MARCO ISLAND BREWERY
Bald Eagle Drive
Florida, 34145
Collier County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - tape used on speed pourers on cook line. Corrected on site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In salad station. Corrected on site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand-wash sink . Corrected on site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavy build up of debris.
- 25-05-4:Basic - Single-service articles improperly stored. Single use straws unwrapped on the bar within customer reach.
- 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. Bar dishwasher 0 ppm chlorine. Discontinue use and use kitchen dishwasher until repaired.
- 09-01-4:High Priority - 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. Server and bartender touching citrus for drink garnish with bare hands at the bar. Discussed proper glove and utensil use with staff.
- 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 raw beef and pork in walk-in cooler. Corrected on site
Food safety inspection conducted on 3/11/2025 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 1/16/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. The door gaskets are damaged on all three doors of the three door make table cooler on the cook line. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust on the hood filters. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. There is standing water in the two door reach in cooler in the pizza area. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the make table in front of the range raw scallops and raw shrimp aer stored over washed and cut broccoli. Operator moved items to proper storage. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-16: In the make table cooler in front of the friers raw chicken and raw shrimp are stored over pickles and pickled peppers. **Admin Complaint**
Food safety inspection conducted on 1/16/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 1/13/2025
High Priority
3
Intermediate
0
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There are plastic ramekins inside multiple containers of assorted sauces on the cook line. Operator discarded the ramekins. **Corrected On-Site** **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is a employee cellphone on a cutting board on a make table in the salad station. Operator removed the cellphone. **Corrected On-Site** **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- 14-11-5:Basic - Equipment in poor repair. The door gaskets are damaged on all three doors of the three door make table cooler on the cook line. **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the pizza station there are utensils in 119F standing water. Operator drained the water. **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust on the hood filters. **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. There is standing water in the two door reach in cooler in the pizza area. **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed the license during the course of the inspection. **Corrected On-Site** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the make table in front of the range raw scallops and raw shrimp aer stored over washed and cut broccoli. Operator moved items to proper storage. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the three door make table cooler on the cook line, scallops (49F - Cold Holding); cooked pork ribs (48F - Cold Holding); cut tomato (49F - Cold Holding). **Warning**
Food safety inspection conducted on 1/13/2025 revealed 10 total violations (3 high priority, 0 intermediate, 7 basic).
Inspection on 7/11/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign on the cook line. Operator replaced the hand washing sign. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There used to be a buildup of grease and dust on the hood filter.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Eggs are stored over cooked chicken, raw shrimp is stored over lobster sauce. Operator moved items to proper storage order. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line cut tomatoes (47F - Cold Holding); cut lettuce (48F - Cold Holding). Per operator less than four hours, operator reduced the temperature of the cooler. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with the last date served. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is old food debris on and around the slicer blade. Operated cleaned and sanitized the slicer. **Corrected On-Site**
Food safety inspection conducted on 7/11/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).