DirtyFLRestaurant Inspection Data

SUNDOWNERS

SUNDOWNERS in KEY LARGO has 2 health inspections on record with an overall food safety rating of 1.0/5. Food safety practices have remained consistent.

103900 Overseas Highway
Florida, 33037
Monroe County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 12/9/2025

Inspection #: Visit ID: 10938394

  • 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 on top of food container at salad station, employee removed during inspection. Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed broken lid on cook pork container, operator discarded during inspection. Corrected On-Site Repeat Violation
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, operator moved ice scoop to dishwashing area. **Corrective Action Taken**
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at expo area. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe from hand wash sink by desserts station.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ribs (41F - Cold Holding) dated on 11/30 on shelves at walk in cooler, operator discarded during inspection. Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ribs (41F - Cold Holding) dated on 11/30 on shelves at walk in cooler, operator discarded during inspection. Observed cooked chicken (45F - Cold Holding); in reach in cooler by salad station, as per operator over 4 hours, operator discarded 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 cooked chicken (45F - Cold Holding); in reach in cooler by salad station, as per operator over 4 hours, operator discarded during inspection. Also observed crab meat (46F - Cold Holding)in reach in cooler across cook line, as per operator less than 2 hours, operator add ice bag during inspection. 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.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed next to dishwashing area.

Inspection Date: 5/20/2025

Inspection #: Visit ID: 10837854

  • 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 and raw mahi fillets still on ROP, on shelves at walk in cooler. Operator cut packages during inspection. Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed cooked pork plastic container cracked at cook line, employee discarded container and replaced with other one. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above key lime pie, on unit at salad station. Employee stored properly during inspection. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed crab mix dated on 05/12 on shelves at walk in cooler, operator discarded during inspection. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks at cook line, and touching his phone without changing gloves. Instructed employee on correct procedures.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab mix dated on 05/12 on shelves at walk in cooler, operator discarded during inspection.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (46F - Cold Holding); cooked chicken (45F - Cold Holding) on unit at cook line, as per employee less than 3 hours, employee closed lid to cooldown temperature. **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 lobster bisque (126F - Hot Holding) on steamer, as per employee less than 3 hours. Employee increased temperature. lobster bisque (166F - Reheating) Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, employee cleaned during inspection. Corrected On-Site