MARCO BEACH OCEAN RESORT- BANQUET KITCHEN
480 S COLLIER BLVD, MARCO ISLAND, FL 34145
License #2102814
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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
MARCO BEACH OCEAN RESORT- BANQUET KITCHEN in MARCO ISLAND currently holds an InspectFL Health Score of 89.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 14 total violations — 6 critical, 3 major, 5 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on April 27, 2026 shows 2 observation rows: 1 critical, 0 major, and 1 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
MARCO BEACH OCEAN RESORT- BANQUET KITCHEN looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [13-03-4] Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraint preparing food. Employee put on a hat.
- [09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled cilantro with their bare hands. Employee washed the cilantro and put on gloves.
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