DirtyFLRestaurant Inspection Data

DRY ROCKS BAR AND TIKI BAR- BAKER'S CAY RESORT KEY LARGO

DRY ROCKS BAR AND TIKI BAR- BAKER'S CAY RESORT KEY LARGO in KEY LARGO has 10 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 10 reports on file

97000 S OVERSEAS HWY

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 10 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13593281

Met Inspection Standards

5 high, 6 int, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed silverware not stored inverted inside a plastic container next to the coffee machine. Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees with no beard guard/restraint while engaging in food preparation. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting on shelf by the ice machine. Repeat Violation Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs on door handle oven. Employee removed them. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled across from the grill at the cook line. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket. Chef fixed it. Corrected On-Site Repeat Violation Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloths stored on preparation tables. 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 chlorine sanitizer was 0 ppm at the dishwasher at the bar. Also observed at the kitchen area. Chef was able to fixed the sanitizer at the kitchen area. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm at the dishwasher at the bar. Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager was not able to provide parasite destruction letter. They were advised to stop selling raw fish ( ceviche ) until letter is provided. Chef provided the letter during the inspection. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ceviche (47 F - Cold Holding); chicken (49 F - Cold Holding). Food was date marked on 4/6 and 4/7. Stop sale was issued. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ceviche (47 F - Cold Holding); chicken (49 F - Cold Holding). Food was date marked on 4/6 and 4/7. Stop sale was issued. Repeat Violation Warning
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef did not know that thermometer needs to reach 32°F when calibrating. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun at the front counter. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside the hand wash sink next to the dishwasher. Chef removed the containers. Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at the bar. Employee provided it. Corrected On-Site Warning
  • 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dishwashing machine was not dispensing detergent at the front counter. Repeat Violation Warning

12/11/2025· 4mo ago

Visit ID: 13592938

Met Inspection Standards

1 int, 1 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty over beverage fountain. - From follow-up inspection 2025-12-11: **Time Extended**
  • 16-59-1:Intermediate - - From initial inspection : Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm). - From follow-up inspection 2025-12-11: Observed Dishwasher (Chlorine 0ppm). **Time Extended**

12/10/2025· 4mo ago

Visit ID: 10876459

Follow-up Inspection Required

2 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty over beverage fountain.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at washing area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator inverted the mop. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at cook line. Operator discarded the solution and refilled with new solution, retest Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed on corner at cook line. Operator removed from the floor. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed romaine lettuce (47F - Cold Holding); spring mix (46F - Cold Holding); pico de gallo (53F - Cold Holding); corn (52F - Cold Holding); cut tomatoes (52F - Cold Holding) inside reach in cooler across cook line. As per operator since the night before. Operator discarded the products.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed romaine lettuce (47F - Cold Holding); spring mix (46F - Cold Holding); pico de gallo (53F - Cold Holding); corn (52F - Cold Holding); cut tomatoes (52F - Cold Holding) inside reach in cooler across cook line. As per operator since the night before. Operator discarded the products. Corrected On-Site Repeat Violation
  • 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm).

4/24/2025· 11mo ago

Visit ID: 10819997

Met Inspection Standards

1 basic

  • 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

4/16/2025· 1y ago

Visit ID: 10739781

Follow-up Inspection Required

2 high, 4 int, 5 basic

  • 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

12/10/2024· 1y 4mo ago

1 high, 1 int, 8 basic

  • 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

5/16/2024· 1y 11mo ago

Visit ID: 8668967

Met Inspection Standards

1 basic

  • 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**

5/7/2024· 1y 11mo ago

Visit ID: 8667962

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 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**

5/6/2024· 1y 11mo ago

Visit ID: 8545897

Follow-up Inspection Required

2 high, 2 int, 4 basic

  • 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.

11/6/2023· 2y 5mo ago

Visit ID: 8361339

Met Inspection Standards

1 high, 2 int, 6 basic

  • 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