Hoots Restaurant
563 Elkcom Circle, Marco Island, FL 34145 · Permanent Food Service · License 2102683
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection4 high priority (2 fixed by the Aug 31 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate-23
- Administrative complaint on Aug 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
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 visitAug 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
There is a buildup of dried food debris on the interior guard under the slicer blade.
More time given
- First visitAug 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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 the single door make table in the prep/salad station, tuna salad (47°F - Cold Holding); coleslaw (46°F - Cold Holding); potato salad (48°F - Cold Holding); chicken salad (48°F - Cold Holding); hard boiled eggs (48°F - Cold Holding); ham (44°F - Cold Holding); Canadian bacon (45°F - Cold Holding); corned beef (49°F - Cold Holding); corned beef hash (48°F - Cold Holding); American cheese (45°F - Cold Holding); Swiss cheese (45°F - Cold Holding). Per operator all items in the cooler longer 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 single door make table in the prep/salad station, tuna salad (47°F - Cold Holding); coleslaw (46°F - Cold Holding); potato salad (48°F - Cold Holding); chicken salad (48°F - Cold Holding); hard boiled eggs (48°F - Cold Holding); ham (44°F - Cold Holding); Canadian bacon (45°F - Cold Holding); corned beef (49°F - Cold Holding); corned beef hash (48°F - Cold Holding); American cheese (45°F - Cold Holding); Swiss cheese (45°F - Cold Holding). Per operator all items in the cooler longer than 4 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
In the walk in cooler raw smoked salmon is stored inside the same box as unwashed lemons and beets. All foods properly stored.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
A cook cracked raw shell eggs then handled clean plates without changing gloves and washing their hands. Educated employee on proper hand washing procedures. Employee changed gloves and washed their hands.
Fixed on the spot
Intermediate3
Code 12, Handwashing and hygienic practices: Employee applied hand antiseptic in place of washing hands as required.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
There is a buildup of food debris on the slicer around the blade, under the sharpener cover and on the food gripping plate.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
There is a large mixer blocking access to the hand washing sink in the prep=salad station.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.