ISLAND WAY GRILL
20 ISLAND WAY, Clearwater Bch FL 33767 · 4616617
Last inspected Jul 7, 2026 · 16 visits since July 2023
NOV 24
APR 25
OCT 25
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. 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. 1 fly in back storage area. 1 fly in main kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
16 visits, newest first
Jul 7, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 22, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 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 ppm.
Dishmachine missing baffles, curtains in wash/rinse tanks.
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dishmachine missing baffles, curtains in wash/rinse tanks.
Apr 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 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. Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.. Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded. Mash mix 48f, mash mix 47f, 47f, 48f, 47f, unable to determine time out of temperature. Items discarded. Milk 46f, discarded. Escargot 46f, 46f, 45f, 46f, 45f, made on 4/2/26 found at inspection, missed cooling window, discarded.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Escargot 46f, 46f, 45f, 46f, 45f, made on 4/2/26 found at inspection, missed cooling window, discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.. Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded. Cooling in 5 gallon plastic container.
Dishmachine missing baffles, curtains in wash/rinse tanks.
Apr 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over butter in front grill area. Raw shell eggs stored over desserts in stand up cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.. Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded. Mash mix 48f, mash mix 47f, 47f, 48f, 47f, unable to determine time out of temperature. Items discarded. Milk 46f, discarded. Escargot 46f, 46f, 45f, 46f, 45f, made on 4/2/26 found at inspection, missed cooling window, discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mash mix 48f, mash mix 47f, 47f, 48f, 47f, unable to determine time out of temperature. Items discarded. Milk 46f, discarded. Found in server station cooler. Au jus sauce 46f, dated 4/21, unable to determine time out of temperature. Discarded
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Escargot 46f, 46f, 45f, 46f, 45f, made on 4/2/26 found at inspection, missed cooling window, discarded.
Clam/mussel/oyster tags not marked with last date served. Tags contained in rubber band bundle not all date marked with last served date.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.. Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded. Cooling in 5 gallon plastic container.
Bowl or other container with no handle used to dispense food. Bowls no handles used for portioning in.Spice containers in storage room.
Dishmachine missing baffles, curtains in wash/rinse tanks.
Wall soiled with accumulated grease, food debris, and/or dust. Wall on dish area behind scrape table soiled with food, debris, mold like substance.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw sea bass 46f, butter 47f, line reach in across from flat top grill.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda nozzle.
Handwash sink not accessible for employee use at all times. Knives and bucket stored in hand sink by office.
Stored food not covered. Ice cream tubs.
May 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over cooked beef on speed rack in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade dressings60f, Pineapple salsa60f, sliced tomatoes sets60f, found in non working reach in cooler in alley, breaker tripped, items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 48f cooks line, moved to walk in cooler. Homemade dressings60f, Pineapple salsa60f, sliced tomatoes sets60f, found in non working reach in cooler in alley, breaker tripped, items discarded.
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk container in server side station.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bisque 50f, 4 hours at 2 pm 5 gallons. Stored incorrectly, will not achieve correct cooling. Advised to move to walk in freezer and smaller containers.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink not accessible for employee use at all times. Knives stored in hand sink by office.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 4 opened drinks in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler top in kitchen.
Jan 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Next to office.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Strip did not change colors. Temperature of inspectors min/max waterproof thermometer reads 127f,
Manager or person in charge lacking proof of food manager certification for kitchen manager.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Exterior door has a gap at the threshold that opens to the outside. Next to office.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Strip did not change colors. Temperature of inspectors min/max waterproof thermometer reads 127f,
Raw animal food stored over/not properly separated from ready-to-eat food. Cooked meatloaf stored below raw fish. Item moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger 44f,.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Manager or person in charge lacking proof of food manager certification for kitchen manager.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. Next to office.
No handwashing sign provided at a hand sink used by food employees.
Walk-in cooler shelves with rust that has pitted the surface.
May 6, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Cutting knives stored in hand wash sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran thermometer 7 times and it registered 157f,.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Bowl no handle used for portioning in breading bin. Item removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on work stations. Discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on line coolers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water at 74f, changed out.
Wiping cloth sanitizing solution stored on the floor.
Jul 6, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Spray jets responsible for sanitized are spraying out the end of the machine instead of hitting the surface of the plates.
Floor area(s) covered with standing water. Walk in cooler in front of freezer door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Jul 5, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Spray jets responsible for sanitized are spraying out the end of the machine instead of hitting the surface of the plates.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in back storage area. 1 fly in main kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked quiche on speed rack in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 52f, raw scallops 51f, raw sea bass 50f, cooked octopus 51f, line cooler. Sliced tomatoes 52f, Alfredo 51f reach in cooler across from office.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle next to slicer on cooks line.
Bowl or other container with no handle used to dispense food. Bowl no handle used for portioning in breading bins and brown sugar container.
Floor area(s) covered with standing water. Walk in cooler in front of freezer door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
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.