ELEMENTS LOUNGE AND RESTAURANT
82100 OVERSEAS HWY, Islamorada FL 33036 · 3057892766
Last inspected Aug 12, 2026 · 7 visits since September 2023
SEP 24
JAN 25
AUG 25
JAN 26
AUG 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
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. email to F&B
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Wood bowl in hand wash sink
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep room handwashing sink is soiled with mold like substance.
Show the remaining 2 findings ▾
Plumbing system in disrepair. Prep area handwashing sink is in disrepair,
Water leaking from pipe under handwashing sink.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 dented can of cranberry
Toxic substance/chemical improperly stored. Butane canister stored with food on shelving
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes in walk-in cooler gaskets.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Raw pork stored over/not properly separated from ready-to-eat food, in walk cooler
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.77 F
No paper towels or mechanical hand drying device provided at handwash sink.
ceiling tile shows damage or is in disrepair in dry storage area
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Utensils in bar handwash sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans shroud in walk-in cooler is soiled with debis
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris Flood debris on slicer blade
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp Booster was off. High temp machine sanitizing at 90 F, washing at 158 F.
No paper towels or mechanical hand drying device provided at handwash sink.
At the bar Waste line missing at soda gun holster.
Food stored on floor in walkin freezer
In-use tongs stored on equipment door handle between uses.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
The dishwasher 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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime.the soda gun at the bar is soiled with mold like substance
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
The bar Handwash sink has a strainer basket inside the sink
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 115 F Sanitizing temperature in high temp dish machine. Triple sink was set up for sanitizing with quaternary The bar glass machine is not sanitizing with chlorine at 0 ppm. The chef set up manual quarantine sanitizer in bar for the glasses 200ppm.technician also called for service on both machines
Employee personal items, backpack stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack On shelf in dish area above clean dishes
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. 3 door reach in cooler not functioning. No food in unit.
In-use tongs stored on equipment door handle between uses.
Insect control device installed over food preparation area.
No handwashing sign provided at a hand sink used by food employees in the ice machine room
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
At bar Glass machine 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. Chlorine at 0 ppm
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized, due to lack of sanitizing in the glass machine at the bar.
Raw cold smoked salmon stored over/not properly separated from ready-to-eat pancetta in walk-in cooler.
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 and the time removed from temperature control cannot be determined. Hollandaise sauce using TPHC not date marked. Chef corrected this at time of inspection, the hollandaise sauce was made at 7:00am and is discarded at 11 am daily. Discussed procedure for TPHC with chef.
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. email to F&B
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.emailed to F&B
The Bar Handwash sink used for purposes other than handwashing, observed a strainer in handwash sink
No Heimlich maneuver/choking sign posted.
Observed Equipment and utensils not properly air-dried - wet nesting containers on shelf in dish area
Old labels stuck to food containers after cleaning.
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.