THE ISLAND FISH COMPANY

Name: THE ISLAND FISH COMPANY
Address: 12468 OVERSEAS HWY, MARATHON, FL, 33050, US
Rating: 41.7

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

41.7 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 41.7 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 31 total violations — 11 critical, 6 major, 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

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.
[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.
[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.
[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.

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.
[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.
[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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food debris inside hand sink next to 3 compartment sink.

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