COAST TO COAST PIZZA COMPANY
61 53 ST OCEAN, Marathon FL 33050 · 305.414.8626
Last inspected Jul 10, 2026 · 8 visits since September 2023
AUG 24
JAN 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A 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
Jul 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In-use utensils stored in cracks between pieces of equipment.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate4 Basic
Show 12 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
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham 58F sausage (58*F - Cold Holding); cut tomatoes (56*F - Cold Holding); meatballs are (59*F - Cold Holding) pizza prep table all slice pies at front counter are out of temp with no time mark
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (58*F - Cold Holding); cut tomatoes (56*F - Cold Holding); meatballs are (59*F - Cold Holding)
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. See stop sale. No time mark on slice pies at front counter
Handwash sink not accessible for employee use at all times.the handwashing sing is being used for holding the floor fans.
No paper towels or mechanical hand drying device provided at front counter handwash sink.
No soap provided at handwash sink in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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. Pizza prep table is cold holding at 55-58 F, all TCS foods were stopped sealed or relocated to working unit if under 4 hour out of temperature.
Duct tape used to repair nonfood-contact surface. Duct tape is holding the prep table lid together
Employee personal items, purses, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 111F, the warmer was increase to a higher temperature.
Handwash sink not accessible for employee use at all times. In kitchen pans and utensils hanging in front of handwashing sink
Accumulation of debris on top of warewashing machine.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Flour not stored at least 6 inches off of the floor.
Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, flour, dust
Pizza boxes improperly stored on the floor
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 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.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
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 not accessible for employee use at all times. The front handwashing sink is blocked garbage can and step stool.
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 Heimlich maneuver/choking sign posted.
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of debris on exterior of warewashing machine.
Aug 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (55F - Cold Holding); cut tomatoes (54*F - Cold Holding); roasted garlic (54*F - Cold Holding); Poultry (53*F - Cold Holding) all food relocated to working units to rapid cool
Handwash sink used for purposes other than handwashing. Storing cup in sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of debris on exterior of warewashing machine.
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. Pizza prep counter not cold holding at 41F
Time/temperature control for safety food thawed in an improper manner. Poultry thawing in sink with out running water.
Unclean building components, attachments or fixtures. Hood systems is soiled with dust and flour
Wall soiled with accumulated grease, food debris, and/or dust.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing storage of dishes.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep counter, jacket on mixer.
Employee with no hair restraint while engaging in food preparation. Kitchen employee with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting of dough trays
Flour stored on floor. Plastic bottles of soda stored on the floor
Insect control device installed over food preparation area. Insect Zapper installed over clean dishes and mixer.
Pizza boxes improperly stored on the floor
Water leaking from pipe and/or faucet/handle at handwash sink in kitchen.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw shell eggs stored over/not properly separated from ready-to-eat food in reach in cooler.
Ceiling/ceiling tile shows damage or is in disrepair.
Reach in cooler gaskets in poor repair.
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.