Name: SNOOKS BAYSIDE
Address: 99470 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 1.7

Inspection Date: 7/17/2025

Inspection #: Visit ID: 13463108

10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Observed on ice machine at dishwashing area, employee removed during inspection. - From follow-up inspection 2025-07-17: Still observed, employee removed during inspection. Corrected On-Site
10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. - From follow-up inspection 2025-07-17: Still observed, employee removed during inspection. Corrected On-Site
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line. Repeat Violation - From follow-up inspection 2025-07-17: Still observed. **Time Extended**
22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line. - From follow-up inspection 2025-07-17: Still observed. **Time Extended**
03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lobster (48F - Cold Holding) on reach in cooler top, as per employee less than 1 hour, employee moved half of the container to reach in cooler interior. Also observed raw mahi filets (74F - Cold Holding) inside 3 compartment sink at kitchen area, employee moved fillets to reach in cooler. **Corrective Action Taken** - From follow-up inspection 2025-07-17: Also observed raw mahi filets (54F - Cold Holding) raw lobster (47F -Cold Holding) shrimp salad (48F Cold Holding) breaded fish (49F -Cold Holding)on reach in cooler , as per operator less than 2 hours, food was removed from unit during call back inspection. Admin Complaint

Inspection Date: 7/16/2025

Inspection #: Visit ID: 10892063

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine at dishwashing area. Repeat Violation
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee mug on preparation area next to clean serving plates at kitchen area. Operator removed during inspection. Corrected On-Site
08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed on standing reach in cooler next to office, employee removed all items during inspection. Corrected On-Site
06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw mahi filets 74° F on standing water, as per employee approximate 45 minutes. Employee moved raw fish fillets to reach in cooler.
10-08-5:Basic - Ice scoop handle in contact with ice. Observed on ice machine at dishwashing area, employee removed during inspection.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line. Repeat Violation
16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers on shelves at dishwashing area.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line, also at preparation area at dishwashing area.
21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
41-07-4:High Priority - Container of medicine improperly stored. Observed personal medicine inside reach in cooler across ice machine, employee removed during inspection. Corrected On-Site
03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to 3 compartment sink, as per employee less than 1 hour. Employee moved raw shell eggs to reach in cooler interior. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lobster (48F - Cold Holding) on reach in cooler top, as per employee less than 1 hour, employee moved half of the container to reach in cooler interior. Also observed raw mahi filets (74F - Cold Holding) inside 3 compartment sink at kitchen area, employee moved fillets to reach in cooler. **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); employee add more water to diluted solution. Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Inspection Date: 1/13/2025

22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-01-13: Still observed. **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line. - From follow-up inspection 2025-01-13: Still observed. **Time Extended**
35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Observed screen door keeping open at kitchen. Corrected On-Site - From follow-up inspection 2025-01-13: Still observed. **Time Extended**
36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher machine. - From follow-up inspection 2025-01-13: Still observed **Time Extended**
21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line. - From follow-up inspection 2025-01-13: Still observed. **Time Extended**

Inspection Date: 1/10/2025

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. Observed personal orange juice cup on top of white cutting board by ice machine. Corrected On-Site
10-08-5:Basic - Ice scoop handle in contact with ice. Observed on ice machine next to dishwasher machine. Corrected On-Site
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed screen door keeping open at kitchen. Corrected On-Site
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw lobster tails (53F - Cold Holding) inside 3 compartment sink, as per employee less than 1 hour, employee turned on water. **Corrective Action Taken**
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher machine.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line.
12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
22-12-5:High Priority - Metal stem-type thermometer soiled.
01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishments is serving now raw fish ceviche.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast mix (48F - Cold Holding); hash browns (54F - Cold Holding) at cook line, as per employee less than 1 hour, employee add ice to the mix and moved hash browns to reach in cooler. Also observed raw lobster tails (53F - Cold Holding) as per employee less than 1 hour, employee turned on water. **Corrective Action Taken**
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed solid can opener blade. 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 shrimp salad not dated marked inside reach in cooler at cook line, as per employee from previous day. Corrected On-Site Repeat Violation

Inspection Date: 8/13/2024

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine.
50-09-4:Basic - Current Hotel and Restaurant license not displayed.
10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed at bar area. Corrected On-Site
10-08-5:Basic - Ice scoop handle in contact with ice. Observed by dishwasher area. Corrected On-Site
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed on unit at cook line by the door.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit by dishwasher area. 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.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coconut shrimp (48F - Cold Holding); breaded fish (47F - Cold Holding) on unit at cook line. As per employee less than 1 hour, employee closedown lid during inspection. **Corrective Action Taken**
05-15-4:Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. Observed in unit at cook line by door entrance.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Repeat Violation
31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at dishwasher 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 shrimp salad not date marked inside reach in cooler by dishwasher area. As per chef over 24 hours. Corrected On-Site

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8449020

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets not inverted next to ice machine.
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 packets inside reach in cooler at preparation area.
50-09-4:Basic - Current Hotel and Restaurant license not displayed.
08B-38-4:Basic - Food stored on floor. Observed lemons and orange container stored on floor at main bar, employee stored properly during inspection. Corrected On-Site
33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
10-08-5:Basic - Ice scoop handle in contact with ice. Observed at the main bar, employee stored properly. Corrected On-Site
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. Repeat Violation
33-16-4:Basic - Open dumpster lid.
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 at preparation area. Employee discarded. Corrected On-Site
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line,
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed almond container not identified with common name at cook line.
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 at 0ppm. Repeat Violation
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored above cooked pasta in reach in cooler at preparation area. Employee stored properly. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line. Observed soiled can opener blade at preparation area. 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 pasta container. Not date marked, as per employee over 24 hours, employee dated during inspection. Corrected On-Site

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8350645

SNOOKS BAYSIDE

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