The Boulevard

1000 N Collier Blvd #15, Marco Island, FL 34145 · Permanent Food Service · License 2102494

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 basic
-12
Safety score88

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

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

6 violations found

First visitOct 19, 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.
6 violations found:
- 3 High priority
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In the drawer cooler on the cook line five 8 ounce portions of snapper are fully thawed inside commercially processed reduced oxygen packages that are labeled to be removed from packaging and thaw. 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 bottom of the make table cooler at the entrance to the cook line raw chicken is stored above cooked chicken. Operator moved items to proper storage order.
  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), operator replaced the container of chlorine sanitizer. Chlorine sanitizer 50ppm.
  Fixed on the spot
Basic3
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. In the drawer cooler on the cook line five 8 ounce portions of snapper are fully thawed inside commercially processed reduced oxygen packages that are labeled to be removed from packaging and thaw. See stop sale.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Both door gaskets on the make table cooler in front if the stack oven and the make table cooler in the center of the cook line are damaged.
- Code 24, Clean equipment storage and air drying: Presetting of unwrapped silverware and/or tableware outdoors.
  There are multiple tables in front of the restaurant that have preset silverware. Operator cleared the tables of unwrapped silverware.
  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

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.