Sami's
227 N Collier Blvd, Marco Island
Aug 7, 2025
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- Basic·Bathrooms
Bathroom facility in disrepair. The toilet in the men's restroom is leaking water. Operator closed off the men's restroom. **Corrective Action Taken**
32-05-4 - 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 two make table coolers in the salad station. Operator removed the knife.
10-17-4 - High Priority·Cooling PH/TCS foods; proper cooling methods
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.
03D-02-5 - High Priority·Food safe and unadulterated; sound condition
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.
01B-02-5 - Intermediate·Handwashing supplies and handwash sign provided
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.
31B-02-4
Violation codes
5 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | In-use food dispensing utensils properly stored |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Bathrooms |