Island Way Grill
Last inspected: Apr 23, 2026
33
Score
Inspectors have visited Island Way Grill 14 times, with records going back to 2022. On Apr 23, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around five violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Island Way Grill's latest score of 33 falls below the Clearwater Beach average of 76. The pattern in the record is worth a careful look.
14
Inspections
5
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded. Mash mix 48f, mash mix 47f, 47f, 48f, 47f, unable to determine time out of temperature. Items discarded. Milk 46f, discarded. Escargot 46f, 46f, 45f, 46f, 45f, made on 4/2/26 found at inspection, missed cooling window, discarded.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over butter in front grill area. Raw shell eggs stored over desserts in stand up cooler.
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded.
03D-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Escargot 46f, 46f, 45f, 46f, 45f, made on 4/2/26 found at inspection, missed cooling window, discarded.
03D-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mash mix 48f, mash mix 47f, 47f, 48f, 47f, unable to determine time out of temperature. Items discarded. Milk 46f, discarded. Found in server station cooler. Au jus sauce 46f, dated 4/21, unable to determine time out of temperature. Discarded **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. . Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded. Cooling in 5 gallon plastic container.
03D-15-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags contained in rubber band bundle not all date marked with last served date.
01C-03-4
Basic - Dishmachine missing baffles, curtains in wash/rinse tanks.
16-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on dish area behind scrape table soiled with food, debris, mold like substance.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Bowls no handles used for portioning in.Spice containers in storage room.
14-01-5
33
Oct 14, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw sea bass 46f, butter 47f, line reach in across from flat top grill. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda nozzle. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Knives and bucket stored in hand sink by office. **Repeat Violation**
31A-09-4
Basic - Stored food not covered. Ice cream tubs.
08B-12-5
67
May 2, 2025
Routine - Food
No violations found.
100
Apr 24, 2025
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over cooked beef on speed rack in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade dressings60f, Pineapple salsa60f, sliced tomatoes sets60f, found in non working reach in cooler in alley, breaker tripped, items discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 48f cooks line, moved to walk in cooler. Homemade dressings60f, Pineapple salsa60f, sliced tomatoes sets60f, found in non working reach in cooler in alley, breaker tripped, items discarded. **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk container in server side station.
02C-03-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bisque 50f, 4 hours at 2 pm 5 gallons. Stored incorrectly, will not achieve correct cooling. Advised to move to walk in freezer and smaller containers.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Knives stored in hand sink by office.
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler top in kitchen.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 4 opened drinks in kitchen.
12B-07-4
32
Jan 10, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Next to office. - From follow-up inspection 2024-11-12: **Time Extended** - From follow-up inspection 2025-01-10: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-11-12: **Time Extended** - From follow-up inspection 2025-01-10: **Time Extended**
14-17-4
90
Nov 12, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Strip did not change colors. Temperature of inspectors min/max waterproof thermometer reads 127f, **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-12: Machine is not sanitizing by heat or chemical. Observed three compartment sink not set up. Operator has been running dishes thru machine with no sanitization process based on sanitizer not working at call back. Neither pumps on the wall machine are turning during the cycle. Water is 124. , Ppm 0. **Admin Complaint**
22-57-6
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification for kitchen manager. - From follow-up inspection 2024-11-12: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** - From follow-up inspection 2024-11-12: **Admin Complaint**
16-62-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Next to office. - From follow-up inspection 2024-11-12: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-11-12: **Time Extended**
14-17-4
64
Nov 4, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger 44f, .
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked meatloaf stored below raw fish. Item moved. **Corrected On-Site**
08A-05-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Strip did not change colors. Temperature of inspectors min/max waterproof thermometer reads 127f, **Repeat Violation** **Admin Complaint**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification for kitchen manager.
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Next to office.
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
39
May 6, 2024
Complaint Partial
2 major violations.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cutting knives stored in hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
82
Feb 15, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-02-15: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-02-15: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-02-15: **Time Extended**
16-62-1
74
Feb 6, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran thermometer 7 times and it registered 157f, . **Repeat Violation**
22-57-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle used for portioning in breading bin. Item removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on work stations. Discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on line coolers. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water at 74f, changed out. **Corrected On-Site**
10-07-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
50
Jul 6, 2023
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Spray jets responsible for sanitized are spraying out the end of the machine instead of hitting the surface of the plates. - From follow-up inspection 2023-07-06: Not corrected yet. Water jets for rinse still shooting out end of machine and not touching any dish ware for sanitizing. **Time Extended**
22-57-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. - From follow-up inspection 2023-07-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Walk in cooler in front of freezer door. - From follow-up inspection 2023-07-06: **Time Extended**
36-22-4
78
Jul 5, 2023
Complaint Full
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked quiche on speed rack in walk in cooler.
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in back storage area. 1 fly in main kitchen.
35A-02-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Spray jets responsible for sanitized are spraying out the end of the machine instead of hitting the surface of the plates.
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 52f, raw scallops 51f, raw sea bass 50f, cooked octopus 51f, line cooler. Sliced tomatoes 52f, Alfredo 51f reach in cooler across from office.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle next to slicer on cooks line.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle used for portioning in breading bins and brown sugar container.
14-01-5
Basic - Floor area(s) covered with standing water. Walk in cooler in front of freezer door.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
43
Mar 20, 2023
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bolognese 50f, made on 3/19/2023 , missed cooling window, discarded.
01B-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 136f, three passes in machine. Not working. **Repeat Violation**
22-57-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese 50f, made on 3/19/2023 , missed cooling window, discarded.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Slicer. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles in dining room with sanitizer not labeled.
41-17-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Floor tiles missing and/or in disrepair. Broken tile on cooks line. **Repeat Violation**
36-17-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Cup no handle in three breading bins. **Repeat Violation**
14-01-5
43
Oct 17, 2022
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Sewage and Wastewater Properly Disposed
FL-27
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
22
Frequently Asked Questions
When was Island Way Grill last inspected?
The most recent health inspection at Island Way Grill on file is from Apr 23, 2026. The public record contains 14 inspections in total.
What is the most common violation at Island Way Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Island Way Grill.
How does Island Way Grill compare to other restaurants in Clearwater Beach?
Island Way Grill most recently scored 33 out of 100, which is lower than the Clearwater Beach average of 76.
Has Island Way Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Island Way Grill have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Island Way 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 Way Grill inspected?
Based on the inspection history on file, Island Way Grill is inspected around four times per year on average.
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