Snook Inn

1215 Bald Eagle Dr, Marco Island, FL 34145 · Permanent Food Service · License 2100123

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 10, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 complaint inspection
2 high priority (fixed on the spot), 2 intermediate, 3 basic
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Aug102026

Complaint inspection

7 violations found

First visitAug 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
- 2 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the walk in cooler raw ground beef is stored above syrup. Operator moved the syrup.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) in both low temperature/chlorine sanitizer dishwashers. Operator changed out the empty sanitizer containers. Chlorine sanitizer 100ppm.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  The handwashing sink by the back room dish pit is filled with crushed ice.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  There is an unlabeled chemical spray bottle in the dishwashing area.
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  There are multiple cases of snow crab stored on the floor in the walk in freezer.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  There is a handle less cup inside a container of caesar dressing. Operator discarded the handleless cup.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.there are multiple wet wiping towels throughout the kitchen that are not stored in sanitizer solution.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul132026B83Routine inspection7 violations, 5 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 5 High priority
- 2 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. In the walk in cooler cooked prime rib (49°F - Cooling), per operator the cooked prime rib is from the previous day. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the drawer cooler under the grills, Fish (46°F - Cold Holding); shrimp 48°F (46°F - Cold Holding); ground beef (46°F - Cold Holding). Operated iced the contents of the drawer cooler.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In the walk in cooler cooked prime rib (49°F - Cooling), per operator the cooked prime rib is from the previous day. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the walk in cooler raw shell eggs are stored above ready to eat dressings. Operated moved the shell eggs to proper storage.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In the dishwasher in the back of the kitchen, Dishwasher (Chlorine 0ppm). The sanitizer and soap feed lines were crossed. Operator corrected the feed lines, chlorine sanitizer 50ppm.
  Fixed on the spot
Basic2
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  There is an ice scoop on the drain rack of a soda fountain. Operator moved the ice scoop to proper storage.
  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 sizzle plate inside a container of rice in the walk in the walk in cooler. Operator removed the sizzle plate.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.