SHARKEYS PUB
522 CARIBBEAN DR, Key Largo FL 33037 · (941)453-1905
Last inspected Apr 6, 2026 · 9 visits since October 2023
APR 24
DEC 24
APR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018026326 | Apr 11, 2018 | Jun 6, 2018 | $400 |
| 1--2016042157 | Aug 9, 2016 | Oct 13, 2016 | $160 |
Inspection history
9 visits, newest first
Apr 6, 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
Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line, also throughout kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in standing unit across dishwasher machine.
Standing water in bottom of reach-in-cooler. Observed on both units across cook line.
Apr 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed seafood soup (55F - Cooling) in standing unit, as per operator soup was cooked yesterday at 5:00 pm. Operator segregated to be discarded.
Nonfood-grade bags used in direct contact with food. Observed bread stored on Togo bags in standing unit by 3 compartment sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed seafood soup (55F - Cooling) in standing unit, as per operator soup was cooked yesterday at 5:00 pm. Operator segregated to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (48F - Cold Holding) corn salad (47F - Cold Holding); bean salad (47F - Cold Holding) in reach in cooler next to steam table at kitchen. As per operator less than 2 hours.
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 commercially processed cooked lobster not date marked in standing unit next to dishwasher, as per operator food was opened over 24 hours.
No soap provided at handwash sink. Employee provided soap 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 pork and cooked rice prepared onsite and held more than 24 hours not properly date in standing unit next to dishwashing area.
Buildup of food debris/soil residue on equipment door handles. Observed food debris accumulated on handles in standing unit at dishwasher area.
Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaging food preparation at cook line not wearing a hair restraint.
Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line, also throughout kitchen area.
Food storage container/container lid cracked or broken. Observed cooked food stored on cracked container, operator discarded container during inspection.
Food stored on floor. Observed a case of raw shrimp (frozen) stored on floor, operator stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in standing unit across dishwasher machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks inside reach in cooler across cook line, operator removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior and shelves on standing unit across dishwasher machine.
Standing water in bottom of reach-in-cooler. Observed on both units across cook line.
Stored food not covered. Observed a piece of cheese stored directly to shelves in standing unit across dishwasher machine, operator wrapped cheese during inspection.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked shrimp in standing unit at kitchen area. Operator stored properly during inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked shrimp and crab salad container dated on 12/03 inside reach in cooler at kitchen area, operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp and crab salad container dated on 12/03 inside reach in cooler at kitchen area, operator discarded during inspection.
Handwash sink used for purposes other than handwashing. Observed discarded iced cubes inside hand wash sink next to dishwashing machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked rice containers not date marked inside reach standing unit next to dishwasher machine, as per operator over 24 hours. Operator dated food during inspection.
Bowl or other container with no handle used to dispense food.observed inside cooked rice container in standing unit next to dishwasher machine. Operator removed during inspection. Also observed in garlic oil container, employee removed bowl during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal uncovered coke cup on preparation table at kitchen area. Employee removed cup during inspection.
Floor not cleaned when the least amount of food is exposed. Under flat grill at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler next to steam table at kitchen area.
Standing water in bottom of reach-in-cooler. Observed in reach in cooler next to steam table at kitchen area.
Stored food not covered. Observed cooked pork,cooked chicken and raw hamburger containers not covered on standing unit next to dishwasher machine. Operator covered during inspection.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area.
Apr 22, 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Stored food not covered. Observe butter container not covered on standing unit at kitchen area.
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority5 Intermediate5 Basic
Show 15 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. Observe Dishwasher (Chlorine 0ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Observe unwashed celery and avocados stored above pico de gallo container on standing unit at kitchen area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw shell eggs stored above raw ground pork container on standing unit at kitchen area, operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe mango salsa (48F - Cold Holding); sliced tomatoes (48F - Cold Holding) on reach in cooler across cook line, as per employee less than 2 hours, employee moved food containers to interior to cool down temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe black beans (125F - Hot Holding) on steam table, as per employee approximately 45 minutes, employee reheating food. black beans (167F - Reheating)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observe cooked lobster container not date marked, as per employee over 24 hours, inside reach in cooler next to dishwasher. Employee dated during inspection.
Handwash sink used for purposes other than handwashing. Observe dirty utensils inside hand wash sink at kitchen area. Employee removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observe next to dishwasher machine, operator restocked during inspection.
No soap provided at handwash sink. Observe next to dishwasher machine, operator provided soap during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken wings and cooked rice not date marked, as per operator over 24 hours, on standing unit at kitchen area. Operator dated food during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observe coffee mug on preparation table at kitchen area. Employee discarded during inspection.
In-use ice scoop stored on soiled surface between uses. Observe ice scoop stored on top of ice machine. Operator moved ice scoop.
Stored food not covered. Observe butter container not covered on standing unit at kitchen area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observe Sanitizer Bucket (Chlorine 10ppm); at cook line. Employee discarded and replaced Sanitizer Bucket (Chlorine 50ppm)
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored above cut fruits inside reaching cooler next to dishwasher machine.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw calamari (49F - Cold Holding); homemade mango salsa (47F - Cold Holding) inside reach in cooler at cook line, as per operator from previous day. Operator discarded food during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (49F - Cold Holding); homemade mango salsa (47F - Cold Holding) inside reach in cooler at cook line, as per operator from previous day. Operator discarded food during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (98F - Hot Holding) on top of grill as per operator less than 4 hours. Operator discarded food during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutter blade.
No soap provided at handwash sink. Observed at kitchen are.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork,rice and bolognese sauce not date marked inside reaching in cooler next to dishwasher machine, as per operator from previous day.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone preparation area.
Food stored on floor. Observed cooking oil container stored on kitchen floor.
In-use tongs stored on equipment door handle between uses.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reaching coolers interior by dishwasher area.
Stored food not covered. Observed several food containers not covered inside reach in coolers by dishwasher area.
Wash/Rinse/Sanitizing solution not maintained clean. Observe food debris on sanitizing solution at 3 compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at kitchen area.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate6 Basic
Show 17 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); Dishwasher (Chlorine 100ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw tuna in reach in cooler next to dishwasher machine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lobster salad (51F - Cold Holding)in reach in cooler at cook line, as per employee from previous day. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster salad (51F - Cold Holding)in reach in cooler at cook line, as per employee from previous day. Employee discarded.
Toxic substance/chemical improperly stored. Observed on preparation table at cook line.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +300ppm); Sanitizer Bucket (Chlorine 100ppm)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
No soap provided at handwash sink. Observed HWS next to dishwasher machine.
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 next to, dishwasher are, as per employee over 24 hours. Employee dated rice 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.
Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed HWS next to dishwasher machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units throughout kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Oct 26, 2023□ 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 ▾
Bowl or other container with no handle used to dispense food. Observed in cooked rice container in reach in context to flat grill in kitchen area. Employee removed during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several WP not stored in sanitizing solution at kitchen area.
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 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 chlorine at 0pp. Employee checked and restart machine and start working properly. Dishwasher (Chlorine 50ppm);
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no washing her hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (54F - Cold Holding); raw tuna (53F - Cold Holding); raw steak (51F - Cold Holding); raw shrimp (51F - Cold Holding); raw fish (49F) in reach in cooler drawers under flat grill. As per employee less than 4 hours.Employee start moving food to reach in cooler next to 3 compartment sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm); Sanitizer Bucket (Chlorine 100ppm).
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. Observed some forms not completed and missing some employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed
Records/documents for required employee training do not contain all of the required information. Observed some training missing date of birth.
Spray bottle containing toxic substance not labeled. Observed bleach spray bottle not identified at kitchen area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine located on first floor at dry storage area.
Bowl or other container with no handle used to dispense food. Observed in cooked rice container in reach in context to flat grill in kitchen area. Employee removed during inspection.
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 (43F - Cold Holding)thawed in ROP package. Employee removed tuna from packages during inspection.
Food not stored at least 6 inches off of the floor. Observed cooking oil containers not stored 6 inches off floor at first floor in storage area.
Food stored on floor. Observed cooking oil container stored on floor in kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several WP not stored in sanitizing solution 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.