THE BOULEVARD
1000 N COLLIER BLVD #15, MARCO ISLAND, FL 34145
License #2102494
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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.
THE BOULEVARD in MARCO ISLAND currently holds an InspectFL Health Score of 67.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 25 total violations — 7 critical, 6 major, 12 minor.
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What stands out in this inspection history
The latest inspection on October 19, 2026 shows 6 observation rows: 3 critical, 0 major, and 3 minor.
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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?
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Would you eat here?
THE BOULEVARD 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
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler at the entrance to the cook line raw chicken is stored above cooked chicken. Operator moved items to proper storage order.
- [14-11-5] Equipment in poor repair. Both door gaskets on the make table cooler in front if the stack oven and the make table cooler in the center of the cook line are damaged.
- [24-01-4] Presetting of unwrapped silverware and/or tableware outdoors. There are multiple tables in front of the restaurant that have preset silverware. Operator cleared the tables of unwrapped silverware.
- [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. See stop sale. In the drawer cooler on the cook line five 8 ounce portions of snapper are fully thawed inside commercially processed reduced oxygen packages that are labeled to be removed from packaging and thaw. See stop sale.
- [06-09-2] 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. See stop sale. In the drawer cooler on the cook line five 8 ounce portions of snapper are fully thawed inside commercially processed reduced oxygen packages that are labeled to be removed from packaging and thaw. See stop sale.
- [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. Dishwasher (Chlorine 0ppm), operator replaced the container of chlorine sanitizer. Chlorine sanitizer 50ppm.
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