FLORIDA KEYS LOBSTER HOUSE
3660 OVERSEAS HWY, Marathon FL 33050 · (305)743-5516
Last inspected May 15, 2026 · 8 visits since August 2023
FEB 24
AUG 24
MAY 25
OCT 25
MAY 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
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
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over crab stuffing in walk-in cooler
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No handwashing sign provided at a hand sink used by food employees. Men's bathroom
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Spray hose at dish sink lower than flood rim of prep sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (54*F - Cold Holding); eel (54*F - Cold Holding) the fish was in lift lid unit under 4 hours and was relocated to another unit that is cold holding at 41F or below On cookline drawers : 55F - Cooling); crab stuffed shrimp (51*F - Cold Holding); Poultry (54*F - Cold Holding); Beef (55*F - Cold Holding)cheese 53* All items were relocated to the walk-in cooler to rapid cool less than 4 hours from the walk-in cooler this morning In walk-in cooler : meatloaf (55*F - Cold Holding); Fish (53*F - Cold Holding); lobster (53*F - Cold Holding); Beef (55F - Cold Holding); shrimp (45*F - Cold Holding); shrimp crab stuffing (53*F - Cold Holding) The walk-in cooler is at approximately 55F at time of inspection. The interior freezer door was opened to help cool down the walk-in cooler. Technician was called and is on site at time of inspection as per owner the
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. Sushi lift lid cooler at 58F. The walk-in cooler is at approximately 55F at time of inspection. The interior freezer door was opened to help cool down the walk-in cooler. Technician was called and is on site at time of inspection.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 81F water holding utensils
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw fish stored over/not properly separated from ready-to-eat food, asparagus in sushi counter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (48*F - Cold Holding); Poultry (48*F - Cold Holding); oysters (48*F - Cold Holding) in walk-in cooler. The interior freezer door was opened to help bring temperature down - also the technician was called to service the equipment
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 108 F no time mark. Chef says cooked 1 hour ago. Potatoes 115F Warmer was turned up
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffing and lasagna in walk-in cooler is not date marked.
Cold holding equipment, the main walk-in cooler is not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Repair technician is on site to check the unit. There are also 3 other walk-in coolers that are working properly holding beer and produce that can be utilized in case repairers can't be accomplished today.
Equipment in poor repair. Walk-in cooler door is is disrepair
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp ceviche is served.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna that is not frozen in unopened vacuum packaging in stand up cooler in dish room
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms 85F mushrooms were put on stove to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The salad bar station shown on the existing plans has been changed to a sushi station with hood system, fryers cold holding equipment and sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 that is not frozen in unopened vacuum packaging in stand up cooler in dish room
Garbage on the ground and/or pad around dumpster.
Grease on the ground and/or pad around grease receptacle.
Ice bucket stored on floor between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser is soiled
Old labels stuck to food containers after cleaning.
The dumpster has no lid or lid open/broken.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Garbage can located outside has no lid or lid open/broken.
Hole in or other damage to wall. In clean dish room
In-use tongs stored on equipment door handle between uses.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In clean dish room
Old labels stuck to food containers after cleaning.
Aug 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (47*F - Cold Holding); Poultry (47*F - Cold Holding); Poultry (47*F - Cold Holding); mea inserts were added to empty spaces, unit is on defrost
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.
No conspicuously located ambient air temperature thermometer in holding unit.
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.