ISLAND BREEZE CAFE
3000 DUNN AVE STE 14
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/17/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. On shelf next to cook line, interior of microwave has rust that has pitted surface.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. At back door, gap at bottom corner of door, outside light visible. **Repeat Violation**
- 36-73-4:Basic - Floors, walls and/or ceiling soiled/has accumulation of debris. At cook line, floor under fryers soiled with grease.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, spoons in standing water at 87f. Operator changed water. **Corrected On-Site**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door missing door closer. **Repeat Violation**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At triple sinks, leak at cold water handle and from faucet.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, cheese blend (52F - Cold Holding). Operator stated cheese in cooler since yesterday.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, cheese blend (52F - Cold Holding). Operator stated cheese in cooler since yesterday.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, oxtail (108F - Hot Holding). Operator stated item placed on table 2 hours prior. Operator turned up heat. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at handwash sinks by cook line, wait station and prep area. Operator supplied. **Corrected On-Site** **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep area handwash sink, hot water turned off. Operator stated hot water leaks. **Repeat Violation**
Food safety inspection conducted on 4/17/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 1/16/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/16/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/12/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. At back door, gap at bottom corner of door, outside light visible.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door missing door closer. **Repeat Violation**
- 29-03-4:Basic - Water draining onto floor surface. At prep area, handwash sink drain line disconnected at fitting, water draining on floor.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At wait station, spray bottle of window cleaner stored with hot sauce. Operator moved window cleaner. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at handwash sink in prep area, handwash sink in wait station and handwash sink at bar.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator not able to locate training certificates for any employee. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing at handwash sink in prep area, and handwash sink at bar.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep area, no hot water at handwash sink.
Food safety inspection conducted on 11/12/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).