LAZY LOBSTER RESTAURANT
102770 OVERSEAS HIGHWAY, Key Largo FL 33037 · 305 451-0565
Last inspected Dec 23, 2025 · 7 visits since September 2023
FEB 24
DEC 24
APR 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B 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 →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2022043008 | Jun 14, 2022 | Oct 2, 2023 | $160 |
Inspection history
7 visits, newest first
Dec 23, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings (54F - Cold Holding) on standing unit at kitchen area, as per operator over 4 hours, operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (45F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours, operator moved container to walk in cooler. Also observed cooked chicken wings (54F - Cold Holding) on standing unit at kitchen area, as per operator over 4 hours, operator discarded during inspection.Corrective Action TakenCorrected On-Site**
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked octopus not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection.
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: Jessica C., Liliana Z., Alessandra D. and Jennifer A.
Show the remaining 8 findings ▾
Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottle not labeled with common name at kitchen area, operator labeled during inspection.
Bowl or other container with no handle used to dispense food. Observed inside liquid butter container at cook line, operator removed during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of cutting board at cook line, operator removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 personal bags on preparation table at kitchen area, operator removed during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 117° F at cook line, operator change water during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulated on hood filters at kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on standing unit by back door.
Standing water in bottom of reach-in-cooler. Observed in reach in cooler at cook line.
Aug 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 400ppm) operator diluted during inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinara sauce(42F - Cold Holding); and fish dip (46F - Cold Holding) on walk in cooler dated on 08/02, employee discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce(42F - Cold Holding); and fish dip (46F - Cold Holding) on walk in cooler dated on 08/02, employee discarded during inspection. Observed Walk in cooler potatoes salad (48F - Cold Holding); conch ceviche (48F - Cold Holding); fish dip (46F - Cold Holding); grouper fish fillets (48F - Cold Holding); yellow tail filets (47F - Cold Holding); hog fish fillets (49F - Cold Holding) as per operator over 24 hours, operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Walk in cooler potatoes salad (48F - Cold Holding); conch ceviche (48F - Cold Holding); fish dip (46F - Cold Holding); grouper fish fillets (48F - Cold Holding); yellow tail filets (47F - Cold Holding); hog fish fillets (49F - Cold Holding) as per operator over 24 hours, operator discarded 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/
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 (Frozen) still on ROP packages, employee cut packages during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil on standing water at 98° F at front counter, employee discarded water during inspection.
Stored food not covered. Observed dehydrated oranges for drinks not covered at the bar. Employee covered during inspection.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe pooled eggs (76F - Cold Holding) at cook line, as per employee less than 3 hours, employee add more ice to container. Also observe cooked pasta (58F - Cold Holding) on reach in cooler at cook line, as per employee pasta container was outside during lunch rush approximately 1 hour ago.
Handwash sink used for purposes other than handwashing. Observe food residues inside hand wash sink by back door.
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. Observe raw tuna packages still on ROP on reach in cooler at kitchen area. Employee cut packages during inspection.
In-use tongs stored on equipment door handle between uses. Observe at cook line.
Wiping cloth sanitizing solution stored on the floor. Observe at cook line, employee stored properly during inspection.
Dec 2, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (49F - Cold Holding)on ice bath at cook line, as per employee Les than 1 hour, employee add more ice during inspection.
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 pasta not date marked inside reaching cooler at cook line. As per operator from previous day. Also observed crab mix not dated at cook line, as per operator from 2 days ago.
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 still on packages at walk in cooler. Operator cut packages during inspection.
Covered waste receptacle not provided in women's bathroom. Observed on employees bathroom.
Employee personal food not properly identified and segregated from food to be served to the public. Observed at walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Stored food not covered. Observed conch fritters mix container not covered inside reaching cooler at kitchen area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm)at cook line; Sanitizer Bucket (Quaternary 200ppm)
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish fillets stored above cooked potatoes salad inside reach in cooler next to dishwasher machine, employee stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes salad (49F - Cold Holding); conch chowder (49F - Cold Holding) inside walk in cooler, food was prepared on 02/24/24, Manager discarded food during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter sauce (127F - Hot Holding) at cook line, employee proceeded to reheat sauce. butter sauce (169F - Reheating)
Toxic substance/chemical improperly stored. Observed glass cleaner spray bottle stored above preparation table, employee removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes and lobster stuffing not date marked inside reach in cooler at cook line, as per employee from previous day. Employee dated during inspection.
Spray bottle containing toxic substance not labeled. Observed glass cleaner spray bottle not identified with common name, employee identified.
Employee personal food not properly identified and segregated from food to be served to the public. Observed inside reach in cooler next to dishwasher area, Manager removed during inspection.
Floor tiles missing and/or in disrepair. Observed missing tiles at dishwasher area.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 130° F, at cook line.
Insect control device installed over food preparation area. Observed at cook line, over preparation area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observe reach in cooler soiled interior located at the back, employee starting clean.
Stored food not covered. Observed food containers not covered inside reach in cooler at kitchen area, employee covered during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Working containers of food removed from original container not identified by common name. Observed croutons and almonds containers not identified with common names, at salad station,employee identified containers.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 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. Red cutting board on cook line. Replace with clean cutting board
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.
Spray bottle containing toxic substance not labeled.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Food stored outside, observed a 3 door freezer unit that needs to be enclosed as per plan review. As per Luis the owner the doors were removed on the enclosure for a service call. They will be replaced.
Wine room Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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.