10 K Alley Tesoro
400 S Collier Blvd, Marco Island, FL 34145 · Permanent Food Service · License 2103568
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection3 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic-25
- Administrative complaint on Sep 28, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
High temperature dishwasher 122°F.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
There is a pair of squeegees in the hand washing sink by the triple sink, there are 4 stacks of glass racks in front of the hand washing sink by the dishwasher. Operator cleared both hand washing sinks.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.in the Tessoro kitchen utensils are in 109°F standing water.
There are in use utensils in 80°F and 99°F standing water in the Tesoro kitchen.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
The damaged ceiling tiles above the dishwasher have not been repaired or replaced.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
There are multiple unsecured carbon dioxide tanks at the bag in box storage area.
- First visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F. In the pizza station make table cooler tomato sauce (50°F - Cold Holding); mozzarella (47°F - Cold Holding). Per operator items gave been in the make table cooler greater than 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the pizza station make table cooler tomato sauce (50°F - Cold Holding); mozzarella (47°F - Cold Holding). Per operator items gave been in the make table cooler greater than 4 hours. See stop sale.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After running 5 trays through the dishwasher the highest temperature reached was, Dishwasher (Temperature 153°F). Operator can wash and rinse in the dishwasher but must sanitize in the triple sink.
Fixed on the spotAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
There are 2 chemical spray bottles inside the hand washing sink by the triple sink. Operator removed the chemical spray bottles.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
There are no paper towels at the hand washing sink in the servers station in 10K Alley and at the bar in Tessoro.
Basic5
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
The french fries in the drawer under the range are thawed at 43°F. Operator moved all bags of french fries to the white chest freezer next to the smoker.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.in the Tessoro kitchen utensils are in 109°F standing water.
Operator moved the container to the flat top grill.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
There is a cup with no handle inside a container of flour on the dry storage shelves. Operator discarded the unhandled cup.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
There are damaged ceiling tiles above the dishwasher.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
There is an unsecured carbon dioxide tank next to the bag in box storage. Operator secured the carbon dioxide tank.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.