DirtyFLRestaurant Inspection Data

STILTS

Food safety records indicate STILTS in MARCO ISLAND has 7 inspections with a 2.9/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

600 S COLLIER BLVD

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

2/26/2026· 1mo ago

Visit ID: 13500581

Met Inspection Standards

1 high, 1 int, 1 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf, stored with undamaged cans there are 2 number 10 cans of mandarin orange segments with dented rims and sides. See stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On a shelf, stored with undamaged cans there are 2 number 10 cans of mandarin orange segments with dented rims and sides. See stop sale.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There used to be a black substance on the can opener blade. Operator washed and sanitized the can opener. Corrected On-Site

8/27/2025· 7mo ago

Visit ID: 13500143

Met Inspection Standards

1 basic

  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There are employees preparing food while wearing watches and bracelets. Warning - From follow-up inspection 2025-08-27: there is an employee with a bracelet. **Time Extended**

8/21/2025· 7mo ago

Visit ID: 10897058

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There are employees preparing food while wearing watches and bracelets. Warning
  • 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. In the drop in cooler in the salad station blue cheese crumbles (54F - Cold Holding); pico de gallo (57F - Cold Holding); corn salsa (54F - Cold Holding); cut tomatoes (54F - Cold Holding). See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in cooler in the salad station blue cheese crumbles (54F - Cold Holding); pico de gallo (57F - Cold Holding); corn salsa (54F - Cold Holding); cut tomatoes (54F - Cold Holding). See stop sale. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle at the bar. Warning

4/29/2025· 11mo ago

Visit ID: 10704676

Met Inspection Standards

1 high, 1 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 14 4 ounce portions of grouper that are marked to be removed from package before thawing. See stop sale.
  • 08B-38-4:Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk in freezer.
  • 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 14 4 ounce portions of grouper that are marked to be removed from package before thawing. See stop sale.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the service area at the bar.

10/25/2024· 1y 5mo ago

Visit ID: 8719962

Met Inspection Standards

3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin inside a container of sugar in the service area.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. There are ice scoops at the bar that are being stored on drain pads and on shelves. Educated the employees on proper storage of food contact utensils. **Corrective Action Taken**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There is a spatula in 119F standing water on the side of the grill. Educated the employees on proper storage of food contact utensils. **Corrective Action Taken**

3/13/2024· 2y 1mo ago

Visit ID: 8470267

Met Inspection Standards

1 high, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the reach in freezer on the cook line on the fan housing.
  • 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 broiler (not in operation) chicken tenders (126F - Hot Holding). Per operator chicken tenders were cooked less than one hour prior. Operator voluntarily discarded the chicken tenders.

8/11/2023· 2y 8mo ago

Visit ID: 8341841

Met Inspection Standards

2 high, 1 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. There are 24 thawed packages of thawed tuna that is marked to be removed from packaging before thawing.
  • 10-20-4:Basic - In-use tongs stored on equipment between uses. There is a pair of tongs hanging from a gas line on the side of the grill. Operator removed the tongs. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in cooler on the right hand side of the cook line, cut tomatoes (48F - Cold Holding); blue cheese (49F - Cold Holding). Per the operator items have been in the cooler for two hours.
  • 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 on the cook line, hot dog (117F - Hot Holding). There is not enough hot water to teach the bottom of the holding pan. Operator added hot water to the water pan. **Corrective Action Taken**
  • 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 two soda gun nozzles at the var.