DirtyFLRestaurant Inspection Data

RED ROOSTER OF MARCO LLC

Based on 7 health inspections, RED ROOSTER OF MARCO LLC in MARCO ISLAND has earned a 2.2/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 7 reports on file

1821 San Marco Road
Florida, 34145
Collier County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

12/12/2025· 3mo ago

Visit ID: 13493223

Met Inspection Standards

2 high, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walk in freezer, behind and under the fan housing.
  • 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 10ppm), operator replaced the sanitizer container, chlorine sanitizer 50ppm. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Oven cleaner is stored next to canned chipotle peppers. Operator moved items to proper storage. Corrected On-Site

8/14/2025· 7mo ago

Visit ID: 10921787

Met Inspection Standards

2 high, 1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a metal bowl inside a container of flour. Operator removed the metal bowl. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. A cook cracked raw shell eggs then handled a knife. Educated the cook who then removed their gloves and washed their hands and sanitized the knife handle. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. There are cans of chipotle in adobo stored next to degreaser on the bottom shelf of storage. Operator moved the cans of chipotle in adobo to proper storage. Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There is cooked quiche in the bottom of the make table cooler in the salad station with no date marking. Per operator the quiche was prepared three days prior. Repeat Violation

1/13/2025· 1y 1mo ago

Visit ID: 8830686

Met Inspection Standards

2 high, 2 int, 2 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 walk in cooler there are three fully thawed, unopened commercially packaged portions of mahi mahi labeled to be removed from packaging before thawing. See stop sale.
  • 08B-38-4:Basic - Food stored on floor. There are bags of potatoes stored on the floor between the dish station and the ice machine. Operator moved the potatoes to proper storage. Corrected On-Site Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 walk in cooler there are three fully thawed, unopened commercially packaged portions of mahi mahi labeled to be removed from packaging before thawing. See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. There are dish washing chemicals stored with vinegars and olive oil. Operator separated the chemicals and the food items. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the dish station is blocked by a stack of five gallon buckets in front and a silverware bin on top. Operator cleared the hand washing sink. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the make table cooler in the salad station there are multiple quiches that were prepared more than 24 hours ago with no date marking.

7/18/2024· 1y 7mo ago

Visit ID: 8830143

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

7/16/2024· 1y 7mo ago

Visit ID: 8750591

Follow-up Inspection Required

1 high, 1 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. There are gallons of milk stored on the floor in the walk in cooler. Repeat Violation Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice under the blower housing in the walk in freezer. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Coffee filters are stored unprotected. Operator covered the coffee filters. 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 salad station make table coleslaw (48F - Cold Holding); potato salad (46F - Cold Holding); chopped eggs (46F). Per operator items have been in the cooler less than 4 hours. Operator turned down the thermostat, ambient temperature decreased from 43F to 39F. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris on the slicer. Warning

11/27/2023· 2y 3mo ago

Visit ID: 8470372

Met Inspection Standards

1 high, 4 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. There is a severely dented can of tuna on a shelf with undamaged cans of tuna next to the convection oven in the back kitchen. See stopper sale.
  • 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 back stored on a food storage rack with the salad dressings.
  • 08B-38-4:Basic - Food stored on floor. There is a bag of potatoes on the floor next to the ice machine. Operator moved the potatoes to proper storage. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. There us a pair of tongs hanging from the oven doo handle. Operator removed the tongs. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. There is a severely dented can of tuna on a shelf with undamaged cans of tuna next to the convection oven in the back kitchen.

8/11/2023· 2y 7mo ago

Visit ID: 8365144

Met Inspection Standards

5 high, 1 int, 3 basic

  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. There is a plastic scoop inside of a container of flour with the handle broken off. Operator discarded the broken scoop. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. There is a pan on the floor under a shelf in the walk-in cooler with raw ground beef, deli turkey and deli corned beef on it. Operator moved items to proper storage. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. There are three unlabeled containers of flour in the back of the kitchen.
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw ground beef is stored in the same pan as deli corned beef and deli turkey in the walk-in cooler. Operator moved items to proper storage order. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp is stored on top of deli corned beef and over deli turkey in the walk on cooler. Operator moved items to proper storage order. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under the steam table, french toast batter (66F - Cold Holding).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under the steam table, french toast batter (66F - Cold Holding). See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, breakfast potatoes (116F - Hot Holding). Per the operator the potatoes have been in the steam table for under three hours. Operator increased the heat of the steam table bay. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. There is no soap at the hand sink in the dish area. Operation provided soap. Corrected On-Site