11-5
67
Jul 14, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Ice scoop handle in contact with ice in the ice machine. Operator removed the ice scoop. **Corrected On-Site**
10-08-5
Basic - Equipment in poor repair. The small lid on the pizza station make table is damaged. There is a torn door gasket on the reach in cooler next to the Alto Shaam.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the reach in freezer in the pizza station on the fan housing and in the under counter freezer in the prep area.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. There are knives stored between a dump sink and an ice bin at the garage. Operator removed the knives. **Corrected On-Site**
10-17-4
82
Jan 16, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the bottom of the make table in the middle of the cook line raw ground beef is stored over fish. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
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). Explained to operator that all items washed in the dishwasher must be sanitized in the triple sink. Operator adjusted the sanitizer fill line, chlorine sanitizer 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the under counter reach in cooler in the back prep area raw ground beef is stored with deli turkey, capicola and deli ham. Operator moved items to proper storage. **Corrected On-Site**
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. There is a package if hotdogs thawing in standing water. Operator moved the hotdogs to a reach in cooler. **Corrected On-Site**
06-01-5
58
Aug 16, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack there is one number ten can of red pepper strips with a dented rim.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler in the prep kitchen, deli turkey (46F - Cold Holding); deli ham (48F - Cold Holding). Operator moved items to other coolers. **Corrective Action Taken**
03A-02-5
Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack there is one number ten can of red pepper strips with a dented rim. See stop sale.
08B-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
Basic - Outdoor ice machine with no overhead protection. Outside the back door.
08B-61-5
64
Nov 27, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the upright cooler in the salad station raw tuna is stored over cooked chopped eggs. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
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 has expired for Catherine, Cathy, Kyle, Luis, Victoria, Carlos.
53B-14-5
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 in the servers station by the restroom.
22-02-4
Basic - Food stored on floor. There us a container of cut vegetables on the floor under the pizza oven. Operator moved the container of vegetables to a table. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. There is a unlabeled container of flour under the pizza oven. Operator labeled the container of flour. **Corrected On-Site**
02D-01-5
Basic - Employee eating in a food preparation or other restricted area. There are employees eating cake in the back prep area by the three upright coolers.
12B-02-4
61
Jul 26, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler in the middle of the cook line raw hamburger is stored over black bean, corn and tomato salsa. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the bottom of the make table cooler in the middle of the cook line, raw hamburger is stored over raw fish. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in the center of the cook line, cooked sausage (45F - Cold Holding); black bean and corn salsa (44F - Cold Holding). Operator iced the out of temperature items. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the dish washing area.
41-17-4
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. There are numerous employees with expired food safety training certificates.
53B-14-5
Basic - Equipment in poor repair. The door gaskets on the upright cooler next to the alto shaam are damaged.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink on the cook line.
31B-04-4
47
Feb 3, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. There is a splitter attached to the mop sink faucet without a vacuum breaker.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the nozzle of the soda guns at either end of the bar.
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. There ar3 tongs hanging from the oven door handle. Operator removed the tongs. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. There is fish thawing on a rolling rack in the back kitchen. Operator moved the frozen fish to a reach in cooler. **Corrected On-Site**
06-01-5
70
Sep 20, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
43
Frequently Asked Questions
When was The Speakeasy last inspected?
The most recent health inspection at The Speakeasy on file is from Dec 1, 2025. The public record contains eight inspections in total.
What is the most common violation at The Speakeasy?
Across the inspection record, “required employee training expired for some employees” has been cited three times, more than any other issue at The Speakeasy.
How does The Speakeasy compare to other restaurants in Marco Island?
The Speakeasy most recently scored 67 out of 100, which is lower than the Marco Island average of 77.
Has The Speakeasy's inspection record improved over time?
Results have been roughly steady. Inspections at The Speakeasy have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Speakeasy 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 Speakeasy inspected?
Based on the inspection history on file, The Speakeasy is inspected around three times per year on average.
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