GREEN MARLIN RESTAURANT & RAW BAR

Name: GREEN MARLIN RESTAURANT & RAW BAR
Address: 1475 US HWY 1, VERO BEACH, FL, 32960, US
Rating: 80.4

1475 US HWY 1, VERO BEACH, FL 32960

License #4101098

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GREEN MARLIN RESTAURANT & RAW BAR in VERO BEACH currently holds an InspectFL Health Score of 80.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 23 total violations — 7 critical, 2 major, 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dishwashing area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink being stored on shelf next to clean plates. Drink was moved
[14-31-5] Nonfood-grade bags used in direct contact with food. Shopping bag used to store biscuits in walk in freezer. Educated manager
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line table - Alfredo base (47F - Cold Holding); cooked peppers and onions (47F - Cold Holding); In unit for 2 hours. Items were moved to rapid chill
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on dish machine.
[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. Bar dish,canine reading 0ppm. Primed and now 50ppm

Warning Issued
[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
[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.
[10-18-5] In-use utensil stored in sanitizer between uses.
[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
[36-34-5] Ceiling vents soiled with accumulated food debris, grease, dust. Cook line
[51-18-6] No copy of latest inspection report available.
[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.
[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
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Paper bowls used as scoops

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