ISLANDER GRILL & TIKI BAR

High Priority - 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. Observed dishwasher doing loading dirty dishes inside dishwasher in unloading clean sanitized ones without washing hands first; educated Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked meatballs on the speed rack in walk-in cooler #1 ; advised to store properly Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped gloved hands on visibly soiled towel and continued to work with foods; advised to change gloves and wash hands and placed towel inside sanitizer bucket; employee washed hands; Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- all TCS foods at omelette station at cook line; per chef since 8:30; advised to mark all and discard within 4 hours;

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (90F - Hot Holding) next to flat top; cooked potatoes (106-135F - Hot Holding); in the steam table; food out of temperature for approximately 30 minutes; food placed on the flat top to reheat to 165; Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris- cutting boards at cook line

Intermediate - 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/

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust- above dishwasher and rack used to store clean pots;

Basic - Employee drinking beverage in a food preparation or other restricted area- at prep area in the back; Employee left Corrected On-Site

Basic - Employee with soiled apron - at cook line;

Basic - Floor soiled/has accumulation of debris- heavy accumulation of grease and food debris on the floors throughout and inside walk-in coolers and freezer;

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers Heavy accumulation of food debris inside walk-in coolers and walk-in freezer

High Priority - - From initial inspection : High Priority - Live, small flying insects found: 4-5 flying insects observed at bar, not observed landing on anything. Advised operator to kill and remove flying insects. Warning - From follow-up inspection 2025-12-02: Approximately 2-3 flying insects observed at bar Admin Complaint

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked ribs made 11/24 at walk in cooler. Warning - From follow-up inspection 2025-12-02: High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black bean soup made 11/24 at walk in cooler. See stop sale. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter attached at mop sink. Observed 2 hose connections in wall by mop sink, no vacuum breaker visible. Warning - From follow-up inspection 2025-12-02: Same. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-12-02: Same. Time Extended

• From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler inspection expired 8/1/25 - From follow-up inspection 2025-12-02: Same. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Flip top cooler; cooked chicken wings (60F - Cooling). At walk-in cooler; cooked rice (50F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At Flip top cooler; cooked chicken wings (60F - Cooling). At walk-in cooler; cooked rice (50F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.

High Priority - 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. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while removing from dish washer placing to dry/store without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers handled soiled dishes while removing from tables, carried to dish area and then picked up plates food/prepared beverages for customers without washing hands. Operator discussed with servers who then washed hands. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored on liquor rail at bar with liquor bottles. Operator removed chemicals from liquor rail. Corrected On-Site

Intermediate - Equipment drain line draining into hand wash sink. At bar; soda gun holster draining into hand wash sink. Advised Operator to remove drain line from hand wash sink.

Intermediate - Spray bottle containing toxic substance (cleaning chemical) not labeled. Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw battered shrimp not commercially packaged over fries in freezer at cook line; operator stored properly; Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked beef in walk-in cooler Stored properly Lobster tail over stock and butter sauce in glass door cooler at cook line; Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed at expo line employee wiping gloved hands on soiled towel and touched clean soup bowls; Educated; employee washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- cooked onions and cooked mushrooms Operator marked: 8:00-12:00

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- several cutting boards at cook line;

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher

Basic - - From initial inspection : Basic - Equipment in poor repair. At cook line lowboy, door is in disrepair. Warning - From follow-up inspection 2025-02-28: Same Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At kitchen near walk in freezer, floor tiles missing. Warning - From follow-up inspection 2025-02-28: Same Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls soiled with dust and debris. Warning - From follow-up inspection 2025-02-28: Same Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over cooked chicken two door glass cooler end cook line Raw eggs over oranges walk in cooler Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (64F - Cold Holding) flip top cooler across from cook line. Not prepped or portioned. Over stocked above rim. Not submerged in cooler. Placed back in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (98F - Hot Holding) at cook line. Out less than four hours. Reheated to 165F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Hand and surface sanitizer bottle stored with clean coffee cups at wait station

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station in dining room

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and ceiling tile unclean over dish machine area and near steam table at cook line

Basic - 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 bottom reach in at end of cook line

Basic - Cutting board has cut marks and is no longer cleanable. Green Cutting board at bar prep area in kitchen

Basic - Floor soiled/has accumulation of debris. Liquor walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Single-service articles not stored inverted or protected from contamination. Black straws at bar inside and outside

Basic - Working containers of food removed from original container not identified by common name. Flour container

High Priority - Displayed food not properly protected from contamination. At outside bar; cut celery and herbs stored on top of bar uncovered. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line double glass door upright; raw shell eggs stored over ready-to-eat chicken. Operator moved eggs to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line cutting board on lift top; sliced ham (68°F - Cold Holding). Ham being held double panned on top of ice, not surrounding product level. Operator stated being held less than 4 hours, moved to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cook line pans next to grill; cooked onions (98°F - Hot Holding); cooked mushrooms (94°F - Hot Holding). Operator stated being held less than 4 hours, moved to grill to reheat. At Cook line pan on grill; ; roasted garlic in oil (109°F - Hot Holding). Operator stated being held 1 hour, moved to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line sanitizer bucket; chlorine 200ppm. Operator diluted to chlorine 100ppm. Corrected On-Site

Intermediate - 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. Provided Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At outside bar hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At kitchen hallway to prep area hand wash sink; paper towel dispenser unable to dispense. Operator replaced batteries. At pizza station hand wash sink; paper towel dispenser unable to dispense. Operator replaced batteries. Corrected On-Site

Basic - 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. At walk-in cooler; commercially processed ROP tuna labeled to remove from package before thawed no longer frozen. Operator removed from ROP. At cook line drawers under grill; commercially processed ROP sea bass labeled to remove from package before thawed no longer frozen. Operator removed from ROP. Corrected On-Site

Basic - Food stored on floor. At walk-in cooler #2; case of shell eggs stored on floor. Operator removed from floor. Corrected On-Site Repeat Violation Admin Complaint

Basic - Ice scoop handle in contact with ice. At inside bar ice bin; scoop handle laying in ice. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At cook line lift top cooler; standing water in bottom. At outside bar double black door low boy; standing water in bottom. Repeat Violation Admin Complaint

Basic - Stored food not covered. At walk-in #3; stored salsa and stored cut potatoes in water not covered. Operator covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line double glass door reach in; raw shell eggs stored over cooked chicken. Operator moved eggs below chicken. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; black beans (128°F - Hot Holding); marinara (116°F - Hot Holding). Operator stated being held 2 hours, reheated to black beans (187°F - Reheating); marinara (176°F - Reheating. Corrected On-Site Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At service station hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. At walk-in freezer; bags of ice and multiple boxes of food stored on floor. Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. At cook line flip top cooler; standing water in bottom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef container above cooked lobster tails in reach in freezer across from double ovens at cook line. Raw lobster tails stored above hot dogs. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (38-50 - Cold Holding); in reach in cooler across from the fryers. As per operator food not prepared or portioned today. Food over stacked. Food out of temperature for less than 4 hours. Operator divided food and moved to reach in freezer. pooled eggs (38-57 - Cold Holding) in ice bath next to fryers. As per operator food out of temperature for less than 4 hours. Operator set up the ice bath properly for food to quick chill. Rechecked food to 43° F. butter (61 - Cold Holding); at cook line by the grill. Food out of temperature for less than 4 hours. Operator moved to reach in freezer to quick chill. Educated operator about TPHC and emailed form. Corrective Action Taken Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans (110-135- Hot Holding);in the steam table Food not stirred while hot holding. Operator stirred. Food reached 140° F on all parts. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line.

Basic - 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 no longer frozen still in the ROP package in reach in cooler at cook line. Educated operator.

Basic - Food stored on floor. Cases of shrimp and ravioli stored in walk-in freezer Operator stored properly. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching bread crumbs. Operator scoop properly. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used to turn food stored in water at 98° F on the grill. Operator discarded water. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. clam chowder (51°F - Cooling);in walk-in cooler. As per operator food cooke last night and stored in big plastic container to cool. Food never reached 41° F within 6 hours. See Stop Sale. Repeat Violation Admin Complaint

High Priority - 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. Dishwasher (Chlorine 0ppm) Operator switched to three compartment sink. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked crab meat in glass reach in cooler at cook line. Raw steak stored behind sliced cheese in reach in drawers at cook line. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. clam chowder (51°F - Cooling);in walk-in cooler. As per operator food cooke last night and stored in big plastic container to cool. Food never reached 41° F within 6 hours. See Stop Sale. Repeat Violation Admin Complaint

Basic - 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 reach in cooler at cook line and walk-in cooler. Educated operator on proper way to defrost ROP fish. Corrective Action Taken

Basic - Food stored on floor. Cases of beef stored on the floor in walk-in freezer. Operator stored properly. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour. Operator stored scoop properly. Corrected On-Site

Basic - Stored food not covered. eggplant and potatoes not covered in reach in freezer at cook line. Operator covered food. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.