Stonewalls
551 S Collier Blvd Ste 100, Marco Island, FL 34145 · Permanent Food Service · License 2103169
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 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.
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, other than whole meat roast, hot held at less than 135°F.
In the steam table, cooked chicken (123°F - Hot Holding). Operator moved the cooked chicken to the oven to reheat and increased the heat of the steam table. Cooked chicken reheated to 172°F.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In the 2 door upright reach in cooler in front of the grill station of the cook line, in house sliced provolone cheese, deli turkey and deli ham are not date marked. Per operator the items were sliced two days prior. Operator date marked the un labeled items.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
There is an unlabeled chemical spray bottle in the dishwashing area.
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on garbage between uses.
There is a set of tongs on a garbage can at the entrance to the cook line. Operator moved the tongs to the dish washing station.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
There are unprotected coffee filters in the coffee station at the front counter.
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.