DirtyFLRestaurant Inspection Data

HOBO'S CAFE

With 8 inspections documented, HOBO'S CAFE maintains a 2.5/5 food safety rating in KEY LARGO. Recent inspections show improving food safety practices.

101691 Overseas Highway
Florida, 33037
Key Largo Park
Monroe County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 1/5/2026

Inspection #: 3638201

Inspection Date: 12/5/2025

Inspection #: Visit ID: 10938468

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handle of microwave on preparation area across from cook line..
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not adequately secured in wine storage area behind bar.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold-like substance at vents at entrance of kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at preparation area across from cook line.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cook line preparing food without beard guard.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed clean cracked lid in ware wash area. Employee discarded lid. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed scoop for ice at server station in soiled container.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave at preparation area across from cook line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by ware wash area.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping clothes in use at cook line.
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on apron and proceed to prepare food. Coached employee on proper procedure.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands in between tasks. Coached employee on proper procedure.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 150ppm)sank.
  • 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 beef stored above raw fish in walk in cooler. Operator removed raw beef from above fish. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (51F - Cold Holding); cut tomato (47F - Cold Holding); cooked rice (115F - Hot Holding); fish dip (53F - Cold Holding); Cole-slaw (53F Cold Holding) in reach in cooler at the end of cook line across from fryer station, As per Operator less than 4 hours. Operator removed items from unit and stored in walk-in cooler. **Corrective Action Taken** Repeat Violation
  • 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 rice (115F - Hot Holding) in microwave across from cook line, as per operator less than 4 hours. Employee stored rice in reach in cooler. **Corrective Action Taken** Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm) across from front counter. Coached employee on proper sanitizer concentration.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in hand wash sink to the right of cook line. Also observed food debris in hand wash sink across from front kitchen counter.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary sanitizer test strips during time of inspection.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust in shelves at dry storage area.
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge of kitchen was un able to answer questions pertaining to proper temperature of cooked fish. Employee was coached of proper procedure.
  • 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 in reach in cooler across from cook line, as per operator over 24 hours, without date marking.

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10742039

  • 08B-38-4:Basic - Food stored on floor. Observe a bag of raw carrots stored on walk in cooler floor, employee stored properly during inspection. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drinks inside unit next to ice machine.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe at cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe pooled eggs (75F - Cold Holding) at cook line, as per employee less than 1 hour. Employee stored container on ice bath during inspection. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe marinara sauce (124F - Hot Holding); black bean sauce (119F - Hot Holding) on steam table at cook line, as per employee less than 1 hour, employee increase temperature. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade.

Inspection Date: 12/12/2024

  • 33-16-4:Basic - Open dumpster lid.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw octopus stored above sliced Che in reach in cooler at cook line. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (49F - Cold Holding at salad station, as per operator less than 1 hour. Operator moved tomatoes to walk in cooler. **Corrective Action Taken**
  • 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 bolognese sauce (110F - Hot Holding); Alfredo sauce (124F - Hot Holding) on steam table, as per operator less than 1 hour. Operator proceeded to reheat food. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues on HWS at cook line.
  • 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 not date marked inside walk in cooler, as per operator from previous day. Corrected On-Site

Inspection Date: 5/16/2024

Inspection #: Visit ID: 8669918

  • N/A:No Violations Were Observed

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8669292

  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed hot water faucet in disrepair at HWS at cook line. - From follow-up inspection 2024-05-08: Still observed. **Time Extended**

Inspection Date: 5/7/2024

Inspection #: Visit ID: 8553452

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking coffee at kitchen area.
  • 08B-38-4:Basic - Food stored on floor. Observed raw steak container stored on walk in cooler floor. Employee stored properly. Corrected On-Site Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Observed a hole on wall behind dishwasher machine.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed on ice machine next to walk in cooler entrance, employee rearranged properly. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed hot water faucet in disrepair at HWS at cook line.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed next to ice machine.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed employee at cook line.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on top of the dishwasher machine, at the kitchen area.
  • 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 Alfredo sauce (132F - Hot Holding); marinara sauce (132F - Hot Holding); spinach dip (118F - Hot Holding); key lime butter sauce (101F - Hot Holding) at cook line, as per employee less than 3 hours. Employee started to reheating food. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Employee wash can opener during inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty container inside HWS at cook line.

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8362257

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee clean interior during inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed a case of raw fish stored on walk in freezer floor. Employee rearranged properly. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit in front fryer at cook line.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on cooler in front 3 compartment sink. Also in cooler at the cook line. Employee discarded during inspection. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed at cook line. Repeat Violation
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee cleaning his gloves on apron. Instructed employee on properly procedures.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no hand wash. Instructed employee on properly procedures.
  • 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 hamburger patties stored above raw fish in shelves at walk in cooler. Employee rearranged 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 garlic butter (59F - Cold Holding) at preparation table. As per employee less than 2 hours, employee moved garlic butter to reach in cooler during inspection ; fish dip (48F - Cold Holding) at reach in cooler at cook line. As per employee less than 1 hour, container is too full, employee take out half of the fish dip from container. **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm); employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues on HWS at the kitchen door entrance, also at the cook line. Employee cleaned during inspection, Corrected On-Site