Whale Harbor Seafood Buffet & Sandbar
Last inspected: Dec 31, 2025
25
Score
Whale Harbor Seafood Buffet & Sandbar appears in inspection records nine times, starting in 2023. The latest inspection on file is from Dec 31, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 13 violations lately compared to roughly 10 violations before.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited three times.
By comparison, the average Islamorada facility scores 69, putting Whale Harbor Seafood Buffet & Sandbar on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
7
Major latest
5
Minor latest
Inspection History
Dec 31, 2025
Routine - Food
3 critical violations. 7 major violations. 5 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta on buffet line 47F shrimp 50F, chicken 50F cut tomatoes 58F Ice was added to the container to cover to the top of dish fish ceviche 44F in walk-in cooler ice was added to top of container **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
03A-02-5
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. Pork ribs on buffet line 130F shrimp 120 F items were put in oven to reheat to 165 F **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the bar **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times at the bar **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Storage of sanitary containers **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-12-31: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Oyster and Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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: **Time Extended**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employees restroom handwashing sink water at 83 F near bar **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In panko **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean food storage containers stored on the floor **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
24-07-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
12B-07-4
Basic - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
12B-12-5
Basic - - From initial inspection : Basic - Ice bucket/shovel stored on floor between uses. **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
10-14-5
25
Oct 20, 2025
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
25
May 23, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. triple sink will be set up for sanitization until repairs are made on the high temp dish machine **Repeat Violation**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oysters (44F - Cold Holding); fish ceviche (44F - Cold Holding)
03A-02-5
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.
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. 162F
22-56-4
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**
02A-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Stand up cold hold 3 door unit doors do not stay shut.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar
31B-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
32
Feb 4, 2025
Complaint Full
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Triple sink was set up to sanitize during inspection.
22-45-4
High Priority - In the walk-in cooler observed Raw fish stored over/not properly separated from ready-to-eat food cooked pork.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (100*F); Fish (101*F - Hot Holding); Fish (102*F - Hot Holding) The fish was elevated closer to heat lamp and the pork was lowered closer to the hot grill surface **Corrective Action Taken**
03B-01-6
Intermediate - At the bar Hand-wash sink used for purposes other than handwashing. Observed glass washing device in the handwashing sink
31A-11-4
Intermediate - At the bar Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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.
11-27-4
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 - oysters tag removed from original container prior to container being emptied.
01C-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
32
Jul 18, 2024
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
41
Jun 12, 2024
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety beef soup not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in walk-in cooler is at 46F and was cooked yesterday
03D-02-5
High Priority - Raw animal food , fish stored over/not properly separated from ready-to-eat food, Cooked crab in walk-in cooler
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked soup in walk-in cooler at 46F cooling overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seared tuna 50F on buffet line. Less than 4 hours on line, seared yesterday and stored In walk-in cooler . Spchef rotated the fish to attain 41 F .
03A-02-5
Intermediate - Food-contact surface , can opener blade soiled with food debris, rust like substance.
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.
22-56-4
Basic - Ice buckets stored on floor between uses.
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.rinse gauge is not working showing 120F
16-38-5
Basic - Accumulation of black/green mold-like substance in the interior of the cubed ice machine/bin.
22-20-5
37
Apr 9, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
26
Nov 3, 2023
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (50F - Cold Holding); Fish (48F - Cold Holding) fish was iced down **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dish area
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over pretzels in stand up unit.
08A-05-6
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. Container in sink
31A-11-4
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
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 with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Pizza Reach in cooler gasket are in disrepair. High temp dish machine is not working and not in use.
14-11-5
Basic - Food stored on floor. **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
10-14-5
Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
10-18-5
Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Open dumpster lid.
33-16-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
25
Jan 24, 2023
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
19
Frequently Asked Questions
When was Whale Harbor Seafood Buffet & Sandbar last inspected?
The most recent health inspection at Whale Harbor Seafood Buffet & Sandbar on file is from Dec 31, 2025. The public record contains nine inspections in total.
What is the most common violation at Whale Harbor Seafood Buffet & Sandbar?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Whale Harbor Seafood Buffet & Sandbar.
How does Whale Harbor Seafood Buffet & Sandbar compare to other restaurants in Islamorada?
Whale Harbor Seafood Buffet & Sandbar most recently scored 25 out of 100, which is lower than the Islamorada average of 69.
Has Whale Harbor Seafood Buffet & Sandbar's inspection record improved over time?
No. Recent inspections at Whale Harbor Seafood Buffet & Sandbar have averaged around 13 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Whale Harbor Seafood Buffet & Sandbar 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 Whale Harbor Seafood Buffet & Sandbar inspected?
Based on the inspection history on file, Whale Harbor Seafood Buffet & Sandbar is inspected around three times per year on average.
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