ISLAND THINGZ

Name: ISLAND THINGZ
Address: 1155 MALABAR RD NE 15, PALM BAY, FL, 32907, US
Rating: 81

1155 MALABAR RD NE 15, PALM BAY, FL 32907

License #1505657

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ISLAND THINGZ in PALM BAY currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 25 total violations — 4 critical, 8 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 11, 2026 only documented minor issues (1 total), which is usually a better sign than repeat high-priority findings.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Call Back - Complied
[14-74-7] Make table only has non TCS foods, temp at 48 ambient.

Administrative complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Clean bins on bottom rack storage not inverted soiled with old food debris. Can opener blade on same rack soiled with old food debris.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table in kitchen with ambient temperature of 47F cold holding. See stop sale.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings 15 each placed in cooler overnight covered at 48f cold holding. See stop sale.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Approximately 38 juices packaged on site not bearing proper labels. Operator added missing information to bottles.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. make table; shredded Parmesan cheese 1 lbs (47f - Cold Holding); block of cheddar cheese 2lbs (47F - Cold Holding); garlic 2.5 lbs (47F - Cold Holding); Chedder cheese 1 lbs (47F - Cold Holding); mackerel fish 2 each (50F - Cold Holding); ginger garlic paste (47F - Cold Holding); butter 5 sticks (47F - Cold Holding); heavy whipping cream 6 quarts (47F - Cold Holding); milk 3 gallons (47F - Cold Holding) cooked chicken wings at 48f cold holding 15 each.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat cooked mash.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 81f. Plugged in crock pot retested 149f.
[41-17-4] Spray bottle containing toxic substance not labeled. Bleach spray bottle not labeled.

Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Housemade juices not date marked, prepared 10-20-25.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry cloth placed on dry stores shelf next to food.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer soiled gaskets, two in back storage and in kitchen. Hood filter covers soiled with food debris.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in back near restrooms broken and soiled from old roof leak.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator is currently using two smokers outside of back door, smokers meet OSG smokers for a fixed public food establishment, however the original plans do not show smokers and no approval is in the opening inspection file. File addition of smokers with DBPR plan review for approval.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table in kitchen has average temperature of 48f cold holding.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezers bottom shelf soiled with food debris in dry storage room and in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Within four hour window, placed in reach in freezer for rapid chill. make table kitchen; fish (48F - Cold Holding); chicken wings (48F - Cold Holding)
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Make table in kitchen has no thermometer installed.

Community reaction

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Community pulse