ISLAND CHOICE
1005 W PEEL ST
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/8/2025
High Priority
0
Intermediate
3
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the kitchen soiled.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots and pans stored on the floor in the kitchen area. Owner sanitized and placed the items on a shelf. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Several floor tiles missing in the kitchen area. Repeat Violation
- 38-12-4:Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light shield missing over the three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
- 29-08-4:Basic - Plumbing system in disrepair. Pipes below the mop sink broke and leaking.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken feet thawing at room temperature. Owner placed the chicken under running water. Corrected On-Site
- 38-02-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Light not working in the dry storage area.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in the kitchen blocked by a garbage can. Owner removed the garbage can. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink next to the three compartment sink. Owner placed soap at the hand washing sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 5/8/2025 revealed 11 total violations (0 high priority, 3 intermediate, 8 basic).
Inspection on 1/2/2025
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons and spatulas above steam table in kitchen are upright in container.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed watch in the storage area on a food shelve in the kitchen. Observed car keys located hanging above microwave in wait area. Corrected On-Site Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tiles near side door missing.
- 08B-38-4:Basic - Food stored on floor. Observed frying oil and shortening on floor underneath 3 compartment sink. Observed a 5 gallon container of red beans and 5 gallon container white rice on floor under microwave.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bowls of cooked pork and chicken in reach in freezer with no labels, located in the kitchen area and in a reach in freezer in a back room.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook began cutting raw chicken and then move onions in a storage area located in kitchen without washing hands, cook disposed of bag of onions and washed hands properly. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Three air fresheners near dessert in wait staff area. One can of air freshener above microwave in food prep area, observe peroxide and alcohol on shelves in food storage area, operator removed. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed mop sink pot back with no vacuum breaker. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink located in kitchen, employee put soap over there. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed out a written plan for operator and explained. Corrected On-Site
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed container of sugar not correctly labeled in food storage area. Observed a container with a broken lid of red beans with no label.
Food safety inspection conducted on 1/2/2025 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).
Inspection on 12/7/2023
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on table with open food at back prep area. Manager removed . Corrected On-Site
- 50-01-4:Basic - Hotel and Restaurant license decal not displayed on vending machine. Operator states she paid by mail will check bank account. Call 850-487-1395 customer care for information.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled with old food debris.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.observed Togo clamshell plates stored not inverted at prep area. Manager inverted.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork chop (78F - Hot Holding) held at room temperature on rack beside stove. Operator states foodthere from 130pm. Must sell or discard by 530 pm.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 11-27-4: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. Provided printout at inspection Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in handsink at front counter. Manager removed to dishwash area. Corrected On-Site
- 11-26-1: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. Provided form and employee signed during inspection. Corrected On-Site
- 53B-14-5: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.
Food safety inspection conducted on 12/7/2023 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 8/10/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed black microwave at prep area with interior peeling paint. May not use to heat foods as paint may fall onto open foods.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed white microwave at prep area with old food debris on interior.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination at microwave area. Manager inverted.
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed time on warmer states food put in at 11am and discarded at 4pm. Exceeds 4 hours. At inspection Food in for less than 1 hour. Time marking label corrected to read 1100 am to 3pm. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled bannana (119F - Hot Holding). Operator recently cooked. Reheated to 165F and hot hold at 135F or hotter. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored in handsink at front counter. Manager removed to dishwash area. Corrected On-Site
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed prepackaged, cheese and bread sandwiches,pumpkin pie, red velvet cake, packaged on site with no labels and available for customer self service through display cooler at front customer wait area. Repeat Violation
Food safety inspection conducted on 8/10/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).