LORELEI OF ISLAMORADA
96 MADEIRA RD, Islamorada FL 33036 · 305.664.2692
Last inspected Apr 16, 2026 · 7 visits since November 2023
APR 24
OCT 24
FEB 25
OCT 25
APR 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
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 →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021019072 | Apr 23, 2021 | Oct 6, 2021 | $400 |
Inspection history
7 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
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 @0 ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw seafood
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.liquid egg51F Put in freezer for rapid cooling
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. printed and posted during inspection
Show the remaining 5 findings ▾
oysters tag removed from original container prior to container being emptied.
Accumulation of debris on exterior of warewashing machine.
Food stored in a location that is exposed to splash underneath dripping condensation in walk-in cooler Maintenance was called to clean out drain line, all food was pulled and relocated.
In-use ice scoop stored on soiled surface between uses.
Open dumpster lid.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm COS 200ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked ham in walk-in cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine @200Ppm in sanitary buckets
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. printed and posted
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad, Cole slaw in reach in cooler not date marked
Cloth used as a food-contact surface. Cloth on top of won ton squares
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 fish in ROP bag unopened in walk-in cooler. Fish is still partially frozen Fish was removed from ROP packaging during inspection
In-use ice scoop stored on soiled surface between uses. removed from top of machine ps and put to WRS.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 117 F Utensils and water were put on flat top to reheat
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate9 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. 0 ppm chlorine
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Triple sink was set up to sanitize because dish machine is not sanitizing.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked sausage at 115F sausages were move up closer to the heat source
Raw shell eggs stored over/not properly separated from ready-to-eat food, cream in stand up reaching cooler. In walk-in cooler raw beef over bread
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 47F in lift lid unit. Fish was put ice.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
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. Repaired technician is on site during inspection and is checking this lift lid unit
In-use knife/knives stored in cracks between pieces of equipment.
Open dumpster lid.
Plumbing system in disrepair. The handwashing sink in prep kitchen is not connected drain line
Standing water in floor drain/floor drain draining very slowly, in the prep kitchen. Engineering is on property and is repairing the drain during inspection. drain was cleared during inspection
The outside bar Wall soiled with accumulated mold like substance.
Time/temperature control for safety food thawed in an improper manner. Observed raw conch thawing on shelving under prep table. Conch was relocated to the walk-in cooler to thaw
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Raw animal food, shell eggs stored over/not properly separated from ready-to-eat food, cut lettuce
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Frozen drink nozzles on margaritas machine is soiled
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Cup used in bread crumbs
Cleaned and sanitized equipment or utensils not properly stored. Stored on the floor in main kitchen area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored on tables in prep kitchen
Food storage container cracked or broken. Container was discarded
Food stored on floor in the walk-in freezer
Ice scoop handle in contact with ice at satellite bar
Kitchen stainless steel Wall soiled with accumulated grease
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reaching coolers at bar and in the kitchen on cookline
Old labels stuck to food containers after cleaning.
Outer openings of establishment cannot be properly sealed when not in operation. The pass through opening from the kitchen to the bar has no way to close up. There is An air curtain installed and operates during open hours. But there is no way to close up the opening during closed hours.
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
Food contaminated by consumers. See stop sale. Ice in one unsecured ice machine was used by a boat captain but is only for the bar and restaurant used.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.salmon 47F relocated to inside the unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.butter 95F Butter was put on flat top to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
No soap provided at handwash sink.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food used to scoop potatoes.
Clean dish shelves with rust that has pitted the surface, in prep kitchen
Equipment and utensils not properly air-dried - wet nesting. Clean pans are stacked wet
Food stored on floor.
Ice scoop handle in contact with ice.
In-use ice scoop stored on soiled surface between uses.
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach in with fish dip Exterior of toaster are soiled with food debris.
Open dumpster lid.
Unprotected ice machine in a customer/nonsecure area.observed a fishing guide use the ice from the restaurants ice machine.
Water draining onto floor surface.p in prep room under handwash sink
Water leaking from pipe at prep room handwash sink
Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm chlorine. COS 50 ppm chlorine
Dec 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris and rust on exterior of warewashing machine.
Equipment in poor repair. Observed rusting shelving and Rustin table bottom shelf in kitchen
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods, beef over shrimp, not properly separated from each other in holding unit based upon minimum required cooking temperature.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut melons (53*F); Poultry (55*F - Cold Holding); cheese (55*F - Cold Holding); cut slaw (52*F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melons (53*F); Poultry (55*F - Cold Holding); cheese (55*F - Cold Holding); cut slaw (52*F - Cold Holding)
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.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink on approved drawing located at cabana bar has been removed.
Handwash sink used for purposes other than handwashing. Storage of container and wiping cloths
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.
Accumulation of debris and rust on exterior of warewashing machine.
At bar the In-use ice scoop stored on soiled surface between uses., stored on top of ice machine.
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. Reach in u it under toaster in kitchen is not cold holding 41 or below
Equipment in poor repair. Observed rusting shelving and Rustin table bottom shelf in kitchen
Food stored on floor in walk-in cooler and freezer
In prep kitchen,Water draining onto floor surface. From handwash sink in prep room.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door frame and door gasket are soiled
Single-service articles, dinner napkins improperly stored on the floor in storage room
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.