LALO’S BAR & RESTAURANT
11399 OVERSEAS HWY UNIT 123, Marathon FL 33050 · 3053944369
Last inspected May 21, 2026 · 9 visits since July 2023
SEP 24
MAR 25
SEP 25
DEC 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
9 visits, newest first
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef, raw chicken, raw shrimp stored over dressings, sauces, cherries, walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in the walk-in cooler
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 110F rice was put in overnight to reheat to 165 F. Out less than 4 hours
Show the remaining 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, salmon, tuna tart, samurai roll all need to be marked as raw items on the menu.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of mold-like substance in the interior of the ice machine/bin.
Ice scoop handle in contact with ice.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate1 Basic
Show 7 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 0 ppm the triple sink has been set up with chlorine sanitizer at 100 ppm and will be used to sanitize dishes until the dish machine has been repaired.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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. The can opener blade is soiled
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Geo, Heidi,
No Heimlich maneuver/choking sign posted.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate9 Basic
Show 14 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. 0 ppm chlorine 100 ppm chlorine
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over rice and beans in walkin cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Food-contact surface soiled with food debris, mold-like substance or slime.cutting board solid, can open blade is soiled
Accumulation of debris on exterior of warewashing machine.
Condensation or other drainage from ac unit into container on dish area
Employee personal food not properly identified and segregated from food to be served to the public.
Equipment in poor repair. Lift lid unit using ice to maintain 41F
Floor tiles missing and/or in disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Soiled dry wiping cloth in use.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust.
Mar 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 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.0 ppm chlorine. The triple sink will be used to sanitize dishes until repairs are made to dish machine
Raw animal, foods not properly separated from one another based upon minimum required cooking temperature when stored in the chest freezer - not all products commercially packaged.
Raw beef stored over/not properly separated from ready-to-eat food, dressing in the walk-in cooler
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk-in cooler observed Sauce, soup not date marked
Equipment in poor repair. Lift lid pizza unit is not cooling to 41F or below. No food in unit at time of inspection.
Exterior door has a gap at the threshold that opens to the outside.
In-use ice scoop stored soiled container between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease
Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled dry wiping cloth in use.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50F butter was put on ice
Can opener blade soiled with food debris.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.pasta, lasagna,rice in walk-in cooler not date marked
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense sugar
Equipment in poor repair. Refrigeration units are not working. No food in units
Floor soiled/has accumulation of debris.
Ice scoop handle in contact with ice.
In-use ice scoop stored on soiled surface between uses.
Reach-in cooler shelves with rust that has pitted the surface.
Apr 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. The slicer blade and meat tray are soiled with food debris.
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. Melody is new, Michelle.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, rice, lasagna, sauce in walk in cooler not date marked
Floor tiles missing and/or in disrepair.
Food stored on floor the walk-in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Jan 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. The slicer blade and meat tray are soiled with food debris.
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. Melody is new, Michelle.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, rice, lasagna, sauce in walk in cooler not date marked
Floor tiles missing and/or in disrepair.
Food stored on floor the walk-in cooler
Insect control device installed over food preparation area in kitchen.
Interior of microwave has accumulation of black substance/grease/food debris.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 3 high priority.
3 High priority7 Intermediate13 Basic
Show 23 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage (52*F - Cold Holding); cheese (52*F - Cold Holding); sauce (45*F - Cold Holding); ham (50F - Cold Holding); riceand beans (52*F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (52*F - Cold Holding); cheese (52*F - Cold Holding); sauce (45*F - Cold Holding); ham (50F - Cold Holding); riceand beans (52*F - Cold Holding) Stop sale
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.
Food-contact surface soiled with food debris, mold-like substance or slime. The slicer blade and meat tray are soiled with food debris.
Handwash sink not accessible for employee use at all times. Mixer in front of the handwash sink in the kitchen
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. Melody is new, Michelle.
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. Pasta, rice, lasagna, sauce in walk in cooler not date marked
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on walk-in cooler door handles.
Cloth used as a food-contact surface in the reach in freezer a red cloth is used to cover flat bread
Cold holding equipment, pizza prep table, not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reachin was emptied of TCS FOODS and food was discarded. Thermostat was turn to lower setting to see if the cold hold temperature would get colder.
Exterior of the walk-in Cooler door is soiled with grease, food debris, dirt, slime or dust.
Floor tiles missing and/or in disrepair.
Food stored on floor the walk-in cooler
Insect control device installed over food preparation area in kitchen.
Interior of microwave has accumulation of black substance/grease/food debris.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (52F - Cold Holding); (52F* - Cold Holding); pizza sauce (48F - Cold Holding); (48F*); cheese (51*F - Cold Holding)all items in flip top cooler are re iced to rapid cool dow, ham, sauce, cheese,
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. Food storage noodles are soiled.
Handwash sink used for purposes other than handwashing. Dumping ic in hand wash sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Conch ceviche on Nicaraguan menu,
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. Rice, pasta, lasagna prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Walk-in Cooler door handle
Food stored on floor in walk-in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelving on tables upholding cooking equipment are soiled. Dish racks are soiled
Pizza prep counter, 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. ICE IS USED YO HELP MAINTAIN PROPER COLD HOLDING TEMP.
Walk-in cooler shelves with rust that has pitted the surface.
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.