STONEWALLS

Name: STONEWALLS
Address: 551 S COLLIER BLVD STE 100, MARCO ISLAND, FL, 34145, US
Rating: 72.8

551 S COLLIER BLVD STE 100, MARCO ISLAND, FL 34145

License #2103169

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

72.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

STONEWALLS in MARCO ISLAND currently holds an InspectFL Health Score of 72.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 9 total violations — 5 critical, 1 major, 3 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade. Operator moved the can opener to the dish washing area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Next to the combi oven there is a loaf of bread inside and in contact with a nonfood-grade to go bag. Operator replaced the to go bag with a food grade bag.

Warning Issued
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the bottom of the inner most make table cooler on the cook line raw chicken is stored on top of raw fish. Both the chicken and the fish were discarded under stop sale order for temperature abuse.
[14-11-5] Equipment in poor repair. Both door gaskets on the make table cooler at the entrance to the cook line and on the make table cooler on the inside of the cook line are damaged.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf by the oven garlic butter (62F - Cold Holding); Corned beef 59F cold holding; Cut tomatoes 51F cold holding; Cooked sausage 56F cold holding; American cheese 53F cold holding; Butter 55F cold holding; Raw shell eggs 65F ambient temperature cold holding; Fish 46F cold holding; Ham 52F cold holding; Canadian bacon 56F cold holding; Chicken 51F cold holding; Taco meat 56F cold holding; Ground beef 52F cold holding; Beef 47F cold holding; Heavy cream 55F cold holding; Liquid eggs 61F cold holding; Shrimp 52F cold holding; Calamari 52F cold holding. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf by the oven garlic butter (62F - Cold Holding); Corned beef 59F cold holding; Cut tomatoes 51F cold holding; Cooked sausage 56F cold holding; American cheese 53F cold holding; Butter 55F cold holding; Raw shell eggs 65F ambient temperature cold holding; Fish 46F cold holding; Ham 52F cold holding; Canadian bacon 56F cold holding; Chicken 51F cold holding; Taco meat 56F cold holding; Ground beef 52F cold holding; Beef 47F cold holding; Heavy cream 55F cold holding; Liquid eggs 61F cold holding; Shrimp 52F cold holding; Calamari 52F cold holding. See stop sale.

Community reaction

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Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse