DirtyFLRestaurant Inspection Data

MARATHON GRILL AND ALE HOUSE

MARATHON GRILL AND ALE HOUSE in MARATHON has 3 health inspections on record with an overall food safety rating of 1.6/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 3 reports on file

5800 OVERSEAS HWY STE 12

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 3 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13510047

Met Inspection Standards

1 high, 3 int, 5 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Side order cup in au jus Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork , beef on prep table
  • 29-17-4:Basic - Waste line missing at soda gun holster.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over half half in walk in cooler
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade is soiled
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by thawing pan of meats Corrected On-Site

9/2/2025· 6mo ago

Visit ID: 10876576

Met Inspection Standards

3 high, 3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Side order cup used to scoop rice.
  • 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.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Repeat Violation
  • 29-17-4:Basic - Waste line missing at soda gun holster.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The triple sink was set up to sanitize with quaternary until high temp dish machine can be repaired.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Thawed ROP RAW FISH thawed in sealed packaging.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

3/7/2025· 1y ago

1 high, 4 basic

  • 14-74-7:Basic - Cold holding equipment, cook line reach in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
  • 10-14-5:Basic - Ice bucket stored on floor between uses.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (50F - Cold Holding); cheese (48F - Cold Holding)the acts items were put on ice to rapid cool **Corrective Action Taken**