DRY ROCKS BAR AND TIKI BAR- BAKER'S CAY RESORT KEY LARGO
97000 S OVERSEAS HWY, Key Largo FL 33037 · 7862719314
Last inspected Apr 27, 2026 · 11 visits since November 2023
DEC 24
APR 25
DEC 25
APR 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (54F - Cold Holding); guacamole (52F - Cold Holding) at expo area. As per employee less than 3 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
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 mahi fillets stored above sliced tomatoes inside reach 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 quinoa salad (47F - Cold Holding) and corn salad (48F - Cold Holding) on reach in cooler at cook line, as per operator less than 3 hours.
Handwash sink used for purposes other than handwashing. Observed clean utensils inside hand wash sink at dishwashing area. Employee removed.
Show the remaining 11 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken prepared onsite and held more than 24 hours not date marked in reach in cooler at cook line, operator dated during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Observed white cutting no longer cleanable at cook line.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a bear guard at cook line.
Ice bucket/shovel stored on floor between uses. Observed next to ice machine, employee stored properly.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
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, operator removed during inspection.
Water leaking from pipe and/or faucet/handle. Observed pipe leaking on sink at cook line.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate7 Basic
Show 18 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 chlorine sanitizer was 0 ppm at the dishwasher at the bar. Also observed at the kitchen area. Chef was able to fixed the sanitizer at the kitchen area.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm at the dishwasher at the bar.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager was not able to provide parasite destruction letter. They were advised to stop selling raw fish ( ceviche ) until letter is provided. Chef provided the letter during the inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ceviche (47 F - Cold Holding); chicken (49 F - Cold Holding). Food was date marked on 4/6 and 4/7. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ceviche (47 F - Cold Holding); chicken (49 F - Cold Holding). Food was date marked on 4/6 and 4/7. Stop sale was issued.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef did not know that thermometer needs to reach 32°F when calibrating.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun at the front counter.
Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside the hand wash sink next to the dishwasher. Chef removed the containers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at the bar. Employee provided it.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dishwashing machine was not dispensing detergent at the front counter.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed silverware not stored inverted inside a plastic container next to the coffee machine.
Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting on shelf by the ice machine.
In-use tongs stored on equipment door handle between uses. Observed 2 tongs on door handle oven. Employee removed them.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled across from the grill at the cook line.
Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket. Chef fixed it.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloths stored on preparation tables.
Dec 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm).
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty over beverage fountain.
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed romaine lettuce (47F - Cold Holding); spring mix (46F - Cold Holding); pico de gallo (53F - Cold Holding); corn (52F - Cold Holding); cut tomatoes (52F - Cold Holding) inside reach in cooler across cook line. As per operator since the night before. Operator discarded the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed romaine lettuce (47F - Cold Holding); spring mix (46F - Cold Holding); pico de gallo (53F - Cold Holding); corn (52F - Cold Holding); cut tomatoes (52F - Cold Holding) inside reach in cooler across cook line. As per operator since the night before. Operator discarded the products.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm).
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty over beverage fountain.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at washing area.
Wet mop not stored in a manner to allow the mop to dry. Operator inverted the mop.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at cook line. Operator discarded the solution and refilled with new solution, retest Sanitizer Bucket (Quaternary 200ppm)
Wiping cloth sanitizing solution stored on the floor. Observed on corner at cook line. Operator removed from the floor.
Apr 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use tongs stored on equipment door handle between uses. Observed at cook line, operator removed during inspection.
Apr 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 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 pico de gallo (48F - Cold Holding) by expo area, as per employee less than 1 hour. Employee add ice during inspection.
Handwash sink used for purposes other than handwashing. Observed dirty fryer basket inside hand wash sink next to dishwasher machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test strips available.
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 soap provided at handwash sink. Observed next to dishwasher machine, employee provide soap during inspection.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed personal unenclosed beverage container on shelves above 3 compartment sink. Operator removed during inspection.
Ice bucket/shovel stored on floor between uses. Observed next to ice machine, operator stored properly during inspection.
In-use tongs stored on equipment door handle between uses. Observed at cook line, operator removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at pizza station.
Wet mop not stored in a manner to allow the mop to dry.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked pasta container inside reach in cooler 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 cooked pasta container not date marked inside reach in cooler at cook line, as per employee from previous day.
Ceiling tile missing. Observed at dishwasher station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag on counter at bar.
Food stored on floor. Observed cooking oil container stored on kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at pizza station by bar.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside of reach in cooler at desserts station.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in unit at pizza station.
Single-service articles improperly stored. Observed pizza boxes stored on floor at pizza station.
Wet mop not stored in a manner to allow the mop to dry.
May 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dishwasher area.
May 7, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 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)
No hot running water at three-compartment sink. Observed hot running water at 82 approximately for 15 seconds.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot running water at 82 approximately for 15 seconds.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dishwasher area.
May 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 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 pico de gallo (54F - Cold Holding); guacamole (52F - Cold Holding) at expo area. As per employee less than 3 hours.
No hot running water at three-compartment sink. Observed hot running water at 82° approximately for 15 seconds.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot running water at 82° approximately for 15 seconds.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dishwasher area.
Ice bucket/shovel stored on floor between uses. Observed next to ice machine.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (48F - Cold Holding); pico de gallo (48F - Cold Holding); as per manager less than 2 hours. Manager add ice at the time of the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at the pizza station next to main bar.
Handwash sink used for purposes other than handwashing. Observed items inside HWS at tiki bar. 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 bag in shelves above dishwasher area.
Ice bucket/shovel stored on floor between uses. Observed next to ice machine. Employee stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84°F next to flat grill. Employee discarded.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside cooler at the bar area. Employee removed during inspection.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line.
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.