DirtyFLRestaurant Inspection Data

SAMI'S

Food safety records indicate SAMI'S in MARCO ISLAND has 7 inspections with a 1.5/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

227 North Collier Boulevard
Florida, 34145
Collier County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 7 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13486267

Met Inspection Standards

2 high, 4 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin in a pan of corn starch and a plastic ramekin inside a container of feta cheese. Operator discarded the ramekins. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign posted at the hand washing sink in the dish washing area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters above the grill.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.in the drawer cooler in the dinner kitchen raw veal is stored above spinach, roasted peppers and artichokes. Operator moved items to proper storage. Corrected On-Site
  • 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 a pan on top of the steam table gyro meat (112F - Hot Holding). Operator voluntarily discarded the gyro meat.
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. There is no water pressure at the hot water faucet of the hand washing sink in the prep area.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. There is a glass rack blocking access to the hand washing sink in the dish washing area. Operator moved the glass rack. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink.there is no soap at the hand washing sink in the dish washing area and in the grill area. Operator provided soap at the hand washing sinks. Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. The soap dispenser in the prep area is in operable.

8/7/2025· 7mo ago

Visit ID: 10926314

Met Inspection Standards

2 high, 1 int, 2 basic

  • 32-05-4:Basic - Bathroom facility in disrepair. The toilet in the men's restroom is leaking water. Operator closed off the men's restroom. **Corrective Action Taken**
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. There is a knife between two make table coolers in the salad station. Operator removed the knife. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the bottom of the three door make table in the pizza station cooked shaved beef (55F - Cooling); cooked ground beef (51F - Cooling). Per operator the beef was cooked the previous day. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the bottom of the three door make table in the pizza station cooked shaved beef (55F - Cooling); cooked ground beef (51F - Cooling). Per operator the beef was cooked the previous day. See stop sale.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink at the bar. Operator provided paper towels.

3/18/2025· 11mo ago

Visit ID: 10700197

Met Inspection Standards

1 high, 1 int, 3 basic

  • 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 an employee cellphone on top of the naked table in the grill area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There used to be a buildup of grease on the hood filters over the grill.
  • 35B-07-4:Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. The air curtains at the bar are not in operation with the roll up window open. The open kitchen is exposed to the possibility of small flying insects. Operator turned on the air curtain. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee handled their cellphone then handled containers of cut onions and shredded cheese without washing their hands.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. There are strainers in the hand washing sink at the bar and in the dish washing area the hand washing sink is blocked by a garbage can and glass racks. Operator cleared both hand washing sinks Corrected On-Site

10/21/2024· 1y 4mo ago

Visit ID: 8754153

Met Inspection Standards

2 high, 3 int, 3 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses in the grill area.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In the salad station glass door reach in cooler there is a employee beverage on a shelf next to prepared salads.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent throughout the kitchen. Operator changed all buckets to quaternary sanitizer.
  • 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. On a shelf in the grill area, garlic in oil (59F - Cold Holding).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf in the grill area, garlic in oil (59F - Cold Holding). See stop sale.
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. The poached eggs in the eggs benedict are not identified.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for quaternary sanitizer.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

12/5/2023· 2y 3mo ago

Visit ID: 8462091

Met Inspection Standards

2 high, 1 int, 2 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. In dry storage on a shelf with undamaged cans there is one 4.16 pound can of tuna with a severely dented rim. See stop sale.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. There is a employee with no hair protection preparing food. The employee put on a hairnet. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. In dry storage on a shelf with undamaged cans there is one 4.16 pound can of tuna with a severely dented rim.
  • 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 by the grill raw mussels are stored over shredded mozzarella. Operator moved items to proper storage order. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on rhe ice chute in the ice machine.

8/4/2023· 2y 7mo ago

Visit ID: 8461679

Follow-up Inspection Required

1 high, 1 int

  • 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 walk-in cooler with the attached freezer, raw veal is stored over ready to eat prosciutto and cooked corned beef. Operator moved items to proper storage order. Corrected On-Site - From follow-up inspection 2023-08-04: On a sheet tray in the walk-in cooler attached to the walk-in freezer raw chorizo is stored with prosciutto ham. Admin Complaint
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have any way of testing the temperature of the dishwasher. - From follow-up inspection 2023-08-04: **Time Extended**

8/2/2023· 2y 7mo ago

Visit ID: 8366405

Follow-up Inspection Required

4 high, 2 int, 4 basic

  • 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 the shelf over the make table in the kitchen with the deep fryers.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle next to the deep fryers.
  • 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 bar.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. There is a build up of dust on the fan covers in the walk-in cooler at the end of the pizza cook line.
  • 03C-98-1:High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Partially cooked gyro cone at 54F from the previous day, per the operator. Gyro cone was not fully cooked.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler with the attached freezer, raw veal is stored over ready to eat prosciutto and cooked corned beef. 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. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Partially cooked gyro cone at 54F from the previous day, per the operator. Gyro cone was not fully cooked.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass door walk-in cooler, bolognaise sauce (46F - Cold Holding); tomato sauce (47F - Cold Holding); cooked lasagna (46F - Cold Holding). Operator moved all storage to the walk-in cooler with the attached freezer. **Corrective Action Taken** Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have any way of testing the temperature of the dishwasher.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels available at the hand sink at the bar.