The Deck at 560

560 S. Collier Blvd, Marco Island, FL 34145 · Permanent Food Service · License 2101030

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Sep 8, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 complaint inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic
-18
Complaint after follow-up on Aug 17
Counts in full until a follow-up finds the problems fixed
-20
Safety score62

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep82026

Complaint inspection

7 violations found

First visitSep 8, 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:
- 5 High priority
- 1 Intermediate
- 1 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 drawer cooler in front of the grills mashed potatoes (47°F - Cooling), the mashed potatoes were prepared the previous day.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the drawer cooler at the entrance to the salad station, cut melon (44°F - Cold Holding); hard boiled eggs (44°F - Cold Holding). Per operator the items in the cooler have been there less than four hours, the cooler is in defrost mode, operator iced the out of temperature items.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In the steam table tomato sauce (127°F - Hot Holding); cheese sauce (129°F - Hot Holding). Operator states items heve been in the steam table less than 4 hours. Operator moved out of temperature items to the flat top grill for rapid reheating.
  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 drawer cooler in front of the grills mashed potatoes (47°F - Cooling), the mashed potatoes were prepared the previous day. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
  In the right hand drawer cooler in front of the grill raw fish and shrimp are stored above cheese and cooked lobster meat. Operator moved items to proper storage order.
  Fixed on the spot
Intermediate1
- 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.
  There are containers of demi glace and truffle sauce with no date marking. Per operator the sauces were 3 days old. Operator date marked the containers.
  Fixed on the spot
Basic1
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  There is a handleless container inside a bin of sugar in dry storage. Operated discarded the handleless container.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug172026Follow-up to an earlier complaint checkFirst visit not on file · 1 follow-up visit Complaint after follow-up

Follow-up visitAug 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 1 High priority
- 1 Intermediate
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
  There are breads on the breakfast buffet that are not protected by a sneeze guard.
  At the first visit
  There are breads on the brunch buffet that are not protected by sneeze guards.
Intermediate1
- Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
  Apples are presented on the breakfast buffet are unwrapped. Operator removed the apples from the buffet, washed and wrapped and returned the apples to the buffet.
  At the first visitRepeat violation
  There are unwrapped, self service apples available on the brunch buffet.
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.