The Rhum House
58182 Overseas Hwy Ste B, Marathon, FL 33050 · Permanent Food Service · License 5428469
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 Aug 14 routine inspection3 high priority (no follow-up needed), 2 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 visitAug 14, 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.
French fries 86°F in freezer unit
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
French fries 86°F
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over peppers in walk-in cooler
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris
Can opener blade is soiled
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment , low boy freezer, not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets soiled on small lift lid unit are soiled
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.