Reel Catch
Last inspected: Dec 23, 2025
74
Score
Inspectors have visited Reel Catch 10 times, with records going back to 2022. The most recent visit was on Dec 23, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The most common issue across all inspections has been “no paper towels”, showing up four times.
That puts the facility ahead of the local pack: the average Islamorada restaurant scores 69. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-12-23: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon is not identified as raw or undercooked on the menu **Warning** - From follow-up inspection 2025-12-23: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon is not identified as raw or undercooked on the menu **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2025-12-23: Carbon dioxide/helium tanks not adequately secured **Time Extended**
51-11-4
74
Dec 15, 2025
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Remove From the cook line . **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Container stored in handwashing sink in dish area **Warning**
31A-11-4
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 is 140 on high temp machine **Warning**
22-56-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon is not identified as raw or undercooked on the menu **Warning**
02B-01-5
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/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Ceiling tile missing above cook line **Warning**
36-36-4
43
Jul 30, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade is soiled
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. 140 F the triple sink will be used for sanitizing after running dirty dishes through the dish machine. Triple sink is set up for sanitizing quarternary ammonium at 200 ppm.
22-56-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water in the walk-in cooler
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees pool bar
31B-04-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
52
Dec 26, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Handwash sink in dish room not accessible for employee use at all times during to milk crates of dishes in front of sink
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing, used as coffee dump sinks
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink inside bar area
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at coffee station and prep area handwashing sinks
27-16-4
Basic - Ice scoop handle in contact with ice at pool bar
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the inside bar The top of low boy unit holding coffee maker is soiled
23-03-4
Basic - Seasonings stored in a location that is exposed to splash/dust under paper towel dispenser.
08B-36-4
Basic - Waste line missing at soda gun holster at pool bar
29-17-4
55
Jul 30, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
64
Feb 8, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator has No high temp test strips **Warning** - From follow-up inspection 2024-02-08: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator has No high temp test strips **Time Extended**
16-33-4
Basic - - From initial inspection : Basic - The walk-in cooler gaskets are in poor repair. **Warning** - From follow-up inspection 2024-02-08: At callback inspection The walk-in cooler gaskets are in poor repair. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In the walk in cooler Food stored on floor. **Warning** - From follow-up inspection 2024-02-08: the walk in cooler Food stored on floor at callback inspection. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Clean pots and pans not stored inverted or in a protected manner. **Warning** - From follow-up inspection 2024-02-08: Clean pots and pans not stored inverted or in a protected manner. **Time Extended**
24-05-4
78
Feb 6, 2024
Routine - Food
2 critical violations. 6 major violations. 12 minor violations.
View 20 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temp machine is sanitizing @140 F **Warning**
22-45-4
High Priority - Hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit. Only use single-service items to serve food to customers until sanitizing rinse at 171 degrees Fahrenheit is available for warewashing. 140F **Warning**
22-58-4
Intermediate - Can opener blade soiled with food debris, mold-like substance or slime. Soda guns are soiled at pool bar **Warning**
22-02-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator has No high temp test strips **Warning**
16-33-4
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** **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at outside pool bar **Warning**
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. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink at outside pool bar **Warning**
31B-03-4
Basic - Ice bucket stored on floor between uses. **Corrected On-Site** **Warning**
10-14-5
Basic - In the walk in cooler Food stored on floor. **Warning**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site** **Warning**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Plumbing system in disrepair at bar floor drain is clogged . Engineering is on site to repair the floor drain **Corrected On-Site** **Warning**
29-08-4
Basic - The walk-in cooler gaskets are in poor repair. **Warning**
14-11-5
Basic - Waste line missing at soda gun holster. **Warning**
29-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator is has burned the ice and is cleaning the ice machine at time of inspection **Corrective Action Taken** **Warning**
22-20-5
Basic - Clean pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Employee coffee cup on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water at the inside bar . **Warning**
36-22-4
22
Sep 26, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
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
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Open dumpster lid.
33-16-4
Basic - Outside bar , Waste line missing at soda gun holster.
29-17-4
Basic - microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the kitchen ice machine/bin.
22-20-5
Basic - In flour @dry storage room Bowl or other container with no handle used to dispense food.
14-01-5
Basic - On cookline In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
61
May 5, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
50
Sep 16, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (50*F); cheese (48*F - Cold Holding) secondary pans were removed from unit. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oysters and tuna poke
02B-01-5
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
58
Frequently Asked Questions
When was Reel Catch last inspected?
The most recent health inspection at Reel Catch on file is from Dec 23, 2025. The public record contains 10 inspections in total.
What is the most common violation at Reel Catch?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Reel Catch.
How does Reel Catch compare to other restaurants in Islamorada?
Reel Catch most recently scored 74 out of 100, which is higher than the Islamorada average of 69.
Has Reel Catch's inspection record improved over time?
Results have been roughly steady. Inspections at Reel Catch have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Reel Catch 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 Reel Catch inspected?
Based on the inspection history on file, Reel Catch is inspected around three times per year on average.
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