Cafe Marquise
1069 N Collier Unit 216, Marco Island, FL 34145 · Permanent Food Service · License 2103927
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 Aug 3 routine inspection4 high priority (2 fixed on the spot), 5 intermediate, 5 basic-38
- Complaint after follow-up on Oct 13Counts in full until a follow-up finds the problems fixed-20
- Safety score42
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 priority2
Code 12, Handwashing and hygienic practices: 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.
An employee loaded dirty blenders into the dishwasher and removed them without washing their hands.
Employee washed hands with no soap.
An employee loaded dirty blender parts into the dishwasher then unloaded the clean blender parts without washing their hands. Employee was educated on proper hand washing procedures when washing utensils.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
The menus being given to customers do not identify the smoked salmon, hollandaise sauce and poached eggs are not identified as raw or undercooked.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator only able to provide proof that two employees, Nazmi Even and Burak Bulgan have been informed of their responsibilities to report Foodborne illnesses to their employer.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
There is no measuring device for high temperature sanitation in the dishwasher.
- First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 pans on top of the cook line, Raw shell eggs (82°F - Cold Holding); pooled fresh eggs (64°F - Cold Holding). See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In pans on top of the cook line, Raw shell eggs (82°F - Cold Holding); pooled fresh eggs (64°F - Cold Holding). See stop sale. Provided operator with the written procedure for time as a public health control.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Employee loaded the dishwasher rack with dirty plates then removed clean plates without washing their hands. Educated operator on proper hand washing procedures.
Fixed on the spot
Employee washed hands with no soap.
There is no soap at the hand washing sink in the kitchen. When asked, the employee stated that they just washed their hands with water.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
The smoked salmon, poached eggs and Hollandaise sauce are not identified on the menu as raw or undercooked.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Provided operator with the employee health reporting agreement in English and Spanish.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
There is no soap at the hand washing sink in the kitchen. Operator supplied soap.
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Operator only has proof employee training in digital format.
Basic5
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
The ice scoop handle is buried inside the ice in the ice machine.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
There is an employee with no hair restraint preparing food.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
There is a buildup of food debris on top of the dishwasher.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
The faucet at the hand washing sink by the dishwasher leaks.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
The ceiling tiles in the dishwashing and storage area is not smooth, non-porous and easily cleanable.
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.