GREEN MARLIN RESTAURANT & RAW BAR

Name: GREEN MARLIN RESTAURANT & RAW BAR
Address: 1475 US HWY 1, VERO BEACH, FL, 32960, US
Rating: 5.3

1475 US HWY 1, VERO BEACH, FL 32960

License #4101098

🦞 Seafood ℹ️

5.3 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 4 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GREEN MARLIN RESTAURANT & RAW BAR in VERO BEACH currently holds an InspectFL Health Score of 5.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 130 total violations — 36 critical, 17 major, 77 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 23, 2024

The latest inspection on September 11, 2026 shows 4 observation rows: 2 critical, 0 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

117

Coverage note

Inspector notes linked where available

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DBPR

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Community pulse

Would you eat here?

GREEN MARLIN RESTAURANT & RAW BAR 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.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Complied
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Paper bowls used as scoops
[36-34-5] Ceiling vents soiled with accumulated food debris, grease, dust. Cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Where pies are being prepped.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Insulation exposed in the upright cooler at the fry area.
[14-69-4] Ice buildup in walk-in freezer around door frame and condenser.
[10-18-5] In-use utensil stored in sanitizer between uses.
[51-18-6] No copy of latest inspection report available.
[25-34-4] Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.
[29-17-4] Waste line missing at soda gun holster. Inside bar
[41-24-4] Pesticide-emitting strip present in food prep area. Inside bar by ice bin
[08A-20-5] Raw ground beef over pork in the walk in cooler.
[08A-05-6] Raw pork, shrimp, chicken stored over cooked crab legs in the upright cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, cooked portion ground beef (50F - Cold Holding); raw chicken (50F - sliced roast beef 50F cold holding
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tuna (51 to 43F - Cold Holding) over chill line manager discarded. Flat top cooler cooked portion ground beef (50F - Cold Holding); raw chicken (50F - Cold Holding); sliced roast beef 50F cold holding Cooked scrambled egg cold hold since 9:30 frond at 11:30 65F
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02A-01-5] 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. Posted at the time of inspection.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP Frozen tuna in walk-in still frozen. Educated manager and advised to open bags.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment are grooved and stained
[14-71-4] Duct tape used to repair nonfood-contact surface. Handle on reach in desert cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over clean towels
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean containers on rack
[14-38-4] Food storage container/container lid cracked or broken. On cheese lid. Manager threw away
[14-13-4] Food-contact surface not smooth and easily cleanable. Tape used to repair ceiling of ice bin
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage rack holding pans soiled
[08B-12-5] Stored food not covered. Cookies in walk in freezer
[14-11-5] Torn gasket on fryer cooler. Cracked door handle on reach in desert cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled. Ceiling tiles throughout kitchen are soiled and have dust buildup
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table. Manager placed in bucket. Multiple rags in bucket not submerged
[09-02-5] Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee placed cooked mushrooms into pan to cool with no gloves. Educated manager
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Sliced Prime rib with beef in walk in cooler. Raw burgers over shrimp in reach in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over shrimp in reach in grill cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at salad station 43-49f. In service for 30 minutes. Advised to rapid chill. Cut lettuce and Tomato 48f. In ice bath at front counter. In service for 5 hours. Manager discarded
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughput kitchen
[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. Walk in cooler not maintaining food at 41f.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At servers station
[14-11-5] Equipment in poor repair. Walk in cooler door does not seal shut.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Manager removed
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In cook line cooler
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading zero. Now reading 100ppm
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Waitress rinsed hands in water and wiped hands on rag hanging off belt
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated employee
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork and burgers over cooked scallops
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in - Mahi 45f Grouper 46 Pulled pork 46 Sausage links 47 Prime rib 52 Crab cakes 46 Raw shrimp 46f Gumbo 47 Milk 47 Cookline Broccoli 55f Salad cooler Cut lettuce 57
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Clams in cook line reach in cooler. Manager found tag and placed.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees