ISLA DEL SOL YACHT - MAIN KITCHEN

Name: ISLA DEL SOL YACHT - MAIN KITCHEN
Address: 6000 SUN BLVD, ST. PETERSBURG, FL, 33715, US
Rating: 12.8

6000 SUN BLVD, ST. PETERSBURG, FL 33715

License #6214838

🍽️ American ℹ️

12.8 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 19 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ISLA DEL SOL YACHT - MAIN KITCHEN in ST. PETERSBURG currently holds an InspectFL Health Score of 12.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 100 total violations — 19 critical, 20 major, 61 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 19, 2025

The latest inspection on October 12, 2026 shows 19 observation rows: 1 critical, 2 major, and 16 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

100

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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ISLA DEL SOL YACHT - MAIN KITCHEN 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: Inspection Completed - No Further Action
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on main cook line seen held on prep table. Employee moved sanitizer bucket to proper shelf.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Buildup of food debris on handles throughout kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of food residue seen on head of large stand mixer on main prep line. Buildup of grease on bottom shelf under main cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink seen with bottle of bleach inside. Employee removed bottle of bleach from hand-sink.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling attached to entrance to attic area. Missing tile above clean chef coats in hallway for kitchen bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone seen in knife drawer on main cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink in position that does not promote proper drying.
[51-13-4] No Heimlich maneuver/choking sign posted.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Buildup up of burnt food debris seen in multiple ovens throughout main kitchen area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Unsecured tank outside of elevator to main kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Buildup of mold like substance seen in large ice machine in main kitchen area.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No proper covered receptacle in unisex bathroom in main kitchen area.
[08B-38-4] Food stored on floor. Chicken stored on floor in walk-in coolerA in main kitchen area. Multiple boxes of food stored on floor in walk-in freezerA and walk-in cooler outside of elevator to main kitchen area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Entire walk-in coolerA in main kitchen area lacks required date marking. All food in walk-in coolerA has been made within the last 7 days. Employee began date marking cooler with proper dates.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of unknown white powder (flour) seen on main cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign seen at handwashing sink in back of kitchen closest to computer table.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Buildup of black mold like substance seen on wall behind main dishwashing area.
[14-20-4] Ripped/worn tin foil used as shelf cover. Old foil seen on bottom shelf of prep table on main cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers in reach-in coolerA seen over top bottle of half and half. Employee moved burgers to bottom shelf in reach-in cooler. Raw beef seen touching ready-to-eatA hot dogs in reach-in cooler. Employee discarded hot dogs.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located next to prep sink
[50-09-4] Current Hotel and Restaurant license not displayed. Current license displayed expired 2-1-2026
[14-11-5] Equipment in poor repair. Door panel to walk-in cooler bent and separated from connecting metal on door.
[08B-38-4] Food stored on floor. Ready-to eat food stored on floor in walk-in cooler. Employees relocated items for safe storage.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens soiled with build up of burnt food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in tall reach-in cooler next to walk-in cooler
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen ROP snapper observed in walk-in freezer connected to walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready-to eat food in walk-in cooler. Discussed with manager to relocate items when possible for proper safe storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato Ham Shredded cheese Feta cheese All items at 55F inside reach-in cooler across from cook line. Employees identified cooler as having recently malfunctioned and voluntarily discarded the items.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Discussed with manager for tags to remain with batch until the date of last sold. Employee returned.
[03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink next to dish pit used to store utensils. Items removed
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. No written plan for ROP cook-chill foods in walk-in freezer. No written plan for ROP fish observed frozen in walk-in freezer.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Prepared food in walk-in freezer in kitchen not date marked.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in kitchen near office.
[08B-38-4] Food stored on floor. 1 box of French fries stored on floor and 1 box of beef stored on floor in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on salad station reach-in cooler doors near cooks line.
[03G-05-5] Fish packaged in the establishment located in walusing a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Discussed labeling with manager.
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer.
[03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer.
[31A-11-4] Handwash sink in warewashing area used to store utensils. Operator removed items.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. On-site reduced oxygen packaging of fish freezing in walk-in freezer. Cook-chill or sous vide reduced oxygen packaged cooked beef held more than 48 hours not labeled or with a label that lacks required information. Located in walk-in freezer.

Disposition: Met Inspection Standards
[01B-01-4] Observed: Dented/rusted cans present. See stop sale. Two 5ln cans of artichokes are dented at seams. Observed operator discard cans. Stop sale not warranted.
[12A-13-4] Observed: 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 employee touching soiled dishes with bare hands then retrieving clean dishes without washing hands first. Discussed with operator proper hand-hygiene techniques.
[22-02-4] Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are stained.
[31A-11-4] Observed: Handwash sink used for purposes other than handwashing. Observed employee washing knives in hand wash sink. Reviewed with manager.
[31B-03-4] Observed: No soap provided at handwash sink in warewashing area. Operator provided soap.
[23-03-4] Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler door near walk-in cooler.
[16-46-4] Observed: Old labels stuck to food container lids on shelf in warewashing area.
[08A-05-6] Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salomon stored above packaged cooked crabs removed from box in walk-in cooler. Operator placed cooked crabs above raw fish.
[22-16-4] Observed: Reach-in cooler located near walk-in cooler have accumulation of soil residues.
[01B-14-4] Observed: Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shell egg stored in container in reach-in cooler. Employee discarded egg. Stop sale not warranted.
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 1:32am. Employee placed items in reach-in cooler. Re temp at 2:05pm a. spinach cheese dip over stacked (48F - Cold Holding) 43f
[06-01-5] Observed: Time/temperature control for safety food thawed in an improper manner. Three frozen raw ROP with label stating to remain frozen until use is thawing in walk-in cooler. ROP fish has not completely thawed. Operator cut bag.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pasta basket stored underneath hand wash sink paper towel dispenser not protected from splash. Employee removed baskets.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack.
[14-09-4] Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Two cracked raw shell eggs in reach-in cooler across from flat-top grill on cooks line. Operator discarded cracked eggs. From dry-storage shelf a. #10 can of chocolate fudge dented at seam. b. 3lb can of chopped ocean clams dented at seam. Operator opened and discarded cans.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet-nesting on shelf in warewashing area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Walk-in cooler. a. Multiple containers of raw chicken on sheet pan on floor underneath shelf.
[08B-38-4] Food stored on floor. Walk-in freezer. a. Case of cream cheese b. Container of ice cream c. Multiple containers of food
[14-69-4] Ice buildup on walk-in freezer door located on 1st floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven soiled with food debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all reach-in cooler doors in kitchen area soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers in kitchen area interior soiled.
[29-49-6] Standing water in bottom of reach-in-cooler across from flat-top grill.
[08B-12-5] Stored food not covered. Walk-in cooler a. Beef stock not covered. Walk-in freezer a. Sheet pan containing frozen shrimp
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables and herbs stored above an assortment of cut fruit in walk-in cooler located on 1st floor. Employee removed cut fruit from underneath unwashed vegetables and herbs.
[01B-01-4] Dented/rusted cans present. See stop sale. From dry-storage shelf a. #10 can of chocolate fudge dented at seam. b. 3lb can of chopped ocean clams dented at seam. Operator opened and discarded cans. Stop-sale not warranted.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready-to-eat sliced ham in reach-in cooler across from flat-top grill. Operator placed raw shell eggs in bottom shelf.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked raw shell eggs in reach-in cooler across from flat-top grill on cooks line. Operator discarded cracked eggs. Stop-sale not warranted.