OYSTER SOCIETY
599 S COLLIER BLVD #218, Marco Island FL 34145 · 239-394-3474
Last inspected Apr 28, 2026 · 9 visits since August 2023
MAY 24
NOV 24
MAY 25
OCT 25
APR 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
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. The sushi chef handled ready to food with his bare hand, this was observed on three occasions.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2022057760 | Nov 30, 2022 | May 16, 2023 | $400 |
| 7--2018054866 | Sep 24, 2018 | Nov 7, 2018 | $160 |
Inspection history
9 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 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. In the make table in front of the reach in cooler cooked octopus (54F - Cold Holding); pico de gallo (50F - Cold Holding). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table in front of the reach in cooler cooked octopus (54F - Cold Holding); pico de gallo (50F - Cold Holding). See stop sale.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler Fish (44F - Cold Holding); scallops (44F - Cold Holding). Operator iced the out of temperature items.
Bowl or other container with no handle used to dispense food. There are handle less 1 quart to go containers in bins of flour and bread crumbs. Operator removed the to go containers.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the back if the fan housing in the walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 76F standing water in the pantry area. Operator discarded the water.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. On a rack in the walk in cooler raw whole muscle beef is stored above cooked lobster. Operator moved items to proper storage order.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. The sushi rice in the sushi station has no time mark on it.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. The sushi rice in the sushi station has no time mark on it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a steam table on top of the cook line tomato sauce (124F - Hot Holding); cream sauce (111F - Hot Holding). Operator moved sauces to a water bath on top of the stove.
Handwash sink not accessible for employee use at all times. There is a dolly of glass rack in front of the hand washing sink by the ice machine. Operator moved the glass racks.
Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles at the bar.
Bowl or other container with no handle used to dispense food. There is a 1 quart plastic to go container inside a bin of rice flour. Operator removed the to go container.
In-use ice scoop stored on soiled surface between uses. There is a ice scoop on top of the crushed ice machine.
Jan 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. There is a case of potatoes on top of and a bin of potatoes in front of the hand washing sink by the ice machine. Operator cleared the hand washing sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the fan housing in the walk-in freezer.
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee sneezed and continued shucking oysters without washing their hands. Spoke with the operator who had the employee wash their hands.
Handwash sink not accessible for employee use at all times. There is a case of potatoes on top of and a bin of potatoes in front of the hand washing sink by the ice machine. Operator cleared the hand washing sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 of beef with no HACCP plan in place or submitted for review.
Food stored on floor. There is a bag of red onions on the floor in the walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the fan housing in the walk-in freezer.
May 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. The hand washing sink next to the tilting skillet is blocked by a linen basket in front and a strainer inside. Operator cleared the hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no quaternary test kit for the triple sink and sanitizer buckets.
Bowl or other container with no handle used to dispense food. There is a plastic to go container in a pan of cooked rice in the upright reach in cooler on the cook line. Operator discarded the to go container.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw oysters are stored over cooked potatoes. Operator moved items to proper storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the front line, tomato sauce (97 F - Hot Holding). Operator moved the baine marie to the rangeto reheat.
No soap provided at handwash sink. There is no soap at the hand sink by the ice machine. Operator replaced the soap.
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There is a cook weather a bracelet and
Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer. Operator moved the cases of food to proper storage.
Wet wiping cloth not stored in sanitizing solution between uses. In the pantry area there is a wet wiping cloth not stored in sanitizer solution.
Aug 22, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There are 5 gallon containers of soups in the walk-in cooler by the pantry with no date marking.
Food stored on floor. In the walk-in cooler by the pantry there us milk, broccolini, cut lettuce, green beans and scalloped potatoes stored on the floor. There are multiple cases of shrimp stored on the floor in the walk-in freezer.
Aug 21, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at at the interior of the cook line, Adobo 68F cold holding, Pico de gallo, 68F cold holding Cooked cauliflower, 68F cold holding, Cabbage slaw, 68F cold holding, Cooked penne pasta, 68F cold holding, Roasted onions, 68F cold holding, Pork belly, 68F cold holding, Quinoa, Rice, 68F cold holding, Cooked potatoes, 68F cold holding, Cooked mushrooms, 68F cold holding, zucchini, corn salsa 68F cold holding. See stop sale.
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. The sushi chef handled ready to food with his bare hand, this was observed on three occasions.
Raw animal food stored over/not properly separated from ready-to-eat food. On rolling racks in the walk-in cooler raw oysters are stored over lemons, cooked oysters, and cooked corn salsa. Operator moved items to proper storage order.
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. In the make table cooler at at the interior of the cook line, Adobo 68F cold holding, Pico de gallo, 68F cold holding Cooked cauliflower, 68F cold holding, Cabbage slaw, 68F cold holding, Cooked penne pasta, 68F cold holding, Roasted onions, 68F cold holding, Pork belly, 68F cold holding, Quinoa, Rice, 68F cold holding, Cooked potatoes, 68F cold holding, Cooked mushrooms, 68F cold holding, zucchini, corn salsa 68F cold holding.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance growing on the ice chute in both ice machines.
Handwash sink not accessible for employee use at all times. The hand sink by the ice machine is blockedby a bin of potatoes, glass racks and silverware trays piled on top of it.
No soap provided at handwash sink. There is no soap at the hand wash sink at the entrance to the kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There are 5 gallon containers of soups in the walk-in cooler by the pantry with no date marking.
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. Employee food safety training for Mursel expired 5/20/2023.
Bowl or other container with no handle used to dispense food. In the make table at the inside wall of the cook line plastic to go cups are inside pans of mushrooms and cooked potatoes.
Employee eating in a food preparation or other restricted area. There is employee food on a prep table in the pantry area.
Food stored on floor. In the walk-in cooler by the pantry there us milk, broccolini, cut lettuce, green beans and scalloped potatoes stored on the floor. There are multiple cases of shrimp stored on the floor in the walk-in freezer.
In-use tongs stored on equipment door handle between uses. There are tongs hanging from an oven door handle on the cook line.
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.