Square Grouper-Islamorada
80460 Overseas Highway, Islamorada, FL 33036 · Permanent Food Service · License 5428370
What drove the grade
Spray hose at dish sink lower than flood rim of sink.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection3 high priority (1 fixed by the Oct 30 follow-up, 1 fixed on the spot, 1 repeat), 4 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
At callback inspection the Spray hose at dish sink lower than flood rim of sink.
More time given
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
More time given
- First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed ROP raw tuna in packaging and not frozen . Sop sale 16 pieces of tuna
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Shrimp@ 48°F ,tuna @48°F in lift lid on cook line. Items are double panned , and second pan was removed to allow the cold air to reach the panned fish and shrimp. WALK-IN COOLER rice (48*F - Cold Holding); pasta (47*F - Cold Holding); lobster (47*F - Cold Holding); stew (47*F); butter (44*F - Cold Holding); Beef (46*F - Cold Holding); scallops (47*F - Cold Holding) The walking cooler is not maintaining these items at 41°F or below. The interior freezer door was opened to help cool down the items in the walking cooler cooler
Fixed on the spot
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Repeat violation
Basic4
Code 06, Food properly thawed: 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.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In Panko, cornmeal containers cups were removed from the food
Fixed on the spot
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. The walking cooler is not maintaining TCS items at 41°F or below. The interior freezer door was opened to help cool down the items in the walkin cooler technician was called to check unit
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
More time given
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
At the first visit
Seared tuna not identified as raw or undercooked
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
More time givenFixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
More time given
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.
- Stop sale
- An order that the food can’t be sold or served.