SNOOKS BAYSIDE
99470 OVERSEAS HWY, Key Largo FL 33037 · 305-453-5004
Last inspected Jul 23, 2026 · 10 visits since July 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018033125 | May 29, 2018 | Aug 6, 2018 | $160 |
Inspection history
10 visits, newest first
Jul 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed mop sink removed and ice machine added where mop sink was.
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 no proof of employee training for food employees Gary, Francis, Leo all hired for more than 60 days.
Floor area(s) covered with standing water. Observed at washing area.
No handwashing sign provided at a hand sink used by food employees. Observed by ice machine at prep area.
Show the remaining 2 findings ▾
No mop sink or curbed cleaning facility provided at establishment.
Old labels stuck to food containers after cleaning. Observed on plastic containers on storage next to dish machine.
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over cooked chicken inside drawers at cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at storage area potato (heavy cream) (51F - Cold Holding); pasta (47F - Cold Holding) as per operator for more than a day. Operator segregated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mahi (49F - Cold Holding); beef steak (50F - Cold Holding); filet mignon (50F - Cold Holding); beef patties (47F - Cold Holding) I side reach in cooler across kitchen entrance. As per operator for less than 4 hrs. Operator added ice for rapid cooling. Observed inside drawers mahi (48F - Cold Holding); scallops (50F - Cold Holding). As per operator for less than 4 hrs. Operator added ice for rapid cooling. Observed inside side reach in cooler across flat grill shredded cheese (52F - Cold Holding); coleslaw (50F - Cold Holding); lettuce (51F - Cold Holding); shrimp (53F - Cold Holding). As per operator for less than 4 hrs. Operator added ice for rapid cooling. Observed at storage area potato (heavy cream) (51F - Cold Holding); pasta (47F - Cold Holding) as per operator for more than a day. Operator segregated.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed mop sink removed and ice machine added where mop sink was.
No soap provided at handwash sink. Observed by ice machine at prep area.
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 no proof of employee training for food employees Gary, Francis, Leo all hired for more than 60 days.
Floor area(s) covered with standing water. Observed at washing area.
Ice scoop handle in contact with ice. Observed at bar. Operator placed handle upwards.
No handwashing sign provided at a hand sink used by food employees. Observed by ice machine at prep area.
No mop sink or curbed cleaning facility provided at establishment.
Old labels stuck to food containers after cleaning. Observed on plastic containers on storage next to dish machine.
Open dumpster lid.
Plumbing system in disrepair. Observed under hand sink at cook line.
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed French toast mix (59F - Cold Holding) next to flat grill at cook line, as per operator less than 2 hours. Operator add more ice into container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy (97F - Hot Holding) at cook line, as per operator less than 2 hours. Operator proceed to reheat.
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 conch fritters mix opened container not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated 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 pasta not date marked inside reach in cooler at cook line, 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. Observed by dishwashing area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler at cook line, operator removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves on standing units by dishwashing area.
Time/temperature control for safety food thawed in an improper manner. Observed raw lobster tails (frozen) in standing water on 3 compartment sink at kitchen area, operator removed raw lobster tails and stored in reach in cooler during inspection.
Jul 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lobster (48F - Cold Holding) on reach in cooler top, as per employee less than 1 hour, employee moved half of the container to reach in cooler interior. Also observed raw mahi filets (74F - Cold Holding) inside 3 compartment sink at kitchen area, employee moved fillets to reach in cooler.
Ice scoop handle in contact with ice. Observed on ice machine at dishwashing area, employee removed during inspection.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.
Jul 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority0 Intermediate11 Basic
Show 15 findings ▾
Container of medicine improperly stored. Observed personal medicine inside reach in cooler across ice machine, employee removed during inspection.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to 3 compartment sink, as per employee less than 1 hour. Employee moved raw shell eggs to reach in cooler interior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lobster (48F - Cold Holding) on reach in cooler top, as per employee less than 1 hour, employee moved half of the container to reach in cooler interior. Also observed raw mahi filets (74F - Cold Holding) inside 3 compartment sink at kitchen area, employee moved fillets to reach in cooler.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary +400ppm); employee add more water to diluted solution. Sanitizer Bucket (Quaternary 200ppm)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine at dishwashing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee mug on preparation area next to clean serving plates at kitchen area. Operator removed during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Observed on standing reach in cooler next to office, employee removed all items during inspection.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw mahi filets 74° F on standing water, as per employee approximate 45 minutes. Employee moved raw fish fillets to reach in cooler.
Ice scoop handle in contact with ice. Observed on ice machine at dishwashing area, employee removed during inspection.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
Old labels stuck to food containers after cleaning. Observed on clean plastic containers on shelves at dishwashing area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line, also at preparation area at dishwashing area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Jan 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
Outer openings not protected with self-closing doors. Observed screen door keeping open at kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher machine.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line.
Jan 10, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Metal stem-type thermometer soiled.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishments is serving now raw fish ceviche.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast mix (48F - Cold Holding); hash browns (54F - Cold Holding) at cook line, as per employee less than 1 hour, employee add ice to the mix and moved hash browns to reach in cooler. Also observed raw lobster tails (53F - Cold Holding) as per employee less than 1 hour, employee turned on water.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed solid 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 shrimp salad not dated marked inside reach in cooler at cook line, as per employee from previous day.
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. Observed personal orange juice cup on top of white cutting board by ice machine.
Ice scoop handle in contact with ice. Observed on ice machine next to dishwasher machine.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
Outer openings not protected with self-closing doors. Observed screen door keeping open at kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed raw lobster tails (53F - Cold Holding) inside 3 compartment sink, as per employee less than 1 hour, employee turned on water.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher machine.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coconut shrimp (48F - Cold Holding); breaded fish (47F - Cold Holding) on unit at cook line. As per employee less than 1 hour, employee closedown lid during inspection.
Ambient air thermometer provides a temperature range, but no specific temperature. Observed in unit at cook line by door entrance.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at dishwasher area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp salad not date marked inside reach in cooler by dishwasher area. As per chef over 24 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine.
Current Hotel and Restaurant license not displayed.
Ice bucket/shovel stored on floor between uses. Observed at bar area.
Ice scoop handle in contact with ice. Observed by dishwasher area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed on unit at cook line by the door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit by dishwasher area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate13 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 chlorine at 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored above cooked pasta in reach in cooler at preparation area. Employee stored properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line. Observed soiled can opener blade at preparation area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta container. Not date marked, as per employee over 24 hours, employee dated during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets not inverted next to ice machine.
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 tuna packets inside reach in cooler at preparation area.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed lemons and orange container stored on floor at main bar, employee stored properly during inspection.
Garbage on the ground and/or pad around dumpster.
Ice scoop handle in contact with ice. Observed at the main bar, employee stored properly.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler at preparation area. Employee discarded.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
Wiping cloth sanitizing solution stored on the floor. Observed at cook line,
Working containers of food removed from original container not identified by common name. Observed almond container not identified with common name at cook line.
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 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).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lobster (48F - Cold Holding) at cook line. cooked rice (51F - Cold Holding) at walk in cooler. As per employee less than 4 hours, employee moved to freezer to cooler down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup of the day (123F - Hot Holding)as per employee less than 4 hours at the cook line, employee proceeded to reheat. soup of the day (176F - Reheating)
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.
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 6 tuna packages thawed already in 2 doors unit near dishwasher machine. Employee discarded at the time of the inspection.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag next to clean cups at the bar area.
Garbage on the ground and/or pad around dumpster.
Ice scoop handle in contact with ice. Observed at the bar area, employee removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
Single-service articles improperly stored. Observed clean jars stored not inverted in rack near dishwasher machine, Manager stored correctly.
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.