DirtyFLRestaurant Inspection Data

ANGELAS MEXICAN BAR & GRILL

With 2 documented inspections, ANGELAS MEXICAN BAR & GRILL in KEY LARGO has achieved a 2.8/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 2 reports on file

99202 OVERSEAS HWY, KEY LARGO 33037

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 2 health inspection reports

All Inspection Reports

2/24/2026· 1mo ago

Visit ID: 13637486

Follow-up Inspection Required

1 high, 7 int, 10 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food on reach in cooler at cook line, employee removed during inspection. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on preparation area, employee removed during inspection. Corrected On-Site Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line and throughout kitchen. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed water gallons stored on floor at expo area. Also observed a cooking oil container stored on floor at kitchen area. Employee stored properly during inspection. Corrected On-Site Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Operator removed during inspection. Corrected On-Site Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in standing unit at kitchen area. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Observed plastic lid containers case stored on floor at bar area, employee stored properly. Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several wiping cloths at kitchen area. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed seasoning container not identified with common name at kitchen area. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ground beef (113F - Hot Holding); cooked chorizo (116F - Hot Holding) in steam table at kitchen area, as per employee less than 2 hours. Employee proceeded to reheat food. **Corrective Action Taken** Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands on 3 compartments sink. Coached employee on proper procedures. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes on hand wash sink at bar area. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at kitchen area, employee provided soap during inspection. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork,cooked chicken,green salsa not date marked in standing unit at kitchen area, as per operator over 24 hours. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottle not identified with a common name by expo area. Warning

1/12/2026· 3mo ago

Visit ID: 13586707

Met Inspection Standards

1 int

  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.