MARCOS DELI
707 N BROADWALK #4, Hollywood FL 33019 · 786.327.8667
Last inspected Jul 16, 2026 · 10 visits since September 2023
DEC 24
MAR 25
SEP 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
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. Poster emailed to Operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025079703 | Sep 22, 2025 | Nov 19, 2025 | $400 |
| 2--2025026357 | Feb 6, 2025 | Apr 22, 2025 | $160 |
| 2--2021042818 | Sep 13, 2021 | Oct 7, 2021 | $400 |
Inspection history
10 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen, whole shell eggs stored outside of cooler for more than four hours. Operator stated order came in this morning and they were not put into cooler. Approximately 3 dozen eggs. Ambient temperature approximately 76°F. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen, whole shell eggs stored outside of cooler for more than four hours. Operator stated order came in this morning and they were not put into cooler. Approximately 3 dozen eggs. Ambient temperature approximately 76°F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler, pork no date mark. Operator stated Cooke and cooled yesterday. Employee date marked item
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, raw chicken stored over raw fish. Operator moved raw chicken to bottom shelf.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Maikel Peña Leon manager not present with four or more employees present.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, paper towels not located in a close proximity to handwashing sink. Employee moved paper towels close to sink.
Buildup of food debris/soil residue on equipment door handles. On cook line, reach in cooler doors soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, reach in freezer interior soiled with food debris
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed produce in storage glass cooler. Operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in kitchen glass cooler. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top cooler; cut lettuce (53F - Cold Holding)// under unit; cheese (51F - Cold Holding); cooked onion (51F - Cold Holding). Per operator food transferred from other cooler less than four hours ago. Operator moved foods to freezer to quick chill. Foods not prepared or portioned today.
No probe thermometer provided to measure temperature of food products. No probe thermometer provided at inspection
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. 1 employee hired a week ago did not sign employee health agreement. Printed out copy for employee to sign. Employee filled out during inspection
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack with food items in storage area of kitchen. Employee removed and stored properly
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both kitchen microwaves soiled with food debris. Operator cleaned microwaves
Mar 24, 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 ▾
Pesticide/insecticide labeled for household use only present in establishment. 2 cans of raid under front counter shelf in bar area, employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Flip top-; ham (50F - Cold Holding); sliced cheese (54F - Cold Holding), per employee food held less than 4 hours, operator moved to a freezer for a quick chill.
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. Sanitizer Bucket (Chlorine 200ppm). Employee made new solution, chlorine sanitizer at 100 ppm.
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. Poster emailed to Operator
Equipment in poor repair. Flip top-Cold holding unit not keeping time temperature control food to 41F or below. Advised operator not to use unit, until technician verifies proper cold holding temperatures
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables in kitchen area, employee removed.
Feb 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No Heimlich maneuver/choking sign posted. Emailed poster
Dec 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in at rear end of reach-in cooler under flip top in kitchen.
No Heimlich maneuver/choking sign posted. Emailed poster
No handwashing sign provided at a hand sink used by food employees in kitchen.
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beans inside reach in cooler in kitchen. Operator moved raw chicken to bottom shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler /Reach in cooler in kitchen; cheese (50F - Cold Holding); deli ham (48F - Cold Holding); Milk (50F - Cold Holding) held in reach cooler less than 4 hours ago. Operator moved to foods to another reach in cooler to quick chill. Observed ice build up in unit by air vent. Foods not prepared or portioned today.
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. Emailed written procedures
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Required employee training expired for all 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. Flip top cooler not maintaining foods at a temperature of 41f or below. Observed ice build up in unit by air vents.
Ice buildup in at rear end of reach-in cooler under flip top in kitchen.
No Heimlich maneuver/choking sign posted. Emailed poster
No handwashing sign provided at a hand sink used by food employees in kitchen.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cell phone with no handwashing then put away clean dishes at kitchen area. Employee washed hands and removed dishes to be washed and sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (55F - Cold Holding); shredded lettuce (60F - Cold Holding) as per operator items were placed in flip top cooler from reach-in cooler approximately 3 hrs prior. Operator moved items back to reach-in cooler to chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Observed utensils and containers in handwashing sink at kitchen area. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink at bar area.
No probe thermometer provided to measure temperature of food products on site.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing door at unisex bathroom.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dry dishes not inverted, at dish storage area. Operator inverted.
Cold holding flip top cooler at cook-line not maintained in good repair evidenced by sliced tomatoes (55F - Cold Holding); shredded lettuce (60F - Cold Holding). Do not store time/temperature control for safety food in this unit until the unit is repaired. Operator moved items to another cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on microwave next to sandwich press. Employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris in microwave next to sandwich press.
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottles of opened water in cooler at kitchen area. Operator removed.
Single-service boxes not stored inverted or protected from contamination at cook-line. Operator inverted.
Stored food not covered. Observed stored guacamole uncovered reach-in cooler at kitchen area. Operator covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen and bar areas. Operator placed in sanitizer solution.
Sep 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 6 door freezer bottom left door, portioned raw beef above opened packages hot dogs.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Frigidaire cooler, trays of portioned raw fish above container of cooked shredded pork. 2) In fliptop lower cooler, container of opened raw burgers above bottled sauces. Employee inverted items to properly separate.
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. Bulletin provided to manager to post.
Spray bottle containing toxic substance not labeled. Unknown substance in white spray bottle under prep table in kitchen. Employee marked as floor cleaner.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave has food debris. Employee cleaned.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil by cook line not labeled.
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.