Marsh Landing Restaurant INC
44 N Broadway St, Fellsmere, FL 32948 · Permanent Food Service · License 4101295
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (2 fixed by the Sep 29 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 4 basic (3 repeats)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Not fixed but holding temps.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
- First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
hot holding ; greens (109°F - Hot Holding); beans (110°F - Hot Holding) baked beans 175 reheated. Greens 165 reheated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at zero, sanitizer leaking from bottom of pump, not going into line.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Two flies near canned food storage.
Repeat violation
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened without date marking, unsure how long.
Fixed on the spotRepeat violation
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Staff has hot thermometer but not cold, lowest setting is 50f.
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Operator charging a 3% fee for cards, listed on receipt and at register but not on menus. Requires adding to menus to be in compliance with new Florida law. Provided flyer with new law.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Chicken wings and chicken thighs in container on floor in walk in freezer. Moved up.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Hot holding unit door handle is broken, items in unit below 135f hot holding. Repair unit or monitor temps if used for holding.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Clean bins with old labels on them, moved to triple sink.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Ware washing area, area near fryers.
Repeat violation
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.