Lorelei of Islamorada
96 Madeira Rd, Islamorada, FL 33036 · Permanent Food Service · License 5400153
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 1 intermediate, 4 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 27, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Shucked oysters at 55°F . Stop sales
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.fish dip 47°F, cut tomatoes 47°F fish dip and cut tomatoes were relocated to a cooler that is working properly at 41°F or below .
Oysters at 55°F were stop sales and discarded by operators
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine in machine 100 ppm chlorine at dishwasher
Fixed on the spotRepeat violation
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. The dishwasher has 0ppm chlorine, dishes are not being sanitized . Chlorine 100 ppm at dishwasher
Fixed on the spot
Intermediate1
Code 01, Approved source; food safe and unadulterated: Oyster tag removed from original container prior to container being emptied.
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use partially frozen and not removed from reduced oxygen package.
My coach the cooks on the rules with vacuum package raw fish had them removed all the partially frozen tuna from the vacuum packaging during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: 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 lid unit holding raw oysters and fish dip and cut tomatoes not cold holding at 41°F or below
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.