ISLANDER RESTAURANT
35 OCEAN REEF DR STE 200, Key Largo FL 33037 · (941)367-2611
Last inspected Apr 21, 2026 · 6 visits since August 2023
MAR 24
NOV 24
MAY 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding on drawers at cook line, as per employee less than 1 hour.
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Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
What the inspector wrote — 11 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. Observed cooked pasta (46F - Cooling) in reach in cooler at cook line, as per employee pasta was cooked yesterday, employee discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (46F - Cooling) in reach in cooler at cook line, as per employee pasta was cooked yesterday, employee discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding on drawers at cook line, as per employee less than 1 hour.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters tags not maintained in chronological order.
Show the remaining 7 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed on some oysters tags.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on dirty holder, employee cleaned during inspection.
In-use wet wiping cloth/towel used under cutting board. Observed at salad station, operator removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on drawers at salad station, employee cleaned during inspection.
Wiping cloth sanitizing solution stored on the floor. Observed at sushi station, employee stored properly.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed on oyster tags.
Bowl or other container with no handle used to dispense food. Observed inside rice white bin container, operator removed during inspection.
Carbon dioxide/helium tanks not adequately secured. Operator corrected during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted by salad station.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at salad station.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi station.
Wiping cloth sanitizing solution stored on the floor. Observed at sushi station. Operator stored properly during inspection.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw hamburger patties stored above raw mani fillets on drawers at cook line, employee stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw burgers (53F - Cold Holding); sliced cheese (52F - Cold Holding); raw mani (52F - Cold Holding) on drawers at cook line, as per employee less than 2 hours. At the time of the inspection unit was on defrosting system, employee moved all products from unit to another reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled cutting board at salad station.
Handwash sink used for purposes other than handwashing. Observe food residue on sink at sushi station, operator cleaned during inspection.
Floor not cleaned when the least amount of food is exposed. Observe at coffee station on kitchen area.
Ice bucket/shovel stored on floor between uses. Observe by walk in cooler entrance, operator stored properly during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe on flour white bin container at kitchen area, employee stored properly during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 79°F at cook line, operator removed during inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drink on reach in freezer at cook line, employee discarded during inspection.
Standing water in bottom of reach-in-cooler. Observe on unit at cook line.
Wiping cloth sanitizing solution stored on the floor. Observe at sushi station, operator stored properly during inspection.
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken breast (48F - Cold Holding); marinated fish fillets (49F - Cold Holding) on drawers at cook line, as per operator less than 3 hours. Operator add ice bath to rapidly cooling down temperature.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed no time marked on cooked sushi rice container at sushi bar area. As per operator less than 30 minutes.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed on oysters tags.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored on shelves on dishwasher area. Operator removed during inspection.
Floor not cleaned when the least amount of food is exposed. Observed under coffee machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° at cook line, operator discarded and replaced with hot water.
In-use wet wiping cloth/towel used under cutting board. Observed at cook line.
Time/temperature control for safety food thawed in an improper manner. Observed conch fritters (frozen) container on standing water at the cook line, operator moved and placed under running water.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at sushi bar washing hands with gloves on. Explain to employee proper procedures on wash hands.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta not date marked, as per chef from previous day. Chef dated during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal food not properly identified and segregated from food to be served to the public. Observed at preparation area, employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled doors on reach in cooler at cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several personal drinks in reach in cooler at salad station.
Standing water in bottom of reach-in-cooler. Observed in unit at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked vegetables. Chef stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (51F - Cold Holding); crab salad (51F - Cold Holding) at kitchen area. As per employee less than 4 hours, employee moved food from cooler during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (123F - Hot Holding); at warmer in kitchen area, as per employee less than 2 hours.cooked chicken (169F - Reheating)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled vegetables cutter stored on clean rack, chef moved to dishwasher area.
Handwash sink not accessible for employee use at all times. Observed trash can blocking at kitchen area, employee moved during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked in reach in cooler at salad station, as per employee over 24 hours. Chef dated during inspection.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed seafood mix in walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at kitchen area. Employee removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen, also at sushi bar.
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.