REEF HUT
35 OCEAN REEF DR STE ED #200, Key Largo FL 33037 · 305.501.5530
Last inspected Apr 14, 2026 · 6 visits since August 2023
FEB 24
JAN 25
MAY 25
DEC 25
APR 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish at the cook line, employee rearranged properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
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 next to oven, employee removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored above deli paper on shelves at kitchen area, employee removed during inspection.
Standing water in floor drain/floor drain draining very slowly. Observed standing water on floor drain under rack across 3 compartment sink.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw breaded chicken breast stored above cooked raw salmon 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 raw steak (45F - Cold Holding) in reach in cooler at cook line, as per operator less than 1 hour. Operator moved to reach in freezer to cool down temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pizza (125F - Hot Holding) at front counter, as per operator less than 1 hour. Operator proceeded to reheated during inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked chicken tenders at cook line, operator removed during inspection.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausages (114F - Hot Holding); croquettes (113F - Hot Holding) as per employee less than 3 hours, employee discarded during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above shredded cheese on reach in cooler at cook line. Employee stored food properly during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken breast not date marked on drawers at cook line, as per Chef over 24 hours, chef dated food during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at pizza station.
Feb 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak, also raw ground beef stored above raw shrimp inside walk in cooler. Employee stored properly.
Bowl or other container with no handle used to dispense food. Observed in flour and cook pasta containers, employee removed during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at pizza station. Employee removed.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at salad station.
Working containers of food removed from original container not identified by common name. Observed flour container not identified with common name, Manager labeled during inspection.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish at the cook line, employee rearranged properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese (48F); shredded cheese (48F); cut tomato. (48F - Cold Holding) at salad station cooler, as per employee less than 4 hours. Employee add ice during inspection. Observed technician looking cooler.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed in salad cooler.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tong stored under grill.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen 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.