BONGOS
59300 OVERSEAS HIGHWAY, Marathon FL 33050 · 305-570-9289
Last inspected Apr 29, 2026 · 7 visits since October 2023
JAN 24
OCT 24
MAR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
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. Employee slicing limes with out wearing gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Handwash sink used for purposes other than handwashing. Observed dishes in handwashing sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and conch salad not identified as raw or undercooked on the menu
No paper towels or mechanical hand drying device provided at handwash sink.
Show the remaining 3 findings ▾
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Food stored outside. Glass slide door freezer is outside and is hold food
Oct 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Liquid eggs over cooked lobster in reach in cooler Shell eggs over cooked Brussel sprouts in drawers
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. Ice dumped in handwashing sink in prep trailer
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Conch salad, tuna poke 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. Fior, Addy, Alfred
In-use bar utensil stored in standing water less than 135 degrees Fahrenheit.
Single-service articles not stored inverted or protected from contamination. Plastic utensils at bar
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter @100F. butter container was put on the flat top to reheat to 165 F.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Soiled dry wiping cloth in use.
Uncovered food stored near sink exposed to splash, Next to hand washing sink
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke not identified as raw on the menu
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. Dale Johnson less than 60 days hired.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Food stored on floor. Sugar and flour containers
Ice bucket stored on floor between uses.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled.
Rice spoon stored in standing water less than 135 degrees Fahrenheit.
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
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. Employee slicing limes with out wearing gloves.
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 plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The dry storage trailer is now used as a prep room with prep table and sink, cold storage and handwash sink installed, the srpcreen room between the kitchen and storage prep trailer is used for storage and coffee area, with juicer and dry goods.
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. Chris Martinez has food handler training, prep employees and bar tenders, kitchen staff. need food handler training
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In prep room.
Clean cutting board stored below paper towel dispenser exposing the items to drips from people's hands.
Food being prepared in a room that has screening in place of all or part of a wall. The screen area between kitchen and prep room is used for storage of coffe supplies, bar tools juicer, clean coffe mugs, coffee maker.
Sugar, bread crumbs, stored on floor in prep area
Water leaking from pipe at the hand wash sink
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
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 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.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
Equipment in poor reach-in cooler and dish machine are off and need repairs.
In-use ice scoop stored on soiled surface between uses.
No Heimlich maneuver/choking sign posted.
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.