DirtyFLRestaurant Inspection Data

DAYAS CAFE

DAYAS CAFE maintains a 1.9/5 food safety rating based on 4 health department inspections in KEY LARGO. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 4 reports on file

101429 OVERSEAS HWY STE 104

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

4/6/2026· 1w ago

Visit ID: 13592125

Follow-up Inspection Required

7 high, 4 int, 11 basic

  • 36-36-4:Basic - Ceiling tile missing. Observed by 3 compartment sink. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at front. Warning
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink set up not correctly, coached employee. Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed under shelves at walk in cooler. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed a raw onion bucket stored on walk in cooler floor. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout kitchen. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (54F - Cold Holding) on preparation table next to microwave at cook line, as per operator less than 1 hour, employee starts preparation. **Corrective Action Taken** Warning
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Observed by back office. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Triple Sink (Chlorine +100ppm) operator discarded. Corrected On-Site Warning
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper procedures. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored on nonfood grade bags at walk in cooler. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked beef steak in reach in cooler next to fryer. Corrected On-Site Warning
  • 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 and raw shrimp on same container in reach in cooler next to fryer. Also observed raw chicken stored above raw beef steak in reach in cooler next to fryer. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to steam table, as per employee less than 30 minutes. Operator moved to reach in cooler. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (49F - Cold Holding) next to coffee machine, as per employee less than 1 hour. Employee moved to reach in cooler. **Corrective Action Taken** 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. Provided to operator. Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for Dailin C. has been working more than 60 days. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 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 rice, cooked chicken,cooked beef and cooked rice and beans prepared onsite and held more than 24 hours not properly date marked in reach in cooler at kitchen area and at walk in cooler. Warning

12/9/2025· 4mo ago

Visit ID: 10927069

Met Inspection Standards

3 high, 1 int, 10 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on men's bathroom.
  • 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 drink on top of reach in cooler at cook line, employee removed during inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed cooking oil container stored on floor next to mop sink, operator stored properly during inspection. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of water bottle case next to ice machine, operator moved ice scoop to dishwashing area. **Corrective Action Taken**
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on sugar container across ice machine, 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 gaskets in reach in cooler across cook line.
  • 33-16-4:Basic - Open dumpster lid.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal shake inside reach in freezer, operator removed during inspection. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Observed orange juice gallon stored inside ice machine, operator removed and proceeded to discard ice. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast container stored above bread on shelves at walk in cooler, operator stored properly during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours, operator covered during inspection. Corrected On-Site
  • 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 rice and cooked ground beef not date marked, as per operator over 24 hours, on shelves at walk in cooler.

4/4/2025· 1y ago

Visit ID: 10744437

Met Inspection Standards

3 high, 2 int, 4 basic

  • 08B-38-4:Basic - Food stored on floor. Observe cooked pork container stored on walk in cooler floor, employee stored properly during inspection. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observe at cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on units at preparation area. Also observe soiled reach in freezer interior at preparation area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw steak (frozen) on 3 compartment sink. As per employee less than 30 minutes. Employee starts cutting and preparing steak at the time of the inspection.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw chicken stored above cooked steak on shelves at walk in cooler. Employee stored properly during inspection. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observe next to flat grill, as per employee less than 1 hour. Employee stored raw shell eggs inside reach in cooler during inspection. Corrected On-Site
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed white rice (115F - Reheating) as per employee rice was placed on steam table more than 2 hours, employee discarded rice during inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled mold-like substance ice dispenser interior.
  • 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. Observe cooked pork and steak not date marked inside walk in cooler, as per employee over 24 hours. Employee dated during inspection. Corrected On-Site

12/16/2024· 1y 4mo ago

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.