HERBIES BAR AND CHOWDER HOUSE
6350 OVERSEAS HWY, Marathon FL 33050
Last inspected May 28, 2026 · 13 visits since August 2023
MAY 25
MAY 25
MAY 25
OCT 25
MAY 26
— STEADY
5 inspections within 19 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 →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025032492 | Jan 16, 2025 | Jul 17, 2025 | $160 |
Inspection history
13 visits, newest first
May 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
What the inspector wrote — 7 findingsThe state's own report →
Bowl or other container with no handle used to dispense food.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Show the remaining 3 findings ▾
Employee eating in a food preparation area
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 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. Chlorine @0ppm the triple sink was set up for sanitation until dish machine is repaired quaternary ammonium is it 200 PPM
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine @0 ppm in dishwasher Triple sink is set up to sanitize dishes. Quaternary @200ppm
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine @200+ in sanitizing buckets
Food stored on floor, container of raw chicken on the floor in prep room
Open dumpster lid.
May 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @Orange hose
Food-contact surface soiled Ice stick stored in freezer not protected,stored on wood shelving under frozen dripping condensation
Equipment in poor repair. Walkin cooler and Freezer gaskets are in poor repair
Ice buildup in walk-in freezer.
May 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @Orange hose
Food-contact surface soiled with food debris, mold-like substance or slime. Ice stick stored in freezer not protected,stored on wood shelving under frozen dripping condensation
Ice buildup in walk-in freezer.
The walkin cooler and freezer gaskets are in poor repair.
May 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw beef stored over unwashed onions in the walk-in cooler
Carbon dioxide/helium tanks not adequately secured.
Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
In-use tongs stored on equipment door handle between uses.
Single-service lids stored next to handwash/food preparation sink exposed to splash.
Jan 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Cooked Smoked on site meats are cook - chilled in ROP and reheated in the ROP packaging and held unopened for more than 48 hours.
Equipment in poor repair. Torn gaskets in reach in coolers, Ice machine is broken and waiting on parts for repair, freezer door is in poor repair.
Nov 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
Raw animal food stored over/not properly separated from ready-to-eat food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (92F - Cooling); butter (43F - Cold Holding); Fish (44*F - Cold Holding); potato (46*F - Cold Holding) All food was relocated to the WIC beer cooler Ambient 39F
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. Cooked Smoked on site meats are cook - chilled in ROP and reheated in the ROP packaging and held unopened for more than 48 hours.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. The walk-in cooler is at 45F ambient temperature and the coil is frozen, repair technician was called for service, the walk-in beer cooler is being used for cold storage until repairs are made.
Equipment in poor repair. Torn gaskets in reach in coolers, Ice machine is broken and waiting on parts for repair, freezer door is in poor repair.
Food stored on floor.
No handwashing sign provided at a hand sink used by food employees. At the bar
Jun 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food stored in a prohibited area. Observed box soda syrup and rack set up in employee bathroom.
Kitchen Floors not maintained smooth and durable.
Observed the Gaskets on stand up True refrigerator in poor repair. The walk-in freezer door and gasket are in disrepair.
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Raw shell eggs stored over/not properly separated from ready-to-eat food, roasted garlic in oil
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.
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. Raw tuna in ROP in the walk-in cooler slightly frozen and the package is not opened.
Dry storage room Exterior door has a gap at the side edge of the door that opens to the outside.
Employee drink in a food preparation or other restricted area.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Food stored in a prohibited area. Observed box soda syrup and rack set up in employee bathroom.
Food stored on floor in the walk-in freezer and cooler
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Kitchen Floors not maintained smooth and durable.
Observed the Gaskets on stand up True refrigerator in poor repair. The walk-in freezer door and gasket are in disrepair.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.observed smoked (cooked ) meats and fish in ROP not removed from package with in 48 hours of packaging.food is also reheated and hot held in the ROP packaging. NO HACCP
container with no handle used to dispense chicken flour.
Oct 31, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in walk-in freezer.
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked potatoes WALK-IN COOLER :48F - Cold Holding); butter (48F - Cold Holding); Pork (49F - Cold Holding); crab dip (48*F - Cold Holding) REACHIN COOLERPoultry (50F - Cold Holding); cut lettuce (48*F - Cold Holding); cut tomatoes (48*F - Cold Holding); shrimp (50*F - Cold Holding); Poultry (48*F - Cold Holding); Pork (52*F - Cold Holding); Fish (47*F - Cold Holding)
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.
2 Cold holding units on cookline and walk-in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Equipment in poor repair walk-in freezer door
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Aug 31, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked potatoes WALK-IN COOLER :48F - Cold Holding); butter (48F - Cold Holding); Pork (49F - Cold Holding); crab dip (48*F - Cold Holding) REACHIN COOLERPoultry (50F - Cold Holding); cut lettuce (48*F - Cold Holding); cut tomatoes (48*F - Cold Holding); shrimp (50*F - Cold Holding); Poultry (48*F - Cold Holding); Pork (52*F - Cold Holding); Fish (47*F - Cold Holding)
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.
2 Cold holding units on cookline and walk-in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Equipment in poor repair walk-in freezer door
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Aug 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked potatoes WALK-IN COOLER :48F - Cold Holding); butter (48F - Cold Holding); Pork (49F - Cold Holding); crab dip (48*F - Cold Holding) REACHIN COOLERPoultry (50F - Cold Holding); cut lettuce (48*F - Cold Holding); cut tomatoes (48*F - Cold Holding); shrimp (50*F - Cold Holding); Poultry (48*F - Cold Holding); Pork (52*F - Cold Holding); Fish (47*F - Cold Holding)
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.
2 Cold holding units on cookline and walk-in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Equipment in poor repair walk-in freezer door
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
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.