DirtyFLRestaurant Inspection Data

BRUTUS LAND AND SEA

BRUTUS LAND AND SEA in MARATHON has 4 health inspections on record with an overall food safety rating of 2.0/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

6950 Overseas Highway
Florida, 33050
Monroe County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13504845

Met Inspection Standards

4 high, 2 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor.
  • 08B-42-4:Basic - Food stored outside. Stand up cooler is outdoors . Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ham and roast beef thawing on table Corrected On-Site
  • 22-41-4:High Priority - 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 chlorine
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is not sanitizing , triple sink is set up to sanitize u til repairs are made
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cheese in stand up unit . Raw conch over shrimp salad in walk in cooler
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Thawing ham in handwashing sink Ham was removed from sink Observed knives in handwashing sink Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet handle does not work

8/26/2025· 6mo ago

Visit ID: 10922081

Met Inspection Standards

3 high, 4 int, 5 basic

  • 14-11-5:Basic - Equipment in poor repair. Cold Drawer gasket are in disrepair
  • 08B-38-4:Basic - Food stored on floor in walk-in freezer
  • 08B-42-4:Basic - Food stored outside in stand up cold hold unit .
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle under triple sink
  • 22-41-4:High Priority - 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
  • 08A-20-5:High Priority - Raw chicken not properly separated from raw shrimp in holding unit based upon minimum required cooking temperature.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

3/4/2025· 1y ago

2 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 08B-38-4:Basic - Food stored on floor in the walk-in cooler
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw conch salad and raw fish ceviche are not identified as raw on the menu.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

10/4/2024· 1y 5mo ago

1 high, 2 int, 1 basic

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm quaternary
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grouper ceviche (51F - Cold Holding); conch ceviche (51F* - Cold Holding)as per the manager the ceviche was sitting out on the table while the cold hold counter was repaired this morning. The ceviche was piper into the walk-in cooler to rapid cool **Corrective Action Taken**
  • 16-37-1:Intermediate - No quaternary test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site