Island Grill
Last inspected: Apr 8, 2026
39
Score
Island Grill appears in inspection records nine times, starting in 2022. The latest inspection on file is from Apr 8, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Restaurants in Florida average 72, so Island Grill trails the local norm. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked ribs in walk-in cooler
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter pats at 72 F more than 4 hours
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats on storage shelf at 72F
03A-02-5
Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Advisory located behind picture at front of restaurant.relocated advisory **Corrected On-Site**
02A-04-5
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. Dimmy 7/25/25
53B-14-5
Intermediate - oyster tags not marked with last date served.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of door of the ice machine/bin.
22-20-5
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 - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing on shelf in kitchen .
06-01-5
39
Sep 23, 2025
Routine - Food
4 critical violations. 1 major violation. 2 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. Chlorine @0ppm , 100 chlorine ppm **Corrected On-Site**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed mashed potatoes reheating in non food grade plastics bag
14-31-5
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce @109Fsauce was pot into pot to reheat on the stove rice (81*F - Hot Holding); shrimp (130*F - Hot Holding) reheated to 165F **Corrective Action Taken**
03B-01-6
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
45
Mar 21, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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 in the walking cooler
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Black hose outside by dock , and next to kitchen door
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in the handwashing sink at bar
31A-11-4
Basic - Water draining onto floor surface. From bar sink,
29-03-4
Basic - Water leaking from pipe and/or faucet/handle at bar dump sink
29-11-4
61
Oct 3, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice in warmer@76F
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked pasta , cooked chicken wings in the walkin cooler need to have date lables
02C-02-5
Intermediate - Equipment drain line draining into handwash sink at indoor bar. **Corrected On-Site** **Repeat Violation**
31A-10-4
Basic - Accumulation of lime scale on the inside of the dishmachine. at inside bar.
16-23-4
Basic - Storage shed paper goods And sauces, Floor soiled/has accumulation of debris.
36-73-4
Basic - Waste line missing at soda gun holster .at indoor bar **Corrected On-Site**
29-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
58
Apr 9, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Dec 5, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside green hose **Warning** - From follow-up inspection 2023-12-05: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside green hose **Admin Complaint**
29-34-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese sauce (53*F - Cold Holding); butter (52*F - Cold Holding); cooked onions (52*F - Cold Holding); tuna (53*F - Cold Holding); cut tomatoes (52*F - Cold Holding); calamari (53*F - Cold Holding); cheese (54*F - Cold Holding) **Warning** - From follow-up inspection 2023-12-05: At callback inspection observed Tuna 53F , cut tomatoes 53F, cheese 55F, STOP SALE all stored overnight in reach in cooler on cookline . Items out of temperature more than 4 hours **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-12-05: Dec 05, 2023 08:02 - Dec 05, 2023 08:19 5401321 **Admin Complaint**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning** - From follow-up inspection 2023-12-05: Clams/mussels/oysters tag removed from original container prior to container being emptied. **Admin Complaint**
01C-10-4
Basic - - From initial inspection : 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. **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-05: At callback inspection observed raw ROP tuna already thawed in walk-in cooler and not removed from vacuum packaging 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. **Admin Complaint**
06-09-1
Basic - - From initial inspection : Basic - Food stored on floor in the walk-in cooler **Warning** - From follow-up inspection 2023-12-05: Food stored on floor in the walk-in cooler **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2023-12-05: In-use tongs stored on equipment door handle between uses **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - On the cookline 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. Drawers and lift lid unit on the end across from stove top. **Warning** - From follow-up inspection 2023-12-05: On the cookline 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. Drawers and lift lid unit on the end across from stove top. At callback inspection the cold holding units are not at 41F or below. temperatures are in the 50F range . **Admin Complaint**
14-74-7
Basic - - From initial inspection : Basic - Single-service articles improperly stored. On the floor in shed **Warning** - From follow-up inspection 2023-12-05: Single-service articles improperly stored. On the floor in shed **Warning** **Time Extended**
25-05-4
47
Nov 2, 2023
Routine - Food
4 critical violations. 5 major violations. 9 minor violations.
View 18 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food ,chicken, not separated from ready-to-eat food, cheese, during storage in walk-in cooler **Corrected On-Site** **Warning**
08A-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese sauce (53*F - Cold Holding); butter (52*F - Cold Holding); cooked onions (52*F - Cold Holding); tuna (53*F - Cold Holding); cut tomatoes (52*F - Cold Holding); calamari (53*F - Cold Holding); cheese (54*F - Cold Holding) **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside green hose **Warning**
29-34-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
01C-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing.dishes in handwash sink in kitchen **Warning**
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Food stored on floor in the walk-in cooler **Warning**
08B-38-4
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. **Corrected On-Site** **Warning**
06-09-1
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. **Warning**
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. **Warning**
12B-02-4
Basic - On the cookline 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. Drawers and lift lid unit on the end across from stove top. **Warning**
14-74-7
Basic - Single-service articles improperly stored. On the floor in shed **Warning**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
21
May 18, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
55
Nov 22, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked stone crab claws in walk-in cooler.
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in stand up cooler not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler is soiled
23-03-4
64
Frequently Asked Questions
When was Island Grill last inspected?
The most recent health inspection at Island Grill on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Island Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Island Grill.
Has Island Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Island Grill have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Island Grill 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 Grill inspected?
Based on the inspection history on file, Island Grill is inspected around three times per year on average.
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