ISLAND WAY GRILL
Island Way
Clearwater, Florida, 33767
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 5/2/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/2/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/24/2025
High Priority
3
Intermediate
6
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 4 opened drinks in kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler top in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over cooked beef on speed rack in walk in cooler. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade dressings60f, Pineapple salsa60f, sliced tomatoes sets60f, found in non working reach in cooler in alley, breaker tripped, items discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 48f cooks line, moved to walk in cooler. Homemade dressings60f, Pineapple salsa60f, sliced tomatoes sets60f, found in non working reach in cooler in alley, breaker tripped, items discarded. Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk container in server side station.
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bisque 50f, 4 hours at 2 pm 5 gallons. Stored incorrectly, will not achieve correct cooling. Advised to move to walk in freezer and smaller containers.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Knives stored in hand sink by office.
Food safety inspection conducted on 4/24/2025 revealed 11 total violations (3 high priority, 6 intermediate, 2 basic).
Inspection on 1/10/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Next to office. - From follow-up inspection 2024-11-12: **Time Extended** - From follow-up inspection 2025-01-10: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-11-12: **Time Extended** - From follow-up inspection 2025-01-10: **Time Extended**
Food safety inspection conducted on 1/10/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/12/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Next to office. - From follow-up inspection 2024-11-12: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-11-12: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Strip did not change colors. Temperature of inspectors min/max waterproof thermometer reads 127f, Repeat Violation Admin Complaint - From follow-up inspection 2024-11-12: Machine is not sanitizing by heat or chemical. Observed three compartment sink not set up. Operator has been running dishes thru machine with no sanitization process based on sanitizer not working at call back. Neither pumps on the wall machine are turning during the cycle. Water is 124. , Ppm 0. Admin Complaint
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification for kitchen manager. - From follow-up inspection 2024-11-12: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation - From follow-up inspection 2024-11-12: Admin Complaint
Food safety inspection conducted on 11/12/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 11/4/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Next to office.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Strip did not change colors. Temperature of inspectors min/max waterproof thermometer reads 127f, Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked meatloaf stored below raw fish. Item moved. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger 44f, .
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification for kitchen manager.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Food safety inspection conducted on 11/4/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 5/6/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cutting knives stored in hand wash sink. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 5/6/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 2/15/2024
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-02-15: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-02-15: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-02-15: **Time Extended**
Food safety inspection conducted on 2/15/2024 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 2/6/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle used for portioning in breading bin. Item removed. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on work stations. Discarded. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on line coolers. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water at 74f, changed out. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran thermometer 7 times and it registered 157f, . Repeat Violation
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 2/6/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 7/6/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Walk in cooler in front of freezer door. - From follow-up inspection 2023-07-06: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. - From follow-up inspection 2023-07-06: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Spray jets responsible for sanitized are spraying out the end of the machine instead of hitting the surface of the plates. - From follow-up inspection 2023-07-06: Not corrected yet. Water jets for rinse still shooting out end of machine and not touching any dish ware for sanitizing. **Time Extended**
Food safety inspection conducted on 7/6/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 7/5/2023
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle used for portioning in breading bins and brown sugar container.
- 36-22-4:Basic - Floor area(s) covered with standing water. Walk in cooler in front of freezer door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Spray jets responsible for sanitized are spraying out the end of the machine instead of hitting the surface of the plates.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in back storage area. 1 fly in main kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked quiche on speed rack in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 52f, raw scallops 51f, raw sea bass 50f, cooked octopus 51f, line cooler. Sliced tomatoes 52f, Alfredo 51f reach in cooler across from office.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle next to slicer on cooks line.
Food safety inspection conducted on 7/5/2023 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).