BUNGALOWS KEY LARGO

Name: BUNGALOWS KEY LARGO
Address: 99060 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 31.1

99060 OVERSEAS HWY, KEY LARGO, FL 33037

License #5428352

31.1 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 6 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BUNGALOWS KEY LARGO in KEY LARGO currently holds an InspectFL Health Score of 31.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 86 total violations — 27 critical, 14 major, 45 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 12, 2026

The latest inspection on October 12, 2026 shows 6 observation rows: 2 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

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BUNGALOWS KEY LARGO 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: Inspection Completed - No Further Action
[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 chicken prepared onsite and held more than 24 hours not properly date marked on drawers at cook line, operator dated.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed on unit across cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean plastic containers by dishwashing area.
[41-15-5] 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); at cook line, operator discarded .Sanitizer Bucket (Quaternary 400ppm)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (47F - Cold Holding) on drawers at cook line, as per manager less than 1 hour. Operator discarded during inspection.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting boards throughout first floor kitchen and prep.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on plastic containers stored on shelves at second floor.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed inside reach in cooler and cooler drawers bottom at main cook line in first floor.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at prep area. Operator discarded solution and replenish with new solution. Retest, Sanitizer Bucket (Quaternary 300ppm).
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temp. As per operator for more than 4 hrs. Atbakery station on second floor. Operator discarded.
[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 tomatoes (46F - Cold Holding); calamari (47F - Cold Holding) inside reach in cooler across cook line on first floor kitchen. Operator discarded the products. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temp. As per operator for more than 4 hrs. Atbakery station on second floor. Operator discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (46F - Cold Holding); calamari (47F - Cold Holding) inside reach in cooler across cook line on first floor kitchen. Operator discarded the products.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container with utensils inside hand sink at cook line on first floor. Operator removed the container.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line in first floor. Operator provided.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food on reach in cooler at kitchen area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at coffee station.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by coffee station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout kitchen and preparation area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked octopus on cart inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw salmon on cart inside walk in cooler.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked squash cream soup dated on 10/07/2024 inside walk in cooler. Also observed cooked chicken wings dated on 10/06/2024 inside reach in cooler at kitchen. Operator discarded during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked squash cream soup dated on 10/07/2024 inside walk in cooler. Also observed cooked chicken wings dated on 10/06/2024 inside reach in cooler at kitchen. Operator discarded during inspection.
[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 rice, cooked pasta, cooked potatoes and cooked chicken not date marked on reach in cooler at kitchen area, as per chef over 24 hours.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on Tiki bar ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks on preparation table. Chef removed food during inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored next to establishment food inside walk in cooler.
[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 bag on top of dishwasher.
[36-73-4] Floor soiled/has accumulation of debris. Observed by coffe area.
[08B-38-4] Food stored on floor. Observed cooking oil container stored on floor at kitchen area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of the ice machine.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pumpkin soup dated on 07/20 inside walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (54F - Cold Holding); cooked mahi (54F - Cold Holding); raw ground beef (48F - Cold Holding); seared steak (49F - Cold Holding); cooked salmon (49F - Cold Holding); cooked scallops (54F - Cold Holding); (54F); cooked chicken breast (54F - Cold Holding); cooked pasta (53F - Cold Holding); cut shallots (48F - Cold Holding) inside reach in cooler at preparation area. As per Chef from previous day. Chef discarded food during inspection. Observed pumpkin soup dated on 07/20 inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (54F - Cold Holding); cooked mahi (54F - Cold Holding); raw ground beef (48F - Cold Holding); seared steak (49F - Cold Holding); cooked salmon (49F - Cold Holding); cooked scallops (54F - Cold Holding); (54F); cooked chicken breast (54F - Cold Holding); cooked pasta (53F - Cold Holding); cut shallots (48F - Cold Holding) inside reach in cooler at preparation area. As per Chef from previous day. Chef discarded food during inspection.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sliced tomatoes (54F - Cold Holding); cut water melon (54F - Cold Holding) as per chef less than 2 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (115F - Hot Holding); at cook line, as per employee less than 2 hours. Employee proceeded to reheat food.
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples at buffet station not wrapped.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled interior on both ice machines next to walk in cooler, at first floor.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[16-46-4] Old labels stuck to food containers after cleaning. Observed in clean plastic containers in shelves next to dishwasher area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked demi glazed sauce bags in freezer at fishtale kitchen, employee stored properly during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp (48F - Cold Holding); seafood soup (51F - Cold Holding) in reach in cooler on second floor, food was dated on 11/01/2023. Kitchen Manager discarded during inspection . Also cooked pasta (49F - Cold Holding); tomato bisque (48F - Cold Holding); in reach in cooler at preparation area. As per Kitchen manager over 24 hours.KM discarded food during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (48F - Cold Holding); seafood soup (51F - Cold Holding) in reach in cooler on second floor, food was dated on 11/01/2023. Kitchen Manager discarded during inspection . Also cooked pasta (49F - Cold Holding); tomato bisque (48F - Cold Holding); in reach in cooler at preparation area. As per Kitchen manager over 24 hours.KM discarded food during inspection
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards at pizza station.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed plastic rack blocking access to hand wash sink next to ice machine at first floor.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in pico de gallo container, employee removed during inspection.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket next to ice machine, Manager stored properly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Utensils in standing water at 89° F, in kitchen area, employee removed during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled interior of coolers in main kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to dishwasher machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish at cook line, employee rearranged properly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed clam chowder soup dated on 80/26/23. Inside walk in cooler, Manager discarded during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at pizza station.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink at main kitchen, employee removed during inspection
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing limes, educated employee during inspection.