MARKER 88
88000 OVERSEAS HWY
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
3
Intermediate
3
Basic
2
Total
8
Inspection Details:
- 31B-04-4:Basic - At the bar , No handwashing sign provided at a hand sink used by food employees
- 10-07-4:Basic - 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 **Corrective Action Taken**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- 22-43-4:High Priority - 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 Corrected On-Site
- 08A-05-6:High Priority - 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 Corrected On-Site
- 22-56-4:Intermediate - 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
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink , at the bar
- 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 3/19/2025 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 10/1/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 06-09-1:Basic - 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
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85 F **Corrective Action Taken**
- 29-17-4:Basic - Waste line missing at soda gun holster.
- 03B-01-6:High Priority - 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 **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storage of container
- 02C-02-5:Intermediate - 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 Corrected On-Site
Food safety inspection conducted on 10/1/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 4/11/2024
High Priority
3
Intermediate
5
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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 **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 33-16-4:Basic - Open dumpster lid.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water .
- 03G-04-5:High Priority - 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.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over lobster Corrected On-Site
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato cutter and can opener blade are soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spray hose in hand wash sink
- 31B-03-4:Intermediate - No soap provided at handwash sink.
Food safety inspection conducted on 4/11/2024 revealed 12 total violations (3 high priority, 5 intermediate, 4 basic).
Inspection on 12/15/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2023-12-15: oyster tags not marked with last date served. **Time Extended**
Food safety inspection conducted on 12/15/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/16/2023
High Priority
4
Intermediate
6
Basic
2
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense brown sugar. Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 03G-04-5:High Priority - 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. Warning
- 03G-05-5:High Priority - 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. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71 F butter was refrigerated **Corrective Action Taken** Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
- 11-27-4:Intermediate - 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. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spray hose in handwash sink Warning
- 11-26-1:Intermediate - 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. **Corrective Action Taken** Warning
- 01D-04-4:Intermediate - 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. Warning
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. ROP on site chicken and fish Warning
Food safety inspection conducted on 11/16/2023 revealed 12 total violations (4 high priority, 6 intermediate, 2 basic).