MARATHON YACHT CLUB Inspection – January 9, 2026

High Priority 2

#8High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over chicken stock

#9High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in drawers on cook line **Corrected On-Site**

Corrected On-Site

Intermediate 2

#10Intermediate16-33-4

Intermediate – Chlorine Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

#11Intermediate16-37-1

Intermediate – No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic 7

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#2Basic06-09-1

Basic – 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. Observed ROP raw tuna thawed in unopened package .

#3Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation.

#4Basic14-11-5

Basic – Equipment in poor repair. The ice machine is not working.

#5Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#6Basic38-07-4

Basic – Lights in food storage area missing the proper shield, sleeve coatings or covers.

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above steam table are soiled with debris,

Florida Food Watch