CJS ON THE BAY
740 N COLLIER BLVD STE 105, Marco Island FL 34145 · 239-389-4511
Last inspected Dec 12, 2025 · 8 visits since August 2023
MAR 24
AUG 24
JAN 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. In the top of the make table cooler at the entrance to the cook line there is 1 1/2 pounds of sliced cheddar cheese with a white mold like substance on it. Operator voluntarily discarded the sliced cheddar cheese.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024023769 | Mar 11, 2024 | May 21, 2024 | $400 |
| 7--2023029304 | Apr 6, 2023 | Jul 11, 2023 | $200 |
| 7--2017027865 | May 1, 2017 | Jul 6, 2017 | $300 |
| 7--2015038216 | Aug 19, 2015 | Sep 10, 2015 | $200 |
Inspection history
8 visits, newest first
Dec 12, 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
What the inspector wrote — 4 findings
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee handled a garbage can then began washing zucchini without removing their gloves and washing their hands, educated the employee on proper hand washing procedures. Employee removed their gloves and washed their hands and re-washed the zucchini.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler sliced roast beef (44F - Cold Holding); mashed potatoes (45F - Cold Holding).
Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottles in the dish washing area.
Carbon dioxide/helium tanks not adequately secured. There is an unsecured carbon dioxide tank at the bar. Operator secured the carbon dioxide tank.
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the walk in cooler 8 six ounce portions of tuna fully thawed in commercially processed reduced oxygen packaging marked remove from package and thaw under refrigeration. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door upright cooler in the salad station hard boiled egg (47F - Cold Holding); goat cheese (48F - Cold Holding). In the center make table on the cook line scallops (46F - Cold Holding); Fish (48F - Cold Holding). Operator iced out if temperature items.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink at the outside bar. Operator supplied paper towels.
Carbon dioxide/helium tanks not adequately secured. There are unsecured carbon dioxide tanks at both the inside and outside bars. Operator secured the carbon dioxide tanks.
Food stored on floor. There is a pan of chicken stored on the floor of the walk in cooler.
In-use ice scoop stored on soiled surface between uses.there is a ice scoop stored on the lid of the ice bin in the service station at the inside bar and on a towel on top of a ice bin in the service station at the outside bar. Operator moved the ice scoops to proper storage.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored over raw whole muscle beef.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee wrung out a wiping towel in a hand washing sink then handled washed lettuce without taking iff gloves and washing hands. Spoke with employee who then removed their gloves, washed their hans and donned clean gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler across from the grill, cut tomatoes (49F - Cold Holding). The cut tomatoes are stacked above the top of the food container. Operator removed the out of temperature cut tomatoes. In a buss tub of ice in the service area cut melon (60F - Cold Holding); cut tomato (59F - Cold Holding). Per operator the cut melon and cut tomatoes have been in the ice bath for one hour. Operator increased the volume of ice and moved the container to get it away from the heat lamps.
Clam/mussel/oyster tags not marked with last date served. Some of the oyster tags are not date marked.
Handwash sink not accessible for employee use at all times. There us a garbage can in front of the hand washing sink on the cook line. An employee rinsed out a wiping towel the hand washing sink in the prep area.
No paper towels or mechanical hand drying device provided at handwash sink. There us no soap at the hand washing sink on the cook line. There is no soap at the hand washing sinks on the cook line and in the prep area. Operator provided soap and paper towels at both hand washing sinjs
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There used to be a mold like son the ceiling if the left side ice machine.
Bowl or other container with no handle used to dispense food. There is a scoop with no handle in a container of chia seeds in dry storage.
Equipment in poor repair. The door gasket on the upright cooler in the service area, next to the soda station is damaged.
Food stored on floor. There are multiple cases of food stored on the floor in the walk in freezer and a pan of frozen soups on the floor in the walk in cooler.
Ice scoop handle in contact with ice. In the ice bin inside the bar. Operator moved the ice scoop to proper storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and soot on the hood filters.
Working containers of food removed from original container not identified by common name. There is a unlabeled container of sugar in dry storage.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. There is a garbage can in front of the hand washing sink by the steamer. Operator moved the garbage can.
Spray bottle containing toxic substance not labeled. There is a unmarked chemical spray bottle in the dish washing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance in the top of both ice machines.
Mar 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Employee training has expired for Mark, Michael, Fermin, Vidal, Elias,Eduardo and Alberto.
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw shell eggs are stored over a container of sweet chili sauce. Operator moved the eggs to proper storage.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the fryer area make table cooler, corn and black bean salsa (49F - Cold Holding); pico de gallo (51F - Cold Holding); macaroni and cheese (57F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the fryer area make table cooler, corn and black bean salsa (49F - Cold Holding); pico de gallo (51F - Cold Holding); macaroni and cheese (57F - Cold Holding). See stop sale.
Handwash sink used for purposes other than handwashing. An employee is filling a pitcher in the hand washing sink on the cook line.
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Inspector provided operator with the he proper verbiage, operator printed and displayed the raw oyster advisory.
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. Employee training has expired for Mark, Michael, Fermin, Vidal, Elias,Eduardo and Alberto.
No handwashing sign provided at a hand sink used by food employees. There used to be no hand wash sign at the hand washing sink at the inside bar. Hand washing sign was covered, operator exposed the hand washing sign.
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance around the ice chute in the ceiling's of both ice machines.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have any way of testing the high temperature sanitizer in the dishwasher.
Aug 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Food with mold-like growth. See stop sale. In the top of the make table cooler at the entrance to the cook line there is 1 1/2 pounds of sliced cheddar cheese with a white mold like substance on it. Operator voluntarily discarded the sliced cheddar cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line, hamburger (45F - Cold Holding); Beef (46F - Cold Holding); Fish (46F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance around the ice chute in the ceiling's of both ice machines.
Handwash sink not accessible for employee use at all times. There isa garbage can blocking the hand sink in the prep area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have any way of testing the high temperature sanitizer in the dishwasher.
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. In the walk-in cooler there is commercially processed reduced oxygen packaged tuna marked "remove from packaging prior to thawing" fully thawed, still in the reduced oxygen packaging.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease in the hood filters over the grill.
Time/temperature control for safety food thawed in an improper manner. There are frozen packages of calamari thawing in the prep sink. Operator turned on cold running water.
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.