SNAPPERS KEY LARGO/TURTLE CLUB
139 SEASIDE AVE, Key Largo FL 33037
Last inspected Mar 23, 2026 · 8 visits since December 2023
APR 24
OCT 24
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on top of white cutting board on reach in cooler next to expo area at kitchen area. Also observed approximately 4 live roaches under equipment at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025084397 | Nov 19, 2025 | Jan 12, 2026 | $400 |
| 1--2018017072 | Mar 28, 2018 | Apr 18, 2018 | $400 |
Inspection history
8 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed a dented pineapple juice can at dry storage. Operator removed during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw snapper filets still on ROP packaging on shelves at walk in cooler. Operator removed to discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab cakes mix (53F - Cold Holding) on shelves at walk in cooler, as per operator crab cakes was portioned approximately 35 minutes ago.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (116F - Hot Holding) in steam table, as per operator less than 1 hour. Operator removed to reheat rice.
Show the remaining 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator moved to dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken wings prepared onsite and held more than 24 hours not properly date on drawers at cook line.
Bowl or other container with no handle used to dispense food. Observed on sugar container at dry storage area. Operator 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 snapper filets still on ROP packaging on shelves at walk in cooler. Operator removed to discarded during inspection.
Equipment in poor repair. Observed broken gaskets in reach in cooler at cook line.
Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor by salad station, operator stored properly during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container at dry storage area. Operator stored properly during inspection.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed soiled can opener holder, employee starts to cleaned during inspection.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at dry storage area. Operator labeled.
Nov 20, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags.
Nov 19, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 18 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority4 Intermediate8 Basic
Show 18 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observed a raid spay can under preparation table at salad station, operator removed during inspection.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over cooked pasta in reach in cooler across from hotline.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish at walk in cooler.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on top of white cutting board on reach in cooler next to expo area at kitchen area. Also observed approximately 4 live roaches under equipment at cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab (50F - Cold Holding) on reach in cooler across from cook line as per operator over four hours, operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler across cook line: shredded cheese (49F - Cold Holding); pepper relish (50F - Cold Holding); cooked lobster (49F - Cold Holding); raw chicken (49F - Cold Holding); sliced red onion (53F - Cold Holding); raw scallops (48F - Cooling); raw snapper (52F - Cold Holding) as per operator less than four hours. Also observed feta cheese (45F - Cold Holding); raw tuna (51F - Cold Holding); fish dip (45F - Cold Holding) in reach in cooler at salad station as per operator less than three hours. Also observed in reach in cooler across from fryers cut lettuce (51F - Cold Holding); sliced tomato (53F - Cold Holding) as per operator less than 4 Hours Also observed raw shrimp (51F - Cold Holding); raw fish (62F - Cold Holding); raw alligator (55F - Cold Holding); calamari (54F - Cold Holding); chicken wings (51F - Cold Holding); raw chicken breast (57F - Cold Holding); raw beef patty (52F - Cold Holding); crab cake (53F - Cold Holding) at drawers at cook line and reach in cooler at breading station as per operator less than 3 hours. Operator add ice bags on food containers during inspection. Also observed crab (50F - Cold Holding) on reach in cooler across from cook line as per operator over four hours, operator discarded during inspection.
Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed on oyster tags.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at prep area across from walk in cooler.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to cook line at kitchen area.
Bowl or other container with no handle used to dispense food. Observed plastic container without handle in flour.
Dead roaches on premises. Observed approximately 15 dead roaches under reach in cooler next to expo area at kitchen area.
Employee with no hair restraint while engaging in food preparation. Observed employee at cook line not wearing a hair restraint.
Food stored on floor. Observed a case of turkey on floor of walk in freezer. Operator removed from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Single-service articles improperly stored. Observed cases of plastic containers stored on floor of dry storage area. Operator stored properly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several cloths at cook line not in sanitizer solution.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution stored on floor next to breading station at cook line.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw lobster (48F - Cold Holding); raw shrimp mix (49F - Cold Holding) on unit at cook line, as per operator less than 1 hour, operator placed ice bags on containers.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade. Observe soiled can opener blade, also observe soiled white cutting board at cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observe established is offering raw fish ceviche and raw tuna tartare on menu, not identified as a raw food.
Accumulation of debris inside warewashing machine. Located by walk in freezer.
Dead roaches on premises. Observe 1 dead roach at dry storage area, operator removed and start cleaning the area.
Floor not cleaned when the least amount of food is exposed. Observe at walk in cooler.
Food stored on floor. Observe several food cases stored on walk in freezer floor.
No handwashing sign provided at a hand sink used by food employees. Observe on hand wash sink by walk in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal water bottle inside reach in cooler at cook line.
Stored food not covered. Observe snow crab clusters containers not covered at walk in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Observe 3 raw jalapeños stored on top of cut ham and pepperoni container inside reach in cooler at cook line, operator removed during inspection.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed artichoke can dented at dry storage area. Employee separated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding) on drawers at cook line, as per employee less than 30 minutes. Employee moved raw chicken to walk in cooler to cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (125F - Hot Holding); on steam table at kitchen area, as per Chef less than 1 hour. Chef proceeded to reheat food.
Clam/mussel/oyster tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw scallops and fish ceviche not identified on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
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 fillet still on ROP package. Chef cut package during inspection.
Food stored on floor. Observed food cases stored on walk in freezer floor.
In-use wet wiping cloth/towel used under cutting board. Observed on preparation table by walk in cooler entrance.
Old labels stuck to food containers after cleaning. Observed on clean metal containers at expo area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed on unit at salad station.
Working containers of food removed from original container not identified by common name. Observed pumpkin seeds container not identified with common name at dry storage area.
Apr 15, 2024□ 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 ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
Apr 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch fritters (48F - Cold Holding) in reach in cooler across fryers, as per Manager from previous day. Also conch chowder (53F - Cold Holding); lobster bisque (53F - Cold Holding); cooked sweet potatoes (53F - Cold Holding); mashed potatoes (53F - Cold Holding) in walk in cooler more than 4 hours. Manager discarded.
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. Provided form during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, in kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mashed potatoes,cooked rice and lobster bisque not date marked, as per Manager from previous day.
Bowl or other container with no handle used to dispense food. Observed in quinoa container.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food inside reach in cooler across flat grill.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed Red Bull inside reach in cooler at cook line. Manager removed.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
Working containers of food removed from original container not identified by common name. Observed quinoa container not identified with common name in shelves next to walk in cooler.
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash @50F on ice. More Ice was added to the containers.
Handwash sink not accessible for employee use at all times.clean pans hanging in front of handwash sink in kitchen pans were moved from in front of the sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice bucket/shovel stored on floor between uses.
In-use ice scoop stored on soiled surface between uses.
No handwashing sign provided at a hand sink used by food employees @ inside bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door is rusty on the exterior.
Ripped/worn tin foil used as shelf cover on bottom shelf of table in prep room
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.