Bistro

2146 Overseas Hwy, Marathon, FL 33050 · Permanent Food Service · License 5428283

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 7 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat); intermediate violations cost 18 at most
-31
Safety score69

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

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

15 violations found

First visitSep 17, 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.
15 violations found:
- 2 High priority
- 7 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Poultry (45*F - Cold Holding); shrimp (45*F - Cold Holding); Pork (45*F - Cold Holding); cut melons (45*F - Cold Holding); slaw (46*F - Cold Holding) the internal freezer door was opened to cool down the walk in cooler. The engineer on site was notified about the walk-in cooler not maintaining 41 or below
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Glass machine 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.
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. bar menu doesn't designate the tuna wonton as raw item
- Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Potato cutter is soiled with old food debris
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No soap provided at handwash sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic6
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler ambient 45-46°F technician is on site.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At bar hand wash sink
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Reporting only1
- Code 48, Gas appliances and boilers: Insurance inspector boiler report not posted in boiler room.
  For reporting purposes only.
  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

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.