ISLAND WING COMPANY
360 BARTRAM MARKET DR, Saint Johns FL 32259 · 904-672-7936
Last inspected May 22, 2026 · 11 visits since September 2023
AUG 24
NOV 24
APR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Approximately 20 live ants at outside bar area, behind bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 9 high priority.
9 High priority3 Intermediate14 Basic
Show 26 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler House made Pesto Aioli dated 5-9-2026,House made Tartar sauce made fresh Minced garlic.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0 ppm. Establishment will discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer at 3 compartment sink at 200ppm.
Food stored in ice used for drinks. See stop sale. Observed Bloody Mary bottle stored in drink ice in bar area. Employee removed and stored properly.
Live, small flying insects found. Observed total of 2 flying insects. 1 flying insect in dining area. 1 flying insect in prep area.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in walk in cooler 3 cracked shell eggs stored with raw shell eggs. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler raw tuna chunks completely thawed still in commercially packaged packages bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler under grill Mahi taco slices (49F-53 - Cold Holding); Mahi filets (49F-53 - Cold Holding); Mahi cubes (49F-53 - Cold Holding); Raw beef (50F-57F - Cold Holding).See stop sale. Cooler has an ambient temperature of 59F-66F. Employee stated the product was in cooler from previous day. Observed on cook line in reach in cooler Blue cheese chunks (54F - Cold Holding); Cut lettuce (54-56F - Cold Holding); pine apple pico with fresh cilantro (54-56F - Cold Holding) stored in plastic pan inside stainless pan. Cooler has standing water inside unit. Manager removed and placed product in stainless pans. Observed in stand alone cooler at the end of cook line Raw chicken (46F-49F - Cold Holding). Manager stated the chicken was in cooler for under 4 hours. Manager removed and placed in walk in cooler.
Toxic substance/chemical improperly stored. Observed spray bottle containing surface degreaser stored on cook line prep cooler table next to customer plates. Manager removed and stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink without back flow device added to non chemical side of splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder in bar area soiled with mold like substance.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at employee hand sink at entrance of cook line. Manager provided paper towels for hand sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee food training expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
Bowl or other container with no handle used to dispense food. Observed small soufflé cup without a handle used to dispense House made dressing. Manager removed and discarded cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled with dust throughout kitchen.
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. Observed in walk in cooler raw tuna chunks completely thawed still in commercially packaged packages bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line reach in coolers deeply grooved.
Drain cover(s) missing. Observed drain cover missing at mop sink and near ice machine. Manager placed drain cover on both.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee head phones and personal phone on cooler located on cook line. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a bracelet.
Food not stored at least 6 inches off of the floor. Observed food cases in walk in freezer stored on floor. Employee removed and stored properly.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled with grease. Observed walk in cooler door gasket soiled with mold like substance.
Old labels stuck to food containers after cleaning. Observed stickers on containers on the dry rack after being washed.
Open dumpster lid. Observed dumpster lid open at start of inspection. Employee shut dumpster lid.
Standing water in bottom of reach-in-cooler. Observed standing water in multiple coolers on cook line.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching ear while adjusting speaker in ear with gloved hands then touching clean lids and utensils while setting up the cook line without washing hands between tasks.
Toxic substance/chemical improperly stored. Bag of soap stored with napkins at bar. Bottle of sanitizer spray stored with sauce bottles in server area in kitchen. All chemicals moved.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station on cook line near office.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee setting up bar and server area walking back and forth from kitchen while chewing gum.
Floor soiled/has accumulation of debris. Floors at outside bar area have a build up of black debris. Floors under soda machine at server area has a build up of single use items and debris. Floors under soda under machine and large ice machine in kitchen have a build up of food debris and lime scale.
Food stored on floor. Box of bread in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door frames of reach in cooler drawers on cook line. Soda gun holster at bar has a build up of slimy substance.
Objectionable odors in bathroom or other areas of the establishment. At outside bar area.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in cooler on cook line by ovens has a build up of food debris and water.
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In house made blue cheese with dairy base at 66. Slaw at 65. Lettuce 66. 2 door sliding cooler at expo. Per Person In Charge placed about 3 hrs before. Items moved to walk in freezer for rapid cooling. garlic in oil at : 72 in kitchen. placed about 11 am. Operator discarded item.
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. 2 door sliding cooler not holding foods to 41 or below. Not tightly closing door.
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 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. Dish machine chlorine 0 ppm. Supply bucket low. Fresh supply bucket installed. Unable to register any chlorine. Three compartment sink Quaternary ammonium set up. 00 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In house made blue cheese with dairy base at 66°. Slaw at 65°. Lettuce 66°. 2 door sliding cooler at expo. Per Person In Charge placed about 3 hrs before. Items moved to walk in freezer for rapid cooling. garlic in oil at : 72° in kitchen. placed about 11 am. Operator discarded item.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. cleaned by manager.
Handwash sink not accessible for employee use at all times. Kitchen who's blocked by equipment. Moved by manager.
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 Food service employees onsite with no Certified Food Manager present.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceilings by expo and Dish machine line.
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. 2 door sliding cooler not holding foods to 41° or below. Not tightly closing door.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board at prep line. Moved by manager
Food stored on floor. Boxed food on floor in walk in freezer. Moved by manager.
Ice scoop handle in contact with ice. Ice scoop handle in ice. Bar. Moved by manager.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Multiple.
Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Prep line.
Stored food not covered. Tray of uncovered wings in walk in cooler. Covered by manger.
Water leaking from pipe and/or faucet/handle. Leaking pipe under Three compartment sink
Nov 7, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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 8 live flying insects around pipes and drains at bar area. Approximately 3 live flying insects around drain at server station in dining area.
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live flying insects around pipes and drains at bar area. Approximately 3 live flying insects around drain at server station in dining area.
Presence of insects, rodents, or other pests. Approximately 20 live ants at outside bar area, behind bar.
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. Inspector provided procedures and manager printed out procedures during inspection.
Handwash sink does not have enough water pressure to properly wash hands. At hand wash station at bar area, the hot water.
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 who do not have any food handler training do not have proof of reporting agreement, employees signed agreement during inspection.
No soap provided at handwash sink. The at main hand wash stations in both men's and women's bathroom.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacks of plates on rack in server area in kitchen not covered or inverted and are not in use, manager corrected during inspection.
Floor soiled/has accumulation of debris. Under all equipment at bar area. Under soda machine at server station in dining room. In walk in freezer.
Food stored on floor. 3 boxes of chicken in walk in freezer, employee corrected during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around exterior of margarita machines and the tables that they are sitting on at bar area. Soda gun holster at bar area.
Old labels stuck to food containers after cleaning. On multiple clean containers on rack in back of kitchen.
Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed cucumbers on cook line, employee corrected during inspection.
Single-service articles not stored inverted or protected from contamination. To go lids at server area in kitchen. To go containers above service window in kitchen.
Standing water in bottom of reach-in-cooler. In reach in cooler under grill on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes stored over container of cut zucchinis and cucumbers in walk in cooler.
Feb 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority6 Intermediate0 Basic
Show 10 findings ▾
Employee switched from working with raw food to ready-to-eat food and/or clean equipment/utensils without washing hands. Employee portioning raw hamburger patties with gloved hands then changed gloves and continued to handle clean pans and single use plastic liners without washing hands between tasks.
Employee washed hands with cold water. Hot water coming out of sink by office at a trickle, inspector observed employee washing hand at sink then asked if that water felt warm and the employee stated it did not, hot water reached a maximum of 84F after left on for over 10 minutes.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cooked bacon in reach in cooler on cook line, tuna moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (47F - Cold Holding) in reach in cooler drawer on cook line under grill, slightly ajar, per employee they had opened drawer less then 30 minutes ago, drawer closed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in walk in cooler and in reach in cooler in server area, per manager both could not have been open more than 2 days prior.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. 2 employees on cook line where asked the minimum temperature for reheating food items, one of them did not know and the other guessed 155F for quesso cheese sauce that is reheating on the grill that was already heated up once before.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at inside bar.
Handwash sink does not have enough water pressure to properly wash hands. At hand wash station by office in prep area. At hand wash station in inside bar area.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station near dish washing area. At hand wash station at end of cook line near side exit door.
No soap provided at handwash sink. At both hand wash stations at inside and outside bar. At hand wash station at server station in dining area.
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 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. Chlorine dish machine at 0ppm at time of inspection. Operator replaced sanitizer bucket, dish machine remaining at 0ppm. Operator called for maintenance and had employee set up the three compartment sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler on the main cook line opposite the ovens; tuna (48F - Cold Holding); cut tomatoes (50F - Cold Holding); rice (49F - Cold Holding); sausage (51F - Cold Holding); cheese (49F - Cold Holding); coleslaw (48F - Cold Holding) all stored in the cooler overnight. Operator and employee discarded all product in the reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler on the main cook line opposite the ovens; tuna (48F - Cold Holding); cut tomatoes (50F - Cold Holding); rice (49F - Cold Holding); sausage (51F - Cold Holding); cheese (49F - Cold Holding); coleslaw (48F - Cold Holding) all stored in the cooler overnight. Operator and employee discarded all product in the reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with food residue staining build up. Soda gun at the outside bar has syrup residue build up on the nozzle.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the service alley closest to the mop sink. Employee provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Smaller bulk ice machine has mold like substance on the deflector plate.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over back prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored hanging off the dry storage shelf over bag of bulk sugar.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the walk in freezer, clean bowls stacked while wet.
Equipment in poor repair. Reach in freezer on the main cook line has a torn door gasket.
Food stored on floor. In the walk in freezer containers of bar drink mix stored in the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula on the flat top grill stored in water at 117F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on the service line has build up of mold like substance. Flip top reach in cooler on the main cook line opposite the ovens has food debris's build up in the door gaskets. Operator has new gaskets in order.
Old labels stuck to food containers after cleaning. On the storage shelf opposite the walk in freezer clean containers with old stickers attached.
Working containers of food removed from original container not identified by common name. Bulk sugar container lacking product labeling.
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.