ISLA DEL SOL YACHT - MAIN KITCHEN
6000 SUN BLVD, Saint Petersburg FL 33715 · 727-864-0091
Last inspected Jun 2, 2026 · 10 visits since October 2023
APR 24
DEC 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flies landing on strainer in dump sink at front bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024006176 | Oct 25, 2023 | Mar 13, 2024 | $200 |
| 3--2019057026 | Sep 25, 2019 | Jan 14, 2020 | $200 |
Inspection history
10 visits, newest first
Jun 2, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Frozen ROP snapper observed in walk-in freezer connected to walk-in cooler.
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. No written plan for ROP cook-chill foods in walk-in freezer. No written plan for ROP fish observed frozen in walk-in freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located next to prep sink
Equipment in poor repair. Door panel to walk-in cooler bent and separated from connecting metal on door.
Show the remaining 3 findings ▾
Food stored on floor. Ready-to eat food stored on floor in walk-in cooler. Employees relocated items for safe storage.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens soiled with build up of burnt food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers soiled.
Mar 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 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. Frozen ROP snapper observed in walk-in freezer connected to walk-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready-to eat food in walk-in cooler. Discussed with manager to relocate items when possible for proper safe storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato Ham Shredded cheese Feta cheese All items at 55F inside reach-in cooler across from cook line. Employees identified cooler as having recently malfunctioned and voluntarily discarded the items.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Discussed with manager for tags to remain with batch until the date of last sold. Employee returned.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer
Handwash sink used for purposes other than handwashing. Hand wash sink next to dish pit used to store utensils. Items removed
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. No written plan for ROP cook-chill foods in walk-in freezer. No written plan for ROP fish observed frozen in walk-in freezer.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Prepared food in walk-in freezer in kitchen not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located next to prep sink
Current Hotel and Restaurant license not displayed. Current license displayed expired 2-1-2026
Equipment in poor repair. Door panel to walk-in cooler bent and separated from connecting metal on door.
Food stored on floor. Ready-to eat food stored on floor in walk-in cooler. Employees relocated items for safe storage.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens soiled with build up of burnt food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers soiled.
Standing water in bottom of reach-in-cooler. Standing water in tall reach-in cooler next to walk-in cooler
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Fish packaged in the establishment located in walusing a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Discussed labeling with manager.
Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer.
Handwash sink in warewashing area used to store utensils. Operator removed items.
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. On-site reduced oxygen packaging of fish freezing in walk-in freezer. Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in kitchen near office.
Food stored on floor. 1 box of French fries stored on floor and 1 box of beef stored on floor in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on salad station reach-in cooler doors near cooks line.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. Licensed expired on 02-01-2025. Operator updated license during inspection. 02-01-2026.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of dressing in walk-in cooler. Employee moved eggs to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers are soiled with food debris between cracks.
Food stored on floor. Bag of french fries and lamb shanks stored on floor in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in walk-in cooler. Employee removed beverage.
Reach-in cooler interior across from fat-fryers have accumulation of soil residues.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Observed: Dented/rusted cans present. See stop sale. Two 5ln cans of artichokes are dented at seams. Observed operator discard cans. Stop sale not warranted. Priority: High Priority
Observed: 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. Observed employee touching soiled dishes with bare hands then retrieving clean dishes without washing hands first. Discussed with operator proper hand-hygiene techniques. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salomon stored above packaged cooked crabs removed from box in walk-in cooler. Operator placed cooked crabs above raw fish. Priority: High Priority
Observed: Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shell egg stored in container in reach-in cooler. Employee discarded egg. Stop sale not warranted. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 1:32am. Employee placed items in reach-in cooler. Re temp at 2:05pm a. spinach cheese dip over stacked (48F - Cold Holding) 43f Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are stained. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Observed employee washing knives in hand wash sink. Reviewed with manager. Priority: Intermediate
Observed: No soap provided at handwash sink in warewashing area. Operator provided soap. Priority: Intermediate
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler door near walk-in cooler. Priority: Basic
Observed: Old labels stuck to food container lids on shelf in warewashing area. Priority: Basic
Observed: Reach-in cooler located near walk-in cooler have accumulation of soil residues. Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Three frozen raw ROP with label stating to remain frozen until use is thawing in walk-in cooler. ROP fish has not completely thawed. Operator cut bag. Priority: Basic
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate16 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. From dry-storage shelf a. #10 can of chocolate fudge dented at seam. b. 3lb can of chopped ocean clams dented at seam. Operator opened and discarded cans. Stop-sale not warranted.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready-to-eat sliced ham in reach-in cooler across from flat-top grill. Operator placed raw shell eggs in bottom shelf.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked raw shell eggs in reach-in cooler across from flat-top grill on cooks line. Operator discarded cracked eggs. Stop-sale not warranted.
Accumulation of debris on exterior of warewashing machine.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pasta basket stored underneath hand wash sink paper towel dispenser not protected from splash. Employee removed baskets.
Clean utensils or equipment stored in dirty drawer or rack.
Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
Damaged/spoiled/recalled food not properly segregated. Two cracked raw shell eggs in reach-in cooler across from flat-top grill on cooks line. Operator discarded cracked eggs. From dry-storage shelf a. #10 can of chocolate fudge dented at seam. b. 3lb can of chopped ocean clams dented at seam. Operator opened and discarded cans.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet-nesting on shelf in warewashing area.
Food not stored at least 6 inches off of the floor. Walk-in cooler. a. Multiple containers of raw chicken on sheet pan on floor underneath shelf.
Food stored on floor. Walk-in freezer. a. Case of cream cheese b. Container of ice cream c. Multiple containers of food
Ice buildup on walk-in freezer door located on 1st floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all reach-in cooler doors in kitchen area soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers in kitchen area interior soiled.
Standing water in bottom of reach-in-cooler across from flat-top grill.
Stored food not covered. Walk-in cooler a. Beef stock not covered. Walk-in freezer a. Sheet pan containing frozen shrimp
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables and herbs stored above an assortment of cut fruit in walk-in cooler located on 1st floor. Employee removed cut fruit from underneath unwashed vegetables and herbs.
Nov 1, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flies landing on strainer in dump sink at front bar.
Oct 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flies landing on strainer in dump sink at front bar.
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flies landing on strainer in dump sink at front bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Interior of reach in coolers soiled. Ice cream freezer soiled.
No soap provided at handwash sink. Front bar.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen foods thawing in walk in cooler not time tracked during and after thawing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soda nozzles soaking in 69 degrees Fahrenheit water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of hot box on cook line soiled.
No handwashing sign provided at a hand sink used by food employees. Front bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line,
Opened employee beverage container in a cold holding unit with food to be served to customers.
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.