Little Palm Island
28500 Overseas Hwy., Little Torch Key, FL 33042 · Permanent Food Service · License 5401744
What drove the grade
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection1 high priority, 5 intermediate (1 fixed on the spot), 6 basic-26
- Safety score74
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 visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Quaternary 500 + ppm. Operator discard during inspection.
Intermediate5
Code 01, Approved source; food safe and unadulterated: Some oyster tags not marked with last date served.
Code 03, Food out of temperature: Operator is conducting cook-chill packaging, without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed reduced oxygen packages of corn fritter batter with labeling exceeding 48 hours at walk in freezer.
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quaternary.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed cases of mushroom block hand wash sink near stove. Manager removed.
Fixed on the spot
Basic6
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed reduced oxygen packages of cooked meat at walk in cooler missing production time.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice scoop in standing water 129°f
Ice bucket/shovel stored on floor between uses.
Near ice machine. Operator stored properly during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Ac fans inside walk in cooler.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.