Cheeca Lodge & Spa
Last inspected: Nov 12, 2025
86
Score
Going back to 2022, Cheeca Lodge & Spa has eight inspections in the public record. On Nov 12, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly eight violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Among Islamorada restaurants, the typical score is 69; Cheeca Lodge & Spa is comfortably above that bar. There isn't much in the file that would give a customer pause.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-11-12: **Time Extended**
29-42-4
86
Aug 28, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links were covered to help to maintain 135F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter @73F on sheet pans . Butter was out of temperature overnight as per chef. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter out of temperature overnight. **Warning**
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in front of hand washing sink **Warning**
31A-11-4
Intermediate - 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. Observed cooked on site beef in ROP packaging that is reheated to 89F and stored in cold drawers on cook line with No HACCP plan . **Warning**
03G-50-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ROP beef not date marked after removal from freezer **Warning**
02C-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - 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 lift lid unit holding salmon is not cold holding t 41F or below **Warning**
14-74-7
37
Jan 23, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw scallops in stand up cooler **Corrected On-Site**
08A-20-5
High Priority - Raw oysters over/not properly separated from ready-to-eat food, cooked lobster. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper soiled with food debris
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Employee personal items, cell phone and charger cable stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cookline
40-06-5
50
Aug 2, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (71*F - Cold Holding); cut tomatoes (56*F - Cold Holding); lobster (56*F - Cold Holding); Poultry (45*F - Cold Holding); cheese (58*F - Cold Holding) All items less tha 4 hours out of temp, all items were iced down to rapid cool.
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
22-45-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp 139F in high temp machine
22-56-4
Basic - 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. Unit on cook line , not cold holding consistently in at 41 F.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. On cook line reach in cooler
14-09-4
Basic - Employee personal items , purse, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Equipment in poor repair. Exhaust vent over pizza oven not working. Cold holding equipment on cook line not maintaining 41 F or below. Electrical junction box is not covered on cook line
14-11-5
Basic - Food stored on floor in dry storage , and walk-in cooler
08B-38-4
Basic - Water draining onto floor surface from dish machine
29-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
21-07-4
47
Mar 14, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
35
Nov 15, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.read oysters stored over RTE cheese in stand up cooler **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean Cutting boards have black marks on them , Chef states that it is soot marks.
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Machine gauge shaking 117 F, COS 181 F
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Corrected On-Site**
16-62-1
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.final rinse show no temperature on high temp machine
16-38-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Corrected On-Site**
16-55-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
45
Jun 7, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
47
Nov 8, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (70*F - Cold Holding); cooked shrimp (53*F - Cold Holding) TCS items relocated and iced down for rapid cool down **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at tiki bar
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Inside bar handwash sink has dishes in it **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth in bar Handwash sink
31A-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - 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. Salad prep table is not cold holding at 41 or below
14-74-7
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
10-12-5
55
Frequently Asked Questions
When was Cheeca Lodge & Spa last inspected?
The most recent health inspection at Cheeca Lodge & Spa on file is from Nov 12, 2025. The public record contains eight inspections in total.
What is the most common violation at Cheeca Lodge & Spa?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Cheeca Lodge & Spa.
How does Cheeca Lodge & Spa compare to other restaurants in Islamorada?
Cheeca Lodge & Spa most recently scored 86 out of 100, which is higher than the Islamorada average of 69.
Has Cheeca Lodge & Spa's inspection record improved over time?
Yes. Recent inspections at Cheeca Lodge & Spa have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Cheeca Lodge & Spa means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cheeca Lodge & Spa inspected?
Based on the inspection history on file, Cheeca Lodge & Spa is inspected around three times per year on average.
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