BAYSIDE GRILLE

Name: BAYSIDE GRILLE
Address: 99530 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 47.4

99530 OVERSEAS HWY, KEY LARGO, FL 33037

License #5402482

🍽️ American ℹ️

47.4 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 1 finding · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

BAYSIDE GRILLE in KEY LARGO currently holds an InspectFL Health Score of 47.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 71 total violations — 16 critical, 18 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 20, 2026 shows 1 observation row: no critical rows, 1 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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BAYSIDE GRILLE has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Call Back - Complied
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed establishment receiving from satellite location ROP of cooked foods, rop of frozen fish and raw meats without an approved plan. Operator submitted plans but are still waiting for approval.

Disposition: Warning Issued
[01B-02-5] 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 scoop inside across cook line raw tuna (50F - Cold Holding); cherry tomatoes (51F - Cold Holding); corn and bean mix (50F - Cold Holding) as per operator since the day before. Operator discarded.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/26. Operator paid license during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser without label. Operator labeled during inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in cooler across cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dish soap inside hand sink by cook line. Operator removed the item.
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed establishment receiving from satellite location ROP of cooked foods, rop of frozen fish and raw meats without an approved plan. Operator submitted plans but are still waiting for approval.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scoop inside across cook line raw tuna (50F - Cold Holding); cherry tomatoes (51F - Cold Holding); corn and bean mix (50F - Cold Holding) as per operator since the day before. Operator discarded. Also inside reach in cooler across cook line cheese (52F - Cold Holding); coleslaw (53F - Cold Holding) as per operator for less than 4 hrs. Operator placed in another cooler for rapid cooling. Observed inside walk in cooler coleslaw (48F - Cold Holding); pork (47F - Cold Holding); shredded cheese (50F - Cold Holding); shredded pork (48F - Cold Holding); scallops (50F - Cold Holding) as per operator employee was cleaning inside the unit for less than 4 hrs.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside raw scallops container at cook line, operator removed during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at cook line. Employee removed.
[08B-38-4] Food stored on floor. Observed cooking oil container stored on floor at cook line, operator removed during inspection.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed soiled interior of ice scoop holder. Operator moved to dishwashing area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in standing unit by hand wash sink. Also observed dust accumulated on ac vents at walk in cooler.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at kitchen area, operator removed during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior.
[22-41-4] 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).
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed a raid spray bottle at dry storage area, operator removed during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw scallops (45F - Cold Holding); raw shrimp (46F - Cold Holding); raw tuna (46F - Cold Holding); raw mahi (46F - Cold Holding) mussels (45F - Cold Holding); cooked chicken (46F - Cold Holding) in reach in cooler at cook line, as per operator less than 3 hours. Operator add ice bags for rapid cooling. Also observed raw tuna (46F - Cold Holding); cooked pork (49F - Cold Holding); marinated raw fish (45F - Cold Holding)on cart at walk in cooler, as per operator less than 3 hours. Operator moved to freezer for rapid cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator moved to dishwashing area.
[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 mashed potatoes prepared onsite and held more than 24 hours not date marked in standing unit at cook line.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on granola container at cook line, operator removed during inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at cook line. Operator removed towel during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed on 2 units at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in unit across grill at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above cooked chicken breast inside reach in cooler at cook line. Operator stored properly during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked brisket (54F - Cold Holding) in reach in cooler at cook line, as per operator over 4 hours. Operator discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked brisket (54F - Cold Holding) in reach in cooler at cook line, as per operator over 4 hours. Operator discarded 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 mashed potatoes (126F - Hot Holding) on steam table at cook line, as per overlies than 2 hours. Operator proceeded to reheat food during inspection.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
[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 bean salad and cooked chicken as per operator over 24 hours, not dated inside standing reach in cooler across hand wash sink in kitchen area. Operator dated during inspection.
[16-43-4] Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturers instructions or employee unaware of proper use. Observed operator measuring quaternary solution with chlorine test strips. Coached operator.

Disposition: Met Inspection Standards
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed croutons and granola containers not identified with common name at cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at bar area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[06-09-1] 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 still on packages in reach in cooler at cook line. Operator cut packages during inspection.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
[08B-38-4] Food stored on floor. Observed a cooking oil container stored on floor at cook line.
[22-41-4] 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)
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in drawers at cook line.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering fish ceviche not identified as a raw dish.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area.
[31B-03-4] No soap provided at handwash sink. Observed at bar area.