ISLANDS PANCAKE HOUSE BAR & GRILL BIG PINE KEY FL.
29943 OVERSEAS HWY, Big Pine Key FL 33043 · 3203603826
Last inspected Aug 25, 2026 · 11 visits since October 2023
MAR 25
MAY 25
AUG 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority5 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. Chlorine line is broken on dishwasher machine Triple sink is being set up to sanitize
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw pork in the same tray in walk-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Poultry (49*F - Cold Holding); cooked chicken wings (50*F - Cold Holding); mashed potatoes (48*F - Cold Holding); pasta (47*F - Cold Holding); brisket (56F - Cooling); gravy (46*F - Cold Holding); cooked ribs (50*F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork (46*F - Cold Holding); Beef (45*F - Cold Holding); Poultry (46*F - Cold Holding); cooked chicken wings (50*F - Cold Holding); mashed potatoes (48*F - Cold Holding); pasta (47*F - Cold Holding); brisket (56F - Cooling); gravy (46*F - Cold Holding); cooked ribs (50*F - Cold Holding)
Toxic substance/chemical improperly stored. Wd 40 stored with food
Food-contact surface soiled with food debris, mold-like substance or slime. Frozen drink machine nozzle is soiled with debris
Handwash sink used for purposes other than handwashing. Items stored in handwashing sink,
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rob, David
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.
The bar Hand-wash sink not accessible for employee use at all times. Blocked by equipment
Carbon dioxide/helium tanks not adequately secured.
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. The walk-in cooler is not cold holding at 41F or below. Lift lid salad unit is not cold holding at 41F or below Ice was added to lift lid unit
Equipment in poor repair. Dish machine sanitizer line in disrepair triple sink was set up to sanitize.
Exterior door has a gap at the threshold that opens to the outside.
Garbage can located outside has no lid or lid open/broken.
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plated cooked bacon with bare hands, bacon was discarded and replaced with bacon using tongs. Cook was educated about bare hand contact.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes @ 90*F - Hot Holding put on flat top to reheat to 165f
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rick the cook
Carbon dioxide/helium tanks not adequately secured.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water @ 95F utensil water container was put on stove to reheat
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled chest freezer gaskets
Aug 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @ White hose inside kitchen
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. Lift lid unit on the end of cook line not maintaining 41F or below. Ice was added to this unit. The walk-in cooler is not maintaining 41F or below Service technician was called to service the walk-in cooler.
Plumbing system in disrepair. Observed leaking pipes at triple sink area
Unsealed concrete floor in food preparation, food storage, warewashing area
Aug 26, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (49*F - Cold Holding); Poultry (49*F - Cold Holding); shrimp (49*F - Cold Holding) ice was added to the food to help cool down and maintain 41F or below Walk-in cooler pasta (47*F - Cold Holding); Beef (47*F - Cold Holding); raw chicken (46*F - Cold Holding) all TCS food was relocated to other cold units. Less than 4 hours out of temp as per cook
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @ White hose inside kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade is soiled with food debris. Blue cutting board is soiled with food debris
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. Lift lid unit on the end of cook line not maintaining 41F or below. Ice was added to this unit. The walk-in cooler is not maintaining 41F or below Service technician was called to service the walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Debris on wood ledge behind booth seating in dining area. Operator cleaned the debris off ledge
Plumbing system in disrepair. Observed leaking pipes at triple sink area
Unsealed concrete floor in food preparation, food storage, warewashing area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm 100ppm
May 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate15 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish filets stored above bread on shelves at walk in cooler, employee moved raw fish during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (46F - Cold Holding) conch fritter mix (47F - Cold Holding) on reach in cooler at cook line, as per employee less than 3 hours, employee moved food from unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (128F - Hot Holding) on steamer at kitchen area, as per employee less than 1 hour, employee increased temperature during inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
No soap provided at handwash sink. Observed on hand wash sink by kitchen door entrance, employee restocked during inspection.
Accumulation of debris inside warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Observed on cooked pasta container at cook line, employee removed during inspection.
Floor not cleaned when the least amount of food is exposed. Observed at front counter under equipment.
Food not stored at least 6 inches off of the floor. Observed food containers at walk in cooler.
Hood filter missing from automatic fire suppression/exhaust system.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed on chest freezer by back door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 86° F. at cook line, employee removed during inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units at cook line.
Standing water in bottom of reach-in-cooler. Observed on both units at kitchen area by dishwasher side.
Stored food not covered. Observed donuts and sauce containers not covered on white chest freezer by back door.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Working containers of food removed from original container not identified by common name. Observed croutons container not identified at cook line.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Container of medicine improperly stored on the front counter in a container sitting on countertop.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the cook crack shell eggs and continue to cut and plate cooked and prepared food without changing gloves.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside red hose and inside kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the beer nozzles at front counter
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/
No paper towels or mechanical hand drying device provided at handwash sink front counter and cook line hand wash sink
Bowl or other container with no handle used to dispense food. Observed a plate use to scoop potatoes.
Cook with no hair restraint while engaging in food preparation.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored on top of dish machine
Equipment in poor repair. The cook line refrigerator drawers are not working. No food stored in these units
Exterior door has a gap at the threshold that opens to the outside.
Hood filter missing from automatic fire suppression/exhaust system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on cook line lift lid units
Open dumpster lid.
Unsealed concrete floor in food preparation, food storage, warewashing area.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In kitchen next to soda box rack
Slicer guard soiled with food debris.
Accumulation of debris inside warewashing machine.
Accumulation of debris on top exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Exterior door has a gap at the threshold that opens to the outside.
Glass door Reach in cooler gaskets in prep room soiled with grease, food debris. Walk-in cooler door edge is soiled
Grease on the ground and/or pad around grease receptacle.
Unsealed concrete floor in food preparation, food storage, warewashing area
Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm chlorine
Mar 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate11 Basic
Show 12 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside red hose splitter.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on walk-in cooler door handle
Food stored on floor in the walk-in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on lift lid units salad and desert station.
Plumbing system improperly installed or repaired. Cold water handle at front bar triple sink does not work and faucet is loose.
Plumbing system in disrepair. Leaking pipes under Triple sink and bar triple sink.
Prep room Wall soiled with accumulated grease, food debris, and/or dust.
Stand up Reach-in freezer shelves with rust that has pitted the surface.
The kitchen Floor soiled/has accumulation of debris.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Water leaking from pipe under back triple sink and bar triple sink water supply and drain line leaking into container.
Feb 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sauerkraut, raw beef over cooked grits in walk-in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed ROP fish, mahi, thawed and in unopened package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit raw fish 46F in lift lid unit on cook line, fish was double stacked in top of reachin, fish was moved into reachin cooler to rapid cool Fish (46*F - Cold Holding); Beef (54*F - Cold Holding); meatloaf (52*F - Cold Holding); egg (56* F - Cold Holding); cooked chicken (54*F - Cold Holding) the owner emptied the lift lid unit and put all items into the walk-in cooler to rapid cool. as per owner the unit is emptied every night. Food was in lift lid unit for under 2.5 hours today.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside red hose splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
Front bar Handwash sink not accessible for employee use at all times. Rolled up floor mats stored in front of hand wash sink
Handwash sink used for purposes other than handwashing. Handwash sink in prep room used to stored dirty utensils.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced beef,cooked chicken, cooked ribs in walk-in cooler not date marked.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on walk-in cooler door handle
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. Cookline drawers holding raw beef, shell eggs, across from stove top and flat top.
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. ROP mahi thawed and in an unopened vacuum package stored in unit on cook line. In walk-in cooler observed thawed mahi in ROP unopened package.
Food stored on floor in the walk-in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on lift lid units salad and desert station.
Plumbing system improperly installed or repaired. Cold water handle at front bar triple sink does not work and faucet is loose.
Plumbing system in disrepair. Leaking pipes under Triple sink and bar triple sink.
Prep room Wall soiled with accumulated grease, food debris, and/or dust.
Stand up Reach-in freezer shelves with rust that has pitted the surface.
The kitchen Floor soiled/has accumulation of debris.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Water leaking from pipe under back triple sink and bar triple sink water supply and drain line leaking into container.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface, can opener blade is soiled with food debris, mold-like substance or slime. Food storage containers, flour and breadcrumbs, are soiled
Handwash sink not accessible for employee use at all times.at the bar the handwash sink is covered. By markers and board. Which were removed by server.
Handwash sink used for purposes other than handwashing. Soiled utensils are stored in prep area handwash sink
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. Form was emailed to Marcie.
Cleaned and sanitized pots not properly stored. Stored on the floor and not inverted
Exterior back door has a gap at the threshold that opens to the outside. A panel for bottom of the door has been ordered
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled walk-in cooler door and gasket, Dish racks are soiled
Small Chest freezer gaskets are in poor repair. Refrigerated drawer unit on cookline is not working, there is no food stored in the unit. Ice machine is not working.
Soiled Unsealed concrete floor in food preparation, food storage, warewashing area.
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.