Hungry Tarpon
Last inspected: Apr 23, 2026
41
Score
Hungry Tarpon appears in inspection records 11 times, starting in 2022. Hungry Tarpon was last inspected on Apr 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around 11 violations each.
The most common issue across all inspections has been “walls soiled with accumulated grease, food debris, and/or dust”, showing up five times.
Hungry Tarpon's latest score of 41 falls below the Islamorada average of 69. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in kitchen **Corrected On-Site**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (46*F - Cold Holding); diced tomatoes (47*F - Cold Holding); Fish (46*F - Cold Holding)
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Food stored on floor. Potatoes **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on fire equipment equipment between uses.
10-20-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Plumbing system in disrepair. The hot water at handwashing sink on cook line is off.
29-08-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Walls soiled with accumulated grease, food debris, and/or dust. Over electric flattop , in kitchen , window sills also.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
41
Oct 17, 2025
Routine - Food
7 critical violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.butter 95F put on warmer to reheat **Corrective Action Taken**
03B-01-6
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. See stop sale. A List used instead of time marking item.talked to chef about time mark on hollandaise sauce and he added label Tim marks **Corrected On-Site**
03F-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish beef relocated to other unit. **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. chlorine @100 pms **Corrected On-Site**
22-45-4
High Priority - 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. 0 ppm chlorine / 100ppm **Corrected On-Site**
22-41-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled in walk-in cooler
23-03-4
33
Jun 3, 2025
Food-Licensing Inspection
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored above food service items
41-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Corrected On-Site**
12A-07-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
12A-10-4
High Priority - In kitchen Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Cutting board in hand washing sink **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Walkin cooler Floor area(s) covered with standing water.
36-22-4
Basic - Unclean building components, attachments or fixtures. Hood filters are greasy and dusty
36-50-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Kitchen Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine wall soiled
36-27-5
Basic - In-use tongs stored on equipment between uses.
10-20-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling is dripping rain water in dish room
36-32-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
32
Jan 22, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - 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.0 ppm chlorine . Technician was called to repair dishwasher. **Corrective Action Taken**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The dish machine is not sanitizing, the triple sink is setting up to sanitize while technician is called to repair dishwasher. **Corrective Action Taken**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (51*F - Cold Holding); Beef (50F - Cold Holding); Fish (51*F - Cold Holding) items in dreamers under grill on the cook line were removed and put in the walk-in cooler to rapid cool. items were restocked this morning , out of temperature less than 4 hours **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The interior of the Blue ice scoop container at ice machine area is soiled The main bar frozen drink machine nozzles are soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at main bar
31B-02-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Water leaking from drain line of the main bar handwashing sink.
29-11-4
Basic - Waste line missing at soda gun holster at boat bar and at main bar
29-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Stair area walls are soiled and peeling paint at the dish area.
36-27-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The bottom of slicer meat tray has build up of food debris .
23-03-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Equipment in poor repair the Produce walk-in cooler door is in poor repair
14-11-5
Basic - Duct tape used to repair nonfood-contact surface Lid on the chest freezer is duct taped .
14-71-4
Basic - Cookline floor area(s) covered with standing water.
36-22-4
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. The cold hold drawers under grill are not cold holding at 41F or below. All food has been relocated.
14-74-7
30
Jul 30, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
35
Feb 22, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw salmon stored over/not properly separated from ready-to-eat food, cooked chicken wings in the walk-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Bar Handwash sink Covered by cutting board . **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and mashed potatoes not date marked in walk-in cooler
02C-02-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Ice machine gasket is in disrepair , Walk-in cooler door is in disrepair and rusting
14-11-5
Basic - Insect control device installed over food preparation area. **Corrected On-Site**
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar.
31B-04-4
58
Oct 12, 2023
Routine - Food
No violations found.
100
Oct 3, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. The license renewal and AC fine were paid during inspection . But it has not updated in the system yet **Corrected On-Site** **Warning**
50-17-3
High Priority - 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. 0 ppm **Warning**
22-41-4
High Priority - In the kitchen, red hose, Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning**
29-34-4
Intermediate - At main bar , Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water is 81 and hot water handle doesn't turn on hot water. **Warning**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rum runner frozen drink machines at outside oat bar are soiled on the spouts and exterior of machine. **Warning**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed at outside boat bar . Must reinstalled. **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main Bar paper towels **Corrected On-Site** **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - At main bar No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Carbon dioxide/helium tanks not adequately secured.at boat bar **Warning**
51-11-4
Basic - 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. **Warning**
06-09-1
Basic - Cookline handwash sink Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Insect control device installed over clean dish shelving in dish room , preparation area. **Warning**
35B-02-4
32
May 19, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
23
Dec 6, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline handwash wash sink has no hot water. Bar hand wash sink has no hot water .
27-16-4
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.
12B-12-5
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Interior of oven/ has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bathroom s used by employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer gaskets are soiled.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area .
36-02-5
Basic - Walk-in cooler Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under window in kitchen
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
39
Jul 8, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Hungry Tarpon last inspected?
The most recent health inspection at Hungry Tarpon on file is from Apr 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hungry Tarpon?
Across the inspection record, “walls soiled with accumulated grease, food debris, and/or dust” has been cited five times, more than any other issue at Hungry Tarpon.
How does Hungry Tarpon compare to other restaurants in Islamorada?
Hungry Tarpon most recently scored 41 out of 100, which is lower than the Islamorada average of 69.
Has Hungry Tarpon's inspection record improved over time?
Results have been roughly steady. Inspections at Hungry Tarpon have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hungry Tarpon means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hungry Tarpon inspected?
Based on the inspection history on file, Hungry Tarpon is inspected around three times per year on average.
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