HOBO'S CAFE
101691 OVERSEAS HWY, Key Largo FL 33037 · 305.451.5888
Last inspected Apr 20, 2026 · 9 visits since November 2023
MAY 24
DEC 24
APR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on top of the dishwasher machine, at the kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024026780 | May 7, 2024 | Jun 5, 2024 | $400 |
Inspection history
9 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
What the inspector wrote — 13 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 calamari stored above bread and sliced cheese inside reach in cooler at cook line, operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (128F - Hot Holding); spinach dip (120F - Hot Holding) on steam table at cook line, as per employee less than 2 hours. Employee proceeded to reheat food.
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, employee discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 100ppm)
Show the remaining 9 findings ▾
Handwash sink used for purposes other than handwashing. Observed food residues on hand wash sink at cook line.
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 Chelsea,Noe and Joel.
Floor not cleaned when the least amount of food is exposed. Observed at cook line.
Food stored on floor. Observed food cases stored on walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed on reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Wiping cloth sanitizing solution stored on the floor. Observed at cook line, employee stored properly.
Jan 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Non-pitting surface rust on food-contact equipment. Observed rust in shelves at dry storage area.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at preparation area across from cook line.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cook line preparing food without beard guard.
Soiled dry wiping cloth in use. Observed soiled dry wiping clothes in use at cook line.
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority5 Intermediate10 Basic
Show 22 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on apron and proceed to prepare food. Coached employee on proper procedure.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands in between tasks. Coached employee on proper procedure.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 150ppm)sank.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw fish in walk in cooler. Operator removed raw beef from above fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (51F - Cold Holding); cut tomato (47F - Cold Holding); cooked rice (115F - Hot Holding); fish dip (53F - Cold Holding); Cole-slaw (53F Cold Holding) in reach in cooler at the end of cook line across from fryer station, As per Operator less than 4 hours. Operator removed items from unit and stored in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (115F - Hot Holding) in microwave across from cook line, as per operator less than 4 hours. Employee stored rice in reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm) across from front counter. Coached employee on proper sanitizer concentration.
Handwash sink used for purposes other than handwashing. Observed food debris in hand wash sink to the right of cook line. Also observed food debris in hand wash sink across from front kitchen counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary sanitizer test strips during time of inspection.
Non-pitting surface rust on food-contact equipment. Observed rust in shelves at dry storage area.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge of kitchen was un able to answer questions pertaining to proper temperature of cooked fish. Employee was coached of proper procedure.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta in reach in cooler across from cook line, as per operator over 24 hours, without date marking.
Buildup of food debris/soil residue on equipment door handles. Observed soiled handle of microwave on preparation area across from cook line..
Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not adequately secured in wine storage area behind bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold-like substance at vents at entrance of kitchen.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at preparation area across from cook line.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cook line preparing food without beard guard.
Food storage container/container lid cracked or broken. Observed clean cracked lid in ware wash area. Employee discarded lid.
In-use ice scoop stored on soiled surface between uses. Observed scoop for ice at server station in soiled container.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave at preparation area across from cook line.
Old labels stuck to food containers after cleaning. Observed on clean plastic containers by ware wash area.
Soiled dry wiping cloth in use. Observed soiled dry wiping clothes in use at cook line.
Apr 22, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe pooled eggs (75F - Cold Holding) at cook line, as per employee less than 1 hour. Employee stored container on ice bath during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe marinara sauce (124F - Hot Holding); black bean sauce (119F - Hot Holding) on steam table at cook line, as per employee less than 1 hour, employee increase temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade.
Food stored on floor. Observe a bag of raw carrots stored on walk in cooler floor, employee stored properly during inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drinks inside unit next to ice machine.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe at cook line.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw octopus stored above sliced Che in reach in cooler at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (49F - Cold Holding at salad station, as per operator less than 1 hour. Operator moved tomatoes to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bolognese sauce (110F - Hot Holding); Alfredo sauce (124F - Hot Holding) on steam table, as per operator less than 1 hour. Operator proceeded to reheat food.
Handwash sink used for purposes other than handwashing. Observed food residues on HWS 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 rice not date marked inside walk in cooler, as per operator from previous day.
Open dumpster lid.
May 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 8, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Plumbing system in disrepair. Observed hot water faucet in disrepair at HWS at cook line.
May 7, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Employee washed hands with cold water. Observed employee at cook line.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on top of the dishwasher machine, at the kitchen area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce (132F - Hot Holding); marinara sauce (132F - Hot Holding); spinach dip (118F - Hot Holding); key lime butter sauce (101F - Hot Holding) at cook line, as per employee less than 3 hours. Employee started to reheating food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Employee wash can opener during inspection.
Handwash sink used for purposes other than handwashing. Observed dirty container inside HWS at cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Employee eating in a food preparation or other restricted area. Observed employee drinking coffee at kitchen area.
Food stored on floor. Observed raw steak container stored on walk in cooler floor. Employee stored properly.
Hole in or other damage to wall. Observed a hole on wall behind dishwasher machine.
Ice scoop handle in contact with ice. Observed on ice machine next to walk in cooler entrance, employee rearranged properly.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at cook line.
Plumbing system in disrepair. Observed hot water faucet in disrepair at HWS at cook line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed next to ice machine.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee cleaning his gloves on apron. Instructed employee on properly procedures.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no hand wash. Instructed employee on properly procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger patties stored above raw fish in shelves at walk in cooler. Employee rearranged properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (59F - Cold Holding) at preparation table. As per employee less than 2 hours, employee moved garlic butter to reach in cooler during inspection; fish dip (48F - Cold Holding) at reach in cooler at cook line. As per employee less than 1 hour, container is too full, employee take out half of the fish dip from container.
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. Sanitizer Bucket (Chlorine 200+ppm); employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Observed food residues on HWS at the kitchen door entrance, also at the cook line. Employee cleaned during inspection,
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee clean interior during inspection.
Food stored on floor. Observed a case of raw fish stored on walk in freezer floor. Employee rearranged properly.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit in front fryer at cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on cooler in front 3 compartment sink. Also in cooler at the cook line. Employee discarded during inspection.
Soiled dry wiping cloth in use. Observed at cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at 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.