DirtyFLRestaurant Inspection Data

KEY LARGO FISHERIES BACKYARD CAFE

Food safety records indicate KEY LARGO FISHERIES BACKYARD CAFE in KEY LARGO has 8 inspections with a 2.4/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

1313 Ocean Bay Drive
Florida, 33037
Monroe County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

1/18/2026· 1mo ago

Visit ID: 13610727

Met Inspection Standards

4 high, 4 int, 2 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 phone on shelves above preparation table at kitchen area. Operator removed during inspection. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish fillets stored above cooked shrimp on drawers at cook line, 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 pico de gallo (48F - Cold Holding) in reach in cooler across fryers at cook line, as per operator less than 2 hours. Operator moved container to reach in cooler interior. **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. Observed Sanitizer Bucket (Quaternary +400ppm); at preparation area. Operator discarded and replaced with a new solution.Sanitizer Bucket (Quaternary 300ppm) Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed fish dip opened container not date marked, as per operator over 24 hours in reach in cooler across standing unit at kitchen area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area. Operator moved can opener to dishwashing area. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed clean utensil inside hand wash sink at the bar area. Operator removed during inspection. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed thawed cooked lobster not date marked inside reach in cooler at cook line, as per operator over 24 hours.

12/30/2025· 2mo ago

Visit ID: 13589759

Met Inspection Standards

2 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 dust accumulated in ceiling tiles and vents at cooked line. Warning - From follow-up inspection 2025-12-30: Observed dust accumulated in ceiling tiles and vents at cooked line. **Time Extended**
  • 35B-02-4:Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed bug zapper installed over food preparation area at cook line. Warning - From follow-up inspection 2025-12-30: Observed bug zapper installed over food preparation area at cook line. **Time Extended**

12/5/2025· 3mo ago

Visit ID: 10936365

Follow-up Inspection Required

4 high, 10 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handle of reach in cooler across from prep area in kitchen. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated in ceiling tiles and vents at cooked line. Warning
  • 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 tuna (42F - Cold Holding) in ROP packaging at reach in cooler below cook line. Operator discarded tuna. Corrected On-Site Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food and drink stored next to establishment food in vertical reach in cooler across from front counter. Warning
  • 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 water bottle above dish machine. Employee removed during time of inspection. Corrected On-Site Warning
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper installed over food preparation area at cook line. Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of cutting board at preparation area. Employee placed on shelf below preparation area during time of inspection. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping clothes not stored in sanitizing solution at cook line. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at preparation area. Employee corrected concentration Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of flour in preparation area not identified by common name. Employee labeled container Corrected On-Site Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed a container of raw fish stored over a container of vegetables in reach in cooler across from cook line. Employee stored fish properly. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna (42F - Cold Holding) in ROP packaging at reach in cooler below cook line. Operator discarded tuna. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken breast (47F - Cold Holding); raw conch (45F - Cold Holding) in reach in cooler below cook line, as per operator less than 4 hours. Employee stored in different reach in cooler. Also observed cooked chicken breast (51F - Cold Holding), as per operator less than 4 hours. Employee stored cooked chicken breast in different reach in cooler. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm). Employee corrected concentration of Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site Warning

5/5/2025· 10mo ago

Visit ID: 10808103

Met Inspection Standards
  • N/A:No Violations Were Observed

3/27/2025· 11mo ago

3 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal drink at cook line, employee removed. 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. Observe personal bags stored on preparation table at kitchen area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observe a plantains bag(frozen) on preparation table, employee moved back the plantains to reach in cooler. Corrected On-Site Repeat Violation
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe at cook line.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observe at cook line, employee stored properly during inspection. Corrected On-Site
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade. Repeat Violation
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

12/5/2024· 1y 3mo ago

2 int, 6 basic

  • 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 tuna packages not opened on drawers at cook line. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food inside reach in cooler at preparation area. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed bucket with frozen lobster packages stored on preparation area floor. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed (frozen)lobster packages in standing water at preparation area. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by preparation area.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed by dishwasher machine. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Corrected On-Site 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 cooked rice not date marked inside reach in cooler at preparation area. As per employee previous day. Corrected On-Site Repeat Violation

3/12/2024· 2y ago

Visit ID: 8487222

Met Inspection Standards

1 high, 2 int, 6 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at preparation area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored on preparation table, employee removed. 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 phone stored above sauce container at preparation area. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe at HWS at front counter.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above wraps in reach in cooler at cook line, employee rearranged properly. Also observed raw fish fillets stored above cook shrimp inside drawers at cook line. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
  • 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 and cooked lobster not date marked inside reach in cooler at cook line, as per employee from previous day.

8/30/2023· 2y 6mo ago

Visit ID: 8379362

Met Inspection Standards

1 high, 5 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 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 drinks in cooler at the kitchen area, Manager discarded during inspection. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed in clean metal container in shelves near 3 compartment sink.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed at preparation table.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish in standing water at preparation area. Employee turned on water. **Corrective Action Taken**
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
  • 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.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cook shrimp at cook line, employee rearranged properly. Corrected On-Site
  • 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 form during inspection.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board on top of hand wash sink at cook line, Manager removed during inspection.
  • 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-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Employee restocked during inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the cook line, Manager restocked during inspection. Corrected On-Site