CASTAWAYS ISLE LLC
911 NE JENSEN BEACH BLVD, Jensen Beach FL 34957 · 772-618-3838
Last inspected Mar 18, 2026 · 9 visits since October 2023
APR 24
AUG 24
MAR 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line: lettuce at 63F. per operator items not prepared or portioned today. See stop sale. In walk in cooler: Ham 45F date marked 8/25. Per operator items not prepared or portioned today. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024028451 | Apr 22, 2024 | Jun 6, 2024 | $200 |
Inspection history
9 visits, newest first
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their glasses than put on gloves their hands and engaged in food preparation without washing their hands- educated operator - employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken- raw beef stored over sauces- operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At co9line counter - Cooked Chicken wings 50F- cold holding- food not prepared or portioned today- food out of temperature for 10 minutes- operator placed in reach in cooler to quick chill.
Jan 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink at bar shut off and not accessible to employees at time of inspection
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
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. Observed at reach in cooler at cook line near door exit- Cole slaw (49F); cheese stuffed jalepenos (50F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked mushrooms (49F - Cold Holding); blue cheese (48F - Cold Holding) per operator food not prepared or portioned and out of temperature for more than 4 hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line near door exit- Cole slaw (49F); cheese stuffed jalepenos (50F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked mushrooms (49F - Cold Holding); blue cheese (48F - Cold Holding) per operator food not prepared or portioned and out of temperature for more than 4 hours See stop sale
Handwash sink not accessible for employee use at all times. Observed
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink at bar shut off and not accessible to employees at time of inspection
Cooked sausages thawed under water that was barely running/dripping. Operator turned on faucet
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength at 0 ppm
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed at least 3+ current employees with expired training.
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef over fully cooked crab cake mix at reach in cooler by grill. Raw bacon over ice cream at reach in freezer on cook line. Both products opened from commercial packaging. Raw ground bison over fully cooked pork belly not in commercial packaging at walk in freezer. Educated operator on proper storage procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (44F - Cold Holding) rechecked 44F; pizza sauce (48F - Cold Holding) rechecked 47-48F; sauerkraut (51F - Cold Holding) rechecked 50F; ground beef (43F - Cold Holding) rechecked 43F Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down product or move product to freezer.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler on cook line: Cole slaw (47F - Cooling) at 1:30; cooling since 11:00 - 47F at 2:13 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to freezer to quick chill.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed at least 3+ current employees with expired training.
Aug 27, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. In reach in cooler at cook line: lettuce at 63F. per operator items not prepared or portioned today. See stop sale. In walk in cooler: Ham 45F stack in plastic container date marked 8/25. Per operator items not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line: lettuce at 63F. per operator items not prepared or portioned today. See stop sale. In walk in cooler: Ham 45F date marked 8/25. Per operator items not prepared or portioned today. See stop sale.
Near cook line- Back exterior door has a gap at the threshold that opens to the outside.
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over hot dogs in Avantico cooler at cook line; raw shell eggs over cheese stuffed poppers in cooler at cook line; Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (48F - Cold Holding); raw tuna (45F - Cold Holding); hot dogs (48F - Cold Holding); raw chicken (49F - Cold Holding); cooked broccoli (49F - Cold Holding); sausage (50F - Cold Holding);in the two Avantico coolers at cook line; food not prepared or portioned today; foods out of temperature for approximately 1 hour; foods moved to different coolers; beef (58F - Cold Holding); raw chicken (54F - Cold Holding)in walk-in cooler; foods not prepared or portioned today; foods out of temperature for approximately 2 hours; operator opened walk-in freezer door to chill foods;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced cheese (59-60F - Cooling)at 11:17 to 60-59 F at 11:35 since 10:45; in walk-in cooler; at this rate food will not reach 41 F or below; food moved to walk-in freezer to properly cool;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (110F - Hot Holding); in steam table at cook line; as per operator reheated to a boil on the stove before moved to steam table; food placed back in the stove to reheat to 165 F; food out of temperature for approximately 1 hour;
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit- walk-in cooler;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at small cooler and cook line;
Ambient air thermometer not located in the coolest part of the hot holding units at cook line and walk-in cooler;
Bowl used to dispense corn at pantry station Removed
Ceiling tile missing- Tiles above dry storage racks by walk-in cooler
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken wings stored with cooked chicken wings, operator relocated cooked wings
Food-contact surface soiled with food debris. -cutting boards on top of reach-in coolers stained -slicer sharpening tool has a light accumulation of grease and food debris
Accumulation of debris on exterior of warewashing machine.
Ceiling vents soiled with accumulated food debris, grease, or dust. -vents above dishwasher
In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off of oven door handles, operator relocated
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in flour container, operator removed
No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above grill have an accumulation of grease and food debris
Wall soiled with accumulated grease/food debris. -wall above battering station
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.