ISLAND TIME MARINA

Name: ISLAND TIME MARINA
Address: 400 W COCOA BEACH CAUSEWAY, COCOA BEACH, FL, 32931, US
Rating: 68.8

400 W COCOA BEACH CAUSEWAY, COCOA BEACH, FL 32931

License #1506857

🌴 Cuban/Caribbean ℹ️

68.8 Grade F / 100

Failing Health Score

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Latest inspection

April 1, 2026 · 4 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ISLAND TIME MARINA in COCOA BEACH currently holds an InspectFL Health Score of 68.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 67 total violations — 21 critical, 11 major, 35 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 25, 2025

The latest inspection on April 1, 2026 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

ISLAND TIME MARINA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substances behind deflector plate
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. On grass area
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cook did not wash lettuce before preparation
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Faded for chlorine

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substances behind deflector plate
[32-02-4] Bathroom door left open other than during cleaning or maintenance. In office
[06-09-1] 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. Fully thawed raw tuna and raw salmon in commercial packaging bearing indicator label. SEE STOP SALE
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook moved
[14-38-4] Food storage container/container lid cracked or broken. Ice bucket
[08B-52-4] Food stored under dripping water line. In walk-in cooler. Pipe beneath condenser dripping a fluid on to wings, cooked beans, meatballs, cut cabbage, and mango salsa. SEE STOP SALE
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. On grass area
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door. Operator moved
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at multiple sinks
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass mats and shelves at each bar are heavily soiled with mold like substances
[33-16-4] Open dumpster lid.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cook did not wash lettuce before preparation
[22-41-4] 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. 0ppm. Operator swapped source container. 100ppm
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in reach-in cooler
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic aioli and salsa. SEE STOP SALE
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic aioli and salsa.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Food stored under dripping water line. In walk-in cooler. Pipe beneath condenser dripping a fluid on to wings, cooked beans, meatballs, cut cabbage, and mango salsa. Fully thawed raw tuna and raw salmon in commercial packaging bearing indicator label
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In beer walk-in cooler corn beef and cabbage (46F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer walk-in cooler corn beef and cabbage (46F - Cold Holding). SEE STOP SALE
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle stored over straws. Sternos over single service cups
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has cut marks and is no longer cleanable. Soda gun holster at downstairs bar.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Faded for chlorine
[53A-05-6] 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/ Manager showed up during inspection
[53B-13-5] 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. Missing for Emily

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
[06-09-1] 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. Fully thawed mahi in vacuum sealed packaging bearing thawing requirements. SEE STOP SALE
[12B-14-4] Employee beverage container in ice machine/ice bin. Plastic bag with three drinks stored in well of upstairs bar ice machine. Operator moved
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease dripping
[29-08-4] Plumbing system in disrepair. In kitchen. On service side of line. Beneath Centrally located hand wash sink. Pipe leaks onto floor when sink is draining
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted chipping and soiled
[09-20-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook used barehands to steady cooked chicken while cutting, then scooped chicken into mixing bowl using bare hands. SEE STOP SALE
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook used barehands to steady cooked chicken while cutting, then scooped chicken into mixing bowl using bare hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed mahi in vacuum sealed packaging bearing thawing requirements
[53B-13-5] 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. Missing for multiple employees