GREEN TURTLE INN ISLAMORADA
81219 Overseas Highway
Florida, 33036
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/27/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Inspection Details:
- 08B-38-4:Basic - Food stored on floor in the walk in freezer
- 36-34-5:Basic - In Prep area the Ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 36-27-5:Basic - Walking cooler Wall soiled with accumulated debris, and/or dust.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The glass washer is not sanitizing , chlorine is at 0 ppm .
- 22-41-4:High Priority - Glass machine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Eco lab was called for service
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times it is blocked by garbage can Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline Corrected On-Site
Food safety inspection conducted on 12/27/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 7/25/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Inspection Details:
- 14-74-7: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. Lift lid unit on cook line is not cold holding at 41f or below .
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. The handwashing sink handle for cold water does not turn on in the prep area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (48*F - Cold Holding); ham (60*F - Cold Holding); cheese (58*F - Cold Holding) , as per cook it has been in the unit less than 4 hours. Food is stored in walk-in cooler overnight. TCS Food was iced down **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping clothes.
Food safety inspection conducted on 7/25/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 2/2/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured at the bar .
- 40-06-5:Basic - Employee personal items, purses stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- 10-14-5:Basic - Ice bucket/shovel stored outside between uses.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 90 F holding in in use utensils . Stove was lit to heat up the water . **Corrective Action Taken**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken**
- 33-16-4:Basic - Open dumpster lid.
- 08A-05-6:High Priority - Raw animal food , shrimp stored over ready-to-eat dressing in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg 58F , employee refrigerated the container that was sitting on shelf on cookline. Less than 1 hour out on line. **Corrective Action Taken**
- 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. **Corrective Action Taken**
- 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. **Corrective Action Taken**
Food safety inspection conducted on 2/2/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 11/15/2023
High Priority
1
Intermediate
4
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At bar Warning - From follow-up inspection 2023-11-15: Carbon dioxide/helium tanks not adequately secured. **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items , purse , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning - From follow-up inspection 2023-11-15: Employee personal items , purse , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Time Extended**
- 03G-05-5:High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw ROP fish processed on site stored in walking cooler not removed from ROP and not frozen. Warning - From follow-up inspection 2023-11-15: Observed frozen fish processed on site and vacuum packaged in walk-in freezer without any date mark or no to remove from vacuum packaging before thawing Admin Complaint
- 11-27-4:Intermediate - - From initial inspection : 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** Warning - From follow-up inspection 2023-11-15: 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. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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** Warning - From follow-up inspection 2023-11-15: 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. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. IN WALK-IN COOLER Observed cooked ribs in ROP no date on packed no HACCP Warning - From follow-up inspection 2023-11-15: At callback inspection the operator is vacuum packaging cooked and raw beef and pork on site. The food is not labeled and is not removed from packaging within 48 hours no HACCP has been filed or approved. Admin Complaint
- 03G-06-5:Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Cooked pork chops and cooked beef ribs and raw fish. Warning - From follow-up inspection 2023-11-15: At Call back inspection in the walk-in cooler I observed vacuum packaged cooked pork and vacuum packaged raw beef both vacuum packaged on site without the required information on packaging. Admin Complaint
Food safety inspection conducted on 11/15/2023 revealed 7 total violations (1 high priority, 4 intermediate, 2 basic).
Inspection on 8/25/2023
High Priority
2
Intermediate
6
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At bar Warning
- 40-06-5:Basic - Employee personal items , purse , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning
- 08B-38-4:Basic - Food stored on floor in walk-in freezer and cooler Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temperature gauge does not work on high temp machine. Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 25-05-4:Basic - Single-service articles improperly stored on the floor in dry storage area . Warning
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw ROP fish processed on site stored in walking cooler not removed from ROP and not frozen. Warning
- 22-41-4:High Priority - Glass machine at bar chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
- 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. **Corrective Action Taken** Warning
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No high temp test paper Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline Corrected On-Site Warning
- 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. **Corrective Action Taken** Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. IN WALK-IN COOLER Observed cooked ribs in ROP no date on packed no HACCP Warning
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Cooked pork chops and cooked beef ribs and raw fish. Warning
Food safety inspection conducted on 8/25/2023 revealed 15 total violations (2 high priority, 6 intermediate, 7 basic).