THE ISLAND FISH COMPANY

Name: THE ISLAND FISH COMPANY
Address: 12468 OVERSEAS HWY, MARATHON, FL, 33050, US
Rating: 53

12468 OVERSEAS HWY, MARATHON, FL 33050

License #5402052

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

53 Grade F / 100

Failing Health Score

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Quick take

THE ISLAND FISH COMPANY in MARATHON currently holds an InspectFL Health Score of 53 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 5, 2026. Across those visits, inspectors documented 40 total violations — 16 critical, 7 major, 17 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 5, 2026 shows 6 observation rows: 4 critical, 0 major, and 2 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.

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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.

Disposition: Call Back - Admin. complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee touch cooked sausage with bare hands and placed on customer plate. Discussed with employee and employee washed hands and donned gloves.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf underneath flat top heavily soiled with old food debris.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked sausage with bare hands and placed on customer plate. Employee discarded sausage. Employee washed hands and donned gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (56F - Cold Holding); cheese (52F - Cold Holding); cut cantaloupe (59F - Cold Holding); cut honey dew (60F - Cold Holding) at reach in cooler at appetizer station. Observed raw whole fish (56F - Cold Holding); diced tomatoes (55F - Cold Holding); diced tomatoes with cream (57F - Cold Holding) As per employee, products in unit for approximately 2 hours. Employee took fish to walk in freezer and placed bags of ice over products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy 110F - Hot Holding); refried beans (109F - Hot Holding); pooled eggs (65F - Cold Holding) as per employees, for less than 2 hours. Employees began reheating products to 165F.

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee touch cooked sausage with bare hands and placed on customer plate. Discussed with employee and employee washed hands and donned gloves.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf underneath flat top heavily soiled with old food debris.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean plastic food containers stored on floor at dish area. Employee removed items.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked sausage with bare hands and placed on customer plate. Employee discarded sausage. Employee washed hands and donned gloves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food debris inside hand sink next to 3 compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (56F - Cold Holding); cheese (52F - Cold Holding); cut cantaloupe (59F - Cold Holding); cut honey dew (60F - Cold Holding) at reach in cooler at appetizer station. Observed raw whole fish (56F - Cold Holding); diced tomatoes (55F - Cold Holding); diced tomatoes with cream (57F - Cold Holding) As per employee, products in unit for approximately 2 hours. Employee took fish to walk in freezer and placed bags of ice over products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy 110F - Hot Holding); refried beans (109F - Hot Holding); pooled eggs (65F - Cold Holding) as per employees, for less than 2 hours. Employees began reheating products to 165F.
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Observed clean cooking pots stored underneath paper towel dispenser at 3 compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at back preparation area.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45F - Cold Holding); cut melons (52F - Cold Holding) in drawers and lift lid unit on the cookline melons were relocated to the walk-in cooler , ice was added to the chicken and lift lid unit.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw calamari in walking cooler
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Expediter touching toast with bare hands . Educated the server on bare hand contact. They washed hands and put gloves on
[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. Lift life unit at the end of cookline holding cut melons , chicken, and boiled eggs is not holding at 41 F or below
[31A-11-4] Handwash sink used for purposes other than handwashing. I e dumped in handwashing sink in dish area
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water .
[10-20-4] In-use tongs stored on equipment door handle between uses.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits potatoes (98F - Hot Holding); soup (124F - Hot Holding); sausage links (100F - Hot Holding) potatoes sausage links, were reheated on flat top soup was stirred to distribute heat .
[24-28-4] Clean equipment/dishware/utensils stored below paper towel dispenser exposing the items to drips from peoples hands.
[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.

Community reaction

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Community pulse