HERBIES BAR AND CHOWDER HOUSE

Name: HERBIES BAR AND CHOWDER HOUSE
Address: 6350 OVERSEAS HWY, MARATHON, FL, 33050, US
Rating: 48.5

6350 OVERSEAS HWY, MARATHON, FL 33050

License #5400229

🍺 Bar/Pub ℹ️

48.5 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 4 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

HERBIES BAR AND CHOWDER HOUSE in MARATHON currently holds an InspectFL Health Score of 48.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, DBPR recorded 58 total findings; InspectFL has detailed violation rows for 57 of them so far.

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Record snapshot

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The latest inspection on October 28, 2026 shows 4 observation rows: 2 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

HERBIES BAR AND CHOWDER HOUSE has a rough inspection history. Would you risk it?

F record

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*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: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash on cook line in ice @56-58F . A larger container of ice was added to seat the egg wash lower into the cold holding unit . Egg wash was mage 2 hours ago

Disposition: Warning Issued
[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. The walk-in cooler is at 45F ambient temperature and the coil is frozen , repair technician was called for service, the walk-in beer cooler is being used for cold storage until repairs are made.
[14-11-5] Equipment in poor repair. Torn gaskets in reach in coolers, Ice machine is broken and waiting on parts for repair, freezer door is in poor repair.
[08B-38-4] Food stored on floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At the bar
[03G-52-1] Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (92F - Cooling); butter (43F - Cold Holding); Fish (44F - Cold Holding); potato (46F - Cold Holding) All food was relocated to the WIC beer cooler Ambient 39F
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked Smoked on site meats are cook - chilled in ROP and reheated in the ROP packaging and held unopened for more than 48 hours.
[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.

Disposition: Warning Issued
[06-09-1] 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. Raw tuna in ROP in the walk-in cooler slightly frozen and the package is not opened.
[35B-01-4] Dry storage room Exterior door has a gap at the side edge of the door that opens to the outside.
[12B-02-4] Employee drink in a food preparation or other restricted area.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[08B-37-4] Food stored in a prohibited area. Observed box soda syrup and rack set up in employee bathroom .
[08B-38-4] Food stored on floor in the walk-in freezer and cooler
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[36-11-4] Kitchen Floors not maintained smooth and durable.
[14-11-5] Observed the Gaskets on stand up True refrigerator in poor repair. The walk-in freezer door and gasket are in disrepair.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.observed smoked (cooked ) meats and fish in ROP not removed from package with in 48 hours of packaging.food is also reheated and hot held in the ROP packaging . NO HACCP
[14-01-5] container with no handle used to dispense chicken flour.
[08A-05-6] Raw shell eggs stored over/not properly separated from ready-to-eat food, roasted garlic in oil
[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.