MARLOW'S TAVERN
352 MIKE ROBERTO WAY, Oviedo FL 32765 · 407-542-1475
Last inspected Jun 5, 2026 · 11 visits since September 2023
FEB 24
OCT 24
APR 25
OCT 25
JUN 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025001139 | Oct 28, 2024 | Feb 26, 2025 | $200 |
Inspection history
11 visits, newest first
Jun 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
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 rechecked after priming 100 ppm
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Tuna
Handwash sink not accessible for employee use at all times. Garbage can in front of hand sink in cook line. Removed
Handwash sink used for purposes other than handwashing. Server grabbed water from hand sink in expo line.
Show the remaining 8 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for sink and surface, employee brought test strips Corrected On-SiteCorrected On-Site**
Soap dispenser at handwash sink not working/unable to dispense soap. No batteries on dispenser Operator placed soap bottle in sink located by three compartment.
Carbon dioxide/helium tanks not adequately secured. Secured
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks stored on top of coolers in cook line. Chef moved them
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing dijonnaise while wearing a watch. Removed
Employee with no beard guard/restraint while engaging in food preparation. Beard guard used
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in reach in collets cook line
Wiping cloth sanitizing solution stored on the floor., chef placed another bucket under it.
Oct 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing her hands without rubbed for at least 10 second.
Soap dispenser at handwash sink not working/unable to dispense soap. Employee hand sink bar area.
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. The cook wearing watch while cooking.
Equipment in poor repair. Gasket torn bottom of make table.
No handwashing sign provided at a hand sink used by food employees. Employee hand sink bar area.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in freezer back of the house.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over portion katchup and clean cup lemon at the walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored over the reach-in small freezer kitchen area.
Oct 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing her hands without rubbed for at least 10 second.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab cake (48F - Cold Holding); chicken wings (48F - Cold Holding); pasta (48F - Cold Holding); capatcho (47F - Cold Holding); burbun sauce (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of make table.crab cake (48F - Cold Holding); chicken wings (48F - Cold Holding); pasta (48F - Cold Holding); capatcho (47F - Cold Holding); burbun sauce (46F - Cold Holding).
Soap dispenser at handwash sink not working/unable to dispense soap. Employee hand sink bar area.
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. The cook wearing watch while cooking.
Equipment in poor repair. Gasket torn bottom of make table.
No handwashing sign provided at a hand sink used by food employees. Employee hand sink bar area.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in freezer back of the house.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over portion katchup and clean cup lemon at the walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored over the reach-in small freezer kitchen area.
Oct 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing her hands without rubbed for at least 10 second.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab cake (48F - Cold Holding); chicken wings (48F - Cold Holding); pasta (48F - Cold Holding); capatcho (47F - Cold Holding); burbun sauce (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of make table.crab cake (48F - Cold Holding); chicken wings (48F - Cold Holding); pasta (48F - Cold Holding); capatcho (47F - Cold Holding); burbun sauce (46F - Cold Holding).
Soap dispenser at handwash sink not working/unable to dispense soap. Employee hand sink bar area.
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. The cook wearing watch while cooking.
Equipment in poor repair. Gasket torn bottom of make table.
No handwashing sign provided at a hand sink used by food employees. Employee hand sink bar area.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in freezer back of the house.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over portion katchup and clean cup lemon at the walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored over the reach-in small freezer kitchen area.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the wrong spot supposed to be at the water hose. Operator moved it the hose side.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at the bar not labeled open 2 days ago. Operator label it.
Handwash sink used for purposes other than handwashing. Observed employee rinsing cup of water at the employee hand sink at prep area.
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. Autum expired 11-15-2024
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser had no label.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of drink at the prep table at the kitchen area. Operator discurded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored at the make table cutting board.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch.
Employee with no beard guard/restraint while engaging in food preparation. Observed cook fried fries with a whole beard without beard restraint. Operator ordered it online there were out of beard guard.
Food storage container/container lid cracked or broken. At the kitchen bottom of make table operator discarded it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 96f. Operator reheat the water 146f.
No handwashing sign provided at a hand sink used by food employees. At the bar area. Operator ordered online.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom freezer at the kitchen area.
Wiping cloth lactic acid ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Second check 700 ppm.
Wiping cloth sanitizing solution stored on the floor. Kitchen area.
Oct 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Covered waste receptacle not provided in women's bathroom.
Standing water in bottom of reach-in-cooler. -RIC across from grill -RIC at bar left side of dish washer
Oct 28, 2024Administrative 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 ▾
Raw sewage on ground of establishment. -seawage leaking from behind toilet in men's bathroom onto floor, only men's room toilet in establishment. -men's room has one urinal in addition -operator cleaned a dried floor -upon flushing toilet, dirty toilet water continues to leak out of the rear of the toilet -operator called plumber to come out for repairs -woman's restroom operational as normal, unable to be converted to unisex due to woman's restroom having multiple stalls and no locking restroom entrance door
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Milk at bar not date marked.
No paper towels or mechanical hand drying device provided at handwash sink. -HWS at bar
No soap provided at handwash sink. -HWS at bar -woman's restroom handicap stall
Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. -RIC across from grill -RIC at bar left side of dish washer
Mar 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. - wash temp gauge not working
Reach-in cooler shelves with rust that has pitted the surface. - cook line cooler
Standing water in bottom of reach-in-cooler. - cook line cooler
Feb 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - ginger soy date marked 2/21 see stop sale - boudin (pork) date marked 2/20 see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken wings held overnight (47f-50f - Cold Holding). See stop sale
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine. - top of dish machine
Accumulation of lime scale on the inside of the dishmachine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dish machine chlorine sanitizer zero ppm. Establishment uses main dish machine in kitchen for all bar items.
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk sugar - seasoned bread crumbs
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. - wash temp gauge not working
Old labels stuck to food containers after cleaning.
Reach-in cooler shelves with rust that has pitted the surface. - cook line cooler
Standing water in bottom of reach-in-cooler. - cook line cooler
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Waste line missing at soda gun holster.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - zero ppm
Sep 26, 2023Warning 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - califlower puree date marked 9/23 (46F - Cold Holding); - diced tomato unable to determine date marking (45F - Cold Holding); - citrus aioli (46F - Cold Holding); - raw chicken chicken date marked 9/25 (44F - Cold Holding); - prime rib date marked 9/25 (46F - Cold Holding); shrimp (43F - Cold Holding) Cookline: - tuna <4 hours (46F - Cold Holding); - chicken wings <4 hours (46F - Cold Holding); - raw chicken tenders <4 hours (46F - Cold Holding) Flattop cooler: - salmon <4 hours (47F - Cold Holding); - shrimp <4 hours (46F - Cold Holding); - grouper <4 hours (47F - Cold Holding); - chicken <4 hours (46F - Cold Holding)
Handwash sink not accessible for employee use at all times. - next to triple sink
No paper towels or mechanical hand drying device provided at handwash sink. - next to triple sink
No soap provided at handwash sink. - next to triple sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - diced tomatoes in walk in cooler
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. - tuna
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk tempura flour
Waste line missing at soda gun holster.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - zero ppm
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.