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Failing 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.
BISTRO in MARATHON currently holds an InspectFL Health Score of 0 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 September 17, 2026. Across those visits, inspectors documented 84 total violations — 19 critical, 28 major, 37 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 17, 2026 shows 16 observation rows: 2 critical, 7 major, and 7 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
BISTRO has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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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: Inspection Completed - No Further Action
- [10-12-5] In-use ice scoop stored on soiled surface between uses.
- [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 ambient 45-46 F technician is on site.
- [16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- [16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Potato cutter is soiled with old food debris
- [31B-03-4] No soap provided at handwash sink.
- [36-36-4] Ceiling tile missing.
- [51-11-4] Carbon dioxide/helium tanks not adequately secured.
- [22-41-4] Glass machine 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.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink
- [41-17-4] Spray bottle containing toxic substance not labeled.
- [02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. bar menu doesnt designate the tuna wonton as raw item
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45F - Cold Holding); shrimp (45F - Cold Holding); Pork (45F - Cold Holding); cut melons (45F - Cold Holding); slaw (46F - Cold Holding) the internal freezer door was opened to cool down the walk in cooler. The engineer on site was notified about the walk-in cooler not maintaining 41 or below
- [22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
- [48-02-5] Insurance inspector boiler report not posted in boiler room. For reporting purposes only.
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