ISLAND FISH COMPANY
12468 OVERSEAS HWY, Marathon FL 33050 · 305-743-4191
Last inspected Mar 5, 2026 · 8 visits since October 2023
AUG 24
FEB 25
AUG 25
JAN 26
MAR 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2026032712 | Mar 5, 2026 | Jul 7, 2026 | $400 |
Inspection history
8 visits, newest first
Mar 5, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked sausage with bare hands and placed on customer plate. Employee discarded sausage. Employee washed hands and donned gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee touch cooked sausage with bare hands and placed on customer plate. Discussed with employee and employee washed hands and donned gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (56F - Cold Holding); cheese (52F - Cold Holding); cut cantaloupe (59F - Cold Holding); cut honey dew (60F - Cold Holding) at reach in cooler at appetizer station. Observed raw whole fish (56F - Cold Holding); diced tomatoes (55F - Cold Holding); diced tomatoes with cream (57F - Cold Holding) As per employee, products in unit for approximately 2 hours. Employee took fish to walk in freezer and placed bags of ice over products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy 110F - Hot Holding); refried beans (109F - Hot Holding); pooled eggs (65F - Cold Holding) as per employees, for less than 2 hours. Employees began reheating products to 165F.
Show the remaining 2 findings ▾
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf underneath flat top heavily soiled with old food debris.
Mar 4, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked sausage with bare hands and placed on customer plate. Employee discarded sausage. Employee washed hands and donned gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee touch cooked sausage with bare hands and placed on customer plate. Discussed with employee and employee washed hands and donned gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (56F - Cold Holding); cheese (52F - Cold Holding); cut cantaloupe (59F - Cold Holding); cut honey dew (60F - Cold Holding) at reach in cooler at appetizer station. Observed raw whole fish (56F - Cold Holding); diced tomatoes (55F - Cold Holding); diced tomatoes with cream (57F - Cold Holding) As per employee, products in unit for approximately 2 hours. Employee took fish to walk in freezer and placed bags of ice over products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy 110F - Hot Holding); refried beans (109F - Hot Holding); pooled eggs (65F - Cold Holding) as per employees, for less than 2 hours. Employees began reheating products to 165F.
Handwash sink used for purposes other than handwashing. Observed food debris inside hand sink next to 3 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at back preparation area.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean cooking pots stored underneath paper towel dispenser at 3 compartment sink.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean plastic food containers stored on floor at dish area. Employee removed items.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf underneath flat top heavily soiled with old food debris.
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Expediter touching toast with bare hands. Educated the server on bare hand contact. They washed hands and put gloves on
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw calamari in walking cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45*F - Cold Holding); cut melons (52*F - Cold Holding) in drawers and lift lid unit on the cookline melons were relocated to the walk-in cooler, ice was added to the chicken and lift lid unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits potatoes (98*F - Hot Holding); soup (124*F - Hot Holding); sausage links (100*F - Hot Holding) potatoes sausage links, were reheated on flat top soup was stirred to distribute heat.
Handwash sink used for purposes other than handwashing. I e dumped in handwashing sink in dish area
Clean equipment/dishware/utensils stored below paper towel dispenser exposing the items to drips from people's hands.
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 life unit at the end of cookline holding cut melons, chicken, and boiled eggs is not holding at 41 F or below
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Raw bacon stored over or with unwashed produce, lemons. In produce walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 52F Egg was put on ice to rapid cool
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home fries (77F -
Clam/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Handwash sink used for purposes other than handwashing. Container in handwashing sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, wings, and walk in cooler or not date labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor in the walk-in freezer
In-use ice scoop stored on soiled surface between uses.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket are soiled on both oyster and desert cooler
Single-service articles improperly stored on the floor
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw shrimp is served in ceviche, parasite destruction letter was emailed to chef during the inspection.
Raw animal food stored over or with unwashed produce. raw bacon over lemons in the walk-in cooker
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (48*F - Cold Holding); shrimp (50*F - Cold Holding) SeaFood was iced down.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Clam, oyster tags not marked with last date served.
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.
Floor soiled/has accumulation of debris in walk in freezer
In-use ice scoop stored on soiled surface between uses.
No handwashing sign provided at a hand sink used by food employees at the bar.
Nonfood-contact surface soiled with grease, food debris, dirt or dust. Storage shelving in prep area soiled, gaskets on cookline reach in units and walk-in freezer are soiled.
oysters tags removed from original container for long-term storage.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate12 Basic
Show 21 findings ▾
Dishmachine 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. 0 - 25ppm chlorine Eco lab was called and is on site during inspection to repair dish machine sanitizer
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 76F, Home made dressing 55* Tics items butter and dressing were relocated to working cold hold unit to rapid cool.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb next to triple sink
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on cook line units
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. In prep area at handwashing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Stand up cooler holding oyster s
Carbon dioxide/helium tanks not adequately secured.
Cleaned and sanitized containers or utensils not properly stored on the floor
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 holing butter Pats and dressings
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawing Tuna On cook line in drawers and partially frozen. Opens by kitchen manager
Food stored on floor in the walking cooler and freezer
In-use ice scoop stored on soiled surface between uses.
In-use tongs stored on equipment door handle between uses.
Insect control device installed over food preparation area. Cracker meal and clean containers
No handwashing sign provided at a hand sink used by food employees. Men's bathroom used by employees
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on stand up and lowboy units on the cook line. Walk-in cooler curtains are soiled with mold like substance
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. oyster (52*F - Cold Holding); shrimp ceviche (52*F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oyster (52*F - Cold Holding); shrimp ceviche (52*F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime.observed the slicer blade is rusting
No paper towels or mechanical hand drying device provided at handwash sink.
Cleaned and sanitized equipment or utensils not properly stored on the floor
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.
Employee personal cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed a wood stirring utensil that is in poor repair, peeling wood. Discarded by the cook.
Food stored on floor. Observed a Container of dressing on the floor
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate14 Basic
Show 24 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SALAD RIC ( - Cold Holding); Cut melons (62*F - Cold Holding); boiled eggs (61*F - Cold Holding); cheese (61*F - Cold Holding); cut tomatoes (62*F - Cold Holding)out of temp less than 4 hours TCS items were put on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 58F in wait station butter was put on toaster to hot hold
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.red hose at front of building and green hose at back of building
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. Can opener blade is soiled, Scale is soiled with food debris.
Handwash sink not accessible for employee use at all times. Locked by servers tray
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.
Nonfood-grade basting brush used in food butter at wait station
Cleaned and sanitized equipment or utensils not properly stored. Stored on the floor
Commercially processed reduced oxygen packaged TUNA bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.
Food stored on floor in walk-in cooler
Imicrowave has accumulation food debris.
In-use tongs stored on equipment door handle between uses. Tongs on fire nozzle and oven door handles
Napkins. Single-service articles improperly stored on the floor
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on desert reach in cooler on cookline
Prep room Wall soiled with accumulated grease, food debris, and/or dust around fan.
SALAD REACH IN UNIT 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.technician was called for repairs to salad RIC.
Unsealed concrete floor in food preparation, food storage and prep area.
mop sink Plumbing system in disrepair no hot water and water is pouring out of wall pipe when water is turned on
Observed electrical wiring in disrepair. For reporting purposes only. Prep room electrical wall outlet not covered. Duct tape is holding plugs in place
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.