Island Choice
Last inspected: Dec 5, 2025
41
Score
Across the available record, Island Choice has eight inspections on file, the first dated 2022. Inspectors last stopped by on Dec 5, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
“Time/temperature control for safety food” comes up most often, recorded four times in the inspection record.
By comparison, the average Avon Park facility scores 76, putting Island Choice on the weaker side. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
1
Critical latest
5
Major latest
2
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
41
Jul 29, 2025
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
33
May 8, 2025
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in the kitchen blocked by a garbage can. Owner removed the garbage can. **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Hand washing sink next to the three compartment sink. Owner placed soap at the hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light shield missing over the three compartment sink.
38-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
23-03-4
Basic - Plumbing system in disrepair. Pipes below the mop sink broke and leaking.
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken feet thawing at room temperature. Owner placed the chicken under running water. **Corrected On-Site**
06-01-5
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Light not working in the dry storage area.
38-02-4
Basic - Floor tiles missing and/or in disrepair. Several floor tiles missing in the kitchen area. **Repeat Violation**
36-17-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots and pans stored on the floor in the kitchen area. Owner sanitized and placed the items on a shelf. **Corrected On-Site**
24-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the kitchen soiled.
36-34-5
50
Jan 2, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook began cutting raw chicken and then move onions in a storage area located in kitchen without washing hands, cook disposed of bag of onions and washed hands properly. **Corrected On-Site**
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Three air fresheners near dessert in wait staff area. One can of air freshener above microwave in food prep area, observe peroxide and alcohol on shelves in food storage area, operator removed. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed mop sink pot back with no vacuum breaker. **Repeat Violation**
29-34-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink located in kitchen, employee put soap over there. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed out a written plan for operator and explained. **Corrected On-Site**
03F-10-5
Intermediate - Packaged food not labeled as specified by law. Observed container of sugar not correctly labeled in food storage area. Observed a container with a broken lid of red beans with no label.
02D-02-4
Basic - Working containers of food removed from original container not identified by common name. Observed bowls of cooked pork and chicken in reach in freezer with no labels, located in the kitchen area and in a reach in freezer in a back room.
02D-01-5
Basic - Food stored on floor. Observed frying oil and shortening on floor underneath 3 compartment sink. Observed a 5 gallon container of red beans and 5 gallon container white rice on floor under microwave.
08B-38-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons and spatulas above steam table in kitchen are upright in container.
24-07-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles near side door missing.
36-17-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed watch in the storage area on a food shelve in the kitchen. Observed car keys located hanging above microwave in wait area. **Corrected On-Site** **Repeat Violation**
40-06-5
32
Dec 7, 2023
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork chop (78F - Hot Holding) held at room temperature on rack beside stove. Operator states foodthere from 130pm. Must sell or discard by 530 pm.
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. Provided printout at inspection **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in handsink at front counter. Manager removed to dishwash area. **Corrected On-Site**
31A-11-4
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. Provided form and employee signed during inspection. **Corrected On-Site**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on table with open food at back prep area. Manager removed . **Corrected On-Site**
40-06-5
Basic - Hotel and Restaurant license decal not displayed on vending machine. Operator states she paid by mail will check bank account. Call 850-487-1395 customer care for information.
50-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled with old food debris.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination.observed Togo clamshell plates stored not inverted at prep area. Manager inverted.
25-06-4
35
Aug 10, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled bannana (119F - Hot Holding). Operator recently cooked. Reheated to 165F and hot hold at 135F or hotter. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed time on warmer states food put in at 11am and discarded at 4pm. Exceeds 4 hours. At inspection Food in for less than 1 hour. Time marking label corrected to read 1100 am to 3pm. **Corrected On-Site**
03F-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored in handsink at front counter. Manager removed to dishwash area. **Corrected On-Site**
31A-11-4
Intermediate - Packaged food not labeled as specified by law. Observed prepackaged, cheese and bread sandwiches,pumpkin pie, red velvet cake, packaged on site with no labels and available for customer self service through display cooler at front customer wait area. **Repeat Violation**
02D-02-4
Basic - Single-service articles not stored inverted or protected from contamination at microwave area. Manager inverted.
25-06-4
Basic - Equipment in poor repair. Observed black microwave at prep area with interior peeling paint. May not use to heat foods as paint may fall onto open foods.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed white microwave at prep area with old food debris on interior.
22-08-4
52
Nov 1, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wings and onions in sauce (128F - Hot Holding); meat pies (127F - Hot Holding). Observed foods at front counter hot hold not at 135F or hotter. Must be discarded if not served by 3pm. Provided Time as a Public Health Control Form. Operator will use Time on foods held at front counter. Observed curry chicken (132F - Hot Holding) over oven in kitchen. Operator put back on stove to reheat to 165F within 2hours.
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times.Observed front counter handsink with bucket and cake plate stored in handsink. **Repeat Violation**
31A-09-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bread and cheese sandwiches and cake, prepackaged and available for self service at dining area with no labels. **Repeat Violation**
02D-03-4
Basic - Floors not maintained smooth and durable. Tiles cracked.
36-11-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
67
Jul 29, 2022
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac n cheese at prep area not at 135 F . Manager stated put out on counter at 1100am added time to items will discard if not sold by 3 pm. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce held on counter at 79F. Manager added Time will hold as Time as a public health control.
03A-02-5
Intermediate - Packaged food not labeled as specified by law. Observed bread and cheese sandwiches, pie, cake, in self service cooler at front. Manager had labels ready and put on during inspection . **Corrected On-Site**
02D-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can at kitchen. Cook moved. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Gave form and explained process. Already using time for Jamaican pies in front display will add foods held at prep area to plan. Will maintain time marks for each item and discard any unsold product after 4 hours. **Corrective Action Taken**
03F-10-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chunked meat in bags thawing at room temperature still frozen. Cook placed under running water. **Corrected On-Site**
06-01-5
52
Frequently Asked Questions
When was Island Choice last inspected?
The most recent health inspection at Island Choice on file is from Dec 5, 2025. The public record contains eight inspections in total.
What is the most common violation at Island Choice?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Island Choice.
How does Island Choice compare to other restaurants in Avon Park?
Island Choice most recently scored 41 out of 100, which is lower than the Avon Park average of 76.
Has Island Choice's inspection record improved over time?
Results have been roughly steady. Inspections at Island Choice have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Island Choice 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 Island Choice inspected?
Based on the inspection history on file, Island Choice is inspected around two times per year on average.
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