Wahoos Bar and Grille
Last inspected: Dec 31, 2025
70
Score
Going back to 2022, Wahoos Bar and Grille has 10 inspections in the public record. The most recent visit was on Dec 31, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 12 violations earlier in the record.
Across the inspection history, “carbon dioxide/helium tanks not adequately secured” is the issue that surfaces most often, recorded six times.
The city-wide average is 69, putting Wahoos Bar and Grille squarely in typical territory. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 31, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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 2025-12-31: one vacuum breakers backflow preventers was install , two are necessary on the splitter , explained to new DO Patrick **Time Extended**
29-34-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-12-31: At callback inspection there is no proof of food handler training . IFSEA training for some employees **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Equipment in poor repair. The walk in cooler ceiling is rusting and wet with a mold like substance on the ceiling **Warning** - From follow-up inspection 2025-12-31: Walk-in cooler/freezer shelves with rust that has pitted the surface **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-12-31: Walk-in cooler/freezer shelves with rust that has pitted the surface **Time Extended**
14-17-4
70
Oct 20, 2025
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (45*F - Cold Holding); Beef (45*F - Cold Holding) in drawers under flat top Items were ice down to rapid cool . Not in drawers over night **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Rae beef over raw shrimp in drawers beef was relocated **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled with debris **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container stored in handwashing sink in kitchen **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
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. **Corrected On-Site** **Warning**
02A-01-5
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. **Warning**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Equipment in poor repair. The walk in cooler ceiling is rusting and wet with a mold like substance on the ceiling **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
29
Apr 29, 2025
Routine - Food
1 critical violation. 1 major violation. 3 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. **Repeat Violation** - From follow-up inspection 2025-04-29: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation** **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Chemical supply line draining into handwash sink in prep room downstairs - From follow-up inspection 2025-04-29: Chemical supply line draining into handwash sink in prep room downstairs **Time Extended**
31A-10-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on walk-in cooler door handles. - From follow-up inspection 2025-04-29: Buildup of food debris/soil residue on walk-in cooler door back side of handle. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-04-29: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed true refrigerator and back prep area doors do not close properly call holding temperatures on some items are above 41F - From follow-up inspection 2025-04-29: Equipment in poor repair. Observed true refrigerator and back prep area doors do not close properly call holding temperatures on some items are above 41F **Time Extended**
14-11-5
67
Apr 24, 2025
Routine - Food
4 critical violations. 7 major violations. 8 minor violations.
View 19 violations
High Priority - Roach activity present as evidenced by 3 live roaches found inside oven on cook line . Oven does not work, the stove top does work .
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46*F - Cold Holding); Beef (45*F - Cold Holding) observed in standup through refrigerator in back prep area
03A-02-5
High Priority - Tracking powder pesticide used inside establishment. Observed boric acid roach powder on shelf next to prep sink.
41-25-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
29-34-4
Intermediate - Chemical supply line draining into handwash sink in prep room downstairs
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.the can opener blade is soiled with food debris
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Container stored in hand washing sink
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in kitchen
31B-02-4
Intermediate - No soap provided at handwash sink. Kitchen
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Basic - Food stored on floor in walk-in freezer
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust, or mold like substance, under air conditioner on the wall in the back prep area
36-27-5
Basic - Equipment in poor repair. Observed true refrigerator and back prep area doors do not close properly call holding temperatures on some items are above 41°F
14-11-5
Basic - Buildup of food debris/soil residue on walk-in cooler door handles.
23-24-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp, fish, and beef, thawing, and prep sink with no running water.
06-01-5
Basic - In-use utensil, spoons, stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use tongs stored on fire equipment between uses.
10-20-4
18
Dec 10, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce (48*F - Cold Holding); butter (55*F - Cold Holding) unit is double pan with an container missing letting cold air out. All TCS FOODS was relocated to another cold holding unit.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In downstairs prep room at splitter on red hose
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled in prep room
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at downstairs prep room
31B-05-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
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 - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employees drink cup on salad prep counter
12B-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone charging on top of microwave
40-06-5
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
14-72-4
Basic - Ice bucket stored on floor between uses.
10-14-5
Basic - In-use knife/knives stored in cracks between wall conduit at prep room
10-17-4
41
Apr 30, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Red hose in downstairs prep room
29-34-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bag of flour stored on floor in storage area
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Electrical Utility lines are unnecessarily exposed above the kitchen cookline .
36-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled
23-03-4
67
Nov 30, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Holding); butter (45*F - Cold Holding); past (46*F - Cold Holding);
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.pasta cooling overnight at 48F. Raw chicken @47F over night
01B-02-5
High Priority - Raw ceviche food stored over/not properly separated from ready-to-eat food. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in handwash sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**
31B-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 not date marked
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Side order cup used in ceviche **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Utensils stored on floor in buckets
24-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees.in Mens bathroom used by employees. **Repeat Violation**
31B-04-4
Basic - Wood Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas . Cook line area
36-37-5
27
Mar 14, 2023
Routine - Food
3 critical violations. 2 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 beef over raw fish in standup reach in cooler
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole yellowtail stored on top of cooked chicken wings in stand up cooler.
08A-05-6
High Priority - 1Can of Mandarin oranges - Dented cans present. See stop sale.
01B-01-4
Intermediate - Can opener blade is soiled with food debris, mold-like substance or slime. I've machine interior is solid with mold like substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used by employee To fill bottle with water
31A-11-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment and the wall In prep area downstairs.
10-17-4
Basic - Downstairs prep room The Ceiling is soiled with accumulated food debris, grease, dust, or mold-like substance, in front of walk-in freezer and cooler.
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Wood shelving pnext to cook line is soiled with grease, food debris, dirt, slime or dust. Walk-in freezer gaskets are soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water
06-01-5
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
21-11-4
Basic - Open dumpster lid.
33-16-4
Basic - No handwashing sign provided at a hand sink used by food employees.in Mens bathroom used by employees.
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Conch fritter scoop in standing water **Corrected On-Site**
10-07-4
32
Jul 12, 2022
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. At inside bar - From follow-up inspection 2022-07-12: **Time Extended*triple sink at bar hot water is 90F at callback inspection **Time Extended**
27-06-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At inside bar 87F. - From follow-up inspection 2022-07-12: At callback inspection the hot water at inside bar Handwash sink and triple sink is 90F. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets in disrepair and doors do not shut properly in storage triple sink area and on cook line - From follow-up inspection 2022-07-12: Equipment in poor repair. Reach in cooler gaskets in disrepair and doors do not shut properly in storage triple sink area and on cook line. Gaskets have been ordered. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exposed plumbing p trap in present in food preparation or warewashing area. - From follow-up inspection 2022-07-12: Observed exposed p-trap in ceiling of downstairs prep room . **Time Extended**
36-58-4
74
Jul 8, 2022
Complaint Full
3 critical violations. 9 major violations. 7 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (50*F - Cold Holding)STOP Sale calamari (44*F - Cold Holding); crab (43F - Cold Holding); fish dip (47*F - Cold Holding) items put on Ice to rapid cool.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings in walk-in cooler overnight. At 50F 40 lbs.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings.
03D-02-5
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 - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items such as chicken wings are covered while cooling in walk in cooler.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink.
31A-11-4
Intermediate - No hot running water at three-compartment sink. At inside bar
27-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen cook line .
31B-02-4
Intermediate - No soap provided at handwash sink. At inside bar Handwash sink
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At inside bar 87F.
27-16-4
Intermediate - oyster tags not marked with last date served.
01C-03-4
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. Reach in unit in kitchen near fryer is not workin properly. Stand up units in triple sink area are not cooling properly.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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 - Employee personal food not properly identified and segregated from food to be served to the public. Rice At bar in reach in cooler.
08B-49-4
Basic - Equipment in poor repair. Reach in cooler gaskets in disrepair and doors do not shut properly in storage triple sink area and on cook line
14-11-5
Basic - Exposed plumbing p trap in present in food preparation or warewashing area.
36-58-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are.
23-03-4
18
Frequently Asked Questions
When was Wahoos Bar and Grille last inspected?
The most recent health inspection at Wahoos Bar and Grille on file is from Dec 31, 2025. The public record contains 10 inspections in total.
What is the most common violation at Wahoos Bar and Grille?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited six times, more than any other issue at Wahoos Bar and Grille.
How does Wahoos Bar and Grille compare to other restaurants in Islamorada?
Wahoos Bar and Grille most recently scored 70 out of 100, which is about the same as the Islamorada average of 69.
Has Wahoos Bar and Grille's inspection record improved over time?
Yes. Recent inspections at Wahoos Bar and Grille have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Wahoos Bar and Grille 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 Wahoos Bar and Grille inspected?
Based on the inspection history on file, Wahoos Bar and Grille is inspected around three times per year on average.
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