Sunset Grille & Raw Bar
7 Knights Key Blvd, Marathon, FL 33050 · Permanent Food Service · License 5428090
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection1 high priority (fixed on the spot), 4 intermediate, 3 basic-18
- Safety score82
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 visitSep 23, 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 priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Fixed on the spot
Intermediate4
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.
Salmon lover, Kona bowl, aloha bowl not identified as raw or undercooked.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Code 31, Handwash sinks and supplies: At upstairs bar Equipment drain line draining into handwash sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic3
Code 08, Food protection and cross-contamination: Food being prepared outside.
Observed food preparation of side orders outside on open air patio
Code 22, Food-contact surfaces clean and sanitized: Accumulation of mold-like substance in the interior of the ice machine/bin.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
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.