BARNACLE BARNEY'S
1688 OVERSEAS HWY, Marathon FL 33050 · 3059984392
Last inspected May 1, 2026 · 8 visits since September 2023
JUL 24
JAN 25
JUL 25
JAN 26
MAY 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Presence of live ants on wall and window behind triple sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2022043809 | Jun 9, 2022 | Jan 11, 2024 | $160 |
Inspection history
8 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Container of medicine improperly stored. Corrected On-Site**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sauce (113*F - Hot Holding); chowder (120*F - Hot Holding); rice (128*F - Hot Holding) the water was turned up to reheat to 165 F
Toxic substance/chemical improperly stored. HVAC Spray on shelving over clean dishes and food.
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.
Show the remaining 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
In-use tongs stored on equipment door handle between uses.
Time/temperature control for safety food thawed in an improper manner. Ham, fish, thawing on table
Jan 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate7 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 47 F Chef began to process the burgers and freeze them during inspection, refrigerated the rest of the ground beef until processed
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.
Handwash sink used for purposes other than handwashing. Containers stored in handwashing sink
No handwash sink located in vending machine area where employees service bulk food machines.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.consumer advisory was emailed to the operator printed and posted during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagne, pasta, chicken wings
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. Tina
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored outside. Observed fresh oil containers stored outside of the enclosed kitchen on the unenclosed bar patio area
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees.
Time/temperature control for safety food thawed in an improper manner. Ground beef thawing on table in kitchen @47 f
Jul 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Carbon dioxide/helium tanks not adequately secured.
Jul 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 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. 0 ppm chlorine
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. Observed cook cutting ready to eat sandwich with out wearing gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is not sanitizing
Presence of live ants on wall and window behind triple sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (48*F - Cold Holding); Poultry (50*F - Cold Holding); Beef (46*F - Cold Holding); slaw (48*F - Cold Holding); cut tomatoes (50*F - Cold Holding) Unit is overloaded with food with no other working refrigeration beside the stand up freezer
Cutting board on top of dishwasher is soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings, baked potatoes, cooked ground beef not date marked
Carbon dioxide/helium tanks not adequately secured.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit is using ice to help maintain temperature but is not 41F or below
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw beef stored over/not properly separated from ready-to-eat food, cooked beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (52*F - Cold Holding); Poultry (47*F - Cold Holding); Beef (50*F - Cold Holding) all items in the small lift lid unit were put on ice
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cooked potatoes and beef not dated in reach in cooler
Carbon dioxide/helium tanks not adequately secured.
Equipment in poor repair. Lift lid refrigerated unit and dish machine and ice ice machine are not working
Ice bucket stored on floor between uses.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled, at the bar the interior of low boy that is used for non cold storage has a buildup mold like substance
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine @0 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, Cooked Rice in stand up cooler not date marked
Carbon dioxide/helium tanks not adequately secured.
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. Partially frozen fish packaging was cut open during inspection.
Equipment in poor repair. Lift lid cooler is not working. No tcs food in unit. Cold holding unit at the bar is not working, no food is stored in the unit
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The Beer cooler lid and gaskets are soiled with mold like substance. Beer is stored in standing water in beer cooler
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 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. O ppm chlorine in dishwasher. Chlorine container is empty. Operator replaced chlorine at dish machine. But sanitizer is not working. The triple sink was set up to was rinse and sanitize dishes until repair are made on dish machine.
Raw animal food, fish, ground beef, shrimp stored over/not properly separated from ready-to-eat food cooked potatoes. In stand up unit
Food-contact surface soiled with food debris, mold-like substance or slime. Food storage container and lid holding chips is soiled.
Bowl or other container with no handle used to dispense food. Observed a Side order cup in seasoning.
Carbon dioxide/helium tanks not adequately secured.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. relocated the clean utensils.
Equipment in poor repair. Reachin lift lid cooler in disrepair, no TCS FOOD in unit.,micro wave is rusting inside. At bar the reach in cooler is in disreapair, no food in this unit.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar the sliding door beer cooler gaskets are soiled.
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (53F - Cooling); cheese (50*F - Cold Holding); cole slaw (51F - Cold Holding) in the lift lid reach in cooler Ice was added to help maintain 41 F or below, or relocated to new unit
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.
Lift lid prep reach in cooler, Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice is used to maintain temperature.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.at bar soda gun holster is soiled.
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.