GILBERT'S RESORT
107900 OVERSEAS HWY, Key Largo FL 33037 · 305.451.1133
Last inspected Jan 6, 2026 · 10 visits since August 2023
AUG 24
JAN 25
FEB 25
DEC 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach coming out from the dishwasher machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 6, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate8 Basic
What the inspector wrote — 16 findingsThe state's own report →
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); operator replaced empty container during inspection.Dishwasher (Chlorine 100ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above potatoes salad on shelves at walk in cooler. Operator stored properly during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna still on ROP package on shelves at walk in cooler. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (56F - Cold Holding) on chest freezer by cook line, as per operator less than 2 hours. Operator voluntarily discarded during inspection.
Show the remaining 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet cabbage sauce (84F - Hot Holding) on flat grill at cook line, as per operator less than 1 hour. Operator reheated during inspection. sweet cabbage sauce (168F - Reheating)
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 pork not dated marked on reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed commercially processed cooked lobster not dated marked on reach in cooler at cook line, as per operator over 24 hours. Operator dated 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 conch fritters container not dated marked in standing unit by dishwashing area. As per operator over 24 hours. Operator dated during inspection.
Clean linens stored on floor. Observed a bag with clean lines at storage area, operator stored properly 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 raw tuna still on ROP package on shelves at walk in cooler. Operator discarded during inspection.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging food preparation at cook line without a beard guard.
Food stored on floor. Observed sour mix containers case stored on floor at bar #3 area. Operator stored properly.
No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
Old labels stuck to food containers after cleaning. Observed on clean metal container by dishwashing area.
Single-service articles improperly stored. Observed plastic cups case stored on floor at storage area, operator stored properly during inspection.
Stored food not covered. Observed ice cubes for drinks at bar #3 not covered.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Observed 2 long white cutting boards stored on floor at dry storage. Operator placed items at washing area for cleaning and sanitation.
Floor tiles missing and/or in disrepair. Observed at main cook line.
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Observed a case of raw yellow tail (54F - Cold Holding) just being delivered. Operator add ice and stored inside walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. bserved cooked beans (52F - Cold Holding); pico de gallo (48F - Cold Holding) on reach in cooler at cook line, as per Manager from last night. Manager discarded food during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (52F - Cold Holding); pico de gallo (48F - Cold Holding) on reach in cooler at cook line, as per Manager from last night. Manager discarded food during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Exterior door has a gap at the threshold that opens to the outside. Observed on door by dishwasher machine.
Standing water in bottom of reach-in-cooler. Observed on reach in cooler at salad station.
Jan 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked pork (58F - Cold Holding); cooked pasta (56F - Cold Holding) on preparation table, as per Chef less than 45 minutes, food containers was moved to walk in cooler during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging.
Exterior door has a gap at the threshold that opens to the outside. Observed on back door by dishwasher area.
Food storage container/container lid cracked or broken. Observed bread crumbs white bin container broken lid, at dry storage area.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, operator moved ice scoop to dishwasher area to be washed.
Standing water in bottom of reach-in-cooler. Observed on salad station reach in cooler.
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Food with mold-like growth. See stop sale. Observed raw strawberries with mold like growth on a tray at walk in cooler. Manager discarded during inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ribs dated on 07/29 inside reach in cooler at cook line. Manager discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ribs dated on 07/29 inside reach in cooler at cook line. Manager discarded during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Bowl or other container with no handle used to dispense food. Observed on coleslaw container at cook line.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed a case of cream stored on floor at walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Open dumpster lid.
Unclean building components, attachments or fixtures. Observed grease accumulated on equipment at cook line. Also on hood filters.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 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 fillets in drawers at cooked line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings (49F - Cold Holding); cooked chicken tenders (51F - Cold Holding) in reach in cooler at cook line, as per Manager from previous day. Manager discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (49F - Cold Holding); cooked chicken tenders (51F - Cold Holding) in reach in cooler at cook line, as per Manager from previous day. Manager discarded during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (128F - Hot Holding); black beans (127F - Hot Holding); on steam table. As per manager less than 1 hour. Employee proceed to reheated,marinara sauce (170F - Reheating); black beans (171F - Reheating).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Bowl or other container with no handle used to dispense food. Observed in sugar container at 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 cube tuna package not opened inside walk in cooler. Employee discarded.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
Working containers of food removed from original container not identified by common name. Observed croutons and sugar containers not identified with common name in kitchen area.
Oct 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in prep coolers in kitchen area. Also soiled can opener blade.
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.
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.
Ceiling tile missing. Observed in kitchen area near walk in cooler entrance.
Working containers of food removed from original container not identified by common name. Observed sugar, flour and rice white bins not identified in kitchen area.
Aug 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 5 high priority.
5 High priority8 Intermediate13 Basic
Show 26 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); Manager set up 3 compartment sink.Triple Sink (Chlorine 100ppm)
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cut veggies, Manager store properly.
Roach activity present as evidenced by live roaches found. Observed one live roach coming out from the dishwasher machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Breakfast area; cooked eggs (57F - Cold Holding); cooked sausage (67F - Cold Holding) as per employee at 11:00 am breakfast is done and they placed sausage and eggs straight to the warmers. Employee moved two containers to walk in freezer to rapidly cool down.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in prep coolers in kitchen area. Also soiled can opener blade.
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 cooked pasta, pico de gallo not date marked, as per employee over 24 hours. Employee dated during inspection.
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.
Spray bottle containing toxic substance not labeled. Observed 2 degreaser spray bottles not identified in kitchen area.
Bowl or other container with no handle used to dispense food. Observed in salt container next to microwave.
Ceiling tile missing. Observed in kitchen area near walk in cooler entrance.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks in some ceiling tiles in kitchen area.
Employee beverage container in ice machine/ice bin. Observed in ice machine next to dishwasher. Employee discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in kitchen area, Manager discarded during inspection.
Employee with no beard guard/restraint while engaging in food preparation. Observed cook at the cook line.
Food stored on floor. Observed food cases stored on walk in freezer floor. Manager stored properly.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, Manager removed, washed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled can opener holder.
Single-service articles improperly stored. Observed clean silverware not inverted in kitchen area.
Water leaking from pipe and/or faucet/handle. Observed next to 3 compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed sugar, flour and rice white bins not identified in kitchen area.
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.