ANGELAS MEXICAN BAR & GRILL

Name: ANGELAS MEXICAN BAR & GRILL
Address: 99202 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 76.8

99202 OVERSEAS HWY, KEY LARGO, FL 33037

License #5428516

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ANGELAS MEXICAN BAR & GRILL in KEY LARGO currently holds an InspectFL Health Score of 76.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 18 total violations — 1 critical, 7 major, 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[08B-49-4] Still observed personal food in reach in cooler. Operator removed.
[21-04-4] Still observed under cutting board. Employee removed.
[21-09-4] Still observed.

Warning Issued
[10-08-5] Ice scoop handle in contact with ice. Operator removed during inspection.
[11-27-4] 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.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line and throughout kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on preparation area, employee removed during inspection.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed in standing unit at kitchen area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands on 3 compartments sink. Coached employee on proper procedures.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottle not identified with a common name by expo area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several wiping cloths at kitchen area.
[25-05-4] Single-service articles improperly stored. Observed plastic lid containers case stored on floor at bar area, employee stored properly.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork,cooked chicken,green salsa not date marked in standing unit at kitchen area, as per operator over 24 hours.
[31B-03-4] No soap provided at handwash sink. Observed at kitchen area, employee provided soap during inspection.
[08B-38-4] Food stored on floor. Observed water gallons stored on floor at expo area. Also observed a cooking oil container stored on floor at kitchen area. Employee stored properly during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ground beef (113F - Hot Holding); cooked chorizo (116F - Hot Holding) in steam table at kitchen area, as per employee less than 2 hours. Employee proceeded to reheat food.

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