FARO BLANCO RESORT AND YACHT CLUB

Name: FARO BLANCO RESORT AND YACHT CLUB
Address: 1996 OVERSEAS HWY, MARATHON, FL, 33050, US
Rating: 27.5

1996 OVERSEAS HWY, MARATHON, FL 33050

License #5428255

🏌️ Club/Private ℹ️

27.5 Grade F / 100

Failing Health Score

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Latest inspection

June 25, 2026 · 3 findings · 1 critical

Routine - Food

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Major

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Minor

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Quick take

FARO BLANCO RESORT AND YACHT CLUB in MARATHON currently holds an InspectFL Health Score of 27.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 25, 2026. Across those visits, inspectors documented 107 total violations — 17 critical, 44 major, 46 minor.

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Record snapshot

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The latest inspection on June 25, 2026 shows 3 observation rows: 1 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

107

Coverage note

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Community pulse

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FARO BLANCO RESORT AND YACHT CLUB has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over pork in walk-in cooler pork relocated
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Cookline handwashing sink is blocked by ac unit

Disposition: Warning Issued
[36-36-4] Ceiling tile missing.
[32-07-5] Employees Bathroom facility not clean.
[10-14-5] Ice bucket/shovel stored on floor between uses.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Employees restroom
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pork in walk-in cooler at 50F
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Quat 100 ppm in triple sink
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.cooked pork in walk in cooler . At 50 F overnight
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.butter 82F put to reheat on flat top
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered pork cooling in walk-in cooler at 50F
[31A-09-4] Handwash sink not accessible for employee use at all times. Box and other Items in front of handwashing sink in kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. Mop head in handwashing sink
[41-17-4] Spray bottle containing toxic substance not labeled.
[01C-03-4] oyster tags not marked with last date served.

Disposition: Warning Issued
[14-74-7] 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. Salad unit , fry cooler not cold holding at 41 F or below
[23-01-4] Ice machine exterior soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.raw snapper is served as snapper crude.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked shrimp61F , fish dip 50F discarded by chef
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar,snapper crudo, served raw and not identified as raw on the menu.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. The front lobby and cafe breakfast kitchen has been relocated to the main dining building at the back of the property. No plans were submitted .
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Rop raw fish done on site.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.printed and posted by the chef

Disposition: Warning Issued
[01C-06-5] oysters removed from original container for long-term storage.
[08A-05-6] Raw animal food , fish stored over/not properly separated from ready-to-eat food, cooked lobster in the walk-in cooler.
[36-22-4] Walk-in cooler Floor area(s) covered with standing water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-74-7] 2 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. 2 cold holding units on the end the cook line near pedestal fan are not cold holding properly.
[06-09-1] Commercially processed reduced oxygen packaged fish , groupe, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[40-06-5] Employee personal items , keys, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[08B-38-4] Food stored on floor in the walk-in cooler and freezer
[36-24-5] Hole in or other damage to wall behind shelving holding pans and cutting boards
[23-01-4] Ice machine exterior and doors are soiled.
[08B-36-4] In the walk-in cooler Food stored in a location that is exposed to splash due to dripping condensation from cooler fans.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[24-05-4] Large pots not stored inverted or in a protected manner.
[32-05-4] Mens Bathroom facility in disrepair, toilet does not flush.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees - near dish area
[29-49-6] Standing water in bottom of reach-in-cooler at the end of cookline
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit for less 4 hours out of temperature. Fish (47F - Cold Holding); cooked shrimp (45F - Cold Holding). All items were put on ice for rapid cool down.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter at 82 F on speed rack
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Can opener blade soiled with food debris, mold-like substance or slime.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon in hand wash sink
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[31B-03-4] No soap provided at handwash sink in employee bathroom
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.