Marco's Pizza #8066
Last inspected: Apr 14, 2026
90
Score
Across the available record, Marco's Pizza #8066 has eight inspections on file, the first dated 2024. The newest entry in the record is dated Apr 14, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Looking across the full record, “certified food protection manager” is the recurring theme, flagged eight times.
Marco's Pizza #8066's latest score of 90 falls below the Bonaire average of 95. The record reflects steady performance over time.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Routine
1 major violation.
View 1 violation
1-2B - certified food protection manager
Inspector notes: Observed no certified food safety manager (CFSM) employed at facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have someone take the course and pass the exam as soon as possible. Post certificate.
511-6-1.03(3)(a)
90
Jan 15, 2026
Routine
1 major violation. 2 minor violations.
View 3 violations
1-2B - certified food protection manager
Inspector notes: Observed no certified food safety manager (CFSM) employed at facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have someone take the course and pass the exam. Post certificate.
511-6-1.03(3)(a)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed dumpster side door open with trash inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Close the side door of the dumpster.
511-6-1.06(5)(n)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed pizza sauce tightly covered while cooling inside the walk-in cooler. Proper cooling methods must be done to allow the food to cool down in correct time and temperature. Slightly cover or loosely cover food containers.
511-6-1.04(6)(e)
82
Aug 13, 2025
Followup
1 major violation. 1 minor violation.
View 2 violations
1-2B - certified food protection manager
Inspector notes: Observed no certified food safety manager (CFSM) employed at facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have someone take the course and pass the exam. Post certificate.
511-6-1.03(3)(a)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed the inspection report from 4/2/2025 posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Display the most current inspection report in public view at all times.
511-6-1.02(1)(d)
86
Aug 12, 2025
Routine
1 critical violation. 4 major violations. 1 minor violation. 1 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed several Time/Temperature Control for Safety (TCS) food items being stored above 41F inside the walk in cooler. Observed White american cheese (45F), Pizza sauce (44F), Boneless wings (44F), and cooked chicken wings (61F and 45F). The ambient air temperature of the unit is 52F. PIC called his supervisor to adjust the unit. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. The facility is unable hold TCS food items at 41F or below posing an eminent health hazard. I recommend closing the facility to allow a reputable repairman to service/repair the walk in cooler.
511-6-1.04(6)(f)
1-2B - certified food protection manager
Inspector notes: Observed no certified food safety manager (CFSM) employed at facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have someone take the course and pass the exam. Post certificate.
511-6-1.03(3)(a)
6-2 - proper date marking and disposition
Inspector notes: Observed a container of meatballs being stored inside the cooler without proper date marking. Also observed a container of boneless chicken wings being stored inside the cooler portion of the prep top cooler without proper date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. The PIC did not know when the item was prepared. The food items were discarded.
511-6-1.04(6)(g)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed 2 chemical spray bottles being stored without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label all spray bottles with the common name of the material. PIC placed label on spray bottles.
511-6-1.07(6)(b)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed several Time/temperature Control for Safety (TCS) food items being stored above 41F inside the walk in cooler. Observed several food containers of pizza sauce with condensation on the lid while being stored inside the walk in cooler. Person in charge is not ensuring food items are being held at 41F or below and ensuring food items are being cooled properly.
511-6-1.03(2)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee's food items being stored inside the front reach in cooler next to prepped salads for customers. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.PIC relocated the employees food items away from customer items.
511-6-1.07(5)(j)
55
Apr 2, 2025
Routine
1 critical violation. 1 major violation.
View 2 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed cooked chicken wings (45F) in the walk-in cooler above 41F. The wings had a prepped date of 3/31/25. When asked if the wings had been sitting out for any period f time before arrival, the PIC stated no. Also observed chicken wings inside the bottom of the prep top unit above 41F. When asked if the wings had been out for any period of time, the PIC stated the wings had been out for a short period of time prior to my arrival. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Corrected on Site (COS): PIC discarded container of chicken wings.
511-6-1.04(6)(f)
1-2B - certified food protection manager
Inspector notes: Observed no certified food safety manager (CFSM) employed at facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have someone take the course and pass the exam. Post certificate.
511-6-1.03(3)(a)
78
Dec 11, 2024
Routine
2 major violations. 1 minor violation.
View 3 violations
1-2B - certified food protection manager
Inspector notes: Observed no certified food safety manager (CFSM) employed at facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have someone take the course and pass the exam. Post certificate. Provided person in charge with list of approved CFSM courses.
511-6-1.03(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed 0 parts per million (ppm) of sanitizing solution inside the in use sanitizer bucket and the sanitizer compartment of the 3C sink. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less o...
511-6-1.05(6)(n)
12B - personal cleanliness
Inspector notes: Observed two employees with beards prepping food and making pizzas without beard restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Obtain beard restraints for employees with beards.
511-6-1.03(5)(j)
78
Jul 22, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
1-2B - certified food protection manager
Inspector notes: Observed no certified food safety manager (CFSM) employed at facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have someone take the course and pass the exam. Post certificate.
511-6-1.03(3)(a)
12B - personal cleanliness
Inspector notes: Observed two employees with beards prepping food and making pizzas without beard restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Obtain beard restraints for employees with beards.
511-6-1.03(5)(j)
86
Mar 14, 2024
Routine
2 major violations. 3 minor violations. 4 corrected on site.
View 5 violations
1-2B - certified food protection manager
Inspector notes: Observed ServSafe certificate#18874538 with Name: Sosan Mistry. The certificate posted inside the store has a different name: Tykorious Walker. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Please take Certified food safety course.
511-6-1.03(3)(a)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed 3 chemical spray bottles being stored without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label all spray bottles with the common name of the material.
511-6-1.07(6)(b)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed Person in Charge with wireless earphone in his ear while prepping pizza dough. Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment. Please remove wireless earpiece while prepping food.
511-6-1-.03(5)(k)
17B - garbage/refuse properly disposed; facilities maintained
(corrected on site)
Inspector notes: Observed dumpster doors open with trash inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Keep doors and lids of dumpster closed.
511-6-1.06(5)(n)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed a container of marinara sauce being stored directly on the floor inside the Walk in cooler. Food shall be protected from contamination by storing the food: In a clean, dry location, not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor. COS: Person in charge (PIC) placed marinara sauce 6 inches above the floor inside walk in cooler.
511-6-1.04(4)(q)
70
Frequently Asked Questions
When was Marco's Pizza #8066 last inspected?
The most recent health inspection at Marco's Pizza #8066 on file is from Apr 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Marco's Pizza #8066?
Across the inspection record, “certified food protection manager” has been cited eight times, more than any other issue at Marco's Pizza #8066.
How does Marco's Pizza #8066 compare to other restaurants in Bonaire?
Marco's Pizza #8066 most recently scored 90 out of 100, which is lower than the Bonaire average of 95.
Has Marco's Pizza #8066's inspection record improved over time?
Results have been roughly steady. Inspections at Marco's Pizza #8066 have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Marco's Pizza #8066 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Marco's Pizza #8066 inspected?
Based on the inspection history on file, Marco's Pizza #8066 is inspected around four times per year on average.
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