GRILL ROOM AND BAR
1 ANCHOR DR, Key Largo FL 33037
Last inspected Apr 21, 2026 · 7 visits since November 2023
MAY 24
JAN 25
MAY 25
DEC 25
APR 26
— STEADY
5 inspections within 3 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cut water melon (49F - Cold Holding); cut tomatoes (51F - Cold Holding) on reach in cooler at cook line, as per chef less than 2 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded chicken (44F - Cold Holding) inside reach in cooler at cook line, as per chef less than 1 hour, container was too full, chef removed some of the chicken from container.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed food residues inside drawers at cook line, employee cleaned during inspection.
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 a special process ROP without a HACCP plan, provided form to operator during inspection.
Dec 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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 a special process ROP without a HACCP plan, provided form to operator during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Observed behind fryers at cook line, employee starts cleaning during inspection.
May 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cut water melon (49F - Cold Holding); cut tomatoes (51F - Cold Holding) on reach in cooler at cook line, as per chef less than 2 hours.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw corvina fish on drawers at cook line, Chef stored raw corvina fish properly during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop on standing water 90° F next to reach in cooler at cook line. Chef removed scoop.
May 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed across fryer:; raw chicken (51F - Cold Holding); hamburger patties (52F - Cold Holding) raw chicken wings (51F - Cold Holding) as per Chef over 24 hours. Employee discarded during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food inside reach in cooler where's steamer is located.Manager discarded.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at 90° on grills top, Manager removed during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Observed next to dishwasher machine. Employee cleaned during inspection.
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Observed trash can blocking HWS next to flat grill. Employee moved during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna nachos on menu not identified as a raw meat.
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 no longer frozen in ROP package. Tuna was dated on 11/09 Manager discarded during inspection.
Food stored on floor. Observed plastic water bottles stored on floor under clean metal containers rack. Manager rearranged properly during inspection. Also rice bags stored on floor at the dry storage area.
Wet wiping cloth not stored in sanitizing solution between uses. 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.