HARRIETTE'S WELCOME CENTER RESTAURANT
95710 OVERSEAS HWY, Key Largo FL 33037 · 305-852-8689
Last inspected Jul 28, 2026 · 9 visits since October 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
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 across cook line egg mix (50F - Cold Holding). As per operator for more than 4 hrs. Operator segregated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed across cook line egg mix (50F - Cold Holding). As per operator for more than 4 hrs. Operator segregated. Observed inside flip top next to cook line raw sausage (48F - Cold Holding). As per operator for less than 4 hrs. Operator added ice for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on steam table sausage gravy (112F - Hot Holding). As per operator for approximately 1.5 hrs. Operator placed on stove for reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) user flat grill at cook line. Operator discarded the solution. New solution, Sanitizer Bucket (Chlorine 100ppm).
Show the remaining 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 mahi (frozen) still in package inside walk in cooler. Operator removed mahi from package.
Open dumpster lid. Operator closed lid.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board next to cook line. Operator placed towel back in bucket.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad dated on 01/06 in reach in cooler at cook line, operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad dated on 01/06 in reach in cooler at cook line, operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausages links (45F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours. Operator closed lid 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 (Chlorine +100ppm); at cook line, operator discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
Non-pitting surface rust on food-contact equipment. Observed rusted can opener blade.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Stephanie M. and Juan U. Food handlers certificates expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 mahi filet still in ROP package in reach in cooler at cook line. Operator discarded during inspection.
Food stored on floor. Observed raw beef steak container stored on walk in cooler floor, operator stored properly. Also observed a food case stored on walk in freezer floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in unit at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Jul 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (48F - Cold Holding); sliced cheese (48F - Cold Holding); cut sausages (46F - Cold Holding) as per employee less than 2 hours, employee add ice to rapid chill. Also observed Standing unit:; raw shrimp (47F - Cold Holding); raw mahi (47F - Cold Holding); raw burgers (49F - Cold Holding); corned beef patties (51F - Cold Holding) as per employee over 24 hours, employee discarded during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at cook line.
Old labels stuck to food containers after cleaning. Observed on clean containers at kitchen area.
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken salad dated 07/05 and tuna salad dated 07/03 on reach in cooler across standing unit at kitchen area. Operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed standing unit:; raw shrimp (47F - Cold Holding); raw mahi (47F - Cold Holding) raw burgers (49F - Cold Holding); corned beef patties (51F - Cold Holding) as per employee over 24 hours, employee discarded during inspection. Also observed chicken salad dated 07/05 and tuna salad dated 07/03 on reach in cooler across standing unit at kitchen area. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (48F - Cold Holding); sliced cheese (48F - Cold Holding); cut sausages (46F - Cold Holding) as per employee less than 2 hours, employee add ice to rapid chill. Also observed Standing unit:; raw shrimp (47F - Cold Holding); raw mahi (47F - Cold Holding); raw burgers (49F - Cold Holding); corned beef patties (51F - Cold Holding) as per employee over 24 hours, employee discarded during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
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 mahi filets still on ROP packages on standing unit at kitchen area. Employee discarded during inspection.
Food storage container/container lid cracked or broken. Observed broken lid on cooked pasta container, employee discarded during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at cook line.
Old labels stuck to food containers after cleaning. Observed on clean containers at kitchen area.
Stored food not covered. Observed several food containers not covered on reach in cooler at cook line, employee covered during inspection.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (47F - Cold Holding); sliced cheese (49F - Cold Holding) on reach in cooler across reach in freezer at cook line, as per employee less than 3 hours, employee closed reach in cooler lid 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 (Chlorine +200ppm); at. Ok line, employee discard solution and replaced with a new one. Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for: Dilcia and Edgard.
Food stored on floor. Observed cooked oatmeal containers stored on walk in freezer floor.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Observed 3 stewed tomatoes dented cans on rack.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage patties (49F - Cold Holding); Canadian bacon (49F - Cold Holding) at cook line, as per employee lid was open due a busy lunch. Employee closed lid.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Food stored on floor. Observed gravy containers stored on floor at walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler at the entrance of the cook line. Also observed soiled interior of reach in cooler at coffee station.
Single-service articles improperly stored. Observed Togo cups case stored on floor by office area.
Stored food not covered. Observed 2 cooked gravy containers not covered at walk in freezer.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Mar 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler cutting boards soiled at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled with food debris at cook line.
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pork (77F - Cooling) at 11:15 am. In walk in cooler, as per chef cooked pork was cooked at 8:00 am. Chef moved cooked pork to the reach in freezer.
Dented/rusted cans present. See stop sale. Observed 2 corned beef and 2 pineapple cans dented on rack at prep area. Manager discarded during inspection.
Displayed food not properly protected from contamination. Observed tuna salad container inside walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food.Observed raw shell eggs stored above cooked pork container, in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (47F - Cold Holding); chicken salad (50F - Cold Holding); tuna salad (49F - Cold Holding); beef sausage (57F - Cold Holding); raw shrimp (46F - Cold Holding); mahi mahi (47F - Cold Holding); inside reach in cooler at cook line next to flat grill. As per operator less than 4 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler cutting boards soiled 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 chicken salad (41F - Cold Holding) in reach in cooler at cook line. As per chef from previous day.
Spray bottle containing toxic substance not labeled. Observed all porpuse cleaner spray bottle not labeled with common name at front counter.
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 mahi mahi (47F - Cold Holding);inside reach in cooler next to cook line.
Food stored on floor. Observed plastic bottle maple syrup stored on floor at front counter. Also observed pickles plastic containers stored inside walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled with food debris at cook line.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe under 3 compartment sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm);at cook line. Sanitizer Bucket (Chlorine 100ppm).
Working containers of food removed from original container not identified by common name. Observed containers with sugar and grits not labeled in prep area.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta (42F - Cold Holding); mashed potatoes (42F - Cold Holding) dated on 10/16/2023 in shelves inside walk in cooler. Employee discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (42F - Cold Holding); mashed potatoes (42F - Cold Holding) dated on 10/16/2023 in shelves inside walk in cooler. Also chicken salad (47F - Cold Holding); tuna salad (46F - Cold Holding) as per employee over 24 hours inside reach in cooler at cook line. Employee discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (47F - Cold Holding); tuna salad (46F - Cold Holding) as per employee over 24 hours inside reach in cooler at cook line. Employee discarded 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 (Chlorine 200+ppm); Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
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 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.
Food stored on floor. Observed a bag of raw onions stored on floor at pastry area. Employee rearranged properly during inspection.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line, Also at the beverage station.
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.