Isla Del Sol Yacht - Main Kitchen
Last inspected: Mar 30, 2026
27
Score
Going back to 2023, Isla Del Sol Yacht - Main Kitchen has 10 inspections in the public record. The most recent visit was on Mar 30, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around eight violations each.
“Food stored on floor” accounts for the largest share of issues, appearing four times across the record.
Compared to other St. Petersburg restaurants (averaging 77), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
5
Major latest
7
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato Ham Shredded cheese Feta cheese All items at 55F inside reach-in cooler across from cook line. Employees identified cooler as having recently malfunctioned and voluntarily discarded the items. **Corrected On-Site** **Warning**
03A-02-5
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. Frozen ROP snapper observed in walk-in freezer connected to walk-in cooler. **Warning**
03G-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready-to eat food in walk-in cooler. Discussed with manager to relocate items when possible for proper safe storage. **Warning**
08A-05-6
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Discussed with manager for tags to remain with batch until the date of last sold. Employee returned. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer **Warning**
03G-46-2
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to dish pit used to store utensils. Items removed **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. No written plan for ROP cook-chill foods in walk-in freezer. No written plan for ROP fish observed frozen in walk-in freezer. **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. Prepared food in walk-in freezer in kitchen not date marked. **Warning**
02C-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located next to prep sink **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired 2-1-2026 **Warning**
50-09-4
Basic - Equipment in poor repair. Door panel to walk-in cooler bent and separated from connecting metal on door. **Warning**
14-11-5
Basic - Food stored on floor. Ready-to eat food stored on floor in walk-in cooler. Employees relocated items for safe storage. **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens soiled with build up of burnt food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers soiled. **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in tall reach-in cooler next to walk-in cooler **Warning**
29-49-6
27
Dec 19, 2025
Routine - Food
No violations found.
100
Oct 15, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Fish packaged in the establishment located in walusing a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Discussed labeling with manager. **Warning**
03G-05-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer. **Warning**
03G-09-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer. **Warning**
03G-46-2
Intermediate - Handwash sink in warewashing area used to store utensils. Operator removed items. **Corrected On-Site** **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. On-site reduced oxygen packaging of fish freezing in walk-in freezer. Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer. **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in kitchen near office. **Warning**
22-20-5
Basic - Food stored on floor. 1 box of French fries stored on floor and 1 box of beef stored on floor in walk-in freezer. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on salad station reach-in cooler doors near cooks line. **Warning**
23-03-4
50
Apr 7, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of dressing in walk-in cooler. Employee moved eggs to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. Licensed expired on 02-01-2025. Operator updated license during inspection. 02-01-2026. **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers are soiled with food debris between cracks.
22-02-4
Basic - Food stored on floor. Bag of french fries and lamb shanks stored on floor in walk-in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in walk-in cooler. Employee removed beverage. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior across from fat-fryers have accumulation of soil residues. **Repeat Violation**
22-16-4
55
Dec 4, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
29
Apr 1, 2024
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
29
Nov 1, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flies landing on strainer in dump sink at front bar. **Warning** - From follow-up inspection 2023-10-25: Observed approximately 15 flies at front bar. **Admin Complaint** - From follow-up inspection 2023-11-01: Observed approximately 3 flies at front bar. **Admin Complaint**
35A-02-6
86
Oct 25, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flies landing on strainer in dump sink at front bar. **Warning** - From follow-up inspection 2023-10-25: Observed approximately 15 flies at front bar. **Admin Complaint**
35A-02-6
86
Oct 17, 2023
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flies landing on strainer in dump sink at front bar. **Warning**
35A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Interior of reach in coolers soiled. Ice cream freezer soiled. **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. Front bar. **Warning**
31B-03-4
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. Frozen foods thawing in walk in cooler not time tracked during and after thawing. **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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soda nozzles soaking in 69 degrees Fahrenheit water. **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of hot box on cook line soiled. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front bar. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line, **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
12B-13-4
43
Feb 21, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Employee 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. Employee handles dirty dishes then proceeded to handle clean dishes. Inspector educated employee and they washed hands, put on gloves, then cleaned and sanitized contaminated dish. **Corrective Action Taken**
12A-13-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone then proceeded to handle clean dish holding coleslaw for public consumption. Inspector educated employee about proper hand washing. Employee washed hands, discarded coleslaw, and cleaned and sanitized dish. **Corrective Action Taken**
12A-29-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Inspector observed License expired 02/01/2023. **Repeat Violation**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Two Spray bottles with cleaning solution stored on side of box directly next to small serving dishes. Inspector informed manager and bottles were moved to designated area. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled with food debris and brown mold like substance **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish washing area blocked by cart with dish racks. Inspector informed employee and cart was moved as to not block sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee eating in a food preparation or other restricted area. Multiple employee beverages in main kitchen sitting on prep tables and under counters next to food and single service items being served to the public. Inspector informed manager and drinks were removed to single designated area. **Corrected On-Site** **Repeat Violation**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone sitting on prep table next to steam table. Inspector informed manager and phone was moved to designated area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of container in dish area
24-08-4
Basic - Food stored on floor. Observed frozen potatoes stored on the floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Stored food not covered. Chili in bucket in walk in uncovered. Inspector informed Manager and food was covered**Repeat Violation** **Corrected On-Site** **Repeat Violation**
08B-12-5
35
Frequently Asked Questions
When was Isla Del Sol Yacht - Main Kitchen last inspected?
The most recent health inspection at Isla Del Sol Yacht - Main Kitchen on file is from Mar 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Isla Del Sol Yacht - Main Kitchen?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Isla Del Sol Yacht - Main Kitchen.
How does Isla Del Sol Yacht - Main Kitchen compare to other restaurants in St. Petersburg?
Isla Del Sol Yacht - Main Kitchen most recently scored 27 out of 100, which is lower than the St. Petersburg average of 77.
Has Isla Del Sol Yacht - Main Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Isla Del Sol Yacht - Main Kitchen have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Isla Del Sol Yacht - Main Kitchen 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 Isla Del Sol Yacht - Main Kitchen inspected?
Based on the inspection history on file, Isla Del Sol Yacht - Main Kitchen is inspected around three times per year on average.
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