WHALE HARBOR SEAFOOD BUFFET & SANDBAR
83413 OVERSEAS HWY BLDG. #1, ISLAMORADA 33036
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 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).
Inspection on 6/12/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the cubed ice machine/bin.
- 10-14-5:Basic - Ice buckets stored on floor between uses.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.rinse gauge is not working showing 120F
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety beef soup not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in walk-in cooler is at 46F and was cooked yesterday
- 08A-05-6:High Priority - Raw animal food , fish stored over/not properly separated from ready-to-eat food, Cooked crab in walk-in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked soup in walk-in cooler at 46F cooling overnight
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seared tuna 50F on buffet line. Less than 4 hours on line, seared yesterday and stored In walk-in cooler . Spchef rotated the fish to attain 41 F .
- 22-02-4:Intermediate - Food-contact surface , can opener blade soiled with food debris, rust like substance.
- 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.
Food safety inspection conducted on 6/12/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 4/9/2024
High Priority
2
Intermediate
4
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 10-12-5:Basic - 3 In-use ice scoops stored on soiled surface between uses.
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the large ice machine/bin. Corrected On-Site
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Above pizza prep counter
- 12B-01-4:Basic - Employee eating while preparing food. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Gaskets in poor repair at pizza prep counter
- 10-14-5:Basic - Ice bucket stored on floor between uses.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pizza area
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on rinse high temp dishmachine.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front area next to silverware shelving
- 33-16-4:Basic - Open dumpster lid.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 24-28-4:Basic - Water pitcher stored below soap or paper towel dispenser exposing the items to drips from people's hands. At front buffet line next to sap soda dispenser.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 48F ice was added to raw fish unit on front cook line **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at front buffet line.
- 01C-03-4:Intermediate - Clam, oyster tags not marked with last date served.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled and rusting.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front server area near soda dispenser
Food safety inspection conducted on 4/9/2024 revealed 19 total violations (2 high priority, 4 intermediate, 13 basic).
Inspection on 11/3/2023
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. Pizza Reach in cooler gasket are in disrepair. High temp dish machine is not working and not in use.
- 08B-38-4:Basic - Food stored on floor. Corrected On-Site
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 33-16-4:Basic - Open dumpster lid.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over pretzels in stand up unit.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (50F - Cold Holding); Fish (48F - Cold Holding) fish was iced down **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dish area
- 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**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in sink
- 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 11/3/2023 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).