MARCO BEACH OCEAN RESORT- BANQUET KITCHEN
480 S COLLIER BLVD, Marco Island FL 34145 · 239.732.9400
Last inspected Apr 27, 2026 · 7 visits since October 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the left hand top drawer cooler tuna salad (46F - Cold Holding). Operator iced the tuna salad.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled cilantro with their bare hands. Employee washed the cilantro and put on gloves.
Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraint preparing food. Employee put on a hat.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee touched avocado with their bare hand while plating. Educated the who discarded the slice of avocado.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. An employee entered the kitchen, opened the ice machine and scooped ice with a metal drink cup.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator refilled the sanitizer, 200ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the edge of the ice chute in the ice machine.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the double door upright reach in cooler raw ground beef is stored over cooked beef. Operated moved items to proper storage order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the left hand top drawer cooler tuna salad (46F - Cold Holding). Operator iced the tuna salad.
Equipment in poor repair. Two of the drawers in the cooler in front of the steamer do not close properly.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. An employee entered the kitchen from another area, put on gloves and began preparing food.
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. Per operator all employee food safety training is locked in the chef's office.
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. Per operator all employee health reporting agreements are locked in the chef's office.
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. Operator is performing reduced oxygen packaging as observed by multiple packages of chicken in in house reduced oxygen bags dated 10/19.
Single-service articles improperly stored. There are coffee filters that are stored unprotected on top of the coffee maker.
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.