The Speakeasy
1106 N Collier Blvd, Unit 103-104, Marco Island, FL 34145 · Permanent Food Service · License 2103369
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-18
- Safety score82
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 23, 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:
Official report, on the Florida DBPR websiteWhat 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.
Time/temperature control for safety food cold held at greater than 41°F. In the top of the center make table cooler on the cook line, cooked pork (47°F - Cold Holding). Per operator the cooked pork has been in the cooler longer than four hours. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler there is 10 quarts of pizza sauce dated 9/8/2026. See stop sale.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
In the walk in cooler there is 10 quarts of pizza sauce dated 9/8/2026. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the top of the center make table cooler on the cook line, cooked pork (47°F - Cold Holding). Per operator the cooked pork has been in the cooler longer than four hours. 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 under counter reach in cooler in the back prep area a pan of raw ground beef is stored on top of a case of butter. Operator moved the ground beef to proper storage.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
There is an unlabeled chemical spray bottle on the chemical shelf. Operator labeled the chemical spray bottle.
Fixed on the spot
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
There is standing water inside the beer cooler at the bar, there are multiple containers of food stored inside the cooler.
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.