DEEP LAGOON SEAFOOD AND OYSTER HOUSE
760 NORTH COLLIER BLVD 105, Marco Island FL 34145 · 239.235.7497
Last inspected Jul 27, 2026 · 9 visits since August 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.
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cans there is one 6 pound 6 ounce can of whole peeled plum tomatoes with a dented rim.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
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Inspection history
9 visits, newest first
Jul 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Handwash sink not accessible for employee use at all times. There is a squeegee inside the hand washing sink between the salad station and the prep kitchen. Operator removed the squeegee from the handwashing sink.
Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the dishwashing area. Operator labeled the chemical spray bottle.
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee handled a garbage can then picked up a clean food container. The operator spike with the employee who removed their gloves and washed their hands.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the walk in cooler there are three 1 gallon reduced oxygen packages of clam chowder and five 1 gallon reduced oxygen packages of seafood gumbo, all fully thawed and date marked that they were processed 4 days prior.
Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator is performing reduced oxygen packaging of clam chowder and seafood gumbo on premises without a process waiver that proves that the growth of c. Botulinum and Listeria monocytogenes. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the walk in cooler there are three 1 gallon reduced oxygen packages of clam chowder and five 1 gallon reduced oxygen packages of seafood gumbo, all fully thawed and date marked that they were processed 4 days prior.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator is performing reduced oxygen packaging of clam chowder and seafood gumbo on premises without a process waiver that proves that the growth of c. Botulinum and Listeria monocytogenes. See stop sale.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting reduced packaging of in house prepared clam chowder and seafood gumbo without a HACCP plan submitted and approved.
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 fir Eliseo Perez and Randy Sanchez are expired.
Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle on top of the dishwasher.
In-use tongs stored on equipment door handle between uses. There is a set of tongs on an oven door handle. Operator removed the tongs.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 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 pounds of fully thawed tuna still in the sealed commercially reduced vacuum packaging that is marked remove from packaging and thaw under refrigeration. See stop sale.
Handwash sink used for purposes other than handwashing. The hand washing sink at the bar is used as a dump sink, there is ice inside.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance in the interior walls of the crushed ice machine. Operator cleaned the interior walls.
Carbon dioxide/helium tanks not adequately secured at the bar.
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 pounds of fully thawed tuna still in the sealed commercially reduced vacuum packaging that is marked remove from packaging and thaw under refrigeration. See stop sale.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw fish and raw shrimp are stored over oysters that will be served raw. Operator moved items to proper storage order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ramekins next to the alto shaam, whipped butter (60F - Cold Holding). Per operator the butter was scooped less than two hours prior. Butter moved to the reach in cooler, operator provided with time as a public health control.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm).
Handwash sink not accessible for employee use at all times. There is a squeegee and metal scrubber inside the hand washing sink in the dish washing area. Operator cleared the hand washing sink.
Carbon dioxide/helium tanks not adequately secured. There is a unsecured carbon dioxide tank at the bar.
Employee with no hair restraint while engaging in food preparation. The employee put on a hat.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water in a pan over the flat top grill. Operator moved the pan of water with the utensils onto the grill top.
Opened employee beverage container in a cold holding unit with food to be served to customers. There is a redbull drink inside the make table cooler in front of the flat top grill.
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee with no hair restraint while engaging in food preparation. Employee put on a hat.
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 155F), per operator dishwasher is set up for chemical sanitization, Dishwasher (Chlorine 0ppm).
Handwash sink not accessible for employee use at all times. The hand washing sink at the bar gas a soap bucket, metal scrubby and wiping cloth inside of it. Operator cleared items from the hand washing sink.
Handwash sink used for purposes other than handwashing. The hand washing sink by the salad station used as a dump sink.
No paper towels or mechanical hand drying device provided at handwash sink. The paper towel dispenser at the hand sink neat the dee fryer is not working.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ceiling of the large ice machine.
Employee with no hair restraint while engaging in food preparation. Employee put on a hat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a heavy buildup of grease on the hood system over the cook line.
Plumbing system in disrepair. The cold water foot control is broken off at the hand washing sink in the dish area.
Mar 11, 2024Inspection 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 ▾
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cans there is one 6 pound 6 ounce can of whole peeled plum tomatoes with a dented rim.
Handwash sink used for purposes other than handwashing. There is ice inside of the hand washing sink in the middle of the cook line. Operator dissolved the ice.
Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cans there is one 6 pound 6 ounce can of whole peeled plum tomatoes with a dented rim. See stop sale.
Wet wiping cloth not stored in sanitizing solution between uses. At the bar a wet wiping towl is stored draped over the lip of the hand washing sink. Operator moved the wiping towel to a sanitizer bucket.
Aug 1, 2023Inspection 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 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. In the make table cooler in front of the range, 3 1/2 pounds of Hog Fish (59F - Cold Holding). Per the operator the the fish had been in the make table cooler for more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the range, 3 1/2 pounds of Hog Fish (59F - Cold Holding). Per the operator the the fish had been in the make table cooler for more than four hours. See stop sale.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. There are multiple reduced oxygen packaged bags of bedf in the walk-in freezer, there is no approved HACCP PLAN.
Ceiling tile missing. There are missing ceiling tiles in the bach kitchen by the dish washing area.
Employee with no hair restraint while engaging in food preparation. An employee with no hair restraint is preparing food. Employee put on a hat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
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.