DirtyFLRestaurant Inspection Data

KEY LARGO CONCH HOUSE

KEY LARGO CONCH HOUSE has 6 health inspections on file for its KEY LARGO location, with an overall rating of 1.4/5. Recent inspections indicate some food safety concerns.

100211 Overseas Highway
Florida, 33037
Key Largo Park
Monroe County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/27/2025

Inspection #: Visit ID: 10883651

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw mahi fillets (frozen)still on ROP packages on shelves at walk in cooler. Operator start open it during inspection. **Corrective Action Taken** Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed panko,flour and flour mix containers not identified with common name next to fryers at kitchen area. 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 Dishwasher (Chlorine 0ppm). Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced turkey (54F - Cold Holding); sliced cheese (52F - Cold Holding) in reach in cooler across stove, as per operator less than 2 hours, operator covered containers during inspection. **Corrective Action Taken** Warning

Inspection Date: 2/24/2025

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi fillets still on ROP packages at walk in cooler, employee cut packages during inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed frozen conch case stored on walk in freezer floor, as per employee food was received this morning, employee stored food properly. 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 being stored above raw mahi fillets on shelves at walk in cooler, employee stored properly during inspection. Corrected On-Site
  • 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/

Inspection Date: 10/4/2024

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed on shelves at 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 stored above clean utensils by dishwasher area. 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 water bottle inside reach in cooler at cook line. 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
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding) inside reach in cooler at cook line, as per employee less than 2 hours. Employee moved shrimp to walk in cooler to cool down. **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 hollandaise sauce (97F - Hot Holding) by grill, as per employee less than 3 hours. Employee discarded during inspection. Corrected On-Site

Inspection Date: 7/17/2024

  • 08B-38-4:Basic - Food stored on floor. Observed cooking oil container pastored on kitchen floor by back door. 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 water bottle inside reach in cooler. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above Mac and cheese plates inside reach in cooler at kitchen area. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (67F - Cold Holding) at breaded station. As per employee less than 1 hour. Employee moved eggs to reach in cooler. **Corrective Action Taken**
  • 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 (41F - Cold Holding); cooked portobello mushrooms (42F) inside reach in cooler at cook line. As per employee from previous day. Corrected On-Site

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8462125

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler across stove, employee discarded. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored above raw calamari inside reach in cooler at cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburger (54F - Cold Holding); sliced ham (43F - Cold Holding) in reach in cooler across stove, as per employee less than 2 hour. Employee closed reach in cooler lid. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at kitchen area.

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8371399

  • 08B-38-4:Basic - Food stored on floor. Observed food containers stored on floor inside walk in freezer, employee rearranged properly during inspection. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken soup (51F - Cold Holding), as per employees since last night. Employee discarded during inspection.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation
  • 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 mashed potato and chicken soup not date marked inside walk in cooler, as per employee over 24 hours. Employee dated during inspection. Corrected On-Site