LITTLE LIMON
84001 OVERSEAS HWY, Islamorada FL 33036
Last inspected Apr 23, 2026 · 7 visits since September 2024
SEP 24
MAY 25
SEP 25
APR 26
≈ ERRATIC
4 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Link sausages @. 71 F put into hot box to reheat to 165
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2022046957 | Jun 22, 2022 | Oct 2, 2023 | $400 |
| 1--2015024495 | May 8, 2015 | Jun 23, 2015 | $160 |
Inspection history
7 visits, newest first
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. arepas (46*F - Cold Holding); liquid eggs (46*F - Cold Holding) less than 4 hours per chef and relocated to walk-in cooler ham (50*F - Cold Holding); Fish (50*F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Link sausages @. 71 F put into hot box to reheat to 165
Food stored on floor.
In-use ice scoop stored on soiled surface between uses.
Nov 14, 2025□ 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables 109 put on flame to reheated to 165 Corrective Action TakenWarning**
Sep 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.observed raw fish vacuum packed on site, not frozen the entire time
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables 109 put on flame to reheated to 165 Corrective Action TakenWarning**
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.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Showing rinse error.
No paper towels or mechanical hand drying device provided at handwash sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP RAW FISH ON SITE
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 raw tuna, in ROP packaging, stating that it must be removed from packaging before throwing that has not been removed from packaging.
Jul 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut melons
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a fenced area with a canopy type roof downstairs that is used for storage of single sevice items, cups,take out containers and other drink and food related items. Also boxed juice, condiments, and clean plastic glasses. This area is open to environmental contamination. There is also a wait station downstairs that has a ice bin used for beverages, a reach in cooler holding dairy, milk, juice other drink items This area is not on approved plans
Food stored outside. Observed a fenced area with a canopy type roof downstairs that is used for storage of single sevice items, cups,take out containers and other drink and food related items. Also boxed juice, condiments, and clean plastic glasses. This area is open to environmental contamination. There is also a wait station downstairs that has a ice bin used for beverages, a reach in cooler holding dairy, milk, juice other drink items
Dec 10, 2024□ 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 ▾
Food and clean dishes stored in a location that is exposed to dripping from AC vents in the kitchen
Sep 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Gauge showing 155F
No paper towels or mechanical hand drying device provided at handwash sink. At outside bar
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.
No soap provided at handwash sink. At outside bar
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 thawed raw tuna in unopened ROP packaging i
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Food and clean dishes stored in a location that is exposed to dripping from AC vents in the kitchen
No handwashing sign provided at a hand sink used by food employees. In men's restroom used by employees and on the approved variance for Limon. and At outside 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.