DRY ROCKS BAR AND TIKI BAR- BAKER'S CAY RESORT KEY LARGO
97000 S OVERSEAS HWY
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line, operator removed during inspection. Corrected On-Site - From follow-up inspection 2025-04-24: Still observe. Corrected On-Site
Food safety inspection conducted on 4/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/16/2025
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed personal unenclosed beverage container on shelves above 3 compartment sink. Operator removed during inspection. Corrected On-Site
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed next to ice machine, operator stored properly during inspection. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line, operator 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 on units at pizza station. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 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 Dishwasher (Chlorine 0ppm).
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (48F - Cold Holding) by expo area, as per employee less than 1 hour. Employee add ice during inspection. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty fryer basket inside hand wash sink next to dishwasher machine.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test strips available.
- 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/
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed next to dishwasher machine, employee provide soap during inspection. Corrected On-Site
Food safety inspection conducted on 4/16/2025 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).
Inspection on 12/10/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed at dishwasher station.
- 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 counter at bar. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil container stored on kitchen floor. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at pizza station by bar.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside of reach in cooler at desserts station. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in unit at pizza station.
- 25-05-4:Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor at pizza station. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked pasta container inside reach in cooler at cook line. 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 pasta container not date marked inside reach in cooler at cook line , as per employee from previous day. Corrected On-Site
Food safety inspection conducted on 12/10/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 5/16/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dishwasher area. - From follow-up inspection 2024-05-07: Still observed. **Time Extended** - From follow-up inspection 2024-05-16: Still observed l **Time Extended**
Food safety inspection conducted on 5/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 5/7/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dishwasher area. - From follow-up inspection 2024-05-07: Still observed. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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 Dishwasher (Chlorine 0ppm) - From follow-up inspection 2024-05-07: Still observed dishwasher machine chlorine at 0ppm. **Time Extended**
- 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Observed hot running water at 82 approximately for 15 seconds. - From follow-up inspection 2024-05-07: Still observed hot running water at 82 approximately for 15 seconds. **Time Extended**
- 27-16-5:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot running water at 82 approximately for 15 seconds. - From follow-up inspection 2024-05-07: Still observed hot running water at 82 approximately for 15 seconds. **Time Extended**
Food safety inspection conducted on 5/7/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 5/6/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dishwasher area.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed next to ice machine. Corrected On-Site Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Corrected On-Site
- 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 Dishwasher (Chlorine 0ppm)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (54F - Cold Holding); guacamole (52F - Cold Holding) at expo area. As per employee less than 3 hours.
- 27-06-4:Intermediate - No hot running water at three-compartment sink. Observed hot running water at 82° approximately for 15 seconds.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot running water at 82° approximately for 15 seconds.
Food safety inspection conducted on 5/6/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 11/6/2023
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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 in shelves above dishwasher area.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed next to ice machine. Employee 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 84°F next to flat grill. Employee discarded. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside cooler at the bar area. Employee removed during inspection. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (48F - Cold Holding); pico de gallo (48F - Cold Holding); as per manager less than 2 hours. Manager add ice at the time of the inspection. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at the pizza station next to main bar.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed items inside HWS at tiki bar. Employee removed during inspection. Corrected On-Site
Food safety inspection conducted on 11/6/2023 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).