BUZZARDS ROOST GRILL & PUB
21 GARDEN COVE DR, Key Largo FL 33037 · 305.453.3746
Last inspected Jun 23, 2026 · 7 visits since August 2023
APR 24
DEC 24
APR 25
JAN 26
JUN 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish in cooler at cook line, Manager stored properly.
★ 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--2017038613 | Jul 14, 2017 | Aug 29, 2017 | $200 |
Inspection history
7 visits, newest first
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Glass stem/sensor thermometer in use with no shatterproof coating. Observed at walk in cooler.
Floor area(s) covered with standing water. Observed throughout kitchen.
Standing water in bottom of reach-in-cooler. Observed on salad station reach in cooler.
Jun 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Glass stem/sensor thermometer in use with no shatterproof coating. Observed at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mac and cheese (45F - Cold Holding); tuna salad (45F) inside reach in cooler at cook line, as per employee was on defrost cycle for approximately 35 minutes. Also observed cooked rice (46F - Cold Holding); mushroom sauce (46F - Cold Holding); pico de gallo (44F - Cold Holding) raw fish fillets (44F - Cold Holding); raw lobster tail (44F - Cold Holding) at walk in cooler, as per operator delivery was received 2 hours ago.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp and cooked potatoes prepared onsite and held more than 24 hours not date marked. Operator dated during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor area(s) covered with standing water. Observed throughout kitchen.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw shrimp (54F - Cold Holding) in standing water at preparation area, as per operator less than 1 hour. Operator moved raw shrimp container to walk in cooler.
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 flour container, operator removed during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Observed on unit at cook line, operator provided ambient thermometer during inspection.
Standing water in bottom of reach-in-cooler. Observed on salad station reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed raw scallops in standing water at preparation area. Operator turned on water.
Working containers of food removed from original container not identified by common name. Observed flour white bin container not identified with common name at dry storage area.
Jan 20, 2026Inspection 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. Coached employee on proper procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak container stored above salad dressing containers inside reach in cooler at salad station. 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 onions (76F - Hot Holding); cooked peppers (87F - Hot Holding) at cook line, as per operator less than 1 hour. Operator moved to walk in cooler during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator moved to dishwashing area.
Handwash sink used for purposes other than handwashing. Observed dirty utensil inside hand wash sink across oven at kitchen area.operator removed during inspection.
Cleaned and sanitized equipment or utensils not properly stored. Observed tong stored on hose at kitchen area. Operator removed to dishwashing area during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink next to steamer at cook line. Operator removed during inspection.
Food stored on floor. Observed a bread case stored on walk in cooler floor, operator stored properly during inspection. Also observed a food case stored on floor at walk in freezer. Operator stored properly during inspection.
No handwashing sign provided at a hand sink used by food employees. Observed across oven at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across fryers at cook line.
Old labels stuck to food containers after cleaning. Observed on clean plastic and metal containers at dry storage area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on reach in cooler unit across fryers at kitchen area.
Apr 22, 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 ▾
Dented/rusted cans present. See stop sale. Observe marinara sauce and red peppers cans dented at dry storage area, manager segregates cans to returned to vendor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe pooled eggs (54F - Cold Holding) at cook line, as per employee less than 2 hours. Employee add more ice to container. Also observe raw lobster tail (51F - Cold Holding) on standing unit at preparation area, as per employee less than 3 hours, employee moved raw lobster tails to walk in cooler to cool down temperature.
Handwash sink used for purposes other than handwashing. Observe employee filling bucket fron hand wash sink at kitchen area. Manager coached employee during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observe on ice machine next to walk in cooler entrance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal drinks on preparation table by walk in cooler entrance, operator removed during inspection.
Food contaminated by unsanitized equipment or utensil. See stop sale. Observe sauce bottle on top of cut lettuce container at cook line. Employee discarded cut lettuce during inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observe scoop on coleslaw container at expo area, employee stored properly scoop during inspection.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked shrimp inside reaching cooler at salad station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (67F - Cold Holding) at cook line, as per employee less than 1 hour. Employee add ice bath to food container.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork ribs not date marked, inside reaching cooler at cook line, as per employee from previous day.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets not inverted next to ice machine by deck door.
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 till on packages inside reach in cooler at cook line. Employee cut packages during inspection.
Floor not cleaned when the least amount of food is exposed. Observed at cook line under equipment.
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate4 Basic
Show 12 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
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changing gloves without hand washing.
Metal stem-type thermometer soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (58F - Cold Holding); steak (49F - Cold Holding) in reach in cooler across fryer, as per employee less than 2 hours. Observed doors not closing properly. Employee add ice to containers 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 Sanitizer Bucket (Quaternary +400ppm) at cook line. Sanitizer Bucket (Quaternary 200ppm)
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs not date marked inside reach in cooler across fryer, as per employee from previous day.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at preparation area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine near bar.
Clean wiping cloth supply not properly stored. Observed on preparation table across fryer in kitchen 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 packages thawed in ROP.
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish in cooler at cook line, Manager stored properly.
Clam/mussel/oyster tags not marked with last date served. Observed some tags without last day.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, at preparation area. Employee start cleaning during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in both ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets, manager stored properly.
Clean utensils or equipment stored in dirty drawer or rack. Observed ice scoop in dirty holder,at ice machine located near entrance. Manager removed and start to clean it.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container, Manager stored properly.
In-use utensil stored in sanitizer between uses. Observed at kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed at preparation area.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line. Employee discarded.
Stored food not covered. Observed cooking oil container stored on floor at kitchen area. Manager rearranged properly.
Working containers of food removed from original container not identified by common name. Observed sugar container not identified in desserts area. Manager labeled 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.