DirtyFLRestaurant Inspection Data

SNAPPERS KEY LARGO/TURTLE CLUB

With 6 inspections documented, SNAPPERS KEY LARGO/TURTLE CLUB maintains a 2.2/5 food safety rating in KEY LARGO. Recent inspections show improving food safety practices.

139 Seaside Avenue
Florida, 33037
Monroe County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/20/2025

Inspection #: Visit ID: 13580280

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags. Warning - From follow-up inspection 2025-11-20: **Time Extended**

Inspection Date: 11/19/2025

Inspection #: Visit ID: 13576940

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic container without handle in flour. Warning
  • 35A-03-4:Basic - Dead roaches on premises. Observed approximately 15 dead roaches under reach in cooler next to expo area at kitchen area. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at cook line not wearing a hair restraint. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed a case of turkey on floor of walk in freezer. Operator removed from floor. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Observed cases of plastic containers stored on floor of dry storage area. Operator stored properly. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several cloths at cook line not in sanitizer solution. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution stored on floor next to breading station at cook line. Warning
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a raid spay can under preparation table at salad station, operator removed during inspection. Corrected On-Site Warning
  • 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over cooked pasta in reach in cooler across from hotline. Warning
  • 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 over raw fish at walk in cooler. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on top of white cutting board on reach in cooler next to expo area at kitchen area. Also observed approximately 4 live roaches under equipment at cook line. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab (50F - Cold Holding) on reach in cooler across from cook line as per operator over four hours, operator discarded during inspection. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler across cook line: shredded cheese (49F - Cold Holding); pepper relish (50F - Cold Holding); cooked lobster (49F - Cold Holding); raw chicken (49F - Cold Holding); sliced red onion (53F - Cold Holding); raw scallops (48F - Cooling); raw snapper (52F - Cold Holding) as per operator less than four hours. Also observed feta cheese (45F - Cold Holding); raw tuna (51F - Cold Holding); fish dip (45F - Cold Holding) in reach in cooler at salad station as per operator less than three hours. Also observed in reach in cooler across from fryers cut lettuce (51F - Cold Holding); sliced tomato (53F - Cold Holding) as per operator less than 4 Hours Also observed raw shrimp (51F - Cold Holding); raw fish (62F - Cold Holding); raw alligator (55F - Cold Holding); calamari (54F - Cold Holding); chicken wings (51F - Cold Holding); raw chicken breast (57F - Cold Holding); raw beef patty (52F - Cold Holding); crab cake (53F - Cold Holding) at drawers at cook line and reach in cooler at breading station as per operator less than 3 hours. Operator add ice bags on food containers during inspection. Also observed crab (50F - Cold Holding) on reach in cooler across from cook line as per operator over four hours, operator discarded during inspection. **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags. Warning
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed on oyster tags. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at prep area across from walk in cooler. Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to cook line at kitchen area. Warning

Inspection Date: 3/6/2025

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Located by walk in freezer.
  • 35A-03-4:Basic - Dead roaches on premises. Observe 1 dead roach at dry storage area, operator removed and start cleaning the area.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observe at walk in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observe several food cases stored on walk in freezer floor.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observe on hand wash sink by walk in freezer.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal water bottle inside reach in cooler at cook line. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observe snow crab clusters containers not covered at walk in freezer.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe 3 raw jalapeños stored on top of cut ham and pepperoni container inside reach in cooler at cook line, operator removed during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw lobster (48F - Cold Holding); raw shrimp mix (49F - Cold Holding) on unit at cook line, as per operator less than 1 hour, operator placed ice bags on containers. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade. Observe soiled can opener blade, also observe soiled white cutting board at cook line.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observe established is offering raw fish ceviche and raw tuna tartare on menu, not identified as a raw food.

Inspection Date: 10/28/2024

  • 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 fillet still on ROP package. Chef cut package during inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed food cases stored on walk in freezer floor. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed on preparation table by walk in cooler entrance. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean metal containers at expo area.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed on unit at salad station. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed pumpkin seeds container not identified with common name at dry storage area. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed artichoke can dented at dry storage area. Employee separated 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 (48F - Cold Holding) on drawers at cook line, as per employee less than 30 minutes. Employee moved raw chicken 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 mashed potatoes (125F - Hot Holding); on steam table at kitchen area, as per Chef less than 1 hour. Chef proceeded to reheat food. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw scallops and fish ceviche not identified on menu.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8649507

  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line. - From follow-up inspection 2024-04-15: **Time Extended**

Inspection Date: 4/9/2024

Inspection #: Visit ID: 8639730

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in quinoa container. 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 inside reach in cooler across flat grill. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed Red Bull inside reach in cooler at cook line. Manager removed. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed quinoa container not identified with common name in shelves next to walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch fritters (48F - Cold Holding) in reach in cooler across fryers, as per Manager from previous day. Also conch chowder (53F - Cold Holding); lobster bisque (53F - Cold Holding) ; cooked sweet potatoes (53F - Cold Holding); mashed potatoes (53F - Cold Holding) in walk in cooler more than 4 hours. Manager discarded. 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, in kitchen area.
  • 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 potatoes,cooked rice and lobster bisque not date marked, as per Manager from previous day.