DirtyFLRestaurant Inspection Data

PORKY'S BAYSIDE RESTAURANT AND MARINA

PORKY'S BAYSIDE RESTAURANT AND MARINA has 7 health inspections on file for its MARATHON location, with an overall rating of 3.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

1400 Overseas Highway
Florida, 33050
Monroe County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 7 health inspection reports

All Inspection Reports

12/15/2025· 2mo ago

Visit ID: 13476456

Met Inspection Standards

1 high, 1 int, 4 basic

  • 08B-38-4:Basic - Food stored on floor.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing
  • 41-07-4:High Priority - Container of medicine improperly stored. Tylenol bottle on food shelf
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plant food remains in handwashing sink

7/29/2025· 7mo ago

Visit ID: 10887487

Met Inspection Standards

3 int, 3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.at mini golf
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands at mini golf food service
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At minimum golf Corrected On-Site

1/9/2025· 1y 2mo ago

7/23/2024· 1y 7mo ago

2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Side order cup used to scoop Mac and cheese and beans
  • 08B-12-5:Basic - Stored food not covered. Ice cream stored in freezer is not covered

1/19/2024· 2y 1mo ago

Visit ID: 8448045

Met Inspection Standards

1 high, 3 basic

  • 14-11-5:Basic - Gaskets on reachin coolers in cook area in poor repair.
  • 08B-38-4:Basic - Oil and bread crumbs are stored on floor.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 08A-04-5:High Priority - Raw pork stored over or with bean sprouts

8/24/2023· 2y 6mo ago

Visit ID: 8447589

Met Inspection Standards
  • N/A:No Violations Were Observed

7/18/2023· 2y 7mo ago

Visit ID: 8370447

Follow-up Inspection Required

1 high, 3 int, 2 basic

  • 08B-38-4:Basic - 5 gallon bucket of chicken breast stored on the floor in the walk-in cooler .Food stored on floor.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 08A-05-6:High Priority - Raw animal , fish food stored over/not properly separated from ready-to-eat food beef
  • 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.
  • 51-16-7:Intermediate - 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/. A mini golfcourse has been constructed on the adjacent property by the owners of the restaurant. Plan review has no approved plans and has sent a deficiency letter on 6/20/23 with no response. As for K Clark at Plan Review the delay is the Tiki hut ceiling needs a barrier and air curtains must be installed and the openings of the tiki hut food storage and service area.
  • 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.