GREEN TURTLE INN ISLAMORADA
81219 OVERSEAS HWY, Islamorada FL 33036
Last inspected Jul 17, 2026 · 8 visits since August 2023
JUL 24
DEC 24
AUG 25
DEC 25
JUL 26
— STEADY
5 inspections within 16 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.
★ 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 |
|---|---|---|---|
| 1--2024015406 | Nov 15, 2023 | May 8, 2024 | $200 |
Inspection history
8 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over waffle batter in RIC
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatballs,cut melons,cooked shrimp,
In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.92F
Show the remaining 2 findings ▾
Prep Kitchen Ceiling/ceiling tiles/vents, light shields soiled with accumulated food debris, grease, dust, or mold-like substance.
Waste line missing at soda gun holster.
Dec 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Toxic substance/chemical, butane cans improperly stored on food storage.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink.
Condensation or other drainage not disposed of according to law. The exhaust system above high temp dish machine is dripping water into dish area.
Open dumpster lid.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Observed that the garbage can is in front of hand washing and main kitchen.
Carbon dioxide/helium tanks not adequately secured.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. At front bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda dispenser underside nozzle area soiled with debris.
Open dumpster lid.
Working containers of food removed from original container not identified by common name.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The glass washer is not sanitizing, chlorine is at 0 ppm.
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. Eco lab was called for service
Handwash sink not accessible for employee use at all times it is blocked by garbage can
No paper towels or mechanical hand drying device provided at handwash sink on cookline
Food stored on floor in the walk in freezer
In Prep area the Ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Walking cooler Wall soiled with accumulated debris, and/or dust.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (48*F - Cold Holding); ham (60*F - Cold Holding); cheese (58*F - Cold Holding), as per cook it has been in the unit less than 4 hours. Food is stored in walk-in cooler overnight. TCS Food was iced down
Handwash sink not accessible for employee use at all times. Blocked by garbage can.
Handwash sink used for purposes other than handwashing. Storing wiping clothes.
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 on cook line is not cold holding at 41f or below.
No Heimlich maneuver/choking sign posted.
Plumbing system in disrepair. The handwashing sink handle for cold water does not turn on in the prep area.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food, shrimp stored over ready-to-eat dressing in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg 58F, employee refrigerated the container that was sitting on shelf on cookline. Less than 1 hour out on line.
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.
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.
Carbon dioxide/helium tanks not adequately secured at the bar.
Employee personal items, purses stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Ice bucket/shovel stored outside between uses.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 90 F holding in in use utensils. Stove was lit to heat up the water.
No Heimlich maneuver/choking sign posted.
Open dumpster lid.
Nov 15, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw ROP fish processed on site stored in walking cooler not removed from ROP and not frozen.
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.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. IN WALK-IN COOLER Observed cooked ribs in ROP no date on packed no HACCP
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Cooked pork chops and cooked beef ribs and raw fish.
Carbon dioxide/helium tanks not adequately secured. At bar
Employee personal items, purse, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Aug 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw ROP fish processed on site stored in walking cooler not removed from ROP and not frozen.
Glass machine at bar 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.
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.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No high temp test paper
No paper towels or mechanical hand drying device provided at handwash sink on cookline
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. IN WALK-IN COOLER Observed cooked ribs in ROP no date on packed no HACCP
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Cooked pork chops and cooked beef ribs and raw fish.
Carbon dioxide/helium tanks not adequately secured. At bar
Employee personal items, purse, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Food stored on floor in walk-in freezer and cooler
In-use tongs stored on equipment door handle between uses.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temperature gauge does not work on high temp machine.
Open dumpster lid.
Single-service articles improperly stored on the floor in dry storage area.
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.