DirtyFLRestaurant Inspection Data

REEL CATCH

With 8 documented inspections, REEL CATCH in ISLAMORADA has achieved a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 8 reports on file

80001 OVERSEAS HGWY

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

12/23/2025· 2mo ago

Visit ID: 13595985

Met Inspection Standards

1 high, 1 int, 1 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2025-12-23: Carbon dioxide/helium tanks not adequately secured **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2025-12-23: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon is not identified as raw or undercooked on the menu Warning - From follow-up inspection 2025-12-23: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon is not identified as raw or undercooked on the menu **Time Extended**

12/15/2025· 2mo ago

Visit ID: 13478697

Follow-up Inspection Required

1 high, 6 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
  • 36-36-4:Basic - Ceiling tile missing above cook line Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Remove From the cook line . Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container stored in handwashing sink in dish area Warning
  • 22-56-4: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. Temp is 140 on high temp machine Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon is not identified as raw or undercooked on the menu Warning
  • 53A-05-6: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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning

7/30/2025· 7mo ago

Visit ID: 10938659

Met Inspection Standards

1 high, 2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water in the walk-in cooler
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees pool bar
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade is soiled
  • 22-56-4: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. 140 F the triple sink will be used for sanitizing after running dirty dishes through the dish machine. Triple sink is set up for sanitizing quarternary ammonium at 200 ppm.

12/26/2024· 1y 2mo ago

4 int, 4 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice at pool bar
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the inside bar The top of low boy unit holding coffee maker is soiled
  • 08B-36-4:Basic - Seasonings stored in a location that is exposed to splash/dust under paper towel dispenser.
  • 29-17-4:Basic - Waste line missing at soda gun holster at pool bar
  • 31A-09-4:Intermediate - Handwash sink in dish room not accessible for employee use at all times during to milk crates of dishes in front of sink
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing, used as coffee dump sinks
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink inside bar area
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at coffee station and prep area handwashing sinks

7/30/2024· 1y 7mo ago

1 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flor and seasonings
  • 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 14-11-5:Basic - Equipment in poor repair. Cold drawers on cook line are not working. No food in units
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78 F water **Corrective Action Taken**
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood filters are soiled
  • 24-05-4:Basic - pots and pans not stored inverted or in a protected manner.
  • 22-56-4: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. 170 F 180 F Corrected On-Site

2/8/2024· 2y 1mo ago

Visit ID: 8606240

Met Inspection Standards

1 int, 3 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean pots and pans not stored inverted or in a protected manner. Warning - From follow-up inspection 2024-02-08: Clean pots and pans not stored inverted or in a protected manner. **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - In the walk in cooler Food stored on floor. Warning - From follow-up inspection 2024-02-08: the walk in cooler Food stored on floor at callback inspection. **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - The walk-in cooler gaskets are in poor repair. Warning - From follow-up inspection 2024-02-08: At callback inspection The walk-in cooler gaskets are in poor repair. **Time Extended**
  • 16-33-4:Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator has No high temp test strips Warning - From follow-up inspection 2024-02-08: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator has No high temp test strips **Time Extended**

2/6/2024· 2y 1mo ago

Visit ID: 8509716

Follow-up Inspection Required

2 high, 6 int, 12 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator is has burned the ice and is cleaning the ice machine at time of inspection **Corrective Action Taken** Warning
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner. Warning
  • 12B-07-4:Basic - Employee coffee cup on a food preparation table or over/next to clean equipment/utensils. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water at the inside bar . Warning
  • 10-14-5:Basic - Ice bucket stored on floor between uses. Corrected On-Site Warning
  • 08B-38-4:Basic - In the walk in cooler Food stored on floor. Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Warning
  • 29-08-4:Basic - Plumbing system in disrepair at bar floor drain is clogged . Engineering is on site to repair the floor drain Corrected On-Site Warning
  • 14-11-5:Basic - The walk-in cooler gaskets are in poor repair. Warning
  • 29-17-4:Basic - Waste line missing at soda gun holster. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temp machine is sanitizing @140 F Warning
  • 22-58-4:High Priority - Hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit. Only use single-service items to serve food to customers until sanitizing rinse at 171 degrees Fahrenheit is available for warewashing. 140F Warning
  • 22-02-4:Intermediate - Can opener blade soiled with food debris, mold-like substance or slime. Soda guns are soiled at pool bar Warning
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator has No high temp test strips 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. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at outside pool bar 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. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink at outside pool bar Warning

9/26/2023· 2y 5mo ago

Visit ID: 8379631

Met Inspection Standards

2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the kitchen ice machine/bin.
  • 14-01-5:Basic - In flour @dry storage room Bowl or other container with no handle used to dispense food.
  • 10-17-4:Basic - On cookline In-use knife/knives stored in cracks between pieces of equipment.
  • 33-16-4:Basic - Open dumpster lid.
  • 29-17-4:Basic - Outside bar , Waste line missing at soda gun holster.
  • 22-08-4:Basic - microwave has accumulation of black substance/grease/food debris.
  • 53A-05-6: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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.