Little Palm Island
Last inspected: Mar 24, 2026
58
Score
Little Palm Island has been inspected five times since 2023. The most recent visit was on Mar 24, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “in-use kitchen utensil stored in standing water” is the recurring theme, flagged three times.
Compared to other Florida restaurants (averaging 72), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment serving food, beverages and water with expired license. License expired 10/01/2025. During the inspection operator paid license. **Corrected On-Site**
50-17-3
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 - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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. Observed raw fish, stored in reach in cooler, located at cooking line. During the inspection employee removed fish from package. **Corrective Action Taken**
06-09-1
Basic - In-use kitchen utensil stored in standing water at 87 F degrees Fahrenheit.
10-07-4
Basic - In-use tongs stored on oven door handle between uses.
10-20-4
Basic - Water leaking from pipe, located at hand sink.
29-11-4
58
Jun 12, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over prosciutto in walk-in cooler **Corrected On-Site**
08A-02-6
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
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.
11-26-1
Basic - Non food grade blue Cloth used as a food-contact surface, covering raw fish in drawers ,
21-05-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Corrected On-Site**
24-27-4
55
Apr 14, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Discussed with operator and provided printed sign. **Corrected On-Site**
02A-01-5
Basic - In-use tongs stored on equipment door handle between uses, located at cooking line oven.
10-20-4
Basic - Standing water in bottom of reach-in-cooler, located at cooking line.
29-49-6
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
67
Mar 5, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
01D-01-5
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.
03G-05-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed on site ROP of raw fresh fish .
03G-04-5
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. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. opener was put in dish area to be washed. Soda gun at pool bar is soiled. **Corrective Action Taken**
22-02-4
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. **Corrective Action Taken**
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 - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - Single-service articles improperly stored. On the floor .
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at pool bar is soiled. Exterior of outside ice machine is soiled.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees at pool bar
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
29
Feb 9, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.
03G-50-1
Basic - Equipment in poor repair. Reach in cooler is not working @ cook line , no food in unit.
14-11-5
Basic - Ice bucket/shovel stored on floor between uses.
10-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed ROP raw beef pork duck in walk in cooler dated 2/2/22 ,2/7/22
03G-54-1
64
Frequently Asked Questions
When was Little Palm Island last inspected?
The most recent health inspection at Little Palm Island on file is from Mar 24, 2026. The public record contains five inspections in total.
What is the most common violation at Little Palm Island?
Across the inspection record, “in-use kitchen utensil stored in standing water” has been cited three times, more than any other issue at Little Palm Island.
Has Little Palm Island's inspection record improved over time?
Results have been roughly steady. Inspections at Little Palm Island have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Little Palm Island means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Little Palm Island inspected?
Based on the inspection history on file, Little Palm Island is inspected around two times per year on average.
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