Islander Restaurant
Last inspected: Apr 21, 2026
37
Score
Across the available record, Islander Restaurant has seven inspections on file, the first dated 2022. The newest entry in the record is dated Apr 21, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
When inspectors have written things up, “wiping cloth sanitizing solution stored on the floor” has been the most frequent reason, cited three times.
By comparison, the average Key Largo facility scores 69, putting Islander Restaurant on the weaker side. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta (46F - Cooling) in reach in cooler at cook line, as per employee pasta was cooked yesterday, employee discarded during inspection. **Corrected On-Site**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding on drawers at cook line, as per employee less than 1 hour.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (46F - Cooling) in reach in cooler at cook line, as per employee pasta was cooked yesterday, employee discarded during inspection. **Corrected On-Site**
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. Observed cooked pasta
02C-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters tags not maintained in chronological order. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on some oysters tags.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on dirty holder, employee cleaned during inspection. **Corrected On-Site**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at salad station, operator removed during inspection. **Corrected On-Site**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on drawers at salad station, employee cleaned during inspection. **Corrected On-Site** **Repeat Violation**
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at sushi station, employee stored properly. **Repeat Violation**
21-38-4
37
Dec 11, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed on oyster tags.
01C-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. Operator corrected during inspection. **Corrected On-Site**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted by salad station. **Corrected On-Site**
24-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at salad station.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi station. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at sushi station. Operator stored properly during inspection. **Repeat Violation**
21-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed inside rice white bin container, operator removed during inspection. **Corrected On-Site**
14-01-5
67
May 1, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw hamburger patties stored above raw mani fillets on drawers at cook line, employee stored properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw burgers (53F - Cold Holding); sliced cheese (52F - Cold Holding); raw mani (52F - Cold Holding) on drawers at cook line, as per employee less than 2 hours. At the time of the inspection unit was on defrosting system, employee moved all products from unit to another reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled cutting board at salad station.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observe food residue on sink at sushi station, operator cleaned during inspection. **Corrected On-Site**
31A-11-4
Basic - Floor not cleaned when the least amount of food is exposed. Observe at coffee station on kitchen area.
36-01-4
Basic - Ice bucket/shovel stored on floor between uses. Observe by walk in cooler entrance, operator stored properly during inspection. **Corrected On-Site**
10-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe on flour white bin container at kitchen area, employee stored properly during inspection. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 79°F at cook line, operator removed during inspection. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drink on reach in freezer at cook line, employee discarded during inspection. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Observe on unit at cook line.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Observe at sushi station, operator stored properly during inspection. **Corrected On-Site**
21-38-4
43
Nov 25, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
52
Mar 18, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
58
Aug 23, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
33
Nov 29, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in the vegetable reach in cooler pico de gallo (10:52. 44F at 11:37. 44F- Cooling);. Engineering is checking the unit.
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ; 4 door reach in cooler cut tomato (59F - Cold Holding); ; clam chowder (60F - Cold Holding); conch chowder (60F - Cold Holding); cut tomato (59F - Cold Holding); artichokes (59F - Cold Holding) Operator discarded the food
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup without handle used as scoop in the rice container. The container was removed **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a book bag on the top shelf over the hot line preparation line The book bag was removed
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. The tongs were removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle in the tempura container touching the food. The scoops storage was changed **Corrected On-Site**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the vegetables reach in cooler
05-09-4
Basic - Open dumpster lid. Operator closed the lid **Corrected On-Site**
33-16-4
50
Frequently Asked Questions
When was Islander Restaurant last inspected?
The most recent health inspection at Islander Restaurant on file is from Apr 21, 2026. The public record contains seven inspections in total.
What is the most common violation at Islander Restaurant?
Across the inspection record, “wiping cloth sanitizing solution stored on the floor” has been cited three times, more than any other issue at Islander Restaurant.
How does Islander Restaurant compare to other restaurants in Key Largo?
Islander Restaurant most recently scored 37 out of 100, which is lower than the Key Largo average of 69.
Has Islander Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Islander Restaurant have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Islander Restaurant 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 Islander Restaurant inspected?
Based on the inspection history on file, Islander Restaurant is inspected around two times per year on average.
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