PILOT HOUSE RESTAURANT
13 SEAGATE BLVD, Key Largo FL 33037 · 3057882130
Last inspected Apr 3, 2026 · 10 visits since August 2023
FEB 24
NOV 24
APR 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (48F - Cold Holding); shredded cheese (48F - Cold Holding) at salad station, as per Chef less than 2 hours, Chef moved food walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Accumulation of debris on exterior of warewashing machine.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door by dry storage area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler she.
Apr 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
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)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken breast (48F - Cold Holding) inside reach in cooler at cook line, as per operator food was there from last night. Operator discarded. Also observed cooked shrimp (52F - Cold Holding); coleslaw (51F - Cold Holding); fish dip (51F - Cold Holding) inside reach in cooler at salad station, as per operator from last night, operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken breast (48F - Cold Holding) inside reach in cooler at cook line, as per operator food was there from last night. Operator discarded. Also observed cooked shrimp (52F - Cold Holding); coleslaw (51F - Cold Holding); fish dip (51F - Cold Holding) inside reach in cooler at salad station, as per operator from last night, operator discarded during inspection.
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 cooked commercially processed pork and brisket opener over 24 hours not date marked inside reach in cooler at cook line. Operator dated during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by dry storage area, operator moved to dishwashing area. Also observed soiled cutter by dry storage area, operator moved to dishwashing area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw ahi tuna dish not identified as a raw item on menu.
Accumulation of debris on exterior of warewashing machine.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food inside standing unit across preparation area. Operator segregated during inspection.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door by dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 89° F at cook line. Operator removed during inspection.
In-use wet wiping cloth/towel used under cutting board. Operator removed during inspection.
No conspicuously located ambient air temperature thermometer in holding unit. Observed on reach in cooler unit at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled basin standing units across preparation area.
Old labels stuck to food containers after cleaning. Observed on clean plastic containers on rack at dishwasher area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in standing unit at kitchen area, operator removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on standing units across preparation area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler she.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by 3 compartment sink. Also observed behind dishwasher machine.
Jan 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat sauces on shelves at walk in cooler, operator stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding) in reach in cooler at cook line, as per operator less than 1 hour. Operator removed container to walk in cooler. Also observed garlic butter (85F - Cold Holding) at cook line, as per operator less than 2 hours, operator moved to reach in cooler.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp not dated in reach in cooler at salad station, as per operator over 24 hours. Operator dated during inspection. Also observed cooked chicken wings and cooked potatoes not date marked in reach in cooler at cook line, as per operator over 24 hours.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Observed bleach spray bottle not labeled at dishwashing area. Operator identified spray bottle.
Buildup of food debris/soil residue on equipment door handles. Observed soiled handles in reach in cooler at salad station.
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 package in reach in cooler at cook line, operator cut packet during inspection.
Food storage container/container lid cracked or broken. Observed broken ice bucket in used at dishwashing area.
In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, operator removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at salad station.
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cubed tuna (47F - Cold Holding); cooked shrimp (47F - Cold Holding); tuna salad (46F - Cold Holding); cut tomatoes (46F - Cold Holding) bean salad (54F - Cold Holding); fish dip (52F - Cold Holding) at salad station, as per operator less than 2 hours. Operator moved all products from unit during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade. Employee moved can opener to dishwasher area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked black beans not date marked inside reach in cooler at cook line, as per employee over 24 hours. Operator dated during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal bottle water on preparation table by walk in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Observe personal lunch containers next to establishment food on reach in cooler by preparation area. Operator moved items during inspection.
Working containers of food removed from original container not identified by common name. Observe flour container not identified with common name at dry stora area. Operator identified container during inspection.
Dec 5, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
In-use wet wiping cloth/towel used under cutting board. Observed WC under green cutting board in the kitchen area. Operator removed the WC.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe under 2 compartment sink in preparation area next to HWS.
Nov 21, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice container dated 11/13 in reach in cooler across from the stove in the kitchen area. Operator discarded the product.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings (46F - Cold Holding); conch fritter batter (46F - Cold Holding). As per operator over 24 hours. Also observed cooked rice container dated 11/13 in reach in cooler across from the stove in the kitchen area. Operator discarded the product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (46F - Cold Holding); conch fritter batter (46F - Cold Holding); As per operator for over 24 hours. Operator discarded the items. Also observed raw chicken breast (49F - Cold Holding); sliced ham (48F - Cold Holding) as per operator for less than two hours. Operator moved the products to the walk in cooler for rapid cooling. Also observed Cooler at salad station: cooked shrimp (44F - Cold Holding); raw tuna (44F - Cold Holding); seared tuna (44F - Cold Holding) as per employee for less than 1 hour.
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 no date marking for prime rib at the preparation table across from the stove. As per operator held for 24 hours. Also observed cooked pasta not date marked in reach in cooler across from the stove in kitchen area. As per operator held for 24 hours.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in standing reach in cooler in prep area. Operator discarded the food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink on green cutting board next to the stove in the kitchen area. Operator removed the personal drink.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at dryer rack in the dishwasher area.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 98°F on prep table next to the white chest freezer in kitchen area.
In-use wet wiping cloth/towel used under cutting board. Observed WC under green cutting board in the kitchen area. Operator removed the WC.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal bottle of water in reach in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind the three compartment sink.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe under 2 compartment sink in preparation area next to HWS.
Feb 28, 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 fish stored above wraps inside reach in cooler at preparation area, Manager stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook manipulating raw food and proceed to plated and serving a sauce cup not changing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (48F - Cold Holding); shredded cheese (48F - Cold Holding) at salad station, as per Chef less than 2 hours, Chef moved food walk in cooler.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across fryer.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
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.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Handwash sink not accessible for employee use at all times. Observed trash can blocking kitchen hand wash sink. Employee moved during inspection.
Accumulation of debris inside warewashing machine.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door by dry storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher machine.
Working containers of food removed from original container not identified by common name. Observed flour and rice containers not identified in dry storage area.
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.