FARO BLANCO RESORT AND YACHT CLUB
1996 OVERSEAS HWY, Marathon FL 33050 · 305-749-1234
Last inspected Jun 25, 2026 · 10 visits since August 2023
SEP 24
APR 25
JUL 25
OCT 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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
10 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over pork in walk-in cooler pork relocated
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled
Handwash sink not accessible for employee use at all times. Cookline handwashing sink is blocked by ac unit
Oct 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Slicer has not been since yesterday day
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked rice in the walk-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and slider bar are soiled with food debris
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Equipment in poor repair. The air conditioning unit in the kitchen is not working. The average kitchen temperature is 95F when the kitchen is in operation
Exterior door has a gap between double doors that opens to the outside.
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning.
Sep 10, 2025□ 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 ▾
Standing water in bottom of reach-in-cooler.
Jul 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded.
0 High priority10 Intermediate5 Basic
Show 15 findings ▾
Clam/mussel/oyster tags not marked with last date served.
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 used for purposes other than handwashing. At new cafe handwash sink has wiping clothe and rack in sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish crude is not identified as raw
No paper towels or mechanical hand drying device provided at handwash sink. At new cafe area
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.at new cafe area
Spray bottle containing toxic substance not labeled.
oyster tags removed from original container prior to container being emptied.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use ice scoop stored in soiled surface between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. At new cafe area handwashing sink
Standing water in bottom of reach-in-cooler.
Apr 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority8 Intermediate5 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pork in walk-in cooler at 50F
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Quat 100 ppm in triple sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse.cooked pork in walk in cooler. At 50 F overnight
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.butter 82F put to reheat on flat top
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered pork cooling in walk-in cooler at 50F
Handwash sink not accessible for employee use at all times. Box and other Items in front of handwashing sink in kitchen
Handwash sink used for purposes other than handwashing. Mop head in handwashing sink
Spray bottle containing toxic substance not labeled.
oyster tags not marked with last date served.
Ceiling tile missing.
Employees Bathroom facility not clean.
Ice bucket/shovel stored on floor between uses.
No handwashing sign provided at a hand sink used by food employees. Employees restroom
Walk-in cooler shelves with rust that has pitted the surface.
Nov 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.raw snapper is served as snapper crude.
Clam/mussel/oyster tags not marked with last date served.
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar,snapper crudo, served raw and not identified as raw on the menu.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. The front lobby and cafe breakfast kitchen has been relocated to the main dining building at the back of the property. No plans were submitted.
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 unit, fry cooler not cold holding at 41 F or below
Sep 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority8 Intermediate3 Basic
Show 14 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.raw snapper is served as snapper crude.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked shrimp61F, fish dip 50F discarded by chef
Clam/mussel/oyster tags not marked with last date served.
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar,snapper crudo, served raw and not identified as raw on the menu.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. The front lobby and cafe breakfast kitchen has been relocated to the main dining building at the back of the property. No plans were submitted.
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.
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. Rop raw fish done on site.
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.printed and posted by the chef
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 unit, fry cooler not cold holding at 41 F or below
Ice machine exterior soiled.
Old labels stuck to food containers after cleaning.
Feb 27, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food, fish stored over/not properly separated from ready-to-eat food, cooked lobster in the walk-in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Can opener blade soiled with food debris, mold-like substance or slime.
Clam/mussel/oyster tags not marked with last date served.
Food stored on floor in the walk-in cooler and freezer
Hole in or other damage to wall behind shelving holding pans and cutting boards
Ice machine exterior and doors are soiled.
In the walk-in cooler Food stored in a location that is exposed to splash due to dripping condensation from cooler fans.
Large pots not stored inverted or in a protected manner.
Mens Bathroom facility in disrepair, toilet does not flush.
Standing water in bottom of reach-in-cooler at the end of cookline
Walk-in cooler Floor area(s) covered with standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
oysters removed from original container for long-term storage.
Jan 18, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 28 recorded, 4 high priority.
4 High priority8 Intermediate16 Basic
Show 28 findings ▾
Raw animal food, fish stored over/not properly separated from ready-to-eat food, cooked lobster in the walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit for less 4 hours out of temperature. Fish (47*F - Cold Holding); cooked shrimp (45*F - Cold Holding). All items were put on ice for rapid cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter at 82 F on speed rack
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Can opener blade soiled with food debris, mold-like substance or slime.
Clam/mussel/oyster tags not marked with last date served.
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 used for purposes other than handwashing. Spoon in hand wash sink
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 in employee bathroom
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.
2 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. 2 cold holding units on the end the cook line near pedestal fan are not cold holding properly.
Commercially processed reduced oxygen packaged fish, groupe, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Employee personal items, keys, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Food stored on floor in the walk-in cooler and freezer
Hole in or other damage to wall behind shelving holding pans and cutting boards
Ice machine exterior and doors are soiled.
In the walk-in cooler Food stored in a location that is exposed to splash due to dripping condensation from cooler fans.
In-use tongs stored on equipment door handle between uses.
Large pots not stored inverted or in a protected manner.
Mens Bathroom facility in disrepair, toilet does not flush.
No handwashing sign provided at a hand sink used by food employees - near dish area
Standing water in bottom of reach-in-cooler at the end of cookline
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water
Walk-in cooler Floor area(s) covered with standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
oysters removed from original container for long-term storage.
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate5 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over buckets of pickles in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. DRAWERS (); PASTA (50*F - Cold Holding); Fish (51*F - Cold Holding); rice (44*F - Cold Holding)less than 4 hours. Relocated to another unit for rapid cooling
At bar No paper towels or mechanical hand drying device provided at handwash sink.
At bar No soap provided at handwash sink.
Bar Handwash sink used for purposes other than handwashing. Storing containers in sink
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Frozen drink ice blender is soiled with mold like substance
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked poultry, roast beef, in walk-in cooler.
mussel/oyster tags not marked with last date served.
At bar No handwashing sign provided at a hand sink used by food employees.
Food stored in a location that is exposed to splash/dust. Walk-in cooler has dripping condensation from the evaporator fan.
Ice machine exterior soiled.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Desert cooler f gasket 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.