SUNDOWNERS
103900 OVERSEAS HWY, Key Largo FL 33037 · 305-789-2766
Last inspected Mar 30, 2026 · 13 visits since November 2023
JAN 25
MAR 25
MAY 25
DEC 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Food preparation sink has soil/old food residue. Observe mold-like substance inside prep sink by preparation area.
★ 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--2020046931 | Sep 15, 2020 | Nov 2, 2020 | $160 |
Inspection history
13 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed raw tuna still on ROP package inside reach in cooler at cook line. Operator discarded during inspection..
Clam/mussel/oyster tags not marked with last date served. Observed some oysters tags missing date.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area, operator moved to dishwashing area.
Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottle not identified with common name at bar area.
Show the remaining 6 findings ▾
Bowl or other container with no handle used to dispense food. Observed on flour container at cook line, 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 thawed raw tuna still on ROP package inside reach in cooler at cook line. Operator discarded during inspection..
Ice buildup in walk-in freezer.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored next to ice machine, operator moved ice scoop to dishwashing area.
Stored food not covered. Observed breaded shrimp and croquettes containers not covered at chest freezer at cook line.
Working containers of food removed from original container not identified by common name. Observed flour container not identified with common name by cook line.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ribs (41F - Cold Holding) dated on 11/30 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 ribs (41F - Cold Holding) dated on 11/30 on shelves at walk in cooler, operator discarded during inspection. Observed cooked chicken (45F - Cold Holding); in reach in cooler by salad station, 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 chicken (45F - Cold Holding); in reach in cooler by salad station, as per operator over 4 hours, operator discarded during inspection. Also observed crab meat (46F - Cold Holding)in reach in cooler across cook line, as per operator less than 2 hours, operator add ice bag during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed next to dishwashing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag on top of food container at salad station, employee removed during inspection.
Food storage container/container lid cracked or broken. Observed broken lid on cook pork container, operator discarded during inspection.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, operator moved ice scoop to dishwashing area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at expo area.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe from hand wash sink by desserts station.
May 20, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above key lime pie, on unit at salad station. Employee 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 crab mix dated on 05/12 on shelves at walk in cooler, operator discarded during inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks at cook line, and touching his phone without changing gloves. Instructed employee on correct procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab mix dated on 05/12 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 raw tuna (46F - Cold Holding); cooked chicken (45F - Cold Holding) on unit at cook line, as per employee less than 3 hours, employee closed lid to cooldown temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lobster bisque (126F - Hot Holding) on steamer, as per employee less than 3 hours. Employee increased temperature. lobster bisque (166F - Reheating)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, employee cleaned 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 and raw mahi fillets still on ROP, on shelves at walk in cooler. Operator cut packages during inspection.
Food storage container/container lid cracked or broken. Observed cooked pork plastic container cracked at cook line, employee discarded container and replaced with other one.
Ice buildup in reach-in freezer.
Mar 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw oysters (54F - Cold Holding); cut tuna (51F - Cold Holding); cooked chicken (51F - Cold Holding); feta cheese (48F - Cold Holding); blue cheese (48F - Cold Holding) as per employee less than 3 hours, employee add ice food containers. Also observe at cook line pooled eggs (67F - Cold Holding); calamari (48F - Cold Holding); salmon (48F - Cold Holding); tuna (48F - Cold Holding) as per employee less than 3 hours, employee add ice bags to containers.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled white cutting board at cook line across fryers.
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 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. Observe ); Dishwasher (Chlorine 0ppm)
Food preparation sink has soil/old food residue. Observe mold-like substance inside prep sink by preparation area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw burgers stored above raw calamari container at walk in cooler, operator stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw oysters (54F - Cold Holding); cut tuna (51F - Cold Holding); cooked chicken (51F - Cold Holding); feta cheese (48F - Cold Holding); blue cheese (48F - Cold Holding) as per employee less than 3 hours, employee add ice food containers. Also observe at cook line pooled eggs (67F - Cold Holding); calamari (48F - Cold Holding); salmon (48F - Cold Holding); tuna (48F - Cold Holding) as per employee less than 3 hours, employee add ice bags to containers.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled white cutting board at cook line across fryers.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observe established offering on menu raw mahi ceviche, raw tuna tacos and raw tuna lettuce wraps not identified as a raw product.
Bowl or other container with no handle used to dispense food. Observe on feta cheese, blue cheese and capers containers at salad station. Operator removed during inspection.
Dead roaches on premises. Observe a dead roach on dishwasher drain board next to hand wash sink. Employee removed and clean area.
Employee personal food not properly identified and segregated from food to be served to the public. Observe personal food container inside reach in cooler at salad station. Employee removed food during inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drink on reach in cooler at expo area.
Wall soiled with accumulated grease, food debris, and/or dust. Observe soiled mold-like substance wall at dishwasher area. Employee starts cleaning during inspection.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe several wiping cloths at cook line.
Jan 6, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated steak (56F - Cold Holding); hamburger patties (55F - Cold Holding); raw chicken (55F - Cold Holding inside reach in cooler at cook line, as per operator less than 3 hours. Operator add ice bags to rapid cooling. Also observed stuffing (47F - Cold Holding)inside walk in cooler, as per operator over 24 hours, operator discarded food. Also observed pooled eggs (47F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area.
Bowl or other container with no handle used to dispense food. Observed on cooked pasta container at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottle on preparation area.
Food stored on floor. Observed cooking oil container being stored on kitchen floor
Standing water in bottom of reach-in-cooler. Observed on reach in cooler unit by expo area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
Jan 3, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Observed 4 cheese sauce rusted cans at dry storage area. Employee discarded during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak being stored above open salami bag on shelves at walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed on raw oyster container at salad station. Operator segregated oysters during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated steak (56F - Cold Holding); hamburger patties (55F - Cold Holding); raw chicken (55F - Cold Holding inside reach in cooler at cook line, as per operator less than 3 hours. Operator add ice bags to rapid cooling. Also observed stuffing (47F - Cold Holding)inside walk in cooler, as per operator over 24 hours, operator discarded food. Also observed pooled eggs (47F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed on raw oyster container at salad station. Operator segregated oysters 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 shrimp not date marked, as per employee from 2 days ago, inside reach in cooler at salad station.
Bowl or other container with no handle used to dispense food. Observed on cooked pasta container 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 pieces still on ROP package inside reach in cooler at salad station.
Employee beverage container in ice machine/ice bin. Observed personal drink inside ice maker at salad station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottle on preparation area.
Employee with no hair restraint while engaging in food preparation. Observed employee cooking at cook line, not wearing a hair restraint.
Food stored on floor. Observed cooking oil container being stored on kitchen floor
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on coleslaw container at cook line.
Standing water in bottom of reach-in-cooler. Observed on reach in cooler unit by expo area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Observed crushed tomatoes dented can by dry storage area. Operator discarded during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish fillets stored above cooked chicken wings inside reach in cooler at cook line.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed homemade salsa and homemade guacamole dated on 12/08 inside reaching cooler at cook line. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (45F - Cold Holding); feta cheese (47F - Cold Holding); blue cheese (47F - Cold Holding); cube raw tuna (47F - Cold Holding); cooked chicken (45F - Cold Holding); fish ceviche (42F - Cold Holding) at salad station. Also observed raw fish (47F - Cold Holding); raw shrimp (47F - Cold Holding); conch fritters mix (47F - Cold Holding); raw steak (45F - Cold Holding); raw chicken (45F - Cold Holding); raw calamari (45F - Cold Holding) at cook line. As per operator less than 1 hours, operator starting add ice bags on some food and moving some food to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (123F - Hot Holding); white rice (121F - Hot Holding) at cook line, as per employee less than 2 hours. Employee proceeded to reheat food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Bowl or other container with no handle used to dispense food. Observed on cooked rice container, also observed on cooked pasta container at cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of cutting board at salad station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 123°F at cook line.
In-use wet wiping cloth/towel used under cutting board. Observed at preparation area.
Jun 10, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters container stored above cooked shrimp inside reach in cooler at salad station. Employee rearranged properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties(49F - Cold Holding); marinated steak (51F - Cold Holding) on reach in cooler across grill at cook line, as per employee less than 1 hour, employee add ice bags 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 shrimp not date marked at salad station, as per employee over 24 hours.
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 thawed in ROP mahi and tuna packages, inside walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler across grill.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
May 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above fish fillets inside reach in cooler at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow tail fillets (47F - Cold Holding); raw steak (48F - Cold Holding) on reach in cooler at cook line, as per Chef approximately 45 min.Employee add ice bags during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (115F - Hot Holding); on steam table at cook line, as per employee less than 1 hour. Employee reheating food during inspection. rice (184F - Reheating)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Bowl or other container with no handle used to dispense food. Observed on wakame salad container inside reach in cooler at salad station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of white cutting board at preparation area.
Employee with no hair restraint while engaging in food preparation. Observed Chef not wearing.
Exterior door has a gap at the threshold that opens to the outside. Observed back door by Walk in freezer.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen 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.
Outer openings not protected with self-closing doors. Observed screen back door not closing.
Time/temperature control for safety food thawed in an improper manner. Observed fish fillets (frozen) on preparation table, Chef moved to reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC throughout kitchen.
Feb 8, 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 ▾
Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area.
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority6 Intermediate13 Basic
Show 22 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the cook line changing gloves and no hand wash. Inspector instructed employee.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored above cooked pasta inside reach in cooler at cook line. Employee rearranged properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw calamari in cart inside walk in cooler. Employee rearranged properly.
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, also white cutting boards at kitchen area. Also observed soda nozzle holder soiled at the bar outside.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test strips available.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Provided form during inspection.
Non-pitting surface rust on food-contact equipment. Observed on metal cage/cart inside walk in cooler.
Bowl or other container with no handle used to dispense food. Observed on bacon bites container, also on cooked pasta container at kitchen area. Employee removed during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at the oyster station. Employee removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored over single serving items. Employee removed during inspection. Also a pair of shoes on top of the dishwasher machine.
Exterior door has a gap at the threshold that opens to the outside. Observed screen door not closing properly.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed over table on receiving food area.
Ice scoop handle in contact with ice. Observed at the bar outside, employee removed 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 chips container, employee removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust and grease on hood filters at kitchen area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on floor at the cook line. Employee stored properly l
Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC in used at kitchen area.
Working containers of food removed from original container not identified by common name. Observed croutons container not identified in shelve at oyster station. Employee labeled during inspection.
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.