The Island Fish Company
Last inspected: Mar 5, 2026
50
Score
The Island Fish Company appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Mar 5, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 14 violations before.
Looking across the full record, “cold holding equipment not maintained in good repair” is the recurring theme, flagged five times.
Compared to other Marathon restaurants (averaging 67), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
4
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 5, 2026
Complaint Full
4 critical violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy 110F - Hot Holding); refried beans (109F - Hot Holding); pooled eggs (65F - Cold Holding) as per employees, for less than 2 hours. Employees began reheating products to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-05: Observed rice at 102F, cooked broccoli 112F all hot holding at steam table. As per manager, products placed inside of unit 30 minutes prior. Employees took products to reheat to 165F. **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (56F - Cold Holding); cheese (52F - Cold Holding); cut cantaloupe (59F - Cold Holding); cut honey dew (60F - Cold Holding) at reach in cooler at appetizer station. Observed raw whole fish (56F - Cold Holding); diced tomatoes (55F - Cold Holding); diced tomatoes with cream (57F - Cold Holding) As per employee, products in unit for approximately 2 hours. Employee took fish to walk in freezer and placed bags of ice over products. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-05: Observed pico de gallo at 52F, fish dip at 54F all cold holding at appetizer reach in cooler. Observed raw whole fish at 49F cold holding at reach in cooler across from fryer station. As per manager, products placed inside unit approximately 1 hour prior. Employees took raw whole fish to walk in freezer and placed bags of ice on fish dip and pico de gallo. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee touch cooked sausage with bare hands and placed on customer plate. Discussed with employee and employee washed hands and donned gloves. **Warning** - From follow-up inspection 2026-03-05: Observed employee touch cut lettuce and sliced tomato and place on customer plate. **Admin Complaint**
01B-13-4
High Priority - - From initial inspection : 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 touch cooked sausage with bare hands and placed on customer plate. Employee discarded sausage. Employee washed hands and donned gloves. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-05: Observed employee touch cut lettuce and sliced tomato and place on customer plate. **Admin Complaint**
09-01-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-03-05: In-use tongs stored on equipment door handle between uses. **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf underneath flat top heavily soiled with old food debris. **Warning** - From follow-up inspection 2026-03-05: Observed shelf underneath flat top heavily soiled with old food debris. **Time Extended**
23-03-4
50
Mar 4, 2026
Complaint Full
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy 110F - Hot Holding); refried beans (109F - Hot Holding); pooled eggs (65F - Cold Holding) as per employees, for less than 2 hours. Employees began reheating products to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (56F - Cold Holding); cheese (52F - Cold Holding); cut cantaloupe (59F - Cold Holding); cut honey dew (60F - Cold Holding) at reach in cooler at appetizer station. Observed raw whole fish (56F - Cold Holding); diced tomatoes (55F - Cold Holding); diced tomatoes with cream (57F - Cold Holding) As per employee, products in unit for approximately 2 hours. Employee took fish to walk in freezer and placed bags of ice over products. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee touch cooked sausage with bare hands and placed on customer plate. Discussed with employee and employee washed hands and donned gloves. **Warning**
01B-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 touch cooked sausage with bare hands and placed on customer plate. Employee discarded sausage. Employee washed hands and donned gloves. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside hand sink next to 3 compartment sink. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at back preparation area. **Warning**
31B-02-4
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean cooking pots stored underneath paper towel dispenser at 3 compartment sink. **Corrected On-Site** **Repeat Violation** **Warning**
24-28-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean plastic food containers stored on floor at dish area. Employee removed items. **Corrected On-Site** **Warning**
24-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf underneath flat top heavily soiled with old food debris. **Warning**
23-03-4
32
Jan 30, 2026
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45*F - Cold Holding); cut melons (52*F - Cold Holding) in drawers and lift lid unit on the cookline melons were relocated to the walk-in cooler , ice was added to the chicken and lift lid unit. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw calamari in walking cooler
08A-20-5
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. Expediter touching toast with bare hands . Educated the server on bare hand contact. They washed hands and put gloves on **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits potatoes (98*F - Hot Holding); soup (124*F - Hot Holding); sausage links (100*F - Hot Holding) potatoes sausage links, were reheated on flat top soup was stirred to distribute heat . **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. I e dumped in handwashing sink in dish area
31A-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water .
06-01-5
Basic - Clean equipment/dishware/utensils stored below paper towel dispenser exposing the items to drips from people's hands.
24-28-4
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. Lift life unit at the end of cookline holding cut melons , chicken, and boiled eggs is not holding at 41 F or below
14-74-7
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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.
10-01-5
39
Aug 12, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw bacon stored over or with unwashed produce, lemons . In produce walk-in cooler **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 52F Egg was put on ice to rapid cool **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home fries (77F -
03B-01-6
Intermediate - Clam/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in handwashing sink
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, wings, and walk in cooler or not date labeled.
02C-02-5
Basic - Food stored on floor in the walk-in freezer
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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. Gasket are soiled on both oyster and desert cooler
23-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
32
Feb 13, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
35
Aug 27, 2024
Routine - Food
4 critical violations. 5 major violations. 12 minor violations.
View 21 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb next to triple sink
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 76F, Home made dressing 55* Tics items butter and dressing were relocated to working cold hold unit to rapid cool. **Corrective Action Taken**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
22-45-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 - 25ppm chlorine Eco lab was called and is on site during inspection to repair dish machine sanitizer
22-41-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on cook line units
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area at handwashing sink. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Stand up cooler holding oyster s
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cleaned and sanitized containers or utensils not properly stored on the floor
24-07-4
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. Lift lid unit holing butter Pats and dressings
14-74-7
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. Thawing Tuna On cook line in drawers and partially frozen . Opens by kitchen manager **Corrected On-Site**
06-09-1
Basic - Food stored on floor in the walking cooler and freezer
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Insect control device installed over food preparation area . Cracker meal and clean containers
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom used by employees
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on stand up and lowboy units on the cook line . Walk-in cooler curtains are soiled with mold like substance
23-03-4
18
Mar 19, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
39
Oct 24, 2023
Routine - Food
4 critical violations. 5 major violations. 14 minor violations.
View 23 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.red hose at front of building and green hose at back of building **Repeat Violation**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 58F in wait station butter was put on toaster to hot hold **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SALAD RIC ( - Cold Holding); Cut melons (62*F - Cold Holding); boiled eggs (61*F - Cold Holding); cheese (61*F - Cold Holding); cut tomatoes (62*F - Cold Holding)out of temp less than 4 hours TCS items were put on ice. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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, Scale is soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Locked by servers tray
31A-09-4
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 - Nonfood-grade basting brush used in food butter at wait station
14-14-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored on the floor
24-07-4
Basic - Commercially processed reduced oxygen packaged TUNA bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Food stored on floor in walk-in cooler
08B-38-4
Basic - Imicrowave has accumulation food debris.
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on fire nozzle and oven door handles
10-20-4
Basic - Napkins. Single-service articles improperly stored on the floor
25-05-4
Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on desert reach in cooler on cookline
23-03-4
Basic - Prep room Wall soiled with accumulated grease, food debris, and/or dust around fan.
36-27-5
Basic - SALAD REACH IN UNIT 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.technician was called for repairs to salad RIC. **Repeat Violation**
14-74-7
Basic - Unsealed concrete floor in food preparation, food storage and prep area.
36-02-5
Basic - mop sink Plumbing system in disrepair no hot water and water is pouring out of wall pipe when water is turned on
29-08-4
17
May 12, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @Black hose outside back doors - From follow-up inspection 2023-05-12: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2023-05-12: Unsealed concrete floor in food preparation, food storage, warewashing **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Salad unit , drawers under grill ,fryer reach in unit on cookline 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. Repair tech has been called. - From follow-up inspection 2023-05-12: drawers under grill new unit on order . Unit is empty at callback inspection. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach in cooler holding key lime pies - From follow-up inspection 2023-05-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses.on top of ice machine in prep room - From follow-up inspection 2023-05-12: **Time Extended**
10-12-5
70
May 10, 2023
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @Black hose outside back doors
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (68*F - Cold Holding); dressing (70*F - Cold Holding); Poultry (68*F - Cold Holding) in salad unit on cookline boiled eggs (68*F - Cold Holding); dressing (70*F - Cold Holding); Poultry (68*F - Cold Holding); Fish (49*F - Cold Holding); diced tomatoes (48*F - Cold Holding) All items were put on ice and repair was called to service the units **Corrective Action Taken**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Cook cutting seared tuna for salad and touching with bare hands.
09-03-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 25 ppm chlorine
22-41-4
High Priority - Container of medicine improperly stored over food service area. **Corrected On-Site**
41-07-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is sanitizing at 25 ppm chlorine
22-45-4
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
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
Basic - Food stored on floor in walk-in cooler.
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses.on top of ice machine in prep room
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach in cooler holding key lime pies
23-03-4
Basic - Salad unit , drawers under grill ,fryer reach in unit on cookline 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. Repair tech has been called.
14-74-7
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Commercially processed (mahi )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. Packages were cut open at inspection **Corrective Action Taken**
06-09-1
25
Oct 25, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
41
Frequently Asked Questions
When was The Island Fish Company last inspected?
The most recent health inspection at The Island Fish Company on file is from Mar 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Island Fish Company?
Across the inspection record, “cold holding equipment not maintained in good repair” has been cited five times, more than any other issue at The Island Fish Company.
How does The Island Fish Company compare to other restaurants in Marathon?
The Island Fish Company most recently scored 50 out of 100, which is lower than the Marathon average of 67.
Has The Island Fish Company's inspection record improved over time?
Yes. Recent inspections at The Island Fish Company have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Island Fish Company 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 The Island Fish Company inspected?
Based on the inspection history on file, The Island Fish Company is inspected around three times per year on average.
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