ISLA DEL SOL YACHT - MAIN KITCHEN

Name: ISLA DEL SOL YACHT - MAIN KITCHEN
Address: 6000 SUN BLVD, ST. PETERSBURG, FL, 33715, US
Rating: 59.6

6000 SUN BLVD, ST. PETERSBURG, FL 33715

License #6214838

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.6 Grade F / 100

Failing Health Score

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Quick take

ISLA DEL SOL YACHT - MAIN KITCHEN in ST. PETERSBURG currently holds an InspectFL Health Score of 59.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on June 2, 2026. Across those visits, DBPR recorded 30 total findings; InspectFL has detailed violation rows for 28 of them so far.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 19, 2025

The latest inspection on June 2, 2026 shows 5 observation rows: 2 critical, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Admin. complaint recommended
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Prepared food in walk-in freezer in kitchen not date marked.
[14-11-5] Equipment in poor repair. Door panel to walk-in cooler bent and separated from connecting metal on door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in tall reach-in cooler next to walk-in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink next to dish pit used to store utensils. Items removed
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Discussed with manager for tags to remain with batch until the date of last sold. Employee returned.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license displayed expired 2-1-2026
[08B-38-4] Food stored on floor. Ready-to eat food stored on floor in walk-in cooler. Employees relocated items for safe storage.
[03G-46-2] 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 Process Waiver for the method observed in use during the inspection. Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens soiled with build up of burnt food debris.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen ROP snapper observed in walk-in freezer connected to walk-in cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located next to prep sink
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready-to eat food in walk-in cooler. Discussed with manager to relocate items when possible for proper safe storage.
[03G-50-1] 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. No written plan for ROP cook-chill foods in walk-in freezer. No written plan for ROP fish observed frozen in walk-in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato Ham Shredded cheese Feta cheese All items at 55F inside reach-in cooler across from cook line. Employees identified cooler as having recently malfunctioned and voluntarily discarded the items.

Disposition: Warning Issued
[31A-11-4] Handwash sink in warewashing area used to store utensils. Operator removed items.
[08B-38-4] Food stored on floor. 1 box of French fries stored on floor and 1 box of beef stored on floor in walk-in freezer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in kitchen near office.
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer.
[03G-46-2] 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 Process Waiver for the method observed in use during the inspection. Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on salad station reach-in cooler doors near cooks line.
[03G-50-1] 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. On-site reduced oxygen packaging of fish freezing in walk-in freezer. Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer.
[03G-05-5] Fish packaged in the establishment located in walusing a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Discussed labeling with manager.

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