HIDEAWAY CAFE

Name: HIDEAWAY CAFE
Address: 57784 OVERSEAS HWY, MARATHON, FL, 33050, US
Rating: 62

57784 OVERSEAS HWY, MARATHON, FL 33050

License #5401775

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

62 Grade F / 100

Failing Health Score

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Quick take

HIDEAWAY CAFE in MARATHON currently holds an InspectFL Health Score of 62 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 38 total violations — 14 critical, 9 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 14, 2026 shows 11 observation rows: 5 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice cooling overnight at 50F
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200 +ppm chlorine
[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.0 ppm chlorine , 100 ppm chlorine
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jah, Johnny
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice at 50F overnight in walk-in cooler gasket soiled.
[14-11-5] Equipment in poor repair. Reach in cooler in disrepair.no food in unit
[14-17-4] Front bar Beverage cooler floor with rust that has pitted the surface.
[41-07-4] Container of medicine improperly stored on shelf with single service items

Disposition: Warning Issued
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher at 0 ppm chlorine Dishes in dishwasher
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.salmon is not identified as raw or undercooked on the menu
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk-in cooler
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wood dish storage shelves are soiled with debris and deteriorated wood . Beverage cooler has soiled interior and debris inside. Soiled fan cover in the walk-in cooler
[29-09-4] Faucet/handle missing at plumbing fixture. At triple sink
[41-07-4] Container of medicine improperly stored. On shelves above food prep area
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage patties at 60F on top of shelf of stove. Sausage patties were refrigerator to cool down
[36-24-5] Hole in or other damage to wall.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. The white cutting board is soils with mold like substance
[14-38-4] Food storage container/container lid cracked or broken.
[14-09-4] White Cutting board has cut marks and is no longer cleanable.
[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. 0 ppm chlorine in dishwasher. Triple sink was set up to sanitize with chlorine at 50 ppm
[14-11-5] Equipment in poor repair. Beverage cooler at bar is not working.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[14-31-5] Nonfood-grade bags used in direct contact with food. In chest freezer holding frozen fish
[29-11-4] Water leaking from pipe and/or faucet/handle. At triple sink
[16-03-4] Accumulation of black debris inside warewashing machine.
[41-10-4] Toxic substance/chemical improperly stored. Spray insect Off stored over tea and coffee on shelves
[14-69-4] Ice buildup in reach-in freezer

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