Lazy Days South

725 11th Street Ocean, Marathon, FL 33050 · Permanent Food Service · License 5427971

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Oct 14 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
4 high priority (fixed by the Oct 14 follow-up, 4 repeats), 3 intermediate (1 fixed on the spot, 2 repeats), 5 basic
-35
Safety score65

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

Inspection history

1 inspection · 2 visits

Sep302026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
  More time given
Official report, on the Florida DBPR website
First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 4 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Fish (60*F - Cold Holding); calamari (59*F - Cold Holding); Poultry (61*F - Cold Holding); shrimp (58°F - Cold Holding); cut tomatoes (59*F - Cold Holding); Beef (59*F - Cold Holding); cheese (59*F - Cold Holding); escargot (58*F - Cold Holding)
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. shell eggs (46*F - Cold Holding); cream cheese (46*F - Cold Holding)out less than 4 hours unit was restocked this morning, items were relocated to the walk-in cooler , Fish (60*F - Cold Holding); calamari (59*F - Cold Holding); Poultry (61*F - Cold Holding); shrimp (58°F - Cold Holding); cut tomatoes (59*F - Cold Holding); Beef (59*F - Cold Holding); cheese (59*F - Cold Holding); escargot (58*F - Cold Holding)
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw seafood over butter , raw product was relocated to under key lime butter
  Repeat violation
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored in dry storage room over black beans
  Repeat violation
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooke shrimp , cooked rice, Cooke potatoes, cooked vegetables not date marked @ walk in cooler
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.labeled as bleach during inspection
  Fixed on the spotRepeat violation
Basic5
- Code 08, Food protection and cross-contamination: Sausage gravy in pot stored on floor in prep room
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in sanitizer between uses.
  Tongs were put into dish room to clean
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
  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. Stand up cooler holding shell eggs and cream cheese is not holding at 41°F . Lift lid unit on cook line holding meats seafood, cheese not cold holding at 41°F or below
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
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.