STONEWALLS
551 S COLLIER BLVD STE 100, Marco Island FL 34145 · 239-389-1995
Last inspected Apr 22, 2026 · 10 visits since August 2023
NOV 24
APR 25
OCT 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line, pulled pork (45F - Cold Holding); coleslaw (46F - Cold Holding); chicken pot pie (45F - Cold Holding).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025041896 | Apr 30, 2025 | Aug 20, 2025 | $200 |
| 7--2015041657 | Sep 17, 2015 | Oct 26, 2015 | $200 |
Inspection history
10 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Nonfood-grade bags used in direct contact with food. Next to the combi oven there is a loaf of bread inside and in contact with a nonfood-grade to go bag. Operator replaced the to go bag with a food grade bag.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade. Operator moved the can opener to the dish washing area.
Mar 6, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf by the oven garlic butter (62F - Cold Holding); Corned beef 59F cold holding; Cut tomatoes 51F cold holding; Cooked sausage 56F cold holding; American cheese 53F cold holding; Butter 55F cold holding; Raw shell eggs 65F ambient temperature cold holding; Fish 46F cold holding; Ham 52F cold holding; Canadian bacon 56F cold holding; Chicken 51F cold holding; Taco meat 56F cold holding; Ground beef 52F cold holding; Beef 47F cold holding; Heavy cream 55F cold holding; Liquid eggs 61F cold holding; Shrimp 52F cold holding; Calamari 52F cold holding. See stop sale.
Equipment in poor repair. Both door gaskets on the make table cooler at the entrance to the cook line and on the make table cooler on the inside of the cook line are damaged.
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the bottom of the inner most make table cooler on the cook line raw chicken is stored on top of raw fish. Both the chicken and the fish were discarded under stop sale order for temperature abuse.
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. On a shelf by the oven garlic butter (62F - Cold Holding); Corned beef 59F cold holding; Cut tomatoes 51F cold holding; Cooked sausage 56F cold holding; American cheese 53F cold holding; Butter 55F cold holding; Raw shell eggs 65F ambient temperature cold holding; Fish 46F cold holding; Ham 52F cold holding; Canadian bacon 56F cold holding; Chicken 51F cold holding; Taco meat 56F cold holding; Ground beef 52F cold holding; Beef 47F cold holding; Heavy cream 55F cold holding; Liquid eggs 61F cold holding; Shrimp 52F cold holding; Calamari 52F cold holding. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf by the oven garlic butter (62F - Cold Holding); Corned beef 59F cold holding; Cut tomatoes 51F cold holding; Cooked sausage 56F cold holding; American cheese 53F cold holding; Butter 55F cold holding; Raw shell eggs 65F ambient temperature cold holding; Fish 46F cold holding; Ham 52F cold holding; Canadian bacon 56F cold holding; Chicken 51F cold holding; Taco meat 56F cold holding; Ground beef 52F cold holding; Beef 47F cold holding; Heavy cream 55F cold holding; Liquid eggs 61F cold holding; Shrimp 52F cold holding; Calamari 52F cold holding. See stop sale.
Equipment in poor repair. Both door gaskets on the make table cooler at the entrance to the cook line and on the make table cooler on the inside of the cook line are damaged.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. In a pan of pulled pork there is a 2 cup to go container. Operator discarded the to go container.
Apr 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On the floor of the double door upright reach in cooler in the prep area raw ground beef and raw whole muscle beef. Operator separated the raw ground beef from the raw whole muscle beef.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the double door upright reach in cooler in the prep kitchen there are six 6 ounce portions of mahi mahi fully thawed inside commercial reduced oxygen packages that state remove from package and thaw under refrigeration. See stop sale.
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. On the cutting board of the make table in front of the grill, shell eggs (70F - Cold Holding); liquid eggs (58F - Cold Holding). See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cutting board of the make table in front of the grill, shell eggs (70F - Cold Holding); liquid eggs (58F - Cold Holding). Provided operator with a copy of time as a public health control. See stop sale.
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. In the double door upright reach in cooler in the prep kitchen there are six 6 ounce portions of mahi mahi fully thawed inside commercial reduced oxygen packages that state remove from package and thaw under refrigeration. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There us a employees cellphone on a shelf above a prep table in the back kitchen.
Equipment in poor repair. The handle is missing from the can opener.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust in the hood filters.
Silverware/utensils stored upright with the food-contact surface up on the drying rack in front of the dish station.
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the multi door cooler in the prep area raw salmon is stored over muffin batter and raw ground beef is stored over cooked pot roast. 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 top of the conveyor oven cooked potatoes (97F - Hot Holding). Per operator the potatoes were cooked less than four hours ago. Potatoes moved to oven to reheat.
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 training for Maria Pineda, Rolando Sanches and Ricardo Lopez are expired
Bowl or other container with no handle used to dispense food. There are plastic ramekins inside containers of salt and yeast in the prep area. Operator removed the ramekins.
Equipment in poor repair. The door gaskets on both doors of the upright cooler in front of the cook line are damaged.
In-use tongs stored on equipment door handle between uses. There are tongs on an oven door handle and hanging on the front of the hand washing sink on the cook line. Operator removed the tongs.
Working containers of food removed from original container not identified by common name. There is a un labeled container of salt in the prep kitchen. Operator labeled the salt.
May 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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 cooked onions with their bare hand. Inspector educated the employee on proper handling of ready to eat foods. Employee discarded the onions and replaced them.
Raw animal food stored over/not properly separated from ready-to-eat food. In the double door reach in cooler in front of the cook line raw chicken is stored over pasteurized liquid egg whites.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the soda gun nozzle in the outside service area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the outside service bar a ice machine and bag in box soda storage have been added without plan review.
Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraint preparing food.
Equipment in poor repair. Both door gaskets on the double door reach in cooler in front of the cook line are torn.
In-use ice scoop stored on soiled surface between uses. There are ice scoops on top of the ice bin in the service bar.
In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle.
Aug 17, 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris on the guard under the slicer blade. There is a mold like substance inside the ice chute of the self serve ice machine.
Aug 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line, pulled pork (45F - Cold Holding); coleslaw (46F - Cold Holding); chicken pot pie (45F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris on the guard under the slicer blade. There is a mold like substance inside the ice chute of the self serve ice machine.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The raw, ready to eat smoked salmon on the menu is not identified as raw or undercooked.
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.