ISLAND BAR-B-Q
1925 S 14 ST #5
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023. **Repeat Violation**
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor in walk in cooler. Floor in non-working walk in freezer. Floor in ice machine area. Walls in prep area. Wall under triple sink in kitchen. Ceiling throughout kitchen. **Repeat Violation**
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster area outside of establishment. **Repeat Violation**
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall in men's restroom.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by buffet area. Inspector emailed sign. **Corrective Action Taken** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves/racks in kitchen. Interior of non working reach in cooler in kitchen. Exterior of fryers, ovens, and grill in kitchen. Interior of cabinets below drink dispenser in dining area. Counter under drink dispenser in dining area. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Shared dumpster outside establishment. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers for sugar and flour on shelf in kitchen. Containers labeled. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On back prep table, container of raw chicken 62F. Chicken placed on table approximately 15 minutes prior. Chicken moved to reach in cooler to cool. On buffet line, container of butter pats 69F. Butter placed out approximately 1.5 hours prior. Butter moved to reach in cooler to cool. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen near fryers, fried shrimp 117F. Shrimp cooked approximately 10 minutes prior. Shrimp reheated to 198F. On buffet line, cooked mussels 103F. Mussels placed on buffet approximately 15 minutes prior. Mussels removed and reheated to 188F. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of white reach in cooler/reach in freezer in kitchen. White cutting board on non working reach in cooler in kitchen. **Repeat Violation**
Food safety inspection conducted on 2/28/2025 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 10/4/2024
High Priority
1
Intermediate
4
Basic
15
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's restroom doors do not self close.
- 33-02-4:Basic - Cardboard box used as garbage container. At front counter, cardboard box used as trash container.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Multiple shelves and utility cart in kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license displayed is screen shot of owner information and not actual license. Inspector explained how to access. **Corrective Action Taken**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near cook line.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors in kitchen area. Walls in kitchen area. Ceiling in kitchen area. **Repeat Violation**
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Dumpster outside of establishment.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Multiple reach in freezers in kitchen.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in white reach in cooler for salad items.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in dining area near buffet. Hand washing sign posted. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple handles for coolers/freezers/cabinets. Exterior of fryers and oven on cook line. Exterior of multiple reach in coolers/freezers. Exterior of ice machine.
- 33-16-4:Basic - Open dumpster lid. Dumpster outside of establishment.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door in dining area.
- 08B-12-5:Basic - Stored food not covered. In walk in cooler, bowl of cooked tomatoes prepared yesterday morning. Tomatoes voluntarily discarded. **Corrective Action Taken**
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood shelves for dry canned goods.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at the end of the splitter for mop sink faucet where hose is attached. Splitter removed. **Corrected On-Site**
- 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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board for flip top cooler in kitchen. Interior of multiple reach in coolers/freezers in kitchen. **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, bowl of cooked tomatoes prepared yesterday morning. Tomatoes voluntarily discarded. **Corrective Action Taken** **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored at front counter. Bottle labeled. **Corrected On-Site**
Food safety inspection conducted on 10/4/2024 revealed 20 total violations (1 high priority, 4 intermediate, 15 basic).