CASTAWAYS RESTAURANT
1406 OCEAN VIEW AVE, Marathon FL 33050
Last inspected May 21, 2026 · 7 visits since October 2023
FEB 24
AUG 24
JAN 25
OCT 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025045276 | Apr 22, 2025 | Jul 22, 2025 | $440 |
| 1--2021016389 | Apr 9, 2021 | Aug 11, 2021 | $200 |
Inspection history
7 visits, newest first
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By back door
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.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Punted and posted during inspection
Food stored on floor in the walk in freezer
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Container of medicine improperly stored in containers above food preparation table
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish
Time/temperature control for safety food thawed in an improper manner. Prime rib thawing on table
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Waste line missing at soda gun holster.
Apr 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna, in ROP packaging on the sushi station and unopened package.
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is rusty
Observed some of the oyster tags not marked with last date served.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 tuna, and ROP packaging on the sushi station and unopened package.
Jan 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna, in ROP packaging on the sushi station and unopened package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 45F in sushi counter.
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is rusty
Handwash sink not accessible for employee use at all times.
Handwash sink used for purposes other than handwashing. Scrub pad in handwashing sink on cookline
Observed some of the oyster tags not marked with last date served.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 tuna, and ROP packaging on the sushi station and unopened package.
Uncovered food stored near sink exposed to splash.on the cook line, next to handwash sink on cook line
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.vish stored in drawers on Cook-line at 52F fish was put on ice and double pan was removed. All items out of temperature for less than 4 hours. Butter and garlic 61F butter was put into refrigerator potato salad (50F - Cold Holding); Cole slaw (52F - Cold Holding); cut melons (51*F - Cold Holding) in salad unit. relocated to other units,
Toxic substance/chemical improperly stored. Butane torch stored on food storage shelf in sushi area
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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. Salad station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ack pack on beverage cooler
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on bar pad.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Across from sushi station
Feb 9, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (46*F - Cold Holding); conch (45*F - Cold Holding); shrimp (35*F - Cold Holding) stored in drawers under grill top for less than 2 hours. Ice was added to al, food in dreamers to bring down to 41F
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. "Corrected On-SiteCorrected On-Site**
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Can opener blade is soiled. Corrected On-SiteCorrected On-Site**
Carbon dioxide/helium tanks not adequately secured.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) in the walk-in cooler is covered with standing water
Food stored on floor in the walk-in cooler and freezer
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallop mix (60*F); garlic butter (59*F - Cold Holding) items were put on ice for rapid cool down
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.Rice was cooked this morning and chef marked during inspection
Can opener blade Food-contact surface soiled with food debris, mold-like substance or slime.put into dish area for cleaning
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.
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. raw salmon
In-use knife/knives stored in cracks between pieces of equipment.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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.