SKIPPERS DOCKSIDE
527 CARIBBEAN DRIVE, Key Largo FL 33037 · 561-274-2405
Last inspected Jun 10, 2026 · 11 visits since July 2023
DEC 24
APR 25
DEC 25
APR 26
JUN 26
▲ GETTING WORSE
5 inspections trending down, 39 points off where it started.
Roach activity present as evidenced by live roaches found. Observed one live roach at floor drain in dish washing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Etinne V. Engaging in food preparation, working for establishment for more than 60 days without proof of food handler training.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease in area below grill at cook line.
Jun 9, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Roach activity present as evidenced by live roaches found. Observed one live roach at floor drain in dish washing area.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in reach in cooler across from fryer station 1 pound of commercially processed reduced oxygen packaged tuna defrosted. Operator discarded tuna during time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella (44F - Cold Holding); cut lettuce (46F - Cold Holding); raw tuna (48F - Cold Holding) as per operator was prepped at 11:00AM. Temperature was taken at 12:48PM. Operator placed in walk in cooler for rapid cooling.
Handwash sink used for purposes other than handwashing. Observed hand wash sink across from service line a pitcher of water and ice inside. Operator removed picture during time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in bar area. Operator provided paper towel during time of inspection.
No soap provided at handwash sink. Observed no soap at hand wash sink at bar area. Operator provided soap during time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Etinne V. Engaging in food preparation, working for establishment for more than 60 days without proof of food handler training.
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 in reach in cooler across from fryer station 1 pound of commercially processed reduced oxygen packaged tuna defrosted. Operator discarded tuna during time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table to the right of dry storage area. Operator removed drink during time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag on preparation table to the left of dry storage area. Operator stored bag in office during time of inspection.
Employee with no hair restraint while engaging in food preparation. Observed two employees engaging in food preparation without hair restraint. Operator provided hats to employees during time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease in area below grill at cook line.
Old labels stuck to food containers after cleaning. Observed old labels on containers on storage rack to the left of dish machine in ware wash area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in reach in cooler at cook line across from pizza oven. Operator discarded employee beverage during time of inspection.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp defrosting in sink across from preparation table in ambient temperature. Operator put under cold running water during time of inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) atshelf across from cook line. Operator corrected concentration of Sanitizer Bucket (Quaternary 300ppm)
Apr 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster (44F - Cold Holding); raw burgers (46F - Cold Holding); crab cakes (46F - Cold Holding) on drawers at cook line, as per chef less than 3 hours, chef add ice bags for rapid cooling. Also observed mahi (48F - Cold Holding); grouper (49F - Cold Holding); cut tomatoes (51F - Cold Holding); coleslaw (49F - Cold Holding)on reach in cooler next to steam table at cook line, as per chef less than 3 hours, chef removed all food from reach in cooler.
Apr 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork dated on 04/13 on shelves at walk in cooler, operator discarded during inspection
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork dated on 04/13 on shelves at walk in cooler, operator discarded during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster (44F - Cold Holding); raw burgers (46F - Cold Holding); crab cakes (46F - Cold Holding) on drawers at cook line, as per chef less than 3 hours, chef add ice bags for rapid cooling. Also observed mahi (48F - Cold Holding); grouper (49F - Cold Holding); cut tomatoes (51F - Cold Holding); coleslaw (49F - Cold Holding)on reach in cooler next to steam table at cook line, as per chef less than 3 hours, chef removed all food from reach in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked jerk chicken prepared onsite and held more than 24 hours not date marked on shelves at walk in cooler, operator dated during inspection.
Equipment in poor repair. Observed reach in cooler temperature at 51 F. Cold holding next to steam table at cook line.
Floor soiled/has accumulation of debris. Observed at walk in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Observed on reach in cooler next to steam table at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw calamari (56F - Cold Holding) in standing water at preparation table, as per employee less than 2 hours, employee removed from sink and moved to walk in cooler.
Feb 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dec 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked chicken wings inside reach in cooler at cook line,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 pasta (41F - Cold Holding); cooked pork (41F - Cold Holding); cooked green beans (42F - Cold Holding) dated on 11/07 on shelves at walk in cooler. Operator discarded food during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna cubes (41F - Cold Holding) still on ROP, inside reach in cooler at cook line, operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (41F - Cold Holding); cooked pork (41F - Cold Holding); cooked green beans (42F - Cold Holding) dated on 11/07 on shelves at walk in cooler. Operator discarded food during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (57F - Cold Holding)at expo area, as per employee less than 2 hours. Employee moved to walk in cooler to cool down temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (117F - Hot Holding); butter (98F - Hot Holding) at cook line, as per operator less than 3 hours, operator proceeded to reheated during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 cubes (41F - Cold Holding) still on ROP, inside reach in cooler at cook line, operator discarded during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on standing reach in freezer at cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal Red Bull inside reach in freezer at cook line. Operator removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in standing reach in freezer at cook line.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Observe broken reach in cooler door next to oven at cook line.
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked shrimp (48F - Cold Holding); raw calamari (48F - Cold Holding); breaded shrimp (47F - Cold Holding); cut raw tuna (47F - Cold Holding); fish dip (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked shrimp (48F - Cold Holding); raw calamari (48F - Cold Holding); breaded shrimp (47F - Cold Holding); cut raw tuna (47F - Cold Holding); fish dip (47F - Cold Holding) on reach in cooler at cook line, as per operator since last night. Operator segregate food to be discarded. Also observed cooked pork (46F - Cold Holding); coleslaw (46F - Cold Holding); sliced ham (46F - Cold Holding); cut tomatoes (46F - Cold Holding) marinated chicken (54F - Cold Holding) butter (54F - Cold Holding) on reach in cooler by oven at cook line, as per operator less than 3 hours, operator moved all food to walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked pork at walk in cooler not date marked p, as per operator over 24 hours. Operator dated during inspection.
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 on preparation table next to cutting board by dry storage. Operator removed.
Employee with no beard guard/restraint while engaging in food preparation. Observe employee at cook line not wearing.
Equipment in poor repair. Observe broken reach in cooler door next to oven at cook line.
In-use wet wiping cloth/towel used under cutting board. Observe on preparation tables by dry storage.
No conspicuously located ambient air temperature thermometer in holding unit. Observe on unit next to oven at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observe on 3 units at cook line.
Standing water in bottom of reach-in-cooler. Observe on both reach in coolers by oven at cook line.
Stored food not covered. Observe cooked pork container not covered on shelves at walk in cooler. Operator covered during inspection.
Vending machine exterior soiled. Observe soiled gaskets in all units at cook line.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties (48F - Cold Holding); lobster tail (45F - Cold Holding); cooked pasta (48F - Cold Holding) on drawers at cook line, as per employee less than 1 hour. Employee moved food to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by preparation area.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked pork container not date marked inside reaching in cooler at cook 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 still on packages at cook line. Operator cut packages during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and lunch bag on preparation table.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on top of coleslaw.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500ppm); Triple Sink (Quaternary 400ppm)
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink at pizza station, Manager removed.
Food stored on floor. Observed raw fish case stored on walk in cooler floor, Manager rearranged properly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container, employee rearranged properly.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in guacamole container at cook line, employee removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior pizza station.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line.
Working containers of food removed from original container not identified by common name. Observed flour and seasoning containers not identified with common name at dry storage area.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
No soap provided at handwash sink. Observed at kitchen area, Manager restocked during inspection.
Spray bottle containing toxic substance not labeled. Observed in kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Observed in clean plastic containers in shelves next to dishwasher machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in cooked quinoa container, Manager removed during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° F in expo area. Manager removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in pizza cooler kitchen area.
Stored food not covered. Observed cooked chicken container not covered inside walk-in cooler, Manager covered during inspection.
Time/temperature control for safety food thawed in an improper manner. Observed hot dog package in standing water, Manager turned on water.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in 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.