ISLAND WAY GRILL

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded. - From follow-up inspection 2026-04-24: Lobster bisque made on 4/23/26 found at 50f, missed cooling window. Item discarded. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded. Mash mix 48f, mash mix 47f, 47f, 48f, 47f, unable to determine time out of temperature. Items discarded. Milk 46f, discarded. Escargot 46f, 46f, 45f, 46f, 45f, made on 4/2/26 found at inspection, missed cooling window, discarded. - From follow-up inspection 2026-04-24: Lobster bisque made on 4/23/26 found at 50f, missed cooling window. Item discarded. Mash mix 46f, Dated 4/23/2026-8 containers same temperature . Items discarded. Made on 4/23/26 and were still cooling after prepping items. Missed ambient cool Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Escargot 46f, 46f, 45f, 46f, 45f, made on 4/2/26 found at inspection, missed cooling window, discarded. - From follow-up inspection 2026-04-24: Mash mix 46f, Dated 4/23/2026-8 containers same temperature . Items discarded. Made on 4/23/26 and were still cooling after prepping items. Missed ambient cool. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. . Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded. Cooling in 5 gallon plastic container. - From follow-up inspection 2026-04-24: Lobster bisque was put in smaller batches for cooling. Missed cooling window. Admin Complaint

Basic - - From initial inspection : Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. - From follow-up inspection 2026-04-24: 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. Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over butter in front grill area. Raw shell eggs stored over desserts in stand up cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded. Mash mix 48f, mash mix 47f, 47f, 48f, 47f, unable to determine time out of temperature. Items discarded. Milk 46f, discarded. Escargot 46f, 46f, 45f, 46f, 45f, made on 4/2/26 found at inspection, missed cooling window, discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mash mix 48f, mash mix 47f, 47f, 48f, 47f, unable to determine time out of temperature. Items discarded. Milk 46f, discarded. Found in server station cooler. Au jus sauce 46f, dated 4/21, unable to determine time out of temperature. Discarded Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Escargot 46f, 46f, 45f, 46f, 45f, made on 4/2/26 found at inspection, missed cooling window, discarded.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags contained in rubber band bundle not all date marked with last served date.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. . Lobster bisque 60f, dated 4/23/26 found at inspection. Missed cooling window. Discarded. Cooling in 5 gallon plastic container.

Basic - Bowl or other container with no handle used to dispense food. Bowls no handles used for portioning in.Spice containers in storage room.

Basic - Dishmachine missing baffles, curtains in wash/rinse tanks.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on dish area behind scrape table soiled with food, debris, mold like substance.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over cooked beef on speed rack in walk in cooler. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade dressings60f, Pineapple salsa60f, sliced tomatoes sets60f, found in non working reach in cooler in alley, breaker tripped, items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 48f cooks line, moved to walk in cooler. Homemade dressings60f, Pineapple salsa60f, sliced tomatoes sets60f, found in non working reach in cooler in alley, breaker tripped, items discarded. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk container in server side station.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bisque 50f, 4 hours at 2 pm 5 gallons. Stored incorrectly, will not achieve correct cooling. Advised to move to walk in freezer and smaller containers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Knives stored in hand sink by office.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 4 opened drinks in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler top in kitchen.

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Strip did not change colors. Temperature of inspectors min/max waterproof thermometer reads 127f, Repeat Violation Admin Complaint - From follow-up inspection 2024-11-12: Machine is not sanitizing by heat or chemical. Observed three compartment sink not set up. Operator has been running dishes thru machine with no sanitization process based on sanitizer not working at call back. Neither pumps on the wall machine are turning during the cycle. Water is 124. , Ppm 0. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification for kitchen manager. - From follow-up inspection 2024-11-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation - From follow-up inspection 2024-11-12: Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Next to office. - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-11-12: Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Strip did not change colors. Temperature of inspectors min/max waterproof thermometer reads 127f, Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked meatloaf stored below raw fish. Item moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger 44f, .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - Manager or person in charge lacking proof of food manager certification for kitchen manager.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Next to office.

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran thermometer 7 times and it registered 157f, . Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle used for portioning in breading bin. Item removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on work stations. Discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on line coolers. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water at 74f, changed out. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Spray jets responsible for sanitized are spraying out the end of the machine instead of hitting the surface of the plates.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in back storage area. 1 fly in main kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked quiche on speed rack in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 52f, raw scallops 51f, raw sea bass 50f, cooked octopus 51f, line cooler. Sliced tomatoes 52f, Alfredo 51f reach in cooler across from office.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle next to slicer on cooks line.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle used for portioning in breading bins and brown sugar container.

Basic - Floor area(s) covered with standing water. Walk in cooler in front of freezer door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over garlic bread on cooks line. Item moved. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw oysters 48f, raw oysters 49f, found in unit across from breading station, time cannot be established. Items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mussels 66f, green beans 67f, removed from walk in cooler at 2 pm, found on cooks line at 4:20 pm, items moved to freezer for quick chill-four drawer unit end of line. Risotto 58f, cooked pasta 57f, raw sea bass 56f, cooked meatloaf 49f, raw chicken 50f, all found on cooks line- under grill and stove. All items moved to another cooler, unit observed frozen up. raw oysters 48f, raw oysters 49f, items discarded-time cannot be established. Found in breading station drawers. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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/ No CFM certificate available, no manager present with CFM certification.

Basic - Bowl or other container with no handle used to dispense food. Cup no handle in all breading bins. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Various employee drinks on prep shelves and tables throughout kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Many employees missing hair restraints throughout kitchen.

Basic - Floor tiles missing and/or in disrepair. In front of walk in freezer. Repeat Violation

Basic - Food stored on floor. Cut potatoes on floor in walk in cooler. Boxes of food on floor in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have mold like substance on them.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at exit of dish machine soiled with mold like substance. Stainless meets wall.