ZIGGIE & MAD DOGS
83000 OVERSEAS HWY, Islamorada FL 33036 · 305-644-3391
Last inspected Jun 2, 2026 · 10 visits since November 2023
SEP 24
MAR 25
APR 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B 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
10 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 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.0 ppm
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine in dish machine is at 0 ppm
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
Show the remaining 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor in walk-in freezer
In-use utensil stored in sanitizer between uses.
Nov 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over chimichrri sauce in walk-in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler at cookline
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw tuna in unopened ROP packaging at 42F in drawers on cookline
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at triple sink
hose at dish sink lower than flood rim of sink.
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade 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.
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. Observed raw beef in walk-in cooler and freezer that is vacuumed packed on site without proper labeling, no HACCP.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baked potatoes, pasta in walk-in cooler not date marked
Accumulation of lime scale on exterior of warewashing machine.
Accumulation of mold-like substance in the interior of the ice machine/bin.
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 ROP tuna saw an unopened packaging on Cook line.
Employee eating while preparing food.
Floor area(s) covered with standing water.
Food stored on floor in walk-in freezer
In-use ice scoop stored on soiled surface between uses.
Open dumpster lid.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef vacuum packed on site without proper labeling on packages. The raw beef was removed from vacuum packs during inspection. As per chef Erick he vacuumed packed the beef yesterday.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed frozen vacuumed packed beef in freezer with no HACCP, and no required labeling and not removed from vacuum packaging with in 48 hours.
May 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
In the kitchen Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Spray hose at dish sink lower than flood rim of sink.
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled with debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees.
Apr 4, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Spray hose at dish sink lower than flood rim of sink.
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. The can opener blade is soiled
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowl in ice machine
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
In the kitchen Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Spray hose at dish sink lower than flood rim of sink.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled with debris.
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. Observed ROP raw beef in the walk in cooler. This beef in ROP packaging is not date/time marked. Also observed frozen ROP raw beef in the walk-in freezer that is not date / time marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Cloth used as a food-contact surface Cloth covering Cooked rice
Food stored on floor in the walk in cooler and freezer
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees.
Open dumpster lid.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef in the walk-in cooler.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Can opener blade, soiled with food debris,
Handwash sink not accessible for employee use at all times. Blocked by garbage can-in dish room
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.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
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.
Food stored on floor in the walk in freezer and cooler
Apr 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded.
0 High priority3 Intermediate11 Basic
Show 14 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked Salmon, Tuna Wakeme not identified as raw or undercooked on the menu.
The Hand-wash sink is not accessible for employee use at all times. Dishroom handwash sink is not accessible due to installation over the mop sink. The handwash sink is not accessible for use.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at wait station. Hot water does not work.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Tuna in ROP not completely thawed in reachin cooler chef opened packaging.
Dish room Wall soiled with accumulated grease, food debris, and/or dust, behind handwash sink On cookline the Wall under window and window sill are soiled and peeling paint
Floors not maintained smooth and durable. Cookline floor and floor up under table in dishroom are in disrepair.
Food stored on floor. Onion stored on the floor in walk-in cooler
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. In bathroom used by employees
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gaskets are soiled
Open dumpster lid.
Plumbing system improperly installed or repaired. Handwash sink installed over mopsink drains directly into mop sink.
The ice machine is in poor repair. Front panel is Held together with plastic wrap and tape
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Dish area Handwash sink not accessible for employee use at all times. Located over floor mop sink and behind dish table with cleaning supplies stored in front of it.
Employee with no beard guard/restraint while engaging in food preparation.
No handwashing sign provided at a hand sink used by food employees. Dish room
Open dumpster lid.
Plumbing system in disrepair. Handwash sink drains into mop sink
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Dish washer 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.
Operating with an expired Division of Hotels and Restaurants license.
Soda stored in ice used for drinks.
Dish area Handwash sink not accessible for employee use at all times. Located over floor mop sink and behind dish table with cleaning supplies stored in front of it.
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. Can opener blade 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.
Employee beverage container in ice machine/ice bin.
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.
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor in walk-in freezer and cooler
No handwashing sign provided at a hand sink used by food employees. Dish room
Open dumpster lid.
Plumbing system in disrepair. Handwash sink drains into mop sink
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed beef and ROP onsite without production time and date in walk-in cooler.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Beef processed onsite and ROP
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.