HIDEAWAY AT THE COVE
84457 OVERSEAS HWY, Islamorada FL 33036
Last inspected Apr 30, 2026 · 7 visits since August 2023
AUG 23
MAR 25
MAY 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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 · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018061304 | Nov 8, 2018 | Jan 11, 2019 | $160 |
Inspection history
7 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Handwash sink used for purposes other than handwashing. Storing bottles of chemicals
Incorrect chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container covering leafy greens. Pink food service towel lining the containers of shrimp and tuna
Warewashing sanitizing solution exceeding the maximum concentration allowed. Glass washer at bar is at 200 + ppm chlorine, bar tender will notify the chef about concentration.
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.
Handwash sink used for purposes other than handwashing. Used to dump ice and lime
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nando at bar magdell in kitchen
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.
Cloth used as a food-contact surface. Pink food service towel used in contact with tuna and shrimp in containers
In-use ice scoop stored on soiled surface between uses.
Single-service articles improperly stored on the floor
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked fish in drawers not date marked
The can opener blade is soiled with food debris
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine in the kitchen
In-use tongs stored on equipment door handle between uses.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna is served as Tuna lettuce wrap and is not identified as raw on the menu.
No hot running water at three-compartment sink water @78F in prep kitchen 3 compartment sink. Engineering is on site to check the water. Engineering repaired the water heater during inspection, the hot water is at 93F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in prep kitchen area, water @ 76F Handwashing sink in cook shack is 77F The engineer has repaired the hot water heater during inspection, the tank is heating 93F
In-use ice scoop stored on soiled surface, the top of ice machine between uses.
No handwashing sign provided at a hand sink used by food employees. At outdoor bar
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary
Sep 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 48*
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar are soiled.
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Faucet/handle missing at plumbing fixture. Prep room hand wash sink missing faucet
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolergaskets at bar. Soda holsters,
Plumbing system in disrepair.in cookshack water backing up with running handwash sink
Unclean building components, attachments or fixtures. Mold like substance on ac vents in cook shack
Walkinin cooler interior/shelves have accumulation of soil residues.
Water draining onto floor surface.
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 48*
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar are soiled.
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Faucet/handle missing at plumbing fixture. Prep room hand wash sink missing faucet
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolergaskets at bar. Soda holsters,
Plumbing system in disrepair.in cookshack water backing up with running handwash sink
Unclean building components, attachments or fixtures. Mold like substance on ac vents in cook shack
Walkinin cooler interior/shelves have accumulation of soil residues.
Water draining onto floor surface.
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.