SUNSET GRILLE & RAW BAR
7 KNIGHTS KEY BLVD, Marathon FL 33050 · 252.573.8008
Last inspected May 29, 2026 · 8 visits since August 2023
MAY 24
NOV 24
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Observed a container 16 oz. of strawberries containing mold like growth in walkin cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate4 Basic
What the inspector wrote — 10 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 100 ppm chlorine
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. Employee handled and plated toast with bare hands, no gloves, Employee was coached on RTE foods and gloves and toast was discarded
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine 100pmm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over dressing, rte seaweed in reach in unit Raw shell eggs over rte produce
Show the remaining 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp in walk-in cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor in the walk-in freezer
Gaskets in poor repair reach in freezer
In-use knife/knives stored in cracks between pieces of equipment.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
7 High priority0 Intermediate5 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Food with mold-like growth. See stop sale. Observed a container 16 oz. of strawberries containing mold like growth in walkin cooler
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The high temperature dish machine is not reaching 180 F to sanitize.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over ready to eat dressing in the walk-in cooler observed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp thawing at 63° and triple sink. the shrimp is removed from triple sink and refrigerated.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter @115F the butter was put directly under heat lamp to reheat to proper 165 F
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food stored on floor in the walk-in freezer
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was put to heat on stove top for utensil storage
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in triple sink without a container or running water. Shrimp is directly in contact with sink, no clean container is being used to hold shrimp to thaw. No running water on shrimp, lobster, conch or butter sauce. I talked to the manager on duty about proper throwing he removed the shrimp from the triple sink and began to thaw the rest of the shrimp and other items and cold running water.
Apr 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority7 Intermediate8 Basic
Show 20 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over cooked chicken wings in drawers under oven. Raw Food was relocated to bottom drawer
Raw calamari, and shrimp stored under raw beef in the walk-in cooler. not properly separated from each other in holding unit based upon minimum required cooking temperature. In downstairs walk-in cooler observed raw beef stored over raw fish.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At bar standup glass door cooler side orders of salsa 56F over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar standup glass door cooler side orders of salsa 56F over night
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
At the pool bar both of the handwashing sinks are at 81F after running for 5 minutes Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Equipment drain line draining into the bar handwash sink.
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. Rinse @ 170 F on high temp dish machine. Rinse temp 189F
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon not identified as raw on the breakfast menu On the sushi menu raw items salmon, tuna, white fish, are not identified as raw.
No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar handwashing
No soap provided at handwash sink.upstairs bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, chicken, in walk-in cooler not date marked.
At upstairs bar In-use ice scoop stored on soiled surface between uses.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor in the walk-in freezer
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Stored in blue container with used gloves
No handwashing sign provided at a hand sink used by food employees.at upstairs bar handwashing sink
Single-service articles improperly stored on the floor in storage room
The walkin cooler door in poor repair.
Time/temperature control for safety food thawed in an improper manner. Conch and lobster thawing in standing water cold water was turned on to thaw the conch and lobster
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate13 Basic
Show 21 findings ▾
Raw animal food not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in the walk-in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over dressing in the walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked fish (45*F - Cold Holding); oyster (47*F - Cold Holding); cooked shrimp (52*F - Cold Holding); clams (58*F); stone crabs (57*F - Cold Holding) sliced ham 47F. Opened containers of oasis drink mixes 70F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Nonfood-grade basting brush used in food. discarded paint brush
Sushi and menus Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at pool bar water is 82F
Yellow, whit Cutting boards soiled with food debris, mold-like substance or slime.
Bowl or other container with no handle used to dispense potatoes. Side order Cups in seasoning in dry storage area
Chips stored on floor. Dry storage are beans, cornstarch plastic bottles of water on the floor
Cleaned and sanitized equipment or utensils not properly stored., stored on the floor
Floor soiled/has accumulation of debris. Behind reach in cooler on cook line
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 109 F
Next to the stove top the Wall soiled with accumulated grease, or dust.
No conspicuously located ambient air temperature thermometer in holding unit with dressing sides
No handwashing sign provided at a hand sink used by food employees at pool bar
Old labels stuck to food containers after cleaning.
Reach in Freezer gaskets in poor repair. The walk-in cooler interior door handle is loose and fell off, has sharp metal and is rusting on interior side of door
Single-service articles improperly stored on the ground in storage area
Time/temperature control for safety food thawed in an improper manner. Lobster and beef thawing in standing water
May 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate9 Basic
Show 18 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 dish washer loading dirty dishes and unloading clean dish without washing hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. booster reset and temp is 177 F
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ham in the walk-in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler observed raw beef over raw fish. Raw shell eggs over cooked black beans in outside walkin cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Ice in bin at pool bar has debris in it.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop area hos bibbs
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. Booster was reset and temp is at 177F, technician was called for service
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon is not identified as raw on the breakfast menu.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk-in cooler,Cooked ribs and chicken wings, pasta not date marked
Food stored on floor in dry storage, plastic water bottles, oil, mayonnaise. Also in walk-in freezer
Ice scoop handle in contact with ice in ice bin at pool bar
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Blue Scoop container has no lid for outdoor scoop holder.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
No handwashing sign provided at a hand sink used by food employees.in Mens bathroom used by employees. and Pool bar Handwash sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink at pool bar is soiled with mold like substance
Reach-in cooler holding LTO, COLESLAW shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler beer keg cooler at pool bar
Waste line missing at soda gun holster at pool bar
Apr 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 1 high priority.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink,and green hose in Mat wash area
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled Removed to dish room for cleaning
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.cold smoke salmon not identified as raw on breakfast menu.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor, plastic bottles of water,rice, ketchup in plastic on the floor in dry storage room Food on the floor in walk in cooler
In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
No handwashing sign provided at a hand sink used by food employees in Mens bathroom used by employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door is rusting, fan covers are soiled with dust in walk-in cooler. Pool bar hand wash sink spoiled with black mold like substance. Beer cooler gaskets at pool bar are soiled.
Reach-in cooler interior have accumulation of soil residues. beer cooler at pool bar has standing water and debris in beer keg cooler at pool bar.
Reach-in cooler shelves with rust that has pitted the surface.
Single-service articles, cold cups, improperly stored on the floor in storage shed
Waste line missing at soda gun holster, @ upstairs bar and at pool bar
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 2 high priority.
2 High priority8 Intermediate15 Basic
Show 25 findings ▾
Raw animal food, fish, stored over/not properly separated from ready-to-eat food, cooked shrimp in reach cooler in storage room
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink,and green hose in Mat wash area
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled Removed to dish room for cleaning
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.cold smoke salmon not identified as raw on breakfast menu.
No paper towels or mechanical hand drying device provided at handwash sink @pool bar
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No soap provided at handwash sink@pool bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles, On sliding top bottle beer cooler at pool bar.
Food being prepared outside, bartender is cutting limes outside at the bar. Relocated to inside the kitchen
Food stored on floor, plastic bottles of water,rice, ketchup in plastic on the floor in dry storage room Food on the floor in walk in cooler
In the dishroom Ceiling/ceiling tiles/vents soiled with accumulated mold-like substance.
In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees in Mens bathroom used by employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door is rusting, fan covers are soiled with dust in walk-in cooler. Pool bar hand wash sink spoiled with black mold like substance. Beer cooler gaskets at pool bar are soiled.
Plumbing system in disrepair. The hand wash sink in wait-station is marked do not use, due to leaking at faucet
Reach-in cooler interior have accumulation of soil residues. beer cooler at pool bar has standing water and debris in beer keg cooler at pool bar.
Reach-in cooler shelves with rust that has pitted the surface.
Single-service articles, cold cups, improperly stored on the floor in storage shed
Waste line missing at soda gun holster, @ upstairs bar and at pool bar
Wiping cloth sanitizing solution stored on the floor.
Aug 15, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
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. O ppm chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over sauces in walk-in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood in walk-in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Obeserved during delivery 2 cases of fresh raw oysters delivered buoy US foods out of temperature 50-57F. Open shells in both cases.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Reach in cooler in kitchen oysters (51*F - Cold Holding); Pork (47*F - Cold Holding); cheese (47*F - Cold Holding) Rechecked temp after 50min. Down to 44F
Accumulation of black/green mold-like substance in the interior of the 3 outside 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 raw tuna ROP not removed from package in walk in cooler
Dishroom ceiling Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor walk-in cooler Observed cooked ribs on floor under shelving
Raw in-shell clams/mussels/oysters received at greater than 50 degrees Fahrenheit.observed 2 cases of fresh oysters with temperatures for 50-57F delivered at time of inspection.
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.