Marquise Cafe
9641 Gulf Blvd Ste A, Treasure Island, FL 33706 · Permanent Food Service · License 6218718
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection3 high priority (2 fixed by the Oct 13 follow-up, 1 fixed on the spot), 4 intermediate, 4 basic (1 repeat)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Food slicer observed with dried food debris on the back side of the blade, not from today's work. Operator stated during callback inspection that the food slicer was last used before she went on vacation in the month of August.
More time given
Basic1
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed during the callback inspection: Baked croissants stored on a sheet pan observed inside white stand alone freezer. Frozen pastries sitting on top of clear plastic bags of pastries stored inside the white reach in freezer.
More time given
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed stored on prep table: butter (59°F - Cold Holding) Butter was brought out around 10am, per the operator. Discussed item must be maintained at 41 degree or below or Time as a Public Health Control may be implemented. Food items stored inside reach in deli cooler: eggs (45°F - Cold Holding); milk (50°F - Cold Holding); heavy cream (50°F - Cold Holding); block of American cheese (46°F - Cold Holding); raw salmon (44°F - Cold Holding); sliced ham (46°F - Cold Holding) Per operator, food items were out of the cooler being used to prepare orders. Items were moved into double door stand alone cooler that is maintaining cold holding temperatures at 41 degrees or below to bring down the temperature.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee preparing orders with single service gloves and then rinse their hands in the three compartment sink with the gloves still on and changed tasks to start cutting fresh strawberries.
Code 41, Chemicals and toxic substances: Sanitizer not used in accordance with the manufacturer's recommendations.
The establishment currently uses quaternary tablets in the three compartment sink for dish sanitization. Observed Great Value bleach, with a labeled stating for disinfecting and deodorizing and no instructions for sanitizing food contact surfaces was observed. Sanitizer bucket is currently set up with this Chlorine for food contact surfaces. Discussed this finding with the operator.
Intermediate4
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.
Quiche made in house observed in plastic container in the stand alone double door cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Date mark missing on diced ham steak, sliced American cheese, sliced Swiss cheese, smoked salmon, and precooked eggs observed in zip lock bags.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quaternary test kit observed.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed dried food derbis behind food slicer blade. White cutting board on reach in deli cooler stained yellow. The
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed missing inside reach in deli cooler.
Code 08, Food protection and cross-contamination: Stored food not covered.
Baked croissants stored on a sheet pan observed inside white stand alone freezer.
Food stored on floor.
Plastic bottles of water near storage rack.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of Ninja oven soiled with black debris.
Repeat violation
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.