DirtyFLRestaurant Inspection Data

ANGLER AND ALE

With 6 documented inspections, ANGLER AND ALE in DUCK KEY has achieved a 1.4/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

Duck Key Drive
Florida
Monroe County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13512377

Met Inspection Standards

2 high, 4 int, 3 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 25-05-4:Basic - Single-service articles improperly stored on the floor in storage area downstairs.
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 170 F
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP frozen raw fish done on site date 11/22 In freezer
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  • 01C-03-4:Intermediate - oyster tags not marked with last date served.
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

9/4/2025· 6mo ago

Visit ID: 10887229

Met Inspection Standards

2 int, 2 basic

  • 36-36-4:Basic - Ceiling tile missing. In walking cooler, produce storage area
  • 36-04-5:Basic - Utility lines are unnecessarily exposed. Downstairs storage area
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish room hand wash sink is blocked by a cart
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna nachos, fish ceviche not identified as raw or undercooked on the menu
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

2/21/2025· 1y ago

2 high, 2 int, 2 basic

  • 14-74-7:Basic - 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 walk-in cooler , freezer and stand up coolers in kitchen are out of service. No food is stored in these units and a refrigerated truck is on site for cold holding.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.observed raw shrimp in reach in cooler out of temperature over night . @53F 10lbs
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.raw shrimp 53F
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. The dish room hand wash sink is not accessible due to the container sitting on sink.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche , tuna nachos are not identified as raw or undercooked on the menu,
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

9/26/2024· 1y 5mo ago

4 high, 3 basic

  • 36-36-4:Basic - Ceiling tile missing. Downstairs in storage area
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At handwashing sink next to triple sink Corrected On-Site
  • 08A-05-6:High Priority - Raw fish ceviche stored over/not properly separated from cooked shrimp, and seaweed Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 gallons of milk at 46-48 overnight in glass door unit cut tomatoes (67*F - Cold Holding); cheese (67*F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.milk 46 -48 f cut tomatoes (67*F - Cold Holding); cheese (67*F - Cold Holding)
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

12/6/2023· 2y 3mo ago

Visit ID: 8562453

Met Inspection Standards

1 high, 4 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Oil containers on the floor
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 25-05-4:Basic - Single-service articles, cups, improperly stored on the floor
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. raw chicken with cooked pork . Corrected On-Site
  • 31A-09-4:Intermediate - Dish room Handwash sink not accessible for employee use at all times.blocked by carts
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potatoes chopper is soiled chef put in dish area to wash Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at the end of cookline across from grill.

11/8/2023· 2y 4mo ago

Visit ID: 8352927

Met Inspection Standards

2 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoops in panko gas broken handle
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-38-4:Basic - Scoop used in panko has cracked or broken handle
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bread in lift lid cooler on cookline
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burger over raw fish in drawers under prep table on cookline
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime can opener blade is soiled