ANGELAS MEXICAN BAR & GRILL
99202 OVERSEAS HWY, Key Largo FL 33037 · 720-789-1402
Last inspected Jul 30, 2026 · 5 visits since January 2026
JAN 26
FEB 26
JUL 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 30, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Saul hired for more than 60 days.
No soap provided at handwash sink. Observed at kitchen area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Carlos expired on 12/25.
Show the remaining 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed next to soda machine.
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hands after touching phone. Discussed proper procedures with employee.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 inside reach in cooler next to freezer 4 tuna and 2 mahi still inside package no longer frozen for more than a day. Operator segregated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler across cook line pico de gallo (47F - Cold Holding); shredded cheese (46F - Cold Holding); raw churrasco (47F - Cold Holding). As per operator for less than 4 hrs. Observed inside reach in cooler next to freezer birria beef (65F - Cold Holding). As per operator for less than 4 hrs.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed inside steam table Ground beef; (67F - Reheating); birria beef (128F - Reheating); shredded beef (120F - Reheating). As per operator for approximately one hour. Operator placed products on grill to finish reheating.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Saul hired for more than 60 days.
No soap provided at handwash sink. Observed at kitchen area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Carlos expired on 12/25.
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 inside reach in cooler next to freezer 4 tuna and 2 mahi still inside package no longer frozen for more than a day. Operator segregated.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses on prep table at kitchen. Employee removed the glasses.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed next to soda machine.
Ice scoop handle in contact with ice. Observed inside ice machine. Operator removed.
Apr 27, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food on reach in cooler at cook line, employee removed during inspection.
In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several wiping cloths at kitchen area.
Feb 24, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority7 Intermediate10 Basic
Show 18 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ground beef (113F - Hot Holding); cooked chorizo (116F - Hot Holding) in steam table at kitchen area, as per employee less than 2 hours. Employee proceeded to reheat food.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands on 3 compartments sink. Coached employee on proper procedures.
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.
Handwash sink used for purposes other than handwashing. Observed ice cubes on hand wash sink at bar area.
Manager or person in charge lacking proof of food manager certification.
No soap provided at handwash sink. Observed at kitchen area, employee provided soap 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 pork,cooked chicken,green salsa not date marked in standing unit at kitchen area, as per operator over 24 hours.
Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottle not identified with a common name by expo area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food on reach in cooler at cook line, employee removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on preparation area, employee removed during inspection.
Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line and throughout kitchen.
Food stored on floor. Observed water gallons stored on floor at expo area. Also observed a cooking oil container stored on floor at kitchen area. Employee stored properly during inspection.
Ice scoop handle in contact with ice. Operator removed during inspection.
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in standing unit at kitchen area.
Single-service articles improperly stored. Observed plastic lid containers case stored on floor at bar area, employee stored properly.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several wiping cloths at kitchen area.
Working containers of food removed from original container not identified by common name. Observed seasoning container not identified with common name at kitchen area.
Jan 12, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
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.