Morada Bay
Last inspected: Feb 13, 2026
45
Score
Public records show nine inspections at Morada Bay stretching back to 2023. Morada Bay was last inspected on Feb 13, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
The most common issue across all inspections has been “food-contact surfaces not sanitized after cleaning”, showing up four times.
The city-wide average sits at 69, which Morada Bay's 45 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 13, 2026
Complaint Full
4 critical violations. 2 major violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-13-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing desert of bananas foster with out wearing gloves . Cutting banana. educated employee on wearing gloves and preparing ready to eat foods . Employee washed hands and put gloves on.
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer in dish machine . **Corrective Action Taken**
22-45-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 140 F Mike repaired the dishmachine during inspection. 170F **Corrective Action Taken**
22-56-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
45
Oct 15, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temp dish machine at approximately 100F **Warning** - From follow-up inspection 2025-10-15: High temp machine at 135 sanitizing **Admin Complaint**
22-45-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Warning** - From follow-up inspection 2025-10-15: High temp machine is sanitizing at 135F .Time Extended** **Admin Complaint**
16-54-4
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp at approximately 100. Water heater is off , it was reset , and water temperature is **Warning** - From follow-up inspection 2025-10-15: High temp machine is sanitizing at 135F **Admin Complaint**
22-56-4
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Warning** - From follow-up inspection 2025-10-15: At calling inspection the technician is on site repairing the high temp dishwasher. High temp machine High temp machine at 135 sanitizing at 135 F **Admin Complaint**
16-38-5
58
Oct 14, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed runner touching RTE prepared food for service WITH OUT wearing gloves. Chef instructed the ripunner to put on gloves when touching rte food **Corrective Action Taken** **Warning**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temp dish machine at approximately 100F **Warning**
22-45-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee blowing in gloves before putting them on their hands educated the employee on clean gloves and hands . **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut lettuce (47*F - Cold Holding); Fish (54*F - Cold Holding); items were iced down . Fish (58*F - Cold Holding); cut tomatoes (57F - Cold Holding); Beef (55*F - Cold Holding) items were iced and relocated to walk-in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Frozen drink machine nozzles are soiled with mold like substance. **Warning**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp at approximately 100. Water heater is off , it was reset , and water temperature is **Warning**
22-56-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Warning**
16-54-4
Basic - 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. 2 Lift lid units on cook line are not maintaining 41F or below **Warning**
14-74-7
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Warning**
16-38-5
Basic - Water leaking from pipe under triple sink **Warning**
29-11-4
30
Apr 17, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (48*F - Cold Holding); cheese (47*F - Cold Holding); butter (47*F - Cold Holding); Fish (45*F - Cold Holding) As per chef the food was out of temperature less than 4 hours and was stored in the walk-in cooler **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Admin Complaint**
29-34-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - 4 of the Cutting board have cut marks and is no longer cleanable.
14-09-4
Basic - 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. Two units on cook line are not cold holding at 41F or below **Repeat Violation**
14-74-7
52
Nov 19, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Sewage and Wastewater Properly Disposed
FL-27
55
May 2, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
22-45-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch salad parasite letter was sent by Sysco rep . **Corrected On-Site**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (46F - Cold Holding); cut tomatoes (50*F - Cold Holding); Fish (45*F - Cold Holding); shrimp (45*F - Cold Holding) In cookline lift lid unit on the end by handwash sink Beef (46F - Cold Holding); cut tomatoes (50*F - Cold Holding); Fish (45*F - Cold Holding); shrimp (45*F - Cold Holding); Poultry (41F - Cold Holding); Fish (38F - Cold Holding); Fish (41F - Cold Holding); sliced tomatoes (41F - Cold Holding); fish dip (41F - Cold Holding); cut melons (43F - Cold Holding-in walk-in cooler Lift lid cooler was iced down and adjusted thermostat to cooler temp. Coil was cleaned on unit. Temperature are coming down to 45 F during inspection **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-56-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. conch salad and seared tuna club on the menu not identified as raw or undercooked on the menu.
02B-01-5
Basic - Floors not maintained smooth and durable on cookline
36-11-4
Basic - Ice paddle stored on floor between uses.
10-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - 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. Cookline lift lid unit not cold holding at 41F or below Walk-in cooler was repaired during inspection toon and is cooling at 41F Lift lid cooler thermostat was adjusted, and coil cleaned. **Corrected On-Site**
14-74-7
35
Dec 5, 2023
Routine - Food
1 critical violation. 6 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Walk-in cooler, . pasta (47*F - Cold Holding); shrimp (46F - Cold Holding); Beef (46*F - Cold Holding) Unit was on defrost and floor was recently mopped with the door open .
03A-02-5
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Soiled can opener blade
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At out side bar
31B-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 - No soap provided at handwash sink. At outside bar
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink I. Wait station area
27-16-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Ice machine exterior soiled, sliding door tracks are soiled with mold like substance, and the track above hinge door is soiled with debris
23-01-4
Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar
31B-04-4
Basic - Plumbing system in disrepair. The handwash sink hot water faucet handle does not work
29-08-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Relocated the straws for bartender access only **Corrected On-Site**
25-27-4
Basic - Wall soiled with accumulated dust above coffee station
36-27-5
Basic - Waste line missing at soda gun holster.
29-17-4
Basic - Food stored outside. Observed a standup freezer outside next to ice machines.
08B-42-4
30
Jun 23, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
43
Jan 10, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
41
Frequently Asked Questions
When was Morada Bay last inspected?
The most recent health inspection at Morada Bay on file is from Feb 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Morada Bay?
Across the inspection record, “food-contact surfaces not sanitized after cleaning” has been cited four times, more than any other issue at Morada Bay.
How does Morada Bay compare to other restaurants in Islamorada?
Morada Bay most recently scored 45 out of 100, which is lower than the Islamorada average of 69.
Has Morada Bay's inspection record improved over time?
Results have been roughly steady. Inspections at Morada Bay have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Morada Bay 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 Morada Bay inspected?
Based on the inspection history on file, Morada Bay is inspected around three times per year on average.
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