ISLAND OAKS RV RESORT
9664 NURSERY BLVD, Glen Saint Mary FL 32040 · 904-420-7822
Last inspected Apr 24, 2026 · 6 visits since August 2023
JAN 24
AUG 24
FEB 25
SEP 25
APR 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in kitchen during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at pool bar.
Food stored on floor. In walk in freezer, box of fries stored on the floor.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease build up visible in tray below hood filters and drip present on wall behind fryers.
Ice bucket/shovel stored on floor between uses. Ice bucket stored in the floor under the three compartment sink. Operator relocated to warewashing location.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in drawer freezer with build up of food debris.
Old labels stuck to food containers after cleaning. On shelf on back side of cook line, clean containers with old labels attached.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on cook line with food residue staining. Can opener blade with debris build up.
Bowl or other container with no handle used to dispense food. Plastic portion cups used as scoop in bulk seasonings.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelves of prep room.
Food stored on floor. Back up drink ice stored on floor of walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer with grease debris. Hood filters over cook line with grease build forming.
Old labels stuck to food containers after cleaning. Old label on clean container on shelf.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, Mac and cheese (112F - Hot Holding); cheese sauce (87F - Hot Holding). No water observed in well, operator added water and reheated product in oven; Mac and cheese second temperature (177F - Hot Holding); cheese sauce (169F - Hot Holding)
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Two sanitizer solution buckets turn test strips over 500ppm quaternary. Operator reset sanitizer to correct ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards with residue staining.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at pass through hand wash sink. Operator provided paper towels.
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice at bottom of cook line reach in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Wall with dust build up closest to hallway and storage closet.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored in clean pot in the prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pizza cook line reach in cooler plastic flap has mold like substance under the lip when the interior is exposed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in prep area at 0ppm. Operator reset the sanitizer bucket to 100ppm.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the prep area reach in cooler, raw shell eggs over butter and raw beef and bacon over pepperoni and sausage. Operator rearranged the reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the bulk ice bin. Operator provided paper towels.
Food stored on floor. Fryer oil jug stored on the floor by the bulk ice bin. Operator relocated the fryer oil. Two containers of food in the walk in freezer on the floor.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings in covered stacked plastic tubs at 44-50F. Person in charge states cooled overnight.
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. Chicken wings in covered stacked plastic tubs at 44-50F. Person in charge states cooled overnight.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in kitchen during inspection.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at 76F ambient in kitchen. Person in charge states in unit less than 4 hours, moved to reach in cooler.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory during inspection, serves eggs undercooked. Person in charge added to menu during inspection.
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.