The Whistle Stop
Last inspected: Jan 5, 2026
67
Score
The Whistle Stop appears in inspection records nine times, starting in 2022. The Whistle Stop was last inspected on Jan 5, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around 12 violations to closer to 10 violations per visit over the last few inspections.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
Compared to the broader Islamorada restaurant scene, this is about average. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 5, 2026
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and slicer blade are soiled Can opener blade is solid
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, meatballs,not date marked
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Front Exterior doors have a gap at the threshold that opens to the outside.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Dust on hood filters . Moldlike substance on walk-in freezer door edge
23-03-4
67
Dec 4, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slice blade and slicer
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Food stored on floor in walk-in freezer
08B-38-4
Basic - In-use knife/knives stored in cracks between wall at mixer area
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walkin freezer gaskets are soiled with mold like substance.
23-03-4
Basic - Single-service articles improperly stored. Paper towels stored on the floor
25-05-4
67
Jul 30, 2025
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Insect fogger stored on shelves in kitchen above the broiler
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade and guard are soiled with old food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - The kitchen Handwash sink used for purposes other than handwashing, observed food debris in handwashing sink in kitchen
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling shows damage or is in disrepair in kitchen.
36-32-5
Basic - Floor area(s) covered with standing water in front of hand washing sink behind pizza ovens
36-22-4
Basic - Food stored on floor in the walk-in freezer
08B-38-4
Basic - Interior of broiler has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance in handwashing sink in kitchen . Observed soiled gaskets on lift lid cold unit across from flat top
23-03-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing
36-02-5
33
Dec 17, 2024
Routine - Food
1 major violation. 12 minor violations.
View 13 violations
Intermediate - Handwash sink used for purposes other than handwashing. Water pitchers in sink
31A-11-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken in standing water **Corrected On-Site**
06-01-5
Basic - Unsealed concrete floor in food preparation area , kitchen floor
36-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - At bar the Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Side order cups in salt and sugar . **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on the reach in freezer
23-03-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Silverware/utensils , forks , stored upright with the food-contact surface up.
24-18-4
Basic - Single-service articles, cups, improperly stored on the floor in dry storage at bar area
25-05-4
50
Jul 12, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
29
Feb 22, 2024
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (55*F - Cold Holding); cheese (54*F - Cold Holding); cut tomatoes (54*F - Cold Holding) all items relocated to another unit to rapid cool . This unit was open and is across from the grill and fryer. as per chef less than 4 hours out of temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. put in dish machine to wash Flour containers and lids are covered in flour . **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In pizza area
31B-02-4
Intermediate - No soap provided at handwash sink.in Pizza area
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at the bar
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Side order cup in Parmesan cheese **Corrected On-Site**
14-01-5
Basic - Brown Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
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 across from grill and fryer is not cold holding at 41F
14-74-7
Basic - Hole in or other damage to wall in Mens bathroom.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reachin cooler next to walk-in freezer door
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water . **Corrected On-Site**
06-01-5
33
Oct 6, 2023
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
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 ppm chlorine
22-41-4
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 - Handwash sink used for purposes other than handwashing. Pitcher stored in Sink
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing prep room .
36-36-4
Basic - Flour container stored on floor.
08B-38-4
Basic - Kitchen Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
35
May 11, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47, cheese 47 cook relocated items to freezer to rapid cool **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Soda syrup in handwash sink.
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Ground beef, sauce, cooked chicken In stand up glass door not date marked
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bathroom in pizza station has no hot water.
27-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Side order cup in black beans
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Walk-in freezer Floor soiled/has accumulation of debris.
36-73-4
50
Oct 18, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
43
Frequently Asked Questions
When was The Whistle Stop last inspected?
The most recent health inspection at The Whistle Stop on file is from Jan 5, 2026. The public record contains nine inspections in total.
What is the most common violation at The Whistle Stop?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at The Whistle Stop.
How does The Whistle Stop compare to other restaurants in Islamorada?
The Whistle Stop most recently scored 67 out of 100, which is about the same as the Islamorada average of 69.
Has The Whistle Stop's inspection record improved over time?
Yes. Recent inspections at The Whistle Stop have averaged around 10 violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Whistle Stop 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 The Whistle Stop inspected?
Based on the inspection history on file, The Whistle Stop is inspected around three times per year on average.
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