ISLANDER GRILL & TIKI BAR

Name: ISLANDER GRILL & TIKI BAR
Address: 181 OCEAN AVE, PALM BEACH SHORES, FL, 33404, US
Rating: 33.8

181 OCEAN AVE, PALM BEACH SHORES, FL 33404

License #6009517

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

33.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

ISLANDER GRILL & TIKI BAR in PALM BEACH SHORES currently holds an InspectFL Health Score of 33.8 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 March 31, 2026. Across those visits, inspectors documented 37 total violations — 20 critical, 9 major, 8 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 31, 2026 shows 14 observation rows: 5 critical, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (90F - Hot Holding) next to flat top; cooked potatoes (106-135F - Hot Holding); in the steam table; food out of temperature for approximately 30 minutes; food placed on the flat top to reheat to 165;
[13-01-4] Employee with soiled apron - at cook line;
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked meatballs on the speed rack in walk-in cooler #1 ; advised to store properly
[36-73-4] Floor soiled/has accumulation of debris- heavy accumulation of grease and food debris on the floors throughout and inside walk-in coolers and freezer;
[12B-02-4] Employee drinking beverage in a food preparation or other restricted area- at prep area in the back; Employee left
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher doing loading dirty dishes inside dishwasher in unloading clean sanitized ones without washing hands first; educated Employee washed hands
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues- all coolers Heavy accumulation of food debris inside walk-in coolers and walk-in freezer
[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/
[22-02-4] Food-contact surface soiled with food debris- cutting boards at cook line
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- all TCS foods at omelette station at cook line; per chef since 8:30; advised to mark all and discard within 4 hours;
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust- above dishwasher and rack used to store clean pots;
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped gloved hands on visibly soiled towel and continued to work with foods; advised to change gloves and wash hands and placed towel inside sanitizer bucket; employee washed hands;

Disposition: Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked ribs made 11/24 at walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs made 11/24 not date marked at walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler: raw lobster over chicken stock and beef stock Reach in freezer: Raw shrimp over jalapeño poppers. Both products opened from commercial packaging. Operator stored all products properly.
[35A-02-7] Live, small flying insects found: 4-5 flying insects observed at bar, not observed landing on anything. Advised operator to kill and remove flying insects.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler inspection expired 8/1/25
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has an accumulation of food debris. Operator cleaned and sanitized can opener blade.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter attached at mop sink. Observed 2 hose connections in wall by mop sink, no vacuum breaker visible.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shelled eggs 71F cold holding. Observed on counter on cook line. Per operator not prepared or portioned today. Per operator out of temperature for approximately 1.5 hours. Per operator raw shelled eggs are removed from cooler at 8am and discarded by 11:30 am. Time control procedure emailed to operator. Educated operator on time control procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: Diced tomato 50F cold holding , ham 52F cold holding , pooled shell eggs 47F cold holding Observed on counter on cook line. Per operator not prepared or portioned today. Per operator out of temperature for approximately 1.5 hours. Per operator, products are removed from cooler at 8am and discarded by 11:30 am. Time control procedure emailed to operator. Educated operator on time control procedures.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cooler drawers on cook line: Observed raw ground beef over raw fish. Walk in cooler: raw ground beef over raw whole muscle beef. Educated operator on proper storage procedures. Operator stored all products properly.

Disposition: Inspection Completed - No Further Action
[31A-10-4] Equipment drain line draining into hand wash sink. At bar; soda gun holster draining into hand wash sink. Advised Operator to remove drain line from hand wash sink.
[41-17-4] Spray bottle containing toxic substance (cleaning chemical) not labeled. Operator labeled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Flip top cooler; cooked chicken wings (60F - Cooling). At walk-in cooler; cooked rice (50F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers handled soiled dishes while removing from tables, carried to dish area and then picked up plates food/prepared beverages for customers without washing hands. Operator discussed with servers who then washed hands.
[41-10-4] Toxic substance/chemical improperly stored. Cleaning chemicals stored on liquor rail at bar with liquor bottles. Operator removed chemicals from liquor rail.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At Flip top cooler; cooked chicken wings (60F - Cooling). At walk-in cooler; cooked rice (50F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while removing from dish washer placing to dry/store without washing hands. Operator discussed with employee who then washed hands.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse