KEYS FISHERIES MARKET & MARINA
3502 GULFVIEW AVE, Marathon FL 33050 · 305.743.4985
Last inspected Jul 22, 2026 · 8 visits since September 2023
JAN 25
FEB 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst 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
8 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab cakes 45F, conch fritters 45F, black beans 44F all items in cook line units were emptied last night and restocked this morning from the walk-in cooler, out of temp less than 4 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.garlic butter 112F put on the grill to reheat
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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.
Show the remaining 6 findings ▾
Handwash sink used for purposes other than handwashing. Storage of cups of in hand wash sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 freezer is not working. No food is stored in the unit
Employee purse stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
No Heimlich maneuver/choking sign posted.
Standing water in bottom of reach-in-cooler.
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter and fresh garlic 71F Put on flat top to reheat.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Advisory was printed and posted at raw bar during inspection
Carbon dioxide/helium tanks not adequately secured.
Cloth used as a food-contact surface. Covering pasta with terry-clothe towel while cooling
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils were put into metal pan and put on the flat top to bring water up to 135 F.
No handwashing sign provided at a hand sink used by food employees.
Aug 13, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (45*F - Cold Holding); conch (44*F - Cold Holding); scallops (45*F - Cold Holding) As per manager the items are removed nightly, and restocked in the morning. These items were restocked this morning from the walk-in cooler. Doors and lids were open for restocking
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 102Fbutter was put on flat top to reheat
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Handwash sink used for purposes other than handwashing.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm. Cos 100 ppm chlorine
Wiping cloth sanitizing solution stored on the floor.
Feb 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in 87F water on cookline
No handwashing sign provided at a hand sink used by food employees @ end of cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The walk-in cooler door on exterior is soiled
Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Dishmachine quaternary ammonium 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 chlorine. Service technician was called to service machine and triple sink is being used to sanitize
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Bowl or other container with no handle used to dispense food. In old bay season
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 ROP raw tuna in walk-in cooler packed in ice but thawing. FISH WAS STILL partially frozen at KM opened the packages during inspection.
Equipment in poor repair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walkin cooler door
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
In prep room Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Handwash sink not accessible for employee use at all times. On cook line the handwashing sink is in the corner with the garbage can in front of it and a cooler right next to it Prep room handwashing sink is covered by a lid
At the bar observed Waste line missing at soda gun holster.
Bowl or other container with no handle used to dispense food. Cup used for scooping rice
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water is 87 F holding in use tongs on cook line
Single-service articles improperly stored. Cups stored on the floor at bar.
Jan 25, 2024Inspection 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 in prep area
Handwash sink on cookline not accessible for employee use at all times, block by garbage can
Bowl or other container with no handle used to dispense seasoning.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
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.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine temperature is at 90-95 F.
In-use utensil stored in sanitizer between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket is soiled
Salad flip top reach in Standing water in bottom of reach-in-cooler.
Time/temperature control for safety food thawed in an improper manner. Observed No running cold water used to thaw frozen seafood. Lobster in standing water, thawing calamari in container in sink with no running water
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.