WHALE HARBOR SEAFOOD BUFFET & SANDBAR
83413 OVERSEAS HWY BLDG. #1, Islamorada FL 33036 · 305-664-4959
Last inspected Jun 5, 2026 · 9 visits since November 2023
JUL 24
FEB 25
MAY 25
OCT 25
JUN 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018027201 | Apr 26, 2018 | Jun 21, 2018 | $160 |
Inspection history
9 visits, newest first
Jun 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47F in stand up cooler. Discarded by chef
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio, tuna,
Accumulation of mold-like substance in the interior of the ice machine/bin.
Show the remaining 2 findings ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary.200 ppm
Dec 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority7 Intermediate5 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta on buffet line 47F shrimp 50F, chicken 50F cut tomatoes 58F Ice was added to the container to cover to the top of dish fish ceviche 44F in walk-in cooler ice was added to top of container
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork ribs on buffet line 130F shrimp 120 F items were put in oven to reheat to 165 F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the bar
Clam tags not marked with last date served.
Handwash sink not accessible for employee use at all times at the bar
Handwash sink used for purposes other than handwashing. Storage of sanitary containers
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/
Oyster and Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employees restroom handwashing sink water at 83 F near bar
Bowl or other container with no handle used to dispense food. In panko
Cleaned and sanitized equipment or utensils not properly stored. Clean food storage containers stored on the floor
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.
Ice bucket/shovel stored on floor between uses.
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority7 Intermediate5 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta on buffet line 47F shrimp 50F, chicken 50F cut tomatoes 58F Ice was added to the container to cover to the top of dish fish ceviche 44F in walk-in cooler ice was added to top of container
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork ribs on buffet line 130F shrimp 120 F items were put in oven to reheat to 165 F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the bar
Clam tags not marked with last date served.
Handwash sink not accessible for employee use at all times at the bar
Handwash sink used for purposes other than handwashing. Storage of sanitary containers
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/
Oyster and Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employees restroom handwashing sink water at 83 F near bar
Bowl or other container with no handle used to dispense food. In panko
Cleaned and sanitized equipment or utensils not properly stored. Clean food storage containers stored on the floor
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.
Ice bucket/shovel stored on floor between uses.
May 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. triple sink will be set up for sanitization until repairs are made on the high temp dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oysters (44F - Cold Holding); fish ceviche (44F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Handwash sink used for purposes other than handwashing.
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. 162F
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Stand up cold hold 3 door unit doors do not stay shut.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Upstairs bar
Walk-in cooler shelves with rust that has pitted the surface.
Feb 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Triple sink was set up to sanitize during inspection.
In the walk-in cooler observed Raw fish stored over/not properly separated from ready-to-eat food cooked pork.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (100*F); Fish (101*F - Hot Holding); Fish (102*F - Hot Holding) The fish was elevated closer to heat lamp and the pork was lowered closer to the hot grill surface
At the bar Hand-wash sink used for purposes other than handwashing. Observed glass washing device in the handwashing sink
At the bar Handwash sink not accessible for employee use at all times.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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.
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.
oysters tag removed from original container prior to container being emptied.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No Heimlich maneuver/choking sign posted.
Jul 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 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. The employee washing dishes is loading dirty and unloading clean dishes with out washing hands
Raw animal food, fish stored over/not properly separated from ready-to-eat food, cooked crab legs in WIC.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled and rusting.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cleaned and sanitized equipment or utensils not properly stored. Clean Side cups stored on the floor in dish area
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. THAWED Mahi in unopened ROP that states do not thaw in the package
Employee with no hair restraint while engaging in food preparation.
In-use ice scoop stored on soiled surface between uses.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted.
Oysters stored on floor in walk-in cooler
Jun 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety beef soup not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in walk-in cooler is at 46F and was cooked yesterday
Raw animal food, fish stored over/not properly separated from ready-to-eat food, Cooked crab in walk-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked soup in walk-in cooler at 46F cooling overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seared tuna 50F on buffet line. Less than 4 hours on line, seared yesterday and stored In walk-in cooler. Spchef rotated the fish to attain 41 F.
Food-contact surface, can opener blade soiled with food debris, rust like substance.
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.
Accumulation of black/green mold-like substance in the interior of the cubed ice machine/bin.
Ice buckets stored on floor between uses.
In-use ice scoop stored on soiled surface between uses.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.rinse gauge is not working showing 120F
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate13 Basic
Show 19 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 48F ice was added to raw fish unit on front cook line
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at front buffet line.
Clam, oyster tags not marked with last date served.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled and rusting.
No paper towels or mechanical hand drying device provided at handwash sink in front server area near soda dispenser
3 In-use ice scoops stored on soiled surface between uses.
Accumulation of black/green mold-like substance in the interior of the large ice machine/bin.
Cardboard used to line food-contact shelves. Above pizza prep counter
Employee eating while preparing food.
Equipment and utensils not properly air-dried - wet nesting.
Gaskets in poor repair at pizza prep counter
Ice bucket stored on floor between uses.
In-use tongs stored on equipment door handle between uses. Pizza area
Inaccurate/damaged temperature and/or pressure gauge(s) on rinse high temp dishmachine.
No handwashing sign provided at a hand sink used by food employees. Front area next to silverware shelving
Open dumpster lid.
Walk-in cooler shelves with rust that has pitted the surface.
Water pitcher stored below soap or paper towel dispenser exposing the items to drips from people's hands. At front buffet line next to sap soda dispenser.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over pretzels in stand up unit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (50F - Cold Holding); Fish (48F - Cold Holding) fish was iced down
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dish area
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 used for purposes other than handwashing. Container in 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.
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.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Pizza Reach in cooler gasket are in disrepair. High temp dish machine is not working and not in use.
Food stored on floor.
Ice bucket/shovel stored on floor between uses.
In-use utensil stored in sanitizer between uses.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit.
Open dumpster lid.
Ripped/worn tin foil used as shelf cover.
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.