7 MILE GRILL
1240 OVERSEAS HWY, Marathon FL 33050 · 321-215-5366
Last inspected Jul 21, 2026 · 8 visits since August 2023
JUL 24
JAN 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Container of medicine improperly stored.
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. 0 ppm chlorine
Toxic substance/chemical improperly stored.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Potato Chopper is soiled with old food debris
Floor soiled/has accumulation of debris under soda syrup box shelf
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110fhot water added to container
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
6 High priority6 Intermediate5 Basic
Show 17 findings ▾
Container of medicine improperly stored. On top shelf over handwashing sink
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. 10 ppm chlorine, the triple sink will be used to sanitize all dish ware
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.the dish machine chlorine is at approximately 10 ppm
Spray hose at dish sink lower than flood rim of sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish thawed in ROP packaging when the box states do not thaw in packaging. 11 pieces
Toxic substance/chemical improperly stored. Spray lubricant on shelf above handwashing sink
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and guard are soiled
Handwash sink not accessible for employee use at all times. Sanitation bucket store in handwashing sink at front counter
Handwash sink used for purposes other than handwashing. Scrub sponges on handwashing sink
No paper towels or mechanical hand drying device provided at handwash sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chowder,cooked potatoes in stand up cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Sticky pest strips with dead flys accumulated
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. Observed raw fish thawed in ROP packaging when the box states do not thaw in packaging. 6 pieces
Food stored on floor in walk-in cooler
Wiping cloth sanitizing solution stored on the floor.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
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. Triple sink was set up to sanitize dishes until new containers or sanitizer are delivered.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (47*F - Cold Holding); cheese (47*F - Cold Holding); cut tomatoes (47*F - Cold Holding) all TCS food in the lift lid cold holding unit in the top was relocated to inside the doors and doors of the unit, which seems to be cold, holding at 41° Butter pats 75F, relocated to the RIC
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Open dumpster lid.
Outer openings of establishment cannot be properly sealed when not in operation. Screen door in disrepair, and kitchen window has no screen
Single-service articles improperly stored. On the floor
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef
Raw fish stored over/not properly separated from ready-to-eat food, in stand up cooler
Handwash sink used for purposes other than handwashing. Container stored in handwashing sink in the kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes, cooked pasta, not date marked
Food stored in a location that is exposed to splash/dust. In the walk-in cooler condensation is dripping on food. The food was relocated to other area of cooler, technician will check the unit
Food stored on floor. Potatoes and oil are stored on the floor
In-use tongs stored on equipment door handle between uses.
Reach-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine
Oct 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Raw animal foods, beef over fish, in standup cooler. not properly separated from each other in holding unit based upon minimum required cooking temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper is soiled with old food debris. Slicer is soiled with old food debris.
Handwash sink used for purposes other than handwashing. Cooked potatoes sitting on hand wash sink in kitchen
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bacon at 43 F sitting out on table. Bacon was put into cooler
Lights in above dish machine and warewashing area missing the proper shield, sleeve coatings or covers.
Open dumpster lid.
Potatoes stored on floor in the walk in cooler
Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in bucket in triple sink. Beef at 79 F, employee put beef in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm 100 ppm chlorine
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Raw animal foods, beef over fish, in standup cooler. not properly separated from each other in holding unit based upon minimum required cooking temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper is soiled with old food debris. Slicer is soiled with old food debris.
Handwash sink used for purposes other than handwashing. Cooked potatoes sitting on hand wash sink in kitchen
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon not identified as raw on the menu
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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. Mario, Shelly, need proof of food handlers training. Only have proof 1 employee with training. Kristen has FHT.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bacon at 43 F sitting out on table. Bacon was put into cooler
Kitchen Floors not maintained smooth and durable.
Lights in above dish machine and warewashing area missing the proper shield, sleeve coatings or covers.
Open dumpster lid.
Potatoes stored on floor in the walk in cooler
Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in bucket in triple sink. Beef at 79 F, employee put beef in cooler
Unclean building components, attachments or fixtures, window exhaust fan is soiled with grease and dust
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm 100 ppm chlorine
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate8 Basic
Show 18 findings ▾
Raw animal food, fish,stored over/not properly separated from ready-to-eat food hot peppers in stand up cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.butter 110F Butter was stirred
Toxic substance/chemical improperly stored. Burn relief gel stored with food on shelf above triple sink
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and meat weight are soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.cold smoked salmon not identified as raw
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink at front counter
Commercially processed reduced oxygen packaged fish, mahi, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Cup, Bowl or other container with no handle used to dispense panko
Dish area Wall soiled with accumulated grease, food debris, and/or dust.
Employee that is washing dishes in the kitchen with no hair restraint while engaging in food preparation.
Kitchen Floors not maintained smooth and durable.
No handwashing sign provided at a hand sink used by food employees at front counter
The brown, and white Cutting boards have cut marks and is no longer cleanable.
Time/temperature control for safety food thawed in an improper manner. Sausage thawing in bucket with standing water.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher Outside Near back door
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
In walk-in cooler Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, and beef stroked over seasonings
Raw beef over raw fish in standup cooler. not properly separated from each other in holding unit based upon minimum required cooking temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47*F - Cold Holding); Poultry (47*F - Cold Holding); Canadian bacon Lid was closed on top of reach in cooler.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, sauces cooked poultry in TRUE stand up unit in prep room
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Walk in freezer door handle.
Commercially processed reduced oxygen packaged fish, mahi, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
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.
Ice machine exterior soiled.
No handwashing sign provided at a hand sink used by food employees.Mens bathroom
Potatoes, oil, onions eggs stored on floor.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.