ISLAND BBQ BUFFET
463711 SR 200
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, container of mashed potatoes 52F. Mashed potatoes removed from temperature control approximately 15 minutes prior. Mashed potatoes moved to reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-09: In flip top cooler on cook line, cut beef 47F. Beef cut yesterday, and placed in cooler from walk in cooler approximately 45 minutes prior. Beef moved back to walk in cooler to cool. All other cold holding TCS foods checked are 41F or below. **Admin Complaint** **Corrective Action Taken**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment used plans on file for previous establishment. Plans do not reflect current layout of establishment including a buffet in front area, a new bar area, and a dish machine no longer present in kitchen. **Warning** - From follow-up inspection 2025-04-09: Plans were physically mailed by operator but no reference to license or file number was indicated on plans. **Time Extended**
Food safety inspection conducted on 4/9/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 1/30/2025
High Priority
4
Intermediate
4
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets in bar and by ice machine at buffet. Both buckets inverted. **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. Multiple drink cups in kitchen. Cups removed. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on prep table in kitchen near cook line. Jackets moved and stored correctly. **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Both cooks in kitchen. Beard guards placed on by cooks. **Corrected On-Site**
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in mop sink area. Floor in walk in freezer. Wall/door exterior of walk in cooler. Wall inside walk in cooler. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at front buffet (only has sign stating hand washing only). Hand washing sink in bar. Inspector emailed sign. **Corrective Action Taken** **Repeat Violation**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below prep table near walk in cooler is both rusted and has ripped tin foil.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front cabinets and cabinet areas in buffet. Hood filters above cooking equipment. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In prep sink area, frozen pork chops thawing at room temperature. Pork moved to sink and placed under running water. **Corrected On-Site**
- 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 dropped plastic bowl on floor, handled bowl with bare hands, placed bowl in back kitchen, and immediately handled clean bowls without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In front buffet in glass door reach in cooler, raw shelled eggs stored over ready to eat lemons. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In front glass door reach in cooler, container of in house made blue cheese dressing prepared 22 days prior. Dressing discarded. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, container of mashed potatoes 52F. Mashed potatoes removed from temperature control approximately 15 minutes prior. Mashed potatoes moved to reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade for slicer in back kitchen. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in front buffet area. Hand washing sink in bar. Towels provided. **Corrected On-Site**
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment used plans on file for previous establishment. Plans do not reflect current layout of establishment including a buffet in front area, a new bar area, and a dish machine no longer present in kitchen. **Warning**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for one cook working today.
Food safety inspection conducted on 1/30/2025 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).
Inspection on 8/30/2024
High Priority
8
Intermediate
5
Basic
9
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep shelf over single use cups. Bottle discarded. **Corrected On-Site** **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under reach in cooler/ice machine in front area. Floor under racks in kitchen.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment is on dirt/grass.
- 51-18-6:Basic - No copy of latest inspection report available. Last inspection report could not be provided.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in bar. Inspector emailed Form 5030-111 (Hand Washing Sign). **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Areas around soda nozzles for drink dispenser in dining area.
- 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Bartender drying glassware with towel.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, pan of corned beef hash 72F. Hash began cooling more than four (4) hours prior. Hash discarded. 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, pan of corned beef hash 72F. Hash began cooling more than four (4) hours prior. Hash discarded. See stop sale.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw pork. In reach in cooler on cook line, raw ground beef stored over raw whole in tact beef. Items moved and stored correctly. **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In bar reach in cooler, container of milk not dated - date of opening is unclear. Milk discarded. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet, packets of butter and sour cream 69F. Items removed from temperature control approximately 15 minutes prior. Items moved to reach in cooler to cool. **Corrective Action Taken** **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. On buffet, cooked fish 119F. Fish cooked approximately 15 minutes prior. Fish voluntarily discarded. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Soap container stored with cans of tomatoes and beans. Soap moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the both sides of splitter for mop sink faucet where black and red hoses are attached. Maintenance began removing splitter. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In bar reach in cooler, container of milk not dated - date of opening is unclear. Milk discarded. See stop sale. In reach in cooler on cook line, container of milk opened yesterday not dated. Milk dated. **Corrective Action Taken** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade for slicer stored in prep area of kitchen.
- 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. Two employees working today. Manager reviewed information and employees signed employee health reporting agreement. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored by dish area. **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand washing sink in dish area. Water turned on. **Corrected On-Site**
Food safety inspection conducted on 8/30/2024 revealed 22 total violations (8 high priority, 5 intermediate, 9 basic).