The Grand Marlin
400 Pensacola Beach Blvd, Pensacola Beach, FL 32561 · Permanent Food Service · License 2706109
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 Jul 28 complaint inspection2 high priority (fixed by the Jul 29 follow-up), 1 intermediate, 1 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 · 2 visitsComplaint inspection
- Follow-up visitJul 29, 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 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Following items held more than 4hrs: steak 50f, chicken 54f, beef patties 48f, fish 52f All items located in low reach in cooler at grill. following items held more than 4hrs inside: calamari 48/49f, lobster tails 50f, shrimp 49f. Items located inside reach in cooler adjacent to fryer station in kitchen. Upon complaint inspection establishment received seven bags of in-shell oysters. External temperature of oysters were taken by Inspectors of DOH. I was advised that the temperature was mid 50's. I was escorted by manager to the oysters. Oysters from the receiving bag were shucked for an internal temperature. Temperature as follows: 55/54/55/56f. Advise operator to segregate all seven bags. So they could not be used for consumer use.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
following items held more than 4hrs: steak 50f, chicken 54f, beef patties 48f, fish 52f. All items located in low reach in cooler at grill. following items held more than 4hrs inside: calamari 48/49f, lobster tails 50f, shrimp 49f. Items located inside reach in cooler adjacent to fryer station in kitchen.
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Basic1
Code 03, Food out of temperature: Raw in-shell clams/mussels/oysters received at greater than 50°F.
Upon complaint inspection establishment received seven bags of in-shell oysters. External temperature of oysters were taken by Inspectors of DOH. I was advised that the temperature was mid 50's. I was escorted by manager to the oysters. Oysters from the receiving bag were shucked for an internal temperature. Temperature as follows: 55/54/55/56f. Advise operator to segregate all seven bags. So they could not be used for consumer use.
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.
- Stop sale
- An order that the food can’t be sold or served.