THE ISLAND FISH COMPANY
12468 Overseas Highway
Florida, 33050
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris in walk in freezer
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the bar .
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Storage shelving in prep area soiled, gaskets on cookline reach in units and walk-in freezer are soiled.
- 01C-06-5:Basic - oysters tags removed from original container for long-term storage.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw shrimp is served in ceviche, parasite destruction letter was emailed to chef during the inspection. **Corrected On-Site**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. raw bacon over lemons in the walk-in cooker **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (48*F - Cold Holding); shrimp (50*F - Cold Holding) SeaFood 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. **Corrected On-Site**
- 01C-03-4:Intermediate - Clam, oyster tags not marked with last date served.
- 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.
Food safety inspection conducted on 2/13/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 8/27/2024
High Priority
4
Intermediate
5
Basic
12
Total
21
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Stand up cooler holding oyster s
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 24-07-4:Basic - Cleaned and sanitized containers or utensils not properly stored on the floor
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit holing butter Pats and dressings
- 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. Thawing Tuna On cook line in drawers and partially frozen . Opens by kitchen manager **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor in the walking cooler and freezer
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 35B-02-4:Basic - Insect control device installed over food preparation area . Cracker meal and clean containers
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom used by employees
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on stand up and lowboy units on the cook line . Walk-in cooler curtains are soiled with mold like substance
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 - 25ppm chlorine Eco lab was called and is on site during inspection to repair dish machine sanitizer
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 76F, Home made dressing 55* Tics items butter and dressing were relocated to working cold hold unit to rapid cool. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb next to triple sink
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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. Soiled cutting boards on cook line units
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area at handwashing sink. **Corrected On-Site**
Food safety inspection conducted on 8/27/2024 revealed 21 total violations (4 high priority, 5 intermediate, 12 basic).