ISLAND HOUSE TAP AND GRILL

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed licenses expired 12/1/25. Please renew at www.myfloridalicense.com

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun at front counter.

Intermediate - No soap provided at handwash sink. Observed at front counter hand sink, no soap. Person in charge added soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.Observed unlabeled sanitizer bottle unlabeled at front counter.

Basic - Missing drain plug at dumpster. Observed at shared dumpster with plaza.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler next to grill.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Observed employee handle beef and shrimp and changed gloves without hand wash.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs over coleslaw in reach in cooler. Operator relocated. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed cheese sauce at 107F. Employee moved to microwave to heat. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed no soap at kitchen hand sink. Operator added. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between reach in cooler and wall on cook line.

High Priority - Raw animal food stored over or with unwashed produce. Observed bacon stored over Brussels sprouts and tomato in back reach in cooler. Educated cook and corrected by relocating. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean tablespoons not inverted in cook area. Employee inverted spoons. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Observed cooks cell phone and keys on reach in cooler top cutting board. Cook removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.Observed plastic drink cups stacked with water in between.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no signs at hand wash sink at bar and in kitchen. Printed signs for sinks. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed shell eggs in reach in cooler stored over soup.

Intermediate - No soap provided at handwash sink. Oh no soap at kitchen hand sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef, fish, calamari, defrosting at room temperature.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed shell eggs stored over ready to eat Cut Melon in outside reachin cooler. Operator rearranged food items to prevent cross contamination. Corrected On-Site

Intermediate - 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.Printed for operator, employee signed. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Only observed certification fort Crystal.

Basic - Bowl or other container with no handle used to dispense food.Observed plastic deli container used as scoop in flour.

Basic - Employee eating in a food preparation or other restricted area.Observed open employee drink in reachin cooler . Chef removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on reachin cooler cutting board.

Basic - Food stored on floor.Observed oil tubs on floor in kitchen. Operator rearranged food items to prevent cross contamination. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.Observed tongs on oven door handle.

Basic - No handwashing sign provided at a hand sink used by food employees.No sign observed in restroom.

Basic - Open dumpster lid.Observed dumpster lids open on shared dumpster with plaza.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clarified butter at 94F being held on shelf above cooking range.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 Hamburgers and Chicken held at 135F in water tank on cooks line without HACCP plan.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken being cooked sous vide for 2 hours at 135F, then cooled. Cook stated final cook will be done on grill.

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.Did not observe any vomit/diarrhea cleanup plan. Emailed operator vomit plan. Corrective Action Taken

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed hamburgers and chicken sous vide in water tank at 135F.

Intermediate - 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.Did not observe any employee health reporting agreements. Emailed operator English and Spanish Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Observed debris on top of Dishwashing Machine.

Basic - Ceiling tile missing. Observed ceiling tile missing near Dishwashing Machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook without proper beard guard. Educated employee on requirements.

Basic - Open dumpster lid. Observed lids open on shared dumpsters with plaza.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari defrosting in standing water in bucket in kitchen. Employee corrected by removing. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated beef covered in 6" pan in Reachin Cooler at 67F . Cook stated in Reachin Cooler for a half hour to an hour. Cook removed cover and placed in freezer to correct cold Holding temperature. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed shrimp defrosting in bucket in hand washing sink. Cook removed by removing. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in back of kitchen, no paper towels. Employee corrected by adding paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 sanitizer spray bottles in kitchen and in front counter area. Employee corrected by labeling. Corrected On-Site

Basic - Food stored on floor. Observed tubs of oil in carton stored on floor at kitchen entrance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on door handle of oven. Cook corrected by removing. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on hood filters. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Open dumpster lid. Observed lid open on shared dumpster with plaza.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drinks on bottom of Reachin Cooler not segregated.

Basic - Single-service articles not stored inverted or protected from contamination. Observed clam shell to go containers not inverted on cooks line. Cook corrected by inverting. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Chicken in bucket of water without running water. Observed Shrimp defrosting in hand washing sink. Cook corrected by removing and properly defrosting under water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed dust buildup on kitchen wall at entrance to kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Observed grease buildup on floor behind cooking equipment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in freezer, raw calamari stored over ready to eat dinner rolls. Operator corrected by moving calamari. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. The cook was not aware of sanitizer bucket set up.

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

Basic - Food stored on floor. Observed oil box on floor in kitchen. Operator removed to shelf. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken. Observed shared dumpster with only 1 lid which is in disrepair.

Basic - No handwashing sign provided at a hand sink used by food employees. Emailed a sign to the operator. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with buildup of grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at entrance to kitchen with buildup of dust.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed kitchen sanitizer bucket at 0 ppm. Operator corrected by replacing with new sanitizer and recorded at 200ppm. Corrected On-Site