ISLANDER GRILL & TIKI BAR
181 OCEAN AVE, Palm Beach Shores FL 33404 · 561.842.8288
Last inspected Jul 15, 2026 · 15 visits since September 2023
MAY 25
JUL 25
DEC 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
Presence of insects, rodents, or other pests. At mop sink area 1 caterpillar like crawling insect on wall, operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $5,050
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025045349 | May 28, 2025 | Jul 14, 2025 | $800 |
| 2--2025030863 | Feb 27, 2025 | May 6, 2025 | $800 |
| 2--2024027036 | Apr 17, 2024 | Jun 20, 2024 | $600 |
| 2--2023019721 | Feb 16, 2023 | Jul 19, 2023 | $1,800 |
| 2--2021052011 | Sep 27, 2021 | Mar 16, 2022 | $250 |
| 2--2021012583 | Feb 18, 2021 | Apr 23, 2021 | $400 |
| 2--2015054189 | Dec 11, 2015 | Jan 13, 2016 | $400 |
Inspection history
15 visits, newest first
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes (47F - Cooling);in walk-in cooler; as per operator food in cooler since last night; food never reached 41 F within 6 hours; See Stop Sale
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went to cook line and put gloves on to cook foods without washing hands before; Operator educated and employee washed hands;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster not commercially packaged over dessert commercially packaged in walk-in freezer; stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dessert in walk-in cooler marked; stored properly
Show the remaining 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes (47F - Cooling);in walk-in cooler; as per operator food in cooler since last night; food never reached 41 F within 6 hours; See Stop Sale
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- omelette station at cook line; as per operator food on TPHC since 7:30; time marked;
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs and chicken wings cooked 48 hours prior in walk-in cooler not dated; operator dated;
Buildup of food debris/soil residue on equipment door handles- glass doors reach in coolers and freezers
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 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. Observed dishwasher doing loading dirty dishes inside dishwasher in unloading clean sanitized ones without washing hands first; educated Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked meatballs on the speed rack in walk-in cooler #1; advised to store properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped gloved hands on visibly soiled towel and continued to work with foods; advised to change gloves and wash hands and placed towel inside sanitizer bucket; employee washed hands;
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- all TCS foods at omelette station at cook line; per chef since 8:30; advised to mark all and discard within 4 hours;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (90F - Hot Holding) next to flat top; cooked potatoes (106-135F - Hot Holding); in the steam table; food out of temperature for approximately 30 minutes; food placed on the flat top to reheat to 165;
Food-contact surface soiled with food debris- cutting boards at cook line
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/
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust- above dishwasher and rack used to store clean pots;
Employee drinking beverage in a food preparation or other restricted area- at prep area in the back; Employee left
Employee with soiled apron - at cook line;
Floor soiled/has accumulation of debris- heavy accumulation of grease and food debris on the floors throughout and inside walk-in coolers and freezer;
Reach-in cooler interior/shelves have accumulation of soil residues- all coolers Heavy accumulation of food debris inside walk-in coolers and walk-in freezer
Dec 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 5 findings ▾
Live, small flying insects found: 4-5 flying insects observed at bar, not observed landing on anything. Advised operator to kill and remove flying insects.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked ribs made 11/24 at walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter attached at mop sink. Observed 2 hose connections in wall by mop sink, no vacuum breaker visible.
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.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler inspection expired 8/1/25
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
Show 11 findings ▾
Live, small flying insects found: 4-5 flying insects observed at bar, not observed landing on anything. Advised operator to kill and remove flying insects.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler: raw lobster over chicken stock and beef stock Reach in freezer: Raw shrimp over jalapeño poppers. Both products opened from commercial packaging. Operator stored all products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cooler drawers on cook line: Observed raw ground beef over raw fish. Walk in cooler: raw ground beef over raw whole muscle beef. Educated operator on proper storage procedures. Operator stored all products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked ribs made 11/24 at walk in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shelled eggs 71F cold holding. Observed on counter on cook line. Per operator not prepared or portioned today. Per operator out of temperature for approximately 1.5 hours. Per operator raw shelled eggs are removed from cooler at 8am and discarded by 11:30 am. Time control procedure emailed to operator. Educated operator on time control procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: Diced tomato 50F cold holding, ham 52F cold holding, pooled shell eggs 47F cold holding Observed on counter on cook line. Per operator not prepared or portioned today. Per operator out of temperature for approximately 1.5 hours. Per operator, products are removed from cooler at 8am and discarded by 11:30 am. Time control procedure emailed to operator. Educated operator on time control procedures.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter attached at mop sink. Observed 2 hose connections in wall by mop sink, no vacuum breaker visible.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has an accumulation of food debris. Operator cleaned and sanitized can opener blade.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs made 11/24 not date marked at walk in cooler.
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.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler inspection expired 8/1/25
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Flip top cooler; cooked chicken wings (60F - Cooling). At walk-in cooler; cooked rice (50F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. 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. At Flip top cooler; cooked chicken wings (60F - Cooling). At walk-in cooler; cooked rice (50F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
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 handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while removing from dish washer placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers handled soiled dishes while removing from tables, carried to dish area and then picked up plates food/prepared beverages for customers without washing hands. Operator discussed with servers who then washed hands.
Toxic substance/chemical improperly stored. Cleaning chemicals stored on liquor rail at bar with liquor bottles. Operator removed chemicals from liquor rail.
Equipment drain line draining into hand wash sink. At bar; soda gun holster draining into hand wash sink. Advised Operator to remove drain line from hand wash sink.
Spray bottle containing toxic substance (cleaning chemical) not labeled. Operator labeled.
May 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw battered shrimp not commercially packaged over fries in freezer at cook line; operator stored properly;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked beef in walk-in cooler Stored properly Lobster tail over stock and butter sauce in glass door cooler at cook line;
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed at expo line employee wiping gloved hands on soiled towel and touched clean soup bowls; Educated; employee washed hands
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- cooked onions and cooked mushrooms Operator marked: 8:00-12:00
Food-contact surface soiled with food debris, mold-like substance or slime- several cutting boards at cook line;
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher
Feb 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. At cook line lowboy, door is in disrepair.
Floor tiles missing and/or in disrepair. At kitchen near walk in freezer, floor tiles missing.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls soiled with dust and debris.
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 9 high priority.
9 High priority1 Intermediate5 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. At kitchen, dish machine chlorine sanitizer 0 ppm. Advised operator do not use dish machine until repaired. Set up three compartment sink to wash, rinse, sanitize all dishes until dish machine is repaired.
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. At cookline, Employee touched wet soiled wiping cloth then proceeded to touch clean plates without washing hands. Advised operator of proper handwashing.
Live, small flying insects found Approximately 8 Small flying insects in dry storage area, landing on shelves and wall. Approximately 4 small flying insects at inside bar landing on trash can.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored over desserts- key lime pie, in walk in freezer, not all commercially packaged. Advised operator of proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cookline, vacuum sealed tuna thawed. Drink ice at inside bar with dead fly in ice. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back walk in cooler; cooked pasta (46F - Cold Holding); cooked rice (66F - Cold Holding); house made salsa (45F - Cold Holding); pancake batter (46F - Cold Holding); not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline low boy, raw steaks (51F - Cold Holding); raw hamburgers (51F - Cold Holding); cheese (49F - Cold Holding); sliced ham (53F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Operator placed ice on to product to quick chill. At back walk in cooler; cooked pasta (46F - Cold Holding); cooked rice (66F - Cold Holding); house made salsa (45F - Cold Holding); pancake batter (46F - Cold Holding); not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline, black beans (127F - Hot Holding). Operator stated item held for approximately 1 1/2 hour. Advised operator to reheat product to 165F.
Toxic substance/chemical improperly stored. At kitchen, Glue and disinfectant wipes stored on shelf with single service items. Operator removed. At kitchen dry storage area, insect repellant stored on shelf with spices. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, cooked pasta, marinara sauce, cooked rice, cooked salsa prepared onsite and held over 24 hours without proper date marking.
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. At cookline, vacuum sealed tuna thawed. See stop sale.
Equipment in poor repair. At cook line lowboy, door is in disrepair.
Floor tiles missing and/or in disrepair. At kitchen near walk in freezer, floor tiles missing.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls soiled with dust and debris.
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line employee handling raw fish with bare hands then handling ready to eat food with no hand washing, operator spoke to employee who then washed hands and put on clean gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 small flying insects landing on packages of bread in dry storage area.
Presence of insects, rodents, or other pests. At mop sink area 1 caterpillar like crawling insect on wall, operator discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line employee drink stored on prep table, operator discarded.
Food not stored at least 6 inches off of the floor. At walk in cooler carrots not stored 6 inches off of the floor, operator repositioned carrots to be stored 6 inches off of the floor.
Food stored on floor. At walk in freezer box of chicken stored on floor, operator repositioned chicken to proper storage location off of the floor.
Working containers of food removed from original container not identified by common name. At cookline flip top several squeeze bottles containing various items like sour cream, barbecue sauces removed from original containers not labeled, operator labeled all squeeze bottles.
Apr 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over cooked chicken two door glass cooler end cook line Raw eggs over oranges walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (64F - Cold Holding) flip top cooler across from cook line. Not prepped or portioned. Over stocked above rim. Not submerged in cooler. Placed back in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (98F - Hot Holding) at cook line. Out less than four hours. Reheated to 165F.
Toxic substance/chemical improperly stored. Hand and surface sanitizer bottle stored with clean coffee cups at wait station
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No paper towels or mechanical hand drying device provided at handwash sink. Wait station in dining room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and ceiling tile unclean over dish machine area and near steam table at cook line
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. Tuna in bottom reach in at end of cook line
Cutting board has cut marks and is no longer cleanable. Green Cutting board at bar prep area in kitchen
Floor soiled/has accumulation of debris. Liquor walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Single-service articles not stored inverted or protected from contamination. Black straws at bar inside and outside
Working containers of food removed from original container not identified by common name. Flour container
Dec 13, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double glass door reach in freezer open bag of raw chicken stored over cooked chicken. Operator moved raw chicken to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At sliding glass door reach in cooler Raw shell eggs stored over ready to eat sauce. Operator moved eggs to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table House made Marina (78F - Hot Holding); Cooked black beans (98F - Hot Holding); sausage gravy (84F - Hot Holding). Operator stated that all items reheated on stove before being placed in steam table. Being held at steam table less than 2 hours. Operator returned item's to stove to be reheated to 165F.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At Tiki bar hand washing sink paper towel dispenser unable to dispense paper towel's. Operator stated batteries died. Operator provided paper towels
Employee eating in a food preparation or other restricted area. At cook line employee eating potatoes meant to be served to customers. Discussed with employee, employee stopped eating.
Standing water in floor drain/floor drain draining very slowly. At Tiki standing water in floor drain under triple sink and hand sink.
Sep 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double glass door reach in; raw tuna stored over opened bag of cooked sausage and raw hamburger stored over opened cooked shrimp spring rolls. Operator moved raw items under ready to eat items.
Raw animal food stored over/not properly separated from ready-to-eat food. At double glass door reach in cooler; raw shell eggs stored over ready to eat chicken stock. Operator moved raw eggs to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler #2; cooked rice (47°F - Cold Holding); cooked pasta (48°F - Cold Holding); provolone (47°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line right side flip top cooler; cooked chicken wings (50°F - Cold Holding); sliced turkey (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1.5 hours. Operator placed bags of ice on items. At Expo line upright stainless; sour cream (47°F - Cold Holding). Shelves in cooler all completely covered blocking air flow. Operator stated not prepared or portioned today, being held 2 hours, moved to top shelf under cooling source. At walk-in cooler #2; cooked rice (47°F - Cold Holding); cooked pasta (48°F - Cold Holding); provolone (47°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
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. At cook line; commercially processed reduced oxygen packaged tuna labeled to keep frozen until time of use no longer frozen and still I reduced oxygen package. Operator removed from package.
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.