BUNGALOWS KEY LARGO
99060 OVERSEAS HWY
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
4
Intermediate
0
Basic
3
Total
7
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit at cook line. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observe on clean plastic containers on shelves by dishwasher area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe soiled reach in freezer interior by preparation area, also observe on reach in cooler at cook line, Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken stored above raw fish fillets tray at reach in cooler at preparation area, operator stored properly. Corrected On-Site Repeat Violation
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe fish stock container dated on 02/28 at walk in cooler, operator discarded during inspection. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe fish stock container dated on 02/28 at walk in cooler, operator discarded during inspection. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe mozzarella cheese (49F - Cold Holding) at cook line, as per employee less than 2 hours. Employee replaced with another container and moved the other to walk in cooler. **Corrective Action Taken**
Food safety inspection conducted on 3/6/2025 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).
Inspection on 10/17/2024
High Priority
4
Intermediate
1
Basic
7
Total
12
Inspection Details:
- 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 kitchen area. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen area. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at coffee station.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at kitchen area. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by coffee station.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout kitchen and preparation area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked octopus on cart inside walk in cooler. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw salmon on cart inside walk in cooler. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked squash cream soup dated on 10/07/2024 inside walk in cooler. Also observed cooked chicken wings dated on 10/06/2024 inside reach in cooler at kitchen. Operator discarded during inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked squash cream soup dated on 10/07/2024 inside walk in cooler. Also observed cooked chicken wings dated on 10/06/2024 inside reach in cooler at kitchen. Operator discarded during inspection.
- 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 rice, cooked pasta, cooked potatoes and cooked chicken not date marked on reach in cooler at kitchen area, as per chef over 24 hours. Corrected On-Site
Food safety inspection conducted on 10/17/2024 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).
Inspection on 7/1/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. Repeat Violation - From follow-up inspection 2024-07-01: As per chef cutting boards are ordered. **Time Extended**
Food safety inspection conducted on 7/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 6/28/2024
High Priority
5
Intermediate
1
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on Tiki bar ice machine. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks on preparation table. Chef removed food during inspection. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored next to establishment food inside walk in cooler. Corrected On-Site
- 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 bag on top of dishwasher. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed by coffe area.
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil container stored on floor at kitchen area. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of the ice machine. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pumpkin soup dated on 07/20 inside walk in cooler. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (54F - Cold Holding); cooked mahi (54F - Cold Holding); raw ground beef (48F - Cold Holding); seared steak (49F - Cold Holding); cooked salmon (49F - Cold Holding); cooked scallops (54F - Cold Holding); (54F); cooked chicken breast (54F - Cold Holding); cooked pasta (53F - Cold Holding); cut shallots (48F - Cold Holding) inside reach in cooler at preparation area. As per Chef from previous day. Chef discarded food during inspection. Observed pumpkin soup dated on 07/20 inside walk in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (54F - Cold Holding); cooked mahi (54F - Cold Holding); raw ground beef (48F - Cold Holding); seared steak (49F - Cold Holding); cooked salmon (49F - Cold Holding); cooked scallops (54F - Cold Holding); (54F); cooked chicken breast (54F - Cold Holding); cooked pasta (53F - Cold Holding); cut shallots (48F - Cold Holding) inside reach in cooler at preparation area. As per Chef from previous day. Chef discarded food during inspection.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sliced tomatoes (54F - Cold Holding); cut water melon (54F - Cold Holding) as per chef less than 2 hours. Corrected On-Site
- 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 sausage (115F - Hot Holding); at cook line, as per employee less than 2 hours. Employee proceeded to reheat food. Corrected On-Site Repeat Violation
- 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples at buffet station not wrapped. Corrected On-Site
Food safety inspection conducted on 6/28/2024 revealed 14 total violations (5 high priority, 1 intermediate, 8 basic).
Inspection on 11/27/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine next to chef desk. Employee start to clean it during inspection. **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed in food containers on reach in cooler next to bread shelves.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind dishwasher machine.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 0ppm. at preparation table. Chef replaced solution during inspection. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tomato soup,marinara sauce and homemade cocktail sauce dated on 11/19 inside walk in cooler. Chef discarded during inspection. Corrected On-Site
- 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 cheese sauce (119F - Hot Holding); marinara sauce (108F - Hot Holding) as per employee over 20 minutes. Employee proceeded to reheat food. **Corrective Action Taken**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food safety inspection conducted on 11/27/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 11/4/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards at pizza station. - From follow-up inspection 2023-11-04: Still observed soiled white cutting boards at pizza station. **Time Extended**
Food safety inspection conducted on 11/4/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/3/2023
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled interior on both ice machines next to walk in cooler, at first floor.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed in clean plastic containers in shelves next to dishwasher area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked demi glazed sauce bags in freezer at fishtale kitchen, employee stored properly during inspection.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp (48F - Cold Holding); seafood soup (51F - Cold Holding) in reach in cooler on second floor, food was dated on 11/01/2023. Kitchen Manager discarded during inspection . Also cooked pasta (49F - Cold Holding); tomato bisque (48F - Cold Holding); in reach in cooler at preparation area. As per Kitchen manager over 24 hours.KM discarded food during inspection.Corrected On-Site Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (48F - Cold Holding); seafood soup (51F - Cold Holding) in reach in cooler on second floor, food was dated on 11/01/2023. Kitchen Manager discarded during inspection . Also cooked pasta (49F - Cold Holding); tomato bisque (48F - Cold Holding); in reach in cooler at preparation area. As per Kitchen manager over 24 hours.KM discarded food during inspection
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards at pizza station.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic rack blocking access to hand wash sink next to ice machine at first floor.
Food safety inspection conducted on 11/3/2023 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 9/5/2023
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in pico de gallo container, employee removed during inspection. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket next to ice machine, Manager stored properly. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Utensils in standing water at 89° F, in kitchen area, employee removed during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled interior of coolers in main kitchen.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to dishwasher machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish at cook line, employee rearranged properly. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed clam chowder soup dated on 80/26/23. Inside walk in cooler, Manager discarded during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at pizza station.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink at main kitchen, employee removed during inspection Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing limes, educated employee during inspection. Corrected On-Site
Food safety inspection conducted on 9/5/2023 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).