DirtyFLRestaurant Inspection Data

SNOOKS BAYSIDE FOOD TRUCK

SNOOKS BAYSIDE FOOD TRUCK located in KEY LARGO has undergone 4 health department inspections, achieving a 2.4/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

99470 OVERSEAS HWY

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13463716

Met Inspection Standards

2 high, 3 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean cutting board stored on floor. Operator removed from floor during inspection. **Corrective Action Taken**
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed by reach in cooler.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on reach in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp ceviche (45F - Cold Holding); cooked shrimp (45F - Cold Holding) As per operator over 4 hours. Operator discarded during inspection.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp ceviche (45F - Cold Holding); cooked shrimp (45F - Cold Holding) As per operator over 4 hours. Operator discarded during inspection. Corrected On-Site

7/16/2025· 7mo ago

Visit ID: 10902096

Met Inspection Standards

3 int, 1 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on reach in cooler next, operator removed during inspection. 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 commercially processed cooked crab meat not dated, as per operator over 24 hours.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed clean utensils inside hand wash sink. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. Corrected On-Site

8/13/2024· 1y 7mo ago

2 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed croutons container not identified.
  • 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.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

3/29/2024· 1y 11mo ago

Visit ID: 8640916

Met Inspection Standards

1 high, 4 int, 5 basic

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.
  • 08B-38-4:Basic - Food stored on floor. Observed box of oranges stored on floor next to service window.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provided sign form during inspection.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves soiled with food debris reach in cooler across from stove.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to HWS.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked crab claws (46F - Cold Holding); raw ahi tuna (48F - Cold Holding) reach in cooler next to prep service window. As per employee less than 2 hours.
  • 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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit on premises.
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed croutons container without common name. Next to service window.
  • 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 shrimp container not date marked, as per employee from previous day. Corrected On-Site