BIG CHILL RESTAURANT & BAR
104000 OVERSEAS HWY, Key Largo FL 33037
Last inspected Apr 15, 2026 · 8 visits since August 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.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate13 Basic
What the inspector wrote — 23 findingsThe state's own report →
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at pizza station touching his face and then engaged in food preparation not washing their hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed raw cubes tuna packages still on ROP at salad station, operator discarded during inspection.
Stop Sale issued due to food originating from an unapproved source. Observed no tag on oyster container at walk in cooler. Operator segregated to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding); raw snapper filet (46F - Cold Holding) inside reach in cooler at cook line, as per operator less than 30 minutes. Operator moved to walk in cooler.
Show the remaining 19 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by dishwashing area.
Handwash sink used for purposes other than handwashing. Observed discarded food and ice cubes on hand wash sink across cook line.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag on oyster container at walk in cooler. Operator segregated to be discarded.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked octopus and cooked chicken wings prepared onsite and held more than 24 hours not properly date marked.on reach in cooler at cook line, operator dated food during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on 2 ice machines by dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with grease and dust accumulated throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils and clean plates not protected at bar area.
Clean linens stored on floor. Observed a bag of clean wiping cloths stored on floor at liquor 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 thawed raw cubes tuna packages still on ROP at salad station, operator discarded during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on preparation table next to pizza dough. Employee removed during inspection.
Floor soiled/has accumulation of debris. Observed under fryers at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 87°F at cook line, employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven interior at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.
Single-service articles improperly stored. Observed plastic cups case stored on floor at bar area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine +100ppm); at pizza station, employees discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw lobster stored above cooked shrimp inside reach in cooler at cook line, operator stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded chicken (45F - Cold Holding) in reach in cooler across fryers at cook line, as per operator less than 3 hours. Operator moved to walk in cooler for rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder (127F - Hot Holding); on warmer by salad station, as per operator less than 2 hours. Operator reheat soup during inspection.clam chowder (166F - Reheating).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by dishwasher area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked prime rib not date marked inside reach in cooler, as per operator over 24 hours.
Bowl or other container with no handle used to dispense food. Observed on flour container at pizza station. Operator removed during inspection.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door near dishwasher machine.
Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
Floor tiles missing and/or in disrepair. Observed missing and in disrepair floor tiles at cook line.
Food stored on floor. Observed flour white bin container stored on floor at pizza station, operator stored properly during inspection.
Ice buildup in walk-in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler across grill at cook line, operator removed during inspection.
Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef (38F - Cold Holding) inside compartment sink by walk in cooler entrance, operator moved to walk in cooler during inspection.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observe employee at salad station wearing gloves and no hand wash. Inspector instructed employee on proper procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked chicken (50F - Hot Holding) on cart at walk in cooler m as per employee over 24 hours, operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked chicken (50F - Hot Holding) on cart at walk in cooler m as per employee over 24 hours, operator discarded during inspection. Also observed raw mahi (46F - Cold Holding) on reach in coolers at cook line, as per employee less than 1 hour, employee take off half of the fish pieces and stored at walk in cooler.
Clam/mussel/oyster tags not marked with last date served. Observe on oysters tags.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked shrimp, cooked rice and cooked octopus not date marked on unit at cook line, as per employee over 24 hours. Employee dated food during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observe on ice machine #1.
Bowl or other container with no handle used to dispense food. Observe on sugar container by preparation area, operator removed during inspection.
Employee eating in a food preparation or other restricted area. Observe employee at cook line drinking water from open container while he is cooking at cook line. Inspector coached employee.
Employee with no beard guard/restraint while engaging in food preparation. Observe cook at cook line.
Food stored on floor. Observe a food case stored on walk in freezer floor.
Ice buildup in walk-in freezer.
Wiping cloth sanitizing solution stored on the floor. Observe at cook line.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed portioned raw fish (46F - Cold Holding) on reach in cooler at cook line. As per employee less than 2 hours, employee divided raw fish into 2 containers to keep on temperature. Also observed cooked sausage (48F - Cold Holding) at pizza station, as per employee less than 2 hours, employee closed lid 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 shrimp not date marked inside reach in cooler by salad station, as per employee from 2 days ago.
Bowl or other container with no handle used to dispense food. Observed on Parmesan cheese container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keys and drink stored on cutting/preparation board at salad station.
No handwashing sign provided at a hand sink used by food employees. Observed at pizza station.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed bye po area at kitchen.
Mar 28, 2024□ 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 ▾
Food storage container/container lid cracked or broken. Observed broken lids on plastic containers next to dough mixer.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line,
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast (158F - Cooking) chicken breast (169F - Cooking)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster tails stored above cooked clam chowder container inside walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed snapper (44F - Cold Holding); potatoes skins (44F - Cold Holding); crab cakes (44F - Cold Holding); raw chicken (43F - Cold Holding); chicken parm (44F - Cold Holding); mozzarella cheese (44F - Cold Holding); marinara sauce (47F - Cold Holding); cooked meatballs (44F - Cold Holding); cooked chicken (44F - Cold Holding) in the kitchen area. As per Chef less than 4 hours. Technician is checking unit during inspection.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Bucket (Chlorine over 200ppm); Sanitizer Bucket (Chlorine 100ppm) in prep area.
Packaged food not labeled as specified by law. Observed plastic containers with sugar, flour across from 3 compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not running hot water at the right side of the bar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean silverware being stored inverted across from dishwasher.
Floor area(s) covered with standing water. Observed in the expo area.
Food storage container/container lid cracked or broken. Observed broken lids on plastic containers next to dough mixer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops vin standing water at 89°F next to ice cream cooler.
Old labels stuck to food containers after cleaning. Observed on clean plastic containers next to dishwasher area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line,
Oct 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in 3 ice machines.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Old labels stuck to food containers after cleaning. Observed in clean plastic containers next 3 compartment sink.
Aug 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority4 Intermediate13 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed cooked pasta (45F - Cold Holding); fish dip (45F - Cold Holding); cooked mushrooms (46F - Cold Holding) as per Manager food truck was received an hour ago, and kept door open, Manager moved to freezer at the time of the inspection.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in cook line.
Handwash sink used for purposes other than handwashing. Observed plastic container inside hand wash sink near kitchen door entrance, employee removed 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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in 3 ice machines.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in expo area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in expo 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 tuna (frozen) packages still in bag, Manager cut it during inspection l
Equipment and utensils not properly air-dried - wet nesting. Observed in clean plastic pans next to 3 compartment sink.
Food stored on floor. Observed sauces plastic containers stored on floor in walk in cooler, employee rearranged properly during inspection.
Ice bucket/shovel stored on floor between uses. Observed employee filling ice buckets having ice buckets on floor.
In-use tongs stored on equipment door handle between uses. Observed at the cook line, Manager rearranged properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 91° at the grill, Manager discarded and replaced wit hot water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Old labels stuck to food containers after cleaning. Observed in clean plastic containers next 3 compartment sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units at the cook line.
Wet mop not stored in a manner to allow the mop to dry.
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.