STONEWALLS

Name: STONEWALLS
Address: 551 S COLLIER BLVD STE 100, MARCO ISLAND, FL, 34145, US
Rating: 63.5

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

License #2103169

🌴 Cuban/Caribbean ℹ️

63.5 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 5 findings · 1 critical

Routine - Food

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Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

STONEWALLS in MARCO ISLAND currently holds an InspectFL Health Score of 63.5 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 22, 2026. Across those visits, inspectors documented 38 total violations — 14 critical, 6 major, 18 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 17, 2024

The latest inspection on September 22, 2026 shows 5 observation rows: 1 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on garbage between uses. There is a set of tongs on a garbage can at the entrance to the cook line. Operator moved the tongs to the dish washing station.
[25-06-4] Single-service articles not stored inverted or protected from contamination. There are unprotected coffee filters in the coffee station at the front counter.
[41-17-4] Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the dishwashing area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the 2 door upright reach in cooler in front of the grill station of the cook line, in house sliced provolone cheese, deli turkey and deli ham are not date marked. Per operator the items were sliced two days prior. Operator date marked the un labeled items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, cooked chicken (123F - Hot Holding). Operator moved the cooked chicken to the oven to reheat and increased the heat of the steam table. Cooked chicken reheated to 172F.

Disposition: Warning Issued
[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.
[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.
[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.

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. In the double door upright reach in cooler in the prep kitchen there are six 6 ounce portions of mahi mahi fully thawed inside commercial reduced oxygen packages that state remove from package and thaw under refrigeration. See stop sale.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There us a employees cellphone on a shelf above a prep table in the back kitchen.
[14-11-5] Equipment in poor repair. The handle is missing from the can opener.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust in the hood filters.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up on the drying rack in front of the dish station.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On the floor of the double door upright reach in cooler in the prep area raw ground beef and raw whole muscle beef. Operator separated the raw ground beef from the raw whole muscle beef.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the double door upright reach in cooler in the prep kitchen there are six 6 ounce portions of mahi mahi fully thawed inside commercial reduced oxygen packages that state remove from package and thaw under refrigeration. See stop sale.
[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 the cutting board of the make table in front of the grill, shell eggs (70F - Cold Holding); liquid eggs (58F - Cold Holding). See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cutting board of the make table in front of the grill, shell eggs (70F - Cold Holding); liquid eggs (58F - Cold Holding). Provided operator with a copy of time as a public health control. See stop sale.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraint preparing food.
[14-11-5] Equipment in poor repair. Both door gaskets on the double door reach in cooler in front of the cook line are torn.
[10-12-5] In-use ice scoop stored on soiled surface between uses. There are ice scoops on top of the ice bin in the service bar.
[10-20-4] In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee touched cooked onions with their bare hand. Inspector educated the employee on proper handling of ready to eat foods. Employee discarded the onions and replaced them.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the double door reach in cooler in front of the cook line raw chicken is stored over pasteurized liquid egg whites.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the soda gun nozzle in the outside service area.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the outside service bar a ice machine and bag in box soda storage have been added without plan review.