KEY LARGO FISHERIES BACKYARD CAFE
1313 OCEAN BAY DRIVE, Key Largo FL 33037
Last inspected Aug 24, 2026 · 9 visits since August 2023
DEC 24
MAR 25
DEC 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 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).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on cutting board across cook line. Operator removed.
Show the remaining 3 findings ▾
Floor area(s) covered with standing water. Observed at washing area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Prep area Sanitizer Bucket (Quaternary - 0ppm). Operator discarded and replenished with new solution Prep area Sanitizer Bucket (Quaternary - 200ppm)
Wiping cloth sanitizing solution stored on the floor. Observed at cook line. Operator removed from the floor.
Jan 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
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 fish fillets stored above cooked shrimp on drawers at cook line, operator stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (48F - Cold Holding) in reach in cooler across fryers at cook line, as per operator less than 2 hours. Operator moved container to reach in cooler interior.
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 (Quaternary +400ppm); at preparation area. Operator discarded and replaced with a new solution.Sanitizer Bucket (Quaternary 300ppm)
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 fish dip opened container not date marked, as per operator over 24 hours in reach in cooler across standing unit at kitchen area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area. Operator moved can opener to dishwashing area.
Handwash sink used for purposes other than handwashing. Observed clean utensil inside hand wash sink at the bar area. Operator removed during inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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 thawed cooked lobster not date marked inside reach in cooler at cook line, as per operator over 24 hours.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on shelves above preparation table at kitchen area. Operator removed during inspection.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar area.
Dec 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated in ceiling tiles and vents at cooked line.
Insect control device installed over food preparation area. Observed bug zapper installed over food preparation area at cook line.
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority0 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Observed a container of raw fish stored over a container of vegetables in reach in cooler across from cook line. Employee stored fish properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna (42F - Cold Holding) in ROP packaging at reach in cooler below cook line. Operator discarded tuna.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken breast (47F - Cold Holding); raw conch (45F - Cold Holding) in reach in cooler below cook line, as per operator less than 4 hours. Employee stored in different reach in cooler. Also observed cooked chicken breast (51F - Cold Holding), as per operator less than 4 hours. Employee stored cooked chicken breast in different reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm). Employee corrected concentration of Sanitizer Bucket (Quaternary 200ppm).
Buildup of food debris/soil residue on equipment door handles. Observed soiled handle of reach in cooler across from prep area in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated in ceiling tiles and vents at cooked line.
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 (42F - Cold Holding) in ROP packaging at reach in cooler below cook line. Operator discarded tuna.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food and drink stored next to establishment food in vertical reach in cooler across from front counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottle above dish machine. Employee removed during time of inspection.
Insect control device installed over food preparation area. Observed bug zapper installed over food preparation area at cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of cutting board at preparation area. Employee placed on shelf below preparation area during time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping clothes not stored in sanitizing solution at cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at preparation area. Employee corrected concentration Sanitizer Bucket (Quaternary 200ppm).
Working containers of food removed from original container not identified by common name. Observed container of flour in preparation area not identified by common name. Employee labeled container
May 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal drink at cook line, employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observe personal bags stored on preparation table at kitchen area.
Time/temperature control for safety food thawed in an improper manner. Observe a plantains bag(frozen) on preparation table, employee moved back the plantains to reach in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe at cook line.
Wiping cloth sanitizing solution stored on the floor. Observe at cook line, employee stored properly during inspection.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
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 reach in cooler at preparation area. As per employee previous day.
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 packages not opened on drawers at cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food inside reach in cooler at preparation area.
Food stored on floor. Observed bucket with frozen lobster packages stored on preparation area floor.
Time/temperature control for safety food thawed in an improper manner. Observed (frozen)lobster packages in standing water at preparation area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed by preparation area.
Wiping cloth sanitizing solution stored on the floor. Observed by dishwasher machine.
Mar 12, 2024Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above wraps in reach in cooler at cook line, employee rearranged properly. Also observed raw fish fillets stored above cook shrimp inside drawers at cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and cooked lobster not date marked inside reach in cooler at cook line, as per employee from previous day.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at preparation area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored on preparation table, employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored above sauce container at preparation area.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe at HWS at front counter.
Wiping cloth sanitizing solution stored on the floor. Observed at cook line.
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cook shrimp at cook line, employee rearranged properly.
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.
Handwash sink not accessible for employee use at all times. Observed cutting board on top of hand wash sink at cook line, Manager removed during inspection.
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 paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Employee restocked during inspection.
No soap provided at handwash sink. Observed at the cook line, Manager restocked during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drinks in cooler at the kitchen area, Manager discarded during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer.
Old labels stuck to food containers after cleaning. Observed in clean metal container in shelves near 3 compartment sink.
Soiled dry wiping cloth in use. Observed at preparation table.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish in standing water at preparation area. Employee turned on water.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
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.