WHALE HARBOR SEAFOOD BUFFET & SANDBAR
83413 OVERSEAS HWY BLDG. #1, ISLAMORADA 33036
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/4/2025
High Priority
3
Intermediate
6
Basic
2
Total
11
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Triple sink was set up to sanitize during inspection.
- 08A-05-6:High Priority - In the walk-in cooler observed Raw fish stored over/not properly separated from ready-to-eat food cooked pork.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (100*F); Fish (101*F - Hot Holding); Fish (102*F - Hot Holding) The fish was elevated closer to heat lamp and the pork was lowered closer to the hot grill surface **Corrective Action Taken**
- 31A-11-4:Intermediate - At the bar Hand-wash sink used for purposes other than handwashing. Observed glass washing device in the handwashing sink
- 31A-09-4:Intermediate - At the bar Handwash sink not accessible for employee use at all times.
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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.
- 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.
- 01C-10-4:Intermediate - oysters tag removed from original container prior to container being emptied.
Food safety inspection conducted on 2/4/2025 revealed 11 total violations (3 high priority, 6 intermediate, 2 basic).
Inspection on 7/18/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Side cups stored on the floor in dish area
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. THAWED Mahi in unopened ROP that states do not thaw in the package
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 08B-38-4:Basic - Oysters stored on floor in walk-in cooler
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. The employee washing dishes is loading dirty and unloading clean dishes with out washing hands
- 08A-05-6:High Priority - Raw animal food , fish stored over/not properly separated from ready-to-eat food, cooked crab legs in WIC. **Repeat Violation**
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled and rusting. **Repeat Violation**
Food safety inspection conducted on 7/18/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).