THE ISLAND FISH COMPANY
12468 Overseas Highway
Florida, 33050
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 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).
Inspection on 3/19/2024
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored on the floor
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 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.
- 40-06-5:Basic - Employee personal cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed a wood stirring utensil that is in poor repair, peeling wood. Discarded by the cook .
- 08B-38-4:Basic - Food stored on floor. Observed a Container of dressing on the floor Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. oyster (52*F - Cold Holding); shrimp ceviche (52*F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oyster (52*F - Cold Holding); shrimp ceviche (52*F - Cold Holding)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed the slicer blade is rusting
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
Food safety inspection conducted on 3/19/2024 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 10/24/2023
High Priority
4
Intermediate
5
Basic
14
Total
24
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored on the floor
- 06-09-1:Basic - Commercially processed reduced oxygen packaged TUNA bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 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.
- 08B-38-4:Basic - Food stored on floor in walk-in cooler
- 22-08-4:Basic - Imicrowave has accumulation food debris.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on fire nozzle and oven door handles
- 25-05-4:Basic - Napkins. Single-service articles improperly stored on the floor
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on desert reach in cooler on cookline
- 36-27-5:Basic - Prep room Wall soiled with accumulated grease, food debris, and/or dust around fan.
- 14-74-7:Basic - SALAD REACH IN UNIT 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.technician was called for repairs to salad RIC. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage and prep area.
- 29-08-4:Basic - mop sink Plumbing system in disrepair no hot water and water is pouring out of wall pipe when water is turned on
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SALAD RIC ( - Cold Holding); Cut melons (62*F - Cold Holding); boiled eggs (61*F - Cold Holding); cheese (61*F - Cold Holding); cut tomatoes (62*F - Cold Holding)out of temp less than 4 hours TCS items were put on ice. **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. Butter 58F in wait station butter was put on toaster to hot hold **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.red hose at front of building and green hose at back of building 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. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled, Scale is soiled with food debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Locked by servers tray
- 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**
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food butter at wait station
- 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Prep room electrical wall outlet not covered. Duct tape is holding plugs in place
Food safety inspection conducted on 10/24/2023 revealed 24 total violations (4 high priority, 5 intermediate, 14 basic).