Elements Lounge and Restaurant
Last inspected: Jan 13, 2026
58
Score
Inspectors have visited Elements Lounge and Restaurant eight times, with records going back to 2022. Elements Lounge and Restaurant was last inspected on Jan 13, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 10 violations earlier in the record.
The pattern that stands out is “vacuum breaker missing at mop sink faucet”, which has been cited three times.
The city-wide average sits at 69, which Elements Lounge and Restaurant's 58 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
8
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented can of cranberry
01B-01-4
High Priority - Toxic substance/chemical improperly stored. Butane canister stored with food on shelving **Corrected On-Site**
41-10-4
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.
22-56-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes in walk-in cooler gaskets.
02C-02-5
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
58
Aug 15, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
High Priority - Raw pork stored over/not properly separated from ready-to-eat food, in walk cooler **Corrected On-Site**
08A-05-6
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.77 F
22-56-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - ceiling tile shows damage or is in disrepair in dry storage area
36-32-5
58
Jan 28, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in bar handwash sink
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans shroud in walk-in cooler is soiled with debis
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table.
40-06-5
70
Sep 3, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
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 Flood debris on slicer blade
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. High temp Booster was off . High temp machine sanitizing at 90 F, washing at 158 F.
22-56-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - At the bar Waste line missing at soda gun holster.
29-17-4
Basic - Food stored on floor in walkin freezer
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
55
Feb 15, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - The dishwasher handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
12A-13-4
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.the soda gun at the bar is soiled with mold like substance
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - The bar Handwash sink has a strainer basket inside the sink **Corrected On-Site**
31A-11-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 115 F Sanitizing temperature in high temp dish machine. Triple sink was set up for sanitizing with quaternary The bar glass machine is not sanitizing with chlorine at 0 ppm. The chef set up manual quarantine sanitizer in bar for the glasses 200ppm.technician also called for service on both machines **Corrective Action Taken**
16-54-4
Basic - Insect control device installed over food preparation area.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees in the ice machine room
31B-04-4
Basic - Employee personal items, backpack stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack On shelf in dish area above clean dishes
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. 3 door reach in cooler not functioning. No food in unit .
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
37
Sep 29, 2023
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - At bar Glass machine 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. Chlorine at 0 ppm
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized, due to lack of sanitizing in the glass machine at the bar .
22-45-4
High Priority - Raw cold smoked salmon stored over/not properly separated from ready-to-eat pancetta in walk-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce using TPHC not date marked. Chef corrected this at time of inspection , the hollandaise sauce was made at 7:00am and is discarded at 11 am daily. Discussed procedure for TPHC with chef. **Corrected On-Site**
03F-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. email to F&B **Corrected On-Site**
11-27-4
Intermediate - 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.emailed to F&B **Corrective Action Taken**
11-26-1
Intermediate - The Bar Handwash sink used for purposes other than handwashing, observed a strainer in handwash sink
31A-11-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Observed Equipment and utensils not properly air-dried - wet nesting containers on shelf in dish area **Corrected On-Site**
24-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
35
Mar 17, 2023
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.observed no oyster tags from the last 90 days.
01C-02-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
02A-04-4
Intermediate - Can opener blade is soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - oysters removed from original container for long-term storage.observed a tray of fresh oysters in reach in cooler without a tag and not in the original container.
01C-06-5
52
Sep 30, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
67
Frequently Asked Questions
When was Elements Lounge and Restaurant last inspected?
The most recent health inspection at Elements Lounge and Restaurant on file is from Jan 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Elements Lounge and Restaurant?
Across the inspection record, “vacuum breaker missing at mop sink faucet” has been cited three times, more than any other issue at Elements Lounge and Restaurant.
How does Elements Lounge and Restaurant compare to other restaurants in Islamorada?
Elements Lounge and Restaurant most recently scored 58 out of 100, which is lower than the Islamorada average of 69.
Has Elements Lounge and Restaurant's inspection record improved over time?
Yes. Recent inspections at Elements Lounge and Restaurant have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Elements Lounge and Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Elements Lounge and Restaurant inspected?
Based on the inspection history on file, Elements Lounge and Restaurant is inspected around two times per year on average.
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