ISLAND BBQ BUFFET
463711 SR 200, Yulee FL 32097
Last inspected May 12, 2025 · 8 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
SEP 23
DEC 23
AUG 24
JAN 25
≈ ERRATIC
5 inspections, swinging between A and F. 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 →
Inspection history
8 visits, newest first
May 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment used plans on file for previous establishment. Plans do not reflect current layout of establishment including a buffet in front area, a new bar area, and a dish machine no longer present in kitchen.
Apr 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, container of mashed potatoes 52F. Mashed potatoes removed from temperature control approximately 15 minutes prior. Mashed potatoes moved to reach in cooler to cool.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment used plans on file for previous establishment. Plans do not reflect current layout of establishment including a buffet in front area, a new bar area, and a dish machine no longer present in kitchen.
Jan 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
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. Employee dropped plastic bowl on floor, handled bowl with bare hands, placed bowl in back kitchen, and immediately handled clean bowls without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. In front buffet in glass door reach in cooler, raw shelled eggs stored over ready to eat lemons. Items moved and stored correctly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In front glass door reach in cooler, container of in house made blue cheese dressing prepared 22 days prior. Dressing discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, container of mashed potatoes 52F. Mashed potatoes removed from temperature control approximately 15 minutes prior. Mashed potatoes moved to reach in cooler to cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade for slicer in back kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in front buffet area. Hand washing sink in bar. Towels provided.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment used plans on file for previous establishment. Plans do not reflect current layout of establishment including a buffet in front area, a new bar area, and a dish machine no longer present in kitchen.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for one cook working today.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets in bar and by ice machine at buffet. Both buckets inverted.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Multiple drink cups in kitchen. Cups removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on prep table in kitchen near cook line. Jackets moved and stored correctly.
Employee with no beard guard/restraint while engaging in food preparation. Both cooks in kitchen. Beard guards placed on by cooks.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in mop sink area. Floor in walk in freezer. Wall/door exterior of walk in cooler. Wall inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink at front buffet (only has sign stating hand washing only). Hand washing sink in bar. Inspector emailed sign.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below prep table near walk in cooler is both rusted and has ripped tin foil.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front cabinets and cabinet areas in buffet. Hood filters above cooking equipment.
Time/temperature control for safety food thawed in an improper manner. In prep sink area, frozen pork chops thawing at room temperature. Pork moved to sink and placed under running water.
Aug 30, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 8 high priority.
8 High priority5 Intermediate9 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, pan of corned beef hash 72F. Hash began cooling more than four (4) hours prior. Hash discarded. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, pan of corned beef hash 72F. Hash began cooling more than four (4) hours prior. Hash discarded. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw pork. In reach in cooler on cook line, raw ground beef stored over raw whole in tact beef. Items moved and stored correctly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In bar reach in cooler, container of milk not dated - date of opening is unclear. Milk discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet, packets of butter and sour cream 69F. Items removed from temperature control approximately 15 minutes prior. Items moved to reach in cooler to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet, cooked fish 119F. Fish cooked approximately 15 minutes prior. Fish voluntarily discarded.
Toxic substance/chemical improperly stored. Soap container stored with cans of tomatoes and beans. Soap moved and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the both sides of splitter for mop sink faucet where black and red hoses are attached. Maintenance began removing splitter.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In bar reach in cooler, container of milk not dated - date of opening is unclear. Milk discarded. See stop sale. In reach in cooler on cook line, container of milk opened yesterday not dated. Milk dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade for slicer stored in prep area of 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. Two employees working today. Manager reviewed information and employees signed employee health reporting agreement.
Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored by dish area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand washing sink in dish area. Water turned on.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep shelf over single use cups. Bottle discarded.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under reach in cooler/ice machine in front area. Floor under racks in kitchen.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment is on dirt/grass.
No copy of latest inspection report available. Last inspection report could not be provided.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in bar. Inspector emailed Form 5030-111 (Hand Washing Sign).
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Areas around soda nozzles for drink dispenser in dining area.
Silverware/utensils dried with a towel/cloth. Bartender drying glassware with towel.
Dec 8, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Displayed food not properly protected from contamination. Croutons on buffet line not stored under sneeze guard. Moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 60f in breading station Placed back in walk in cooler
Toxic substance/chemical improperly stored. Clear spray bottle stored over mashed potatoes Degreaser in bottle, moved near dishwasher
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib needed on non chemical side of splitter at mop sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in glass cooler no date marking
Spray bottle containing toxic substance not labeled. Zepp spray bottle with clear substance inside no label on back shelf over mashed potatoes boxes
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal coffee drink on prep area near bread toaster
Food not stored at least 6 inches off of the floor. Cases of frozen juices stored on flood
Standing water in bottom of reach-in-cooler. Pooling in reach in cooler, one door cooler where squash is stored
Time/temperature control for safety food thawed in an improper manner. Bagged shrimp thawing at room temperature in back prep area
Sep 26, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 21, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fettuccine noddles 50f stored in single door cooler over night
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink vacuum breaker missing on non- chemical side of splitter.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked lids, over stored food
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/ 5 employees on shift at time of inspection
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. Bobby, Diane, and Dillon
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw and fettuccine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over coffee filters on cook line area, moved
Employee with no hair restraint while engaging in food preparation. Prep guy no hair restraint
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority6 Intermediate7 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fettuccine noddles 50f stored in single door cooler over night
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza sauce 50f marinara 51f in 2 door stand up cooler Near salad station Fettuccine noddles 50f stored in single door cooler over night
Toxic substance/chemical improperly stored. Stored on shelf with open bag of flour, moved
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink vacuum breaker missing on non- chemical side of splitter.
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.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked lids, over stored food
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/ 5 employees on shift at time of inspection
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. Bobby, Diane, and Dillon
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw and fettuccine
Spray bottle containing toxic substance not labeled. Zepp clear spray bottle with purple substance, States degreaser
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over coffee filters on cook line area, moved
Employee with no hair restraint while engaging in food preparation. Prep guy no hair restraint
Food not stored at least 6 inches off of the floor. Case of dough I'm walk in feeezer, person in charge, moved to shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scooper with food particles stuck to it n water in cooler 43f
No conspicuously located ambient air temperature thermometer in holding unit. In single door cooler with noddles
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler doors
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.