ALFREDO'S COOKHOUSE
102250 OVERSEAS HWY, Key Largo FL 33037 · 305-453-6616
Last inspected Apr 27, 2026 · 7 visits since October 2023
MAR 24
DEC 24
APR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Observed a bag mozzarella cheese with mold like growth inside reach in cooler across from flat grill. Employee removed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2022053390 | Aug 23, 2022 | Dec 6, 2023 | $200 |
Inspection history
7 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cut vegetables inside reach in cooler at cook line, employee stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw salmon still on ROP packaging inside reach in cooler at cook line, operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 2 hours. Employee moved back to walk in cooler.
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 lobster not date marked on reach in cooler at cook line, as per employee over 24 hours.
Show the remaining 8 findings ▾
Bowl or other container with no handle used to dispense food. Observed on coleslaw container, operator removed during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust and grease accumulated on ac vents at cook line.
Cleaned and sanitized equipment or utensils not properly stored. Observed tong stored on garbage can at cook line, operator moved tong to dishwashing area.
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 salmon still on ROP packaging inside reach in cooler at cook line, operator discarded during inspection.
Grease on the ground and/or pad around grease receptacle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on baking soda containers at dry storage area, operator removed during inspection.
Open dumpster lid.
Reuse of single-service or single-use articles. Observed food stored on reused butter containers at walk in cooler.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef steak stored above raw fish fillets on shelves at walk in cooler, operator stored properly during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (121F - Hot Holding) on flat grill, as per operator less than 1 hour. Operator proceeded to reheat during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sausages not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag next to coffee warmer at front counter, operator moved during inspection. Also observed a personal bag and jacket on rack at dishwashing area.
Food stored on floor. Observed raw fish fillets container stored on walk in freezer floor. Operator stored properly during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line, operator removed knife to dishwashing area.
Apr 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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. Observe raw tuna packages still on ROP on drawers at cook line, operator cut packages during inspection.
Current Hotel and Restaurant license not displayed.
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
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. Dishwasher (Chlorine 10ppm)
Pesticide/insecticide labeled for household use only present in establishment. Observe raid spray on table at cook line, operator removed from kitchen area.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cooked sausages dated on 03/13 on drawers at cook line. Operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked sausages dated on 03/13 on drawers at cook line. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw chicken (48F - Cold Holding) container at cook line, as per operator less than 2 hours, operator moved raw chicken
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausages (127F - Hot Holding) on flat grill at kitchen area, as per employee less than 1 hour, employee proceeded to reheating.
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. Observe raw tuna packages still on ROP on drawers at cook line, operator cut packages during inspection.
Current Hotel and Restaurant license not displayed.
Time/temperature control for safety food thawed in an improper manner. Observe raw conch (frozen) on preparation table at cook line, operator moved back raw conch to reach in cooler.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
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 Dishwasher (Chlorine 0ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked yellow rice (51F - Cold Holding); cooked potatoes (48F - Cold Holding) by cook line, as per employee less than 45 minutes. Employee moved food to walk in cooler.
No soap provided at handwash sink. Observed at cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meatballs soup container not date marked in walk in cooler, as per operator over 24 hours.
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 still on packages at walk in cooler, employee open packages during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line.
Old labels stuck to food containers after cleaning. Observed on clean plastic containers next to dishwasher machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in freezer at cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to slicer at cook line.
Mar 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. Observed 2 corned beef and 1 tomatoes sauce dented cans on dry storage area. Manager removed them.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changing gloves without washing hands. Instructed manager to inform employee hand washing procedures.
Food with mold-like growth. See stop sale. Observed a bag mozzarella cheese with mold like growth inside reach in cooler across from flat grill. Employee removed and discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Polled eggs (47F - Cold Holding); shredded cheese (47F - Cold Holding, as per operator less than 4hours, in reach in cooler across from flat grill. Employee moved to walk in cooler.
Handwash sink used for purposes other than handwashing. Observed plastic container with chips inside handwashing sink across 3 compartment sink. Employee removed and stored properly.
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. Observed manager printed copies and all present employee read and signed during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad (41F - Cold Holding) inside walk in cooler, As per operator from previous day, employee labeled product properly.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Observed inside rice warmer in prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all air vents in the kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep station.
Employee with no hair restraint while engaging in food preparation. Observed cook handling food without a hair restraint.
Food not stored at least 6 inches off of the floor. Observed plastic crate with vegetables on the floor inside walk in cooler.
Ice scoop handle in contact with ice. Observed in the ice maker across from dry storage room.
In-use tongs stored on equipment door handle between uses. At cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in contact with pico de gallo in prep area. Employee removed and stored properly.
No handwashing sign provided at a hand sink used by food employees. Observed front counter handwashing sink next to reach in cooler without sign. Manager printed sign and posted.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on prep table
Working containers of food removed from original container not identified by common name. Observed croutons container next to prep area or identify with common name.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
Metal stem-type thermometer soiled.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken wings 42° F (Cold Holding) date marked on 10/16/2023 in shelves at walk in cooler. Manager discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings 42° F (Cold Holding)date marked on 10/16/2023 in shelves at walk in cooler. Manager discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47F - Cold Holding)in reach in cooler at cook line, as per employee less than 2 hours. Employee add ice during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (97F - Hot Holding) at steam table, as per employee less than 2 hours.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm)
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken broth and cooked black beans not dated, as per employee over 24 hours, in shelves at walk in cooler. Employee dated during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in men's bathroom.
Bowl or other container with no handle used to dispense food. Observed a portion cup inside of coleslaw container in reach in cooler at the cook line, Manager removed during inspection.
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 packages (frozen) thawing in ROP packages in reach in cooler at the cook line. Instructed Manager proper thawing procedure. Manager cut packages during inspection.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop handle at the bar area.
In-use wet wiping cloth/towel used under cutting board. Observed in preparation table, Manager removed towel and placed a plastic mat.
No handwashing sign provided at a hand sink used by food employees. Observed at the men's bathroom.
Old labels stuck to food containers after cleaning. Observed in clean plastic container in shelves next to dishwasher machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks in reach in cooler at the cook line, Manager discarded during inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.