BUTTERFLY CAFE
2600 OVERSEAS HWY, Marathon FL 33050 · 844-489-9665
Last inspected Aug 11, 2026 · 8 visits since September 2023
OCT 24
APR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. 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
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw fish stored over cooked bacon in lift lid unit on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Risotto 44F In walk-in cooler. As per manager they had a delivery today and the walk-in cooler door was open a lot.
Food-contact surface, the can opener blade, soiled with food debris
Low boy single door cooler in poor repair. No food in unit. A new unit is on order
Show the remaining 1 finding ▾
No handwashing sign provided at a hand sink used by food employees @. Cook line
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
Show 7 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. Chlorine @10 ppm quaternary
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Raw tuna stored over/not properly separated from ready-to-eat food in drawers on cookline
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shrimp (49*F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (45*F - Cold Holding) shredded cheese (54*F - Cold Holding) As per the manager the counter was recently restocked, technician is checking the unit during inspection. Cooked shrimp 49 F
Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards on the floor
Standing water in bottom of reach-in-cooler.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Butane canister stored over food prep area in kitchen
No paper towels or mechanical hand drying device provided at the outside bar handwash sink.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers cold holding pizza are soiled.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (53F - Cold Holding); Poultry (53F - Cold Holding); cheese (53F - Cold Holding); butter (53F - Cold Holding); shrimp (53F - Cold Holding); slice tomatoes (53F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Wood butcher table block shows mold like substance on surface of the wood food contact surface
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. The lift lid cooler is not cold holding @41 F of below. Technician is on site and discovered the unit has a short in the cord.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46*F - Cold Holding); cheese (47*F - Cold Holding); hot dogs (47*F - Cold Holding); mozzarella cheese (47*F - Cold Holding) in the walk-in cooler.the internal freezer door was opened to help cool down food in the cooled
Spray bottle containing toxic substance not labeled.
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. The walk-in cooler is not cold holding at 41F or below Technician was called and freezer door was opened to lower the temperature until repairs are made Repair Tech on site before the end of inspection
In-use tongs stored on equipment door handle between uses.
In-use utensil, tongs stored in standing water less than 135 degrees Fahrenheit.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Employee cell phone and charger stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer door gasket is soiled
Sep 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate2 Basic
Show 6 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 paper towels or mechanical hand drying device provided at handwash sink on cookline
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 on cookline
Accumulation of rust like substance in the interior of the ice machine/bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan shroud in walk-in cooler is soiled.
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef (52*F - Cold Holding); Beef (58*F - Cold Holding); crab cakes (57F - Cold Holding); Poultry (55*F); Fish (58*F - Cold Holding) Drawers Under stove tuna (55*F - Cold Holding); cheeses (53*F - Cold Holding); cut tomatoes (52*F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (52*F - Cold Holding); Beef (58*F - Cold Holding); crab cakes (57F - Cold Holding); fish (55*F); Fish (58*F - Cold Holding) In drawers under stove : tuna (55*F - Cold Holding); cheeses (53*F - Cold Holding); cut tomatoes (52*F - Cold Holding)
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 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 paper towels or mechanical hand drying device provided at handwash sink on cookline
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 on cookline
, drawers under stove top, R6, and Lift reach in cooler across from fryers on cook line Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in these units until the units are repaired.
Accumulation of rust like substance in the interior of the ice machine/bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan shroud in walk-in cooler 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.