MARKER 88
88000 OVERSEAS HWY, Islamorada FL 33036 · 305.789.2733
Last inspected Jun 11, 2026 · 8 visits since November 2023
OCT 24
MAR 25
JUL 25
DEC 25
JUN 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $660
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019043752 | Jun 25, 2019 | Jun 11, 2020 | $200 |
| 1--2018031402 | May 29, 2018 | Jul 12, 2018 | $300 |
| 1--2018001601 | Dec 21, 2017 | Feb 16, 2018 | $160 |
Inspection history
8 visits, newest first
Jun 11, 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
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter @89F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Show the remaining 1 finding ▾
Wiping cloth sanitizing solution stored on the floor.
Dec 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled, and potato cutter is soiled
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. In panko
Food stored on floor.in dry storage
In-use tongs stored on equipment door handle between uses.
Insect control device installed over clean equipment storage shelving and food prep area
Reach-in cooler shelves with rust that has pitted the surface. Traulsen stand up
Jul 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee touched a animal without washing hands. Observed a server pet a dog and continue to take an order and use the computer without washing hands. I coached the employee about touching the dog. And if you do you must go immediately to a hand wash sink and wash your hands which she did.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef of a raw fish in drawers on cook line
Spray hose at dish sink lower than flood rim of sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener plate as soiled.
Handwash sink not accessible for employee use at all times. Blocked by rolling cart
No paper towels or mechanical hand drying device provided at handwash sink at tiki bar
No soap provided at handwash sink at tiki bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water is not hot @135F The utensils and standing water were washed rents and sanitized in the new container will be started and heated to 135°
No handwashing sign provided at a hand sink used by food employees. At the tiki bar observed no hand wash sign at hand wash sink.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Approximately 100 ppm quaternary at triple sink 200 ppm quaternary
Raw shrimp-stored over/not properly separated from ready-to-eat food, cooked chicken wings in lift lid unit Raw fish over cooked vegetables in the walking cooled
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 104 F on final rinse
No paper towels or mechanical hand drying device provided at handwash sink, at the bar
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
At the bar, No handwashing sign provided at a hand sink used by food employees
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water for utensils at 80F water was put on flat top to heat up
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 95F 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. Storage of container
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cooked pork in the walk-in. Cooler not date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 fish still frozen but thawing in the walk-in cooler in unopened package. Packages were opened during inspection and the fish is still frozen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85 F
Waste line missing at soda gun holster.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe 5# of mahi in walk-in cooler ROP ON SITE. fish is not frozen and is in ROP unopened package.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over lobster
Spray hose at dish sink lower than flood rim of sink.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Food-contact surface soiled with food debris, mold-like substance or slime. Potato cutter and can opener blade are soiled.
Handwash sink used for purposes other than handwashing. Spray hose in hand wash sink
No soap provided at handwash sink.
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.ROP TUNA thawing in package unopened, still frozen, packages were opened while fish was still frozen
No handwashing sign provided at a hand sink used by food employees.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Thawing in standing water.
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served.
Nov 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority6 Intermediate2 Basic
Show 12 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP Fish ( Mahi )in walk-in cooler that is being processed on site and is not frozen.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Mahi in walk-in. cooler ROP on site with no label to keep frozen until time of use.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71 F butter was refrigerated
Clam/mussel/oyster tags not marked with last date served.
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.
Handwash sink used for purposes other than handwashing. Spray hose in handwash sink
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, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. ROP on site chicken and fish
Bowl or other container with no handle used to dispense brown sugar.
Open dumpster lid.
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.