Marco Prime Steaks & Seafood
599 S Collier Blvd # 303-304, Marco Island
Nov 13, 2025
Routine - Food
Disposition
Warning Issued
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Bowl or other container with no handle used to dispense food. There is a 1 quart to go container inside a container of white chocolate chips in dry storage.
14-01-5 - Basic·In-use food dispensing utensils properly storedCorrected on-site
In-use knife/knives stored in cracks between pieces of equipment. There is a knife between the steam table and a make table cooler. Operator removed the knife.
10-17-4 - Basic·In-use food dispensing utensils properly storedRepeatCorrected on-site
In-use tongs stored on equipment door handle between uses.there are tongs on an oven door handle operator removed the knife.
10-20-4 - Basic·In-use food dispensing utensils properly storedCorrected on-site
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 108F standing water. Operator removed the utensils from the water.
10-07-4 - High Priority·Food-contact surfaces clean and sanitized
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 will sanitize in the triple sink. **Corrective Action Taken**
22-41-4 - Intermediate·Shellstock tags; commingling
Clam/mussel/oyster tags not marked with last date served. The oyster tags are not marked with the last date served.
01C-03-4 - Intermediate·Consumer advisory for raw/undercooked oysters
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.
02A-01-5
Violation codes
5 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 1 | Consumer advisory; food labeling; date marking |
| 3 | In-use food dispensing utensils properly stored |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Food-contact surfaces clean and sanitized |