ISLANDER RESTAURANT

Name: ISLANDER RESTAURANT
Address: 35 OCEAN REEF DR STE 200, KEY LARGO, FL, 33037, US
Rating: 65.4

35 OCEAN REEF DR STE 200, KEY LARGO, FL 33037

License #5400817

🌴 Cuban/Caribbean ℹ️

65.4 Grade F / 100

Failing Health Score

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Latest inspection

April 21, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ISLANDER RESTAURANT in KEY LARGO currently holds an InspectFL Health Score of 65.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 45 total violations — 8 critical, 8 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on April 21, 2026 shows 11 observation rows: 3 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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Community reaction

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Community pulse

Would you eat here?

ISLANDER RESTAURANT has a rough inspection history. Would you risk it?

F record

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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.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on dirty holder, employee cleaned during inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at salad station, operator removed during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on drawers at salad station, employee cleaned during inspection.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at sushi station, employee stored properly.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta (46F - Cooling) in reach in cooler at cook line, as per employee pasta was cooked yesterday, employee discarded during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (46F - Cooling) in reach in cooler at cook line, as per employee pasta was cooked yesterday, employee discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding on drawers at cook line, as per employee less than 1 hour.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters tags not maintained in chronological order.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed on some oysters tags.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta

Disposition: Met Inspection Standards
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observe at coffee station on kitchen area.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observe by walk in cooler entrance, operator stored properly during inspection.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe on flour white bin container at kitchen area, employee stored properly during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 79°F at cook line, operator removed during inspection.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drink on reach in freezer at cook line, employee discarded during inspection.
[29-49-6] Standing water in bottom of reach-in-cooler. Observe on unit at cook line.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observe at sushi station, operator stored properly during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw hamburger patties stored above raw mani fillets on drawers at cook line, employee stored properly during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw burgers (53F - Cold Holding); sliced cheese (52F - Cold Holding); raw mani (52F - Cold Holding) on drawers at cook line, as per employee less than 2 hours. At the time of the inspection unit was on defrosting system, employee moved all products from unit to another reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled cutting board at salad station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observe food residue on sink at sushi station, operator cleaned during inspection.