ISLANDER GRILL & TIKI BAR

ISLANDER GRILL & TIKI BAR in PALM BEACH SHORES has 11 health inspections on record with an overall food safety rating of 2.4/5. Food safety practices have remained consistent.

Last inspection: 7 months ago · 11 reports on file

181 South Ocean Avenue

Florida, 33404

Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)

Based on 11 health inspection reports

All Inspection Reports

7/22/2025· 7mo ago

Visit ID: 10870193

Met Inspection Standards

5 high, 2 int

03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Flip top cooler; cooked chicken wings (60F - Cooling). At walk-in cooler; cooked rice (50F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At Flip top cooler; cooked chicken wings (60F - Cooling). At walk-in cooler; cooked rice (50F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
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. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while removing from dish washer placing to dry/store without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers handled soiled dishes while removing from tables, carried to dish area and then picked up plates food/prepared beverages for customers without washing hands. Operator discussed with servers who then washed hands. Corrected On-Site
41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored on liquor rail at bar with liquor bottles. Operator removed chemicals from liquor rail. Corrected On-Site
31A-10-4:Intermediate - Equipment drain line draining into hand wash sink. At bar; soda gun holster draining into hand wash sink. Advised Operator to remove drain line from hand wash sink.
41-17-4:Intermediate - Spray bottle containing toxic substance (cleaning chemical) not labeled. Operator labeled. Corrected On-Site

5/28/2025· 9mo ago

Visit ID: 10846775

Follow-up Inspection Required

4 high, 1 int, 1 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw battered shrimp not commercially packaged over fries in freezer at cook line; operator stored properly; Corrected On-Site Repeat Violation Admin Complaint
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked beef in walk-in cooler Stored properly Lobster tail over stock and butter sauce in glass door cooler at cook line; Corrected On-Site
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed at expo line employee wiping gloved hands on soiled towel and touched clean soup bowls; Educated; employee washed hands Corrected On-Site Repeat Violation Admin Complaint
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- cooked onions and cooked mushrooms Operator marked: 8:00-12:00
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- several cutting boards at cook line;

2/28/2025· 1y ago

Visit ID: 10789144

Met Inspection Standards

3 basic

14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. At cook line lowboy, door is in disrepair. Warning - From follow-up inspection 2025-02-28: Same **Time Extended**
36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At kitchen near walk in freezer, floor tiles missing. Warning - From follow-up inspection 2025-02-28: Same **Time Extended**
36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls soiled with dust and debris. Warning - From follow-up inspection 2025-02-28: Same **Time Extended**

2/27/2025· 1y ago

Visit ID: 8823026

Follow-up Inspection Required

9 high, 1 int, 5 basic

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. At cookline, vacuum sealed tuna thawed. See stop sale. Warning
14-11-5:Basic - Equipment in poor repair. At cook line lowboy, door is in disrepair. Warning
36-17-5:Basic - Floor tiles missing and/or in disrepair. At kitchen near walk in freezer, floor tiles missing. Warning
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls soiled with dust and debris. Warning
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. At kitchen, dish machine chlorine sanitizer 0 ppm. Advised operator do not use dish machine until repaired. Set up three compartment sink to wash, rinse, sanitize all dishes until dish machine is repaired. Warning
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. At cookline, Employee touched wet soiled wiping cloth then proceeded to touch clean plates without washing hands. Advised operator of proper handwashing. Warning
35A-02-7:High Priority - Live, small flying insects found Approximately 8 Small flying insects in dry storage area, landing on shelves and wall. Approximately 4 small flying insects at inside bar landing on trash can. Repeat Violation Admin Complaint
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored over desserts- key lime pie, in walk in freezer, not all commercially packaged. Advised operator of proper storage. Warning
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cookline, vacuum sealed tuna thawed. Drink ice at inside bar with dead fly in ice. See stop sale. Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back walk in cooler; cooked pasta (46F - Cold Holding); cooked rice (66F - Cold Holding); house made salsa (45F - Cold Holding); pancake batter (46F - Cold Holding); not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline low boy, raw steaks (51F - Cold Holding); raw hamburgers (51F - Cold Holding); cheese (49F - Cold Holding); sliced ham (53F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Operator placed ice on to product to quick chill. At back walk in cooler; cooked pasta (46F - Cold Holding); cooked rice (66F - Cold Holding); house made salsa (45F - Cold Holding); pancake batter (46F - Cold Holding); not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. **Corrective Action Taken** Warning
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 cookline, black beans (127F - Hot Holding). Operator stated item held for approximately 1 1/2 hour. Advised operator to reheat product to 165F. Warning
41-10-4:High Priority - Toxic substance/chemical improperly stored. At kitchen, Glue and disinfectant wipes stored on shelf with single service items. Operator removed. At kitchen dry storage area, insect repellant stored on shelf with spices. Operator removed. Corrected On-Site Warning
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. At walk in cooler, cooked pasta, marinara sauce, cooked rice, cooked salsa prepared onsite and held over 24 hours without proper date marking. Warning

7/10/2024· 1y 8mo ago

Visit ID: 8822677

Met Inspection Standards

N/A:No Violations Were Observed

7/8/2024· 1y 8mo ago

Visit ID: 8730612

Follow-up Inspection Required

3 high, 4 basic

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line employee drink stored on prep table, operator discarded. Corrected On-Site
08B-47-4:Basic - Food not stored at least 6 inches off of the floor. At walk in cooler carrots not stored 6 inches off of the floor, operator repositioned carrots to be stored 6 inches off of the floor. Corrected On-Site
08B-38-4:Basic - Food stored on floor. At walk in freezer box of chicken stored on floor, operator repositioned chicken to proper storage location off of the floor. Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At cookline flip top several squeeze bottles containing various items like sour cream, barbecue sauces removed from original containers not labeled, operator labeled all squeeze bottles. Corrected On-Site Repeat Violation
12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line employee handling raw fish with bare hands then handling ready to eat food with no hand washing, operator spoke to employee who then washed hands and put on clean gloves. Corrected On-Site
35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 small flying insects landing on packages of bread in dry storage area. Warning
35A-09-4:High Priority - Presence of insects, rodents, or other pests. At mop sink area 1 caterpillar like crawling insect on wall, operator discarded. Corrected On-Site

4/17/2024· 1y 10mo ago

Visit ID: 8512211

Follow-up Inspection Required

4 high, 2 int, 7 basic

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and ceiling tile unclean over dish machine area and near steam table at cook line
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. Tuna in bottom reach in at end of cook line
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green Cutting board at bar prep area in kitchen
36-73-4:Basic - Floor soiled/has accumulation of debris. Liquor walk in cooler
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Black straws at bar inside and outside
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over cooked chicken two door glass cooler end cook line Raw eggs over oranges walk in cooler Corrected On-Site Repeat Violation Admin Complaint
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (64F - Cold Holding) flip top cooler across from cook line. Not prepped or portioned. Over stocked above rim. Not submerged in cooler. Placed back in cooler. **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. grilled chicken (98F - Hot Holding) at cook line. Out less than four hours. Reheated to 165F. **Corrective Action Taken**
41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand and surface sanitizer bottle stored with clean coffee cups at wait station
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station in dining room

12/13/2023· 2y 3mo ago

Visit ID: 8572500

Met Inspection Standards

N/A:No Violations Were Observed

12/12/2023· 2y 3mo ago

Visit ID: 8571279

Follow-up Inspection Required

3 high, 1 int, 2 basic

12B-02-4:Basic - Employee eating in a food preparation or other restricted area. At cook line employee eating potatoes meant to be served to customers. Discussed with employee, employee stopped eating. Corrected On-Site Warning
29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. At Tiki standing water in floor drain under triple sink and hand sink. Warning
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double glass door reach in freezer open bag of raw chicken stored over cooked chicken. Operator moved raw chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sliding glass door reach in cooler Raw shell eggs stored over ready to eat sauce. Operator moved eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
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 steam table House made Marina (78F - Hot Holding); Cooked black beans (98F - Hot Holding); sausage gravy (84F - Hot Holding). Operator stated that all items reheated on stove before being placed in steam table. Being held at steam table less than 2 hours. Operator returned item's to stove to be reheated to 165F. **Corrective Action Taken** Warning
31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At Tiki bar hand washing sink paper towel dispenser unable to dispense paper towel's. Operator stated batteries died. Operator provided paper towels **Corrective Action Taken** Warning

9/29/2023· 2y 5mo ago

Visit ID: 8511834

Met Inspection Standards

N/A:No Violations Were Observed

9/28/2023· 2y 5mo ago

Visit ID: 8351836

Follow-up Inspection Required

4 high, 1 basic

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. At cook line; commercially processed reduced oxygen packaged tuna labeled to keep frozen until time of use no longer frozen and still I reduced oxygen package. Operator removed from package. Corrected On-Site Repeat Violation Admin Complaint
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double glass door reach in; raw tuna stored over opened bag of cooked sausage and raw hamburger stored over opened cooked shrimp spring rolls. Operator moved raw items under ready to eat items. Corrected On-Site Warning
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double glass door reach in cooler; raw shell eggs stored over ready to eat chicken stock. Operator moved raw eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler #2; cooked rice (47°F - Cold Holding); cooked pasta (48°F - Cold Holding); provolone (47°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line right side flip top cooler; cooked chicken wings (50°F - Cold Holding); sliced turkey (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1.5 hours. Operator placed bags of ice on items. At Expo line upright stainless; sour cream (47°F - Cold Holding). Shelves in cooler all completely covered blocking air flow. Operator stated not prepared or portioned today, being held 2 hours, moved to top shelf under cooling source. At walk-in cooler #2; cooked rice (47°F - Cold Holding); cooked pasta (48°F - Cold Holding); provolone (47°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. **Corrective Action Taken** Repeat Violation Admin Complaint