Green Turtle Inn Islamorada
Last inspected: Dec 12, 2025
64
Score
Green Turtle Inn Islamorada has been inspected nine times since 2022. The most recent report on file is from Dec 12, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “open dumpster lid”, which has been cited five times.
By comparison, the average Islamorada facility scores 69, putting Green Turtle Inn Islamorada on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Toxic substance/chemical, butane cans improperly stored on food storage .
41-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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-05-6
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Condensation or other drainage not disposed of according to law. The exhaust system above high temp dish machine is dripping water into dish area.
28-02-4
Basic - Open dumpster lid.
33-16-4
64
Aug 5, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed that the garbage can is in front of hand washing and main kitchen.
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda dispenser underside nozzle area soiled with debris .
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
02D-01-5
67
Dec 27, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - 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. Eco lab was called for service
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The glass washer is not sanitizing , chlorine is at 0 ppm .
22-45-4
Intermediate - Handwash sink not accessible for employee use at all times it is blocked by garbage can **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline **Corrected On-Site**
31B-02-4
Basic - Food stored on floor in the walk in freezer
08B-38-4
Basic - In Prep area the Ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Walking cooler Wall soiled with accumulated debris, and/or dust.
36-27-5
52
Jul 25, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
61
Feb 2, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food , shrimp stored over ready-to-eat dressing in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg 58F , employee refrigerated the container that was sitting on shelf on cookline. Less than 1 hour out on line. **Corrective Action Taken**
03A-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. **Corrective Action Taken**
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. **Corrective Action Taken**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured at the bar .
51-11-4
Basic - Open dumpster lid.
33-16-4
Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken**
51-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 90 F holding in in use utensils . Stove was lit to heat up the water . **Corrective Action Taken**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Ice bucket/shovel stored outside between uses.
10-14-5
Basic - Employee personal items, purses stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
43
Nov 15, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw ROP fish processed on site stored in walking cooler not removed from ROP and not frozen. **Warning** - From follow-up inspection 2023-11-15: Observed frozen fish processed on site and vacuum packaged in walk-in freezer without any date mark or no to remove from vacuum packaging before thawing **Admin Complaint**
03G-05-5
Intermediate - - From initial inspection : 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-15: 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. **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-15: 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. **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. IN WALK-IN COOLER Observed cooked ribs in ROP no date on packed no HACCP **Warning** - From follow-up inspection 2023-11-15: At callback inspection the operator is vacuum packaging cooked and raw beef and pork on site. The food is not labeled and is not removed from packaging within 48 hours no HACCP has been filed or approved. **Admin Complaint**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Cooked pork chops and cooked beef ribs and raw fish. **Warning** - From follow-up inspection 2023-11-15: At Call back inspection in the walk-in cooler I observed vacuum packaged cooked pork and vacuum packaged raw beef both vacuum packaged on site without the required information on packaging. **Admin Complaint**
03G-06-5
Basic - - From initial inspection : Basic - Employee personal items , purse , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning** - From follow-up inspection 2023-11-15: Employee personal items , purse , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At bar **Warning** - From follow-up inspection 2023-11-15: Carbon dioxide/helium tanks not adequately secured. **Time Extended**
51-11-4
52
Aug 25, 2023
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Glass machine at bar 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. **Warning**
22-41-4
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw ROP fish processed on site stored in walking cooler not removed from ROP and not frozen. **Warning**
03G-05-5
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. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No high temp test paper **Warning**
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline **Corrected On-Site** **Warning**
31B-02-4
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. **Corrective Action Taken** **Warning**
11-26-1
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. IN WALK-IN COOLER Observed cooked ribs in ROP no date on packed no HACCP **Warning**
03G-50-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Cooked pork chops and cooked beef ribs and raw fish. **Warning**
03G-06-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temperature gauge does not work on high temp machine. **Warning**
16-38-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Single-service articles improperly stored on the floor in dry storage area . **Warning**
25-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. At bar **Warning**
51-11-4
Basic - Employee personal items , purse , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
40-06-5
Basic - Food stored on floor in walk-in freezer and cooler **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
29
Feb 24, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Reduced oxygen packaged food label lacking use by date. Observed ROP raw pork , raw beef in walk-in cooler without production date and use by date .
03G-07-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
03G-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Container in handwash sink in wait station
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Employee purses stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Single-service articles improperly stored on the floor in waitstation area
25-05-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef, pork in walk-in cooler ROP without production time .
03G-53-1
50
Aug 11, 2022
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Link sausage in steam table 109F, Sausages were stirred /rotated in warmer **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 47F, sausage 47F, put inside reach in cooler to rapid cool.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over bacon bits, remoluade, in walk in cooler
08A-05-6
High Priority - Container of medicine improperly stored on shelf above take out containers and below seasonings . Ibuprofen on shelf with desert toppings . **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can in kitchen prep room . The handwash sink on cookline is not accessible due to equipment blocking the handwash sink.
31A-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Red drinking cup with no lid on prep table
12B-12-5
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 - Food stored on floor in walk in cooler , cooked and cooling lobster stored on floor .
08B-38-4
Basic - In-use ice shovel for ice machine located outside not stored in a protected manner between uses.
10-13-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The Exterior of ice machine is soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Cooked ribs not covered in outside walk in cooler
08B-12-5
33
Frequently Asked Questions
When was Green Turtle Inn Islamorada last inspected?
The most recent health inspection at Green Turtle Inn Islamorada on file is from Dec 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Green Turtle Inn Islamorada?
Across the inspection record, “open dumpster lid” has been cited five times, more than any other issue at Green Turtle Inn Islamorada.
How does Green Turtle Inn Islamorada compare to other restaurants in Islamorada?
Green Turtle Inn Islamorada most recently scored 64 out of 100, which is lower than the Islamorada average of 69.
Has Green Turtle Inn Islamorada's inspection record improved over time?
Results have been roughly steady. Inspections at Green Turtle Inn Islamorada have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Green Turtle Inn Islamorada 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 Green Turtle Inn Islamorada inspected?
Based on the inspection history on file, Green Turtle Inn Islamorada is inspected around three times per year on average.
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