ISLANDER RESTAURANT
90 Andros Road
Florida, 33037
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observe at coffee station on kitchen area.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observe by walk in cooler entrance, operator stored properly during inspection. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe on flour white bin container at kitchen area, employee stored properly during inspection. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 79°F at cook line, operator removed during inspection. Corrected On-Site Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drink on reach in freezer at cook line, employee discarded during inspection. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observe on unit at cook line.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observe at sushi station, operator stored properly during inspection. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw hamburger patties stored above raw mani fillets on drawers at cook line, employee stored properly during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw burgers (53F - Cold Holding); sliced cheese (52F - Cold Holding); raw mani (52F - Cold Holding) on drawers at cook line, as per employee less than 2 hours. At the time of the inspection unit was on defrosting system, employee moved all products from unit to another reach in cooler. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled cutting board at salad station.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observe food residue on sink at sushi station, operator cleaned during inspection. Corrected On-Site
Food safety inspection conducted on 5/1/2025 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 11/25/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored on shelves on dishwasher area. Operator removed during inspection. Corrected On-Site
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed under coffee machine.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° at cook line, operator discarded and replaced with hot water. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed conch fritters (frozen) container on standing water at the cook line, operator moved and placed under running water. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken breast (48F - Cold Holding); marinated fish fillets (49F - Cold Holding) on drawers at cook line, as per operator less than 3 hours. Operator add ice bath to rapidly cooling down temperature. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time marked on cooked sushi rice container at sushi bar area. As per operator less than 30 minutes.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed on oysters tags. Corrected On-Site
Food safety inspection conducted on 11/25/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 3/18/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at preparation area, employee removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled doors on reach in cooler at cook line.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several personal drinks in reach in cooler at salad station. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed in unit at cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar. Corrected On-Site Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at sushi bar washing hands with gloves on. Explain to employee proper procedures on wash hands.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta not date marked, as per chef from previous day. Chef dated during inspection. Corrected On-Site
Food safety inspection conducted on 3/18/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 8/23/2023
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
- 33-16-4:Basic - Open dumpster lid.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at kitchen area. Employee removed during inspection. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen, also at sushi bar.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked vegetables. Chef stored properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (51F - Cold Holding); crab salad (51F - Cold Holding) at kitchen area. As per employee less than 4 hours, employee moved food from cooler during inspection. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (123F - Hot Holding); at warmer in kitchen area, as per employee less than 2 hours.cooked chicken (169F - Reheating) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled vegetables cutter stored on clean rack, chef moved to dishwasher area. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking at kitchen area, employee moved during inspection. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked in reach in cooler at salad station, as per employee over 24 hours. Chef dated during inspection. Corrected On-Site
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed seafood mix in walk-in cooler.
Food safety inspection conducted on 8/23/2023 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).