GREEN MARLIN RESTAURANT & RAW BAR
1475 US HWY 1
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/16/2025
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board in storage area - From follow-up inspection 2025-04-16: **Time Extended**
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Handle on desert cooler **Repeat Violation** - From follow-up inspection 2025-04-16: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers in back prep area **Repeat Violation** - From follow-up inspection 2025-04-16: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flat top cooler - From follow-up inspection 2025-04-16: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2025-04-16: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice found at 125f. In service 1 hour. Advised to reheat **Corrective Action Taken** - From follow-up inspection 2025-04-16: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** - From follow-up inspection 2025-04-16: **Time Extended**
Food safety inspection conducted on 4/16/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 4/8/2025
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board in storage area
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Handle on desert cooler **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers in back prep area **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flat top cooler
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran test strips and thermometer through machine multiple times. Reading 157-159f. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cheese in reach in cooler Raw burgers over raw shrimp in cook line reach in cooler **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. White rice found at 125f. In service 1 hour. Advised to reheat **Corrective Action Taken**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
Food safety inspection conducted on 4/8/2025 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 2/7/2025
High Priority
4
Intermediate
1
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 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. ROP Frozen tuna in walk-in still frozen. Educated manager and advised to open bags. **Corrective Action Taken**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment are grooved and stained
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Handle on reach in desert cooler
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over clean towels **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on rack
- 14-38-4:Basic - Food storage container/container lid cracked or broken. On cheese lid. Manager threw away
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Tape used to repair ceiling of ice bin
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage rack holding pans soiled
- 08B-12-5:Basic - Stored food not covered. Cookies in walk in freezer **Repeat Violation**
- 14-11-5:Basic - Torn gasket on fryer cooler. Cracked door handle on reach in desert cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled. Ceiling tiles throughout kitchen are soiled and have dust buildup
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table. Manager placed in bucket. Multiple rags in bucket not submerged **Corrected On-Site**
- 09-02-5:High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee placed cooked mushrooms into pan to cool with no gloves. Educated manager
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sliced Prime rib with beef in walk in cooler. Raw burgers over shrimp in reach in cooler **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over shrimp in reach in grill cooler. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at salad station 43-49f. In service for 30 minutes. Advised to rapid chill. Cut lettuce and Tomato 48f. In ice bath at front counter. In service for 5 hours. Manager discarded **Corrective Action Taken** **Repeat Violation**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 2/7/2025 revealed 17 total violations (4 high priority, 1 intermediate, 12 basic).
Inspection on 1/28/2025
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- 36-62-4:Basic - Light not functioning. 3 bulbs burned out Under fryer hoods
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In cook line cooler
- 08B-12-5:Basic - Stored food not covered. Ice cream sandwiches in walk in freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in ice bath at front counter found at 43-45f. In service 1 hour. Advised to rapid chill and add more ice **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened **Corrected On-Site**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 1/28/2025 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 8/7/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughput kitchen - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler door does not seal shut. - From follow-up inspection 2024-08-06: Door still does not seal shut. Repair technician present at time of callback. Stated door needs to be replaced. **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**
- 21-08-4:Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**
Food safety inspection conducted on 8/7/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 8/6/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughput kitchen - From follow-up inspection 2024-08-06: **Time Extended**
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not maintaining food at 41f. - From follow-up inspection 2024-08-06: Walk in cooler is not maintaining food at 41f or below. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler door does not seal shut. - From follow-up inspection 2024-08-06: Door still does not seal shut. Repair technician present at time of callback. Stated door needs to be replaced. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2024-08-06: **Time Extended**
- 21-08-4:Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm - From follow-up inspection 2024-08-06: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2024-08-06: Stop sale issued for items in walk in cooler overnight. See stop sale **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in - Mahi 45f Grouper 46 Pulled pork 46 Sausage links 47 Prime rib 52 Crab cakes 46 Raw shrimp 46f Gumbo 47 Milk 47 Cookline Broccoli 55f Salad cooler Cut lettuce 57 **Warning** - From follow-up inspection 2024-08-06: All in walk in cooler overnight Cooked linguine 44 12lbs Scallop fritters mix 44 2liters Raw Haddock 44 5lbs Pulled pork 45f 5lbs Pork rolls 45 7lbs Sausage links 45 Corned beef 45 1.5lb Canadian ham 45 1lb Bacon 45 2 cases Raw chicken 46 40lbs Pulled chicken 48 6lbs Andouille sausage 48 5lbs Cooked mahi pieces 44 1/2lb Reuben mix with cheese 45 Cooked salmon 44f 1.5lb Scallops 44-45 Schucked oysters 48 ambient 2 cases Clams 48 ambient 200ct. Scallops 45 4 32lbs Cooked chicken wings 45 10 lbs Swiss cheese 45 2lbs Feta cheese 45 1/2 lb Butter 46 Buttermilk 45 111/2 gal Heavy cream 29qt French onion 49 gallon Creamy Alfredo 46f 8 oz Au jus 48 3 gal Coleslaw 45 7x5 Hammer sauce 46 1/2 gal House made creamy parm dressing 45f 1/4 gal Chowder 6 gallons Cut cabbage 47 Breaded haddock 47 15lbs Breaded shrimp 46 7lbs Tomatoes Fresca 45 5lbs Spinach 45 12oz **Admin Complaint**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-08-06: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees - From follow-up inspection 2024-08-06: **Time Extended**
Food safety inspection conducted on 8/6/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 8/5/2024
High Priority
6
Intermediate
3
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughput kitchen
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not maintaining food at 41f.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At servers station
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler door does not seal shut.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line cooler **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm
- 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. Reading zero. Now reading 100ppm **Corrected On-Site**
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Waitress rinsed hands in water and wiped hands on rag hanging off belt
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated employee **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork and burgers over cooked scallops **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in - Mahi 45f Grouper 46 Pulled pork 46 Sausage links 47 Prime rib 52 Crab cakes 46 Raw shrimp 46f Gumbo 47 Milk 47 Cookline Broccoli 55f Salad cooler Cut lettuce 57 **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Clams in cook line reach in cooler. Manager found tag and placed. **Corrected On-Site**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees
Food safety inspection conducted on 8/5/2024 revealed 17 total violations (6 high priority, 3 intermediate, 8 basic).