Marco Prime Steaks & Seafood
599 S Collier Blvd # 303-304, Marco Island
May 4, 2026
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintainedCorrected on-site
Bowl or other container with no handle used to dispense food. There is a plastic to go bowl inside a bag of sugar. Operator discarded the to go bowl.
14-01-5 - Basic·In-use food dispensing utensils properly stored
Ice scoop handle in contact with ice. There is an ice scoop handle in contact with ice at the bar. Operator moved the ice scoop to proper storage.
10-08-5 - Basic·Handwashing supplies and handwash sign provided
No handwashing sign provided at a hand sink used by food employees. There us no handwashing sign at either hand washing sink at the bar.
31B-04-4 - Basic·Nonfood-contact surfaces clean
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler by the back door raw fish is stored above ready to eat lobster and crab claws. Operator moved items to proper storage order.
08A-05-6 - Intermediate·Handwash sink(s) installed, accessible
Handwash sink not accessible for employee use at all times.there is a garcan in front of the hand washing sink in front of the dish washing area.
31A-09-4 - Intermediate·Consumer advisory for raw/undercooked oystersCorrected on-site
Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Provided operator with the raw oyster advisory.
02A-03-5
Violation codes
6 categories| Count | Violation |
|---|---|
| 1 | Consumer advisory; food labeling; date marking |
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | In-use food dispensing utensils properly stored |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Nonfood-contact surfaces clean |
| 2 | Handwash sinks; handwashing supplies and sign provided |