Faro Blanco Resort and Yacht Club
1996 Overseas Hwy, Marathon, FL 33050 · Permanent Food Service · License 5428255
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 Oct 16 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 5 basic-14
- Safety score86
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 visitOct 16, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Thawed ROP tuna not removed from the packaging in the walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Liquid eggs 48°F was put into deeper ice pan for rapid cooling
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In French fries
Fixed on the spot
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface covering raw scallops in the walk-in cooler.
Towels were removed.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items , cell phone , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.