ISLAND GRILLE & RAW BAR

Name: ISLAND GRILLE & RAW BAR
Address: 210 MADONNA BLVD, TIERRA VERDE, FL, 33715, US
Rating: 54.6

210 MADONNA BLVD, TIERRA VERDE, FL 33715

License #6217468

🌴 Cuban/Caribbean ℹ️

54.6 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 25 findings · 2 critical

Routine - Food

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Quick take

ISLAND GRILLE & RAW BAR in TIERRA VERDE currently holds an InspectFL Health Score of 54.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 41 total violations — 5 critical, 9 major, 27 minor.

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The latest inspection on September 29, 2026 shows 25 observation rows: 2 critical, 3 major, and 20 minor.

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ISLAND GRILLE & RAW BAR 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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on shelf above buckets of pickles. Operator was informed of proper storage of raw food and moved buckets when informed.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge observed not working when running dish machine in outside bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of food debris on stand mixer head in main kitchen area. Buildup of black mold like substance observed in soda gun holster on east side of main bar area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers stored not inverted next to handwashing sink near main entrance to kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Large amount of standing water in reach-in coolerA in third cold holding unit on main cook line.
[36-36-4] Ceiling tile missing. Multiple tiles missing from ceiling in main dining area leaving insulation sticking out over dining room.
[36-22-4] Floor area(s) covered with standing water. Standing water observed on floor in dishwashing area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Multiple tanks in outside tiki bar area not secured by any means.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Buildup of food debris in ovens held on the main cook line in main kitchen area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Buildup of soil on multiple shelves inside reach-in coolers throughout kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance observed in ice machine on southernmost wall of the main kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with large accumulation of food debris underneath bar ice container in main bar outside.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Buildup of food debris and grease on multiple reach-in coolerA handles throughout kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damaged above dish machine with large hole into ceiling.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing handwashing sign on sink closest to main entrance of kitchen. Missing handwashing sign on sink closest to back dishwashing area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Excessive rust on shelves inside of walk-in coolerA #2 in main kitchen area.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket seen on prep table in main kitchen. Operator was informed of proper placement and moved bucket to proper shelf.
[06-09-2] 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. See stop sale. (2) ROP packages of chopped raw tuna found in walk-in coolerA #2. Employee was informed of proper thawing methods and discarded items. (5) ROP packages of chopped raw swordfish found in reach-in coolerA underneath flat top on main cook line. Employee was informed of proper thawing methods and discarded items. (4) ROP packages of chopped raw mahi mahi found in reach-in coolerA underneath flat top on main cook line. Employee was informed of proper thawing methods and discarded items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun seen laying in ice container behind main bar area near exit door to the outside dining area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Signs of wet nesting seen on clean dishes on shelf near dishwashing area.
[08B-38-4] Food stored on floor. Food observed stored on floor of walk-in freezer.
[01B-40-1] Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. (2) ROP packages of chopped raw tuna found in walk-in coolerA #2. Employee was informed of proper thawing methods and discarded items. (5) ROP packages of raw swordfish found in reach-in coolerA underneath flat top on main cook line. Employee was informed of proper thawing methods and discarded items. (4) ROP packages of raw mahi mahi found in reach-in coolerA underneath flat top on main cook line. Employee was informed of proper thawing methods and discarded items.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels observed on clean containers on shelf near dishwashing area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Excessive rust on bottom shelf of kitchen prep table in between both ice machines in main prep area. Excessive rust on pan holding chips in chip warmer near main entrance of kitchen. Rust on bottom shelf of reach-in coolerA in main bar area that is holding canned drinks.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in oyster bar area missing proper tags. Operator was informed and found tags had been put away from batch. Operator returned tags to oyster bar when informed of the importance.

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk-in freezer and reach-in freezer at wait station.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on plastic cart handles at front line. Operator relocated.
[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. Utensils in dry goods stored improperly. Manager corrected to upright storage inside contents.
[31B-04-4] No handwashing sign provided at a hand sink at front bar used by food employees. Inspector will provide sign to manager.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers at front line.
[08B-61-5] Outdoor ice machine with no overhead protection. Ice machine located on Southeast corner of building.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler at front bar soiled.
[01B-01-4] Dented/rusted cans present. See stop sale. (1) Dented 10 can of black beans. Operator voluntarily removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters and ceviche stored above sauce containers in standing reach-in cooler at oyster bar. Discussed proper storage with operator who relocated items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at oyster bar: ceviche (47F - Cold Holding); raw tuna cube (49F - Cold Holding); quinoa (50F - Cold Holding) Operator removed items and placed into walk-in freezer. Rechecked temperature as follows: ceviche (41F - Cold Holding); raw tuna cube (41F - Cold Holding); quinoa (41F - Cold Holding)
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in chronological order. Discussed with operator.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Tags missing date of last sold.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially packaged milk gallon at server station opened two days ago not date marked after opening. Discussed date marking requirements with manager.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink at front line blocked by utility cart. Hand wash sink at rear storage area across from inside ice machine blocked with trash can. Both items were relocated and made accessible.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher located inside hand wash sink at oyster bar. Item was removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink located at front line. Employee provided during inspection.