Sami's
227 N Collier Blvd, Marco Island, FL 34145 · Permanent Food Service · License 2103634
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection1 high priority (fixed by the Jul 27 follow-up), 1 intermediate, 3 basic-9
- Safety score91
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 visitJul 27, 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
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
There is a buildup of ice inside the chest freezer at the bar..
More time given
- First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 pizza sauce (47°F - Cold Holding); cut tomatoes (46°F - Cold Holding); diced ham (36°F - Cold Holding). Operator iced the contents of the cooler.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
There are unlabeled chemical spray bottles in the dishwashing area.
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
There is a buildup of ice in the chest freezer at the bar.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
There is a wet wiping towel under a cutting board in the salad station.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
There is no handwashing sign at the handwashing sink in the grill area.
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.