MARCO ISLAND BREWERY

With 10 documented inspections, MARCO ISLAND BREWERY in MARCO ISLAND has achieved a 1.6/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

Bald Eagle Drive

Florida, 34145

Collier County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)

Based on 10 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13611831

Met Inspection Standards

2 basic

14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. All door gaskets on the three door reach in cooler are torn. Warning - From follow-up inspection 2026-01-14: **Time Extended**
29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. There is standing water inside the three door make table cooler in front of the fryers. Warning - From follow-up inspection 2026-01-14: **Time Extended**

1/13/2026· 1mo ago

Visit ID: 13608672

Facility Temporarily Closed

3 high, 4 basic

14-11-5:Basic - Equipment in poor repair. All door gaskets on the three door reach in cooler are torn. Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a heavy buildup of grease and dust in the hood filters. Warning
54-01-5:Basic - Smoking or vaping in an enclosed indoor workplace. The establishment has a bar that is open to outside seating. The establishment allows customers to smoke while seated at the bar and while seated at the tables in front of the establishment. All seating is under cover, additionally there is plastic sheeting that would fully enclose the seating area that can be rolled down in the event of rain. Warning
29-49-6:Basic - Standing water in bottom of reach-in-cooler. There is standing water inside the three door make table cooler in front of the fryers. Warning
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. Dishwasher (Chlorine 0ppm), operator primed the dishwasher, chlorine sanitizer 100ppm. Corrected On-Site Warning
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shell eggs are stored above shredded mozzarella. Operator moved items to proper storage. Corrected On-Site Warning
35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Upon looking under the benches of the booths in the dining room i observed approximately thirty plus rodent droppings under each bench checked. 5 of the 9 benches were checked, all had evidence of vermin. Warning

12/12/2025· 3mo ago

Visit ID: 13473096

Met Inspection Standards

1 high, 3 int, 1 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There used to be a black mold like substance on the interior walks and ceiling of the ice machine.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the make table cooler in front of the fryer raw beef is stored above cooked ground beef. Operator moved items to proper storage. Corrected On-Site
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. There is a ice tea filter basket in the hand washing sink in the service area. Operator removed the basket. Corrected On-Site
02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with the raw oyster advisory. Operator posted the advisory. Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the dishwashing area.

7/25/2025· 7mo ago

Visit ID: 10914876

Met Inspection Standards

2 high, 3 int, 6 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a container with no handle inside a container of sugar. Operator removed the handle less container. Corrected On-Site
14-11-5:Basic - Equipment in poor repair. All the door gaskets on the three door teach in cooler in front of the pizza station are damaged.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are tongs stored in 110F standing water in the pizza station. Operator discarded the water. Corrected On-Site
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar. Operator provided a hand washing sign. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The interior of the doors and the door gaskets of the triple door make table on the cook line have a buildup of food debris.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. There is a unlabeled container of sugar in dry storage. Operator labeled the container of sugar. 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. Dishwasher (Chlorine 0ppm). Technician adjusted the flow of chlorine sanitizer, 100ppm. Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On a rack in the walk in cooler raw fish is stored above guacamole. Operator moved the guacamole. Corrected On-Site
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. The oyster tags are not marked with the last date served.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the interior walls and ceiling of the ice machine.
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles in the dish washing area. Operator labeled the spray bottles. Corrected On-Site

3/11/2025· 1y ago

Visit ID: 10790861

Met Inspection Standards

3 high, 5 basic

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

1/16/2025· 1y 1mo ago

Visit ID: 10758682

Follow-up Inspection Required

1 high, 3 basic

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

1/13/2025· 1y 1mo ago

Visit ID: 10756461

Follow-up Inspection Required

3 high, 7 basic

7/11/2024· 1y 8mo ago

Visit ID: 8726053

Met Inspection Standards

2 high, 2 int, 2 basic

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

11/13/2023· 2y 4mo ago

Visit ID: 8438259

Met Inspection Standards

2 high, 3 int, 6 basic

35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. There is a gap at the bottom of the exterior door in the back of the kitchen.
08B-38-4:Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. There is a pair of tongs on the oven door handle. Operator moved the tongs. Corrected On-Site
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils stored in 85F water in the pizza station. Operator drained the water. Corrected On-Site
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink at the entrance to the kitchen.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. There is a unlabeled bin of flour by the pizza station. Operator labled the flour bin. Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw shell eggs are stored over shredded cheeses. Operator moved items to proper storage order. Corrected On-Site Repeat Violation
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom of the make table cooler next to the hand sink in the pantry, hard boiled eggs (48F - Cold Holding). Operator iced the hard boiled eggs. **Corrective Action Taken** Repeat Violation
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the ice machine. There is a buildup of dried food debris on the slicer.
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.operator had all employees currently working read and sign the employee health reporting agreement. **Corrective Action Taken**

7/6/2023· 2y 8mo ago

Visit ID: 8347661

Met Inspection Standards

3 high, 2 int, 1 basic

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. In the drawer cooler under the grill there is thawed commercially reduced oxygen packaged tuna marked to be removed from packaging before thawing. Operator removed the tuna from the packaging. 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. Dishwasher (Chlorine 0ppm). Operator set up the triple sink until the dishwasher is repaired. **Corrective Action Taken**
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.in the bottom of the make table cooler in front of the deep fryer raw chicken and raw shrimp are stored over pickles. On a rolling rack in the walk-in cooler raw fish, raw shrimp and raw scallops are stored over cooked shrimp and live oysters. 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 single door make table cooler in the pizza area, hard boiled eggs (47F - Cold Holding); diced turkey (44F - Cold Holding). Operator reduced the temperature. **Corrective Action Taken**
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance on the ceiling and interior walls of the ice machine.