THE CATCH
Overseas Highway
Florida, 33037
Key Largo Park
Monroe County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
1
Intermediate
1
Basic
5
Total
7
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observe throughout kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observe at cook line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw conch (frozen) snide 3 compartment sink, as per employee less than 3 hours. Employee moved back food to reach in cooler. Also observe raw tuna (54F - Cold Holding); whole snapper (53F - Cold Holding) on 3 compartment sink, as per employee less than 3 hours, employee moved food back to reach in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw tuna (54F - Cold Holding); whole snapper (53F - Cold Holding) on 3 compartment sink, as per employee less than 3 hours, employee moved food back to reach in cooler. **Corrective Action Taken** 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. Observe cooked rice and pasta not date marked on standing unit at kitchen area, as per employee over 24 hours, employee dated during inspection. Corrected On-Site
Food safety inspection conducted on 3/27/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 11/21/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/19/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed an ice bucket next to the ice machine not inverted. Operator inverted the bucket. Corrected On-Site
- 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 multiple packages of raw tuna in ROP packaging not cut in reach in cooler across from the stove in kitchen area. Operator proceeded to cut the packaging **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Observed oil container stored on the floor next to the three compartment sink.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple personal water bottles in reach in cooler across from stove in kitchen area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine +200ppm) under preparation table in kitchen area. Operator proceeded to add water to the solution. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over chicken soup in walk in cooler. Also observed raw hamburger patties stored over raw tuna in reach in cooler across from stove in the kitchen area. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (54F - Cold Holding) potato salad (55F - Cold Holding); coleslaw (54F - Cold Holding) in reach in cooler across from stove in kitchen area. As per operator for less than 4 hours. Operator closed reach in cooler lid to cooler down 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 marinara (125F - Hot Holding) as per operator for 3 hours. Operator proceeded to heat up the product. **Corrective Action Taken**
- 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 container of chicken soup not date marked in walk in cooler. As per operator the item was made over 24 hours ago Operator date marked the item. Corrected On-Site
Food safety inspection conducted on 11/19/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 4/9/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen.
- 36-24-5:Basic - Hole in or other damage to wall. Observed by the microwave, in kitchen area.
- 35B-09-4:Basic - Screen in door torn/in poor repair. Observed at back door.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw chicken stored next to raw ground beef in a container at walk in cooler. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above sauces containers in shelves inside walk in cooler. Corrected On-Site
- 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,rice, fish dip and spinach dip not date marked inside reach in cooler across fryer, as per Manager from previous day. Also conch chowder base not date marked inside walk in cooler, as per Manager from previous day. Corrected On-Site
Food safety inspection conducted on 4/9/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 8/2/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/2/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/19/2023
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 tuna (54F - Cold Holding); raw shrimp (51F - Cold Holding); cut tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding); calamari (49F - Cold Holding); fish (48F - Cold Holding) as per employee less than 4 hours, employee moved food to walk-in cooler. **Corrective Action Taken** - From follow-up inspection 2023-07-19: Observed unit not working properly, operator using ice under food. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on prep cooler. - From follow-up inspection 2023-07-19: Still observed. **Time Extended**
Food safety inspection conducted on 7/19/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 7/18/2023
High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 phone in preparation table. Employee removed during inspection. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit in front stove.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units in kitchen area.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified in kitchen area. Employee labeled 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 raw tuna (54F - Cold Holding); raw shrimp (51F - Cold Holding); cut tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding); calamari (49F - Cold Holding); fish (48F - Cold Holding) as per employee less than 4 hours, employee moved food to walk-in cooler. **Corrective Action Taken**
- 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. Provide form during inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on prep cooler.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
Food safety inspection conducted on 7/18/2023 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).