SNOOKS BAYSIDE FOOD TRUCK
99470 OVERSEAS HWY, Key Largo FL 33037 · 3054535004
Last inspected Jul 22, 2026 · 5 visits since March 2024
MAR 24
AUG 24
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp ceviche (45F - Cold Holding); cooked shrimp (46F - Cold Holding) inside reach in cooler across prep table. As per operator since the day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp ceviche (45F - Cold Holding); cooked shrimp (46F - Cold Holding) inside reach in cooler across prep table. As per operator since the day before.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 ppm) at washing area. Operator diluted with water, retest Sanitizer Bucket (Chlorine 100 ppm).
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 Marie hired for more than 60 days.
Show the remaining 1 finding ▾
Plumbing system in disrepair. Observed under triple sink.
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp ceviche (45F - Cold Holding); cooked shrimp (45F - Cold Holding) As per operator over 4 hours. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp ceviche (45F - Cold Holding); cooked shrimp (45F - Cold Holding) As per operator over 4 hours. Operator discarded during inspection.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean cutting board stored on floor. Operator removed from floor during inspection.
Floor not cleaned when the least amount of food is exposed. Observed by reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on reach in freezer.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
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 crab meat not dated, as per operator over 24 hours.
Handwash sink used for purposes other than handwashing. Observed clean utensils inside hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on reach in cooler next, operator removed during inspection.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
No probe thermometer provided to measure temperature of food products.
Working containers of food removed from original container not identified by common name. Observed croutons container not identified.
Mar 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked crab claws (46F - Cold Holding); raw ahi tuna (48F - Cold Holding) reach in cooler next to prep service window. As per employee less than 2 hours.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit on premises.
Packaged food not labeled as specified by law. Observed croutons container without common name. Next to service window.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp container not date marked, as per employee from previous day.
Floor not cleaned when the least amount of food is exposed.
Food stored on floor. Observed box of oranges stored on floor next to service window.
No handwashing sign provided at a hand sink used by food employees. Provided sign form during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves soiled with food debris reach in cooler across from stove.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to HWS.
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.