Kindler

84001 Overseas Hwy, Islamorada, FL 33036 · Permanent Food Service · License 5400113

B
Grade B
Safety score 83 of 100
Latest visit: Aug 21, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 6 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 21 routine inspection
    2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate, 2 basic
    -17
  • Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

7 violations found
  1. First visitAug 21, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    7 violations found:

    • 2 High priority
    • 3 Intermediate
    • 2 Basic
    What the inspector cited

    High priority2

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      Fish (48°F - Cold Holding; potato (49*F - Cold Holding) fish and potatoes removed to walk-in cooler

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.

    Intermediate3

    • Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.

      Clam/mussel/oyster tags not marked with last date served.

    • Code 31, Handwash sinks and supplies: No soap provided at handwash sink.

      Front Cook area

    Basic2

    • Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.

      In-use tongs stored on equipment door handle between uses.

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food
Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.

Most cited

Approved source; food safe and unadulterated2
In-use utensils properly stored2
Food out of temperature1
Food-contact surfaces designed and maintained1
Handwash sinks and supplies1