HARRIETTE'S WELCOME CENTER RESTAURANT

Name: HARRIETTE'S WELCOME CENTER RESTAURANT
Address: 95710 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 78.8

95710 OVERSEAS HWY, KEY LARGO, FL 33037

License #5401393

78.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HARRIETTE'S WELCOME CENTER RESTAURANT in KEY LARGO currently holds an InspectFL Health Score of 78.8 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 January 15, 2026. Across those visits, inspectors documented 23 total violations — 8 critical, 3 major, 12 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.

Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad dated on 01/06 in reach in cooler at cook line, operator discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausages links (45F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours. Operator closed lid during inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Stephanie M. and Juan U. Food handlers certificates expired.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusted can opener blade.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad dated on 01/06 in reach in cooler at cook line, operator discarded during inspection.
[08B-38-4] Food stored on floor. Observed raw beef steak container stored on walk in cooler floor, operator stored properly. Also observed a food case stored on walk in freezer floor.
[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 (Chlorine +100ppm); at cook line, operator discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
[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 mahi filet still in ROP package in reach in cooler at cook line. Operator discarded during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in unit at cook line.

Warning Issued
[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 mahi filets still on ROP packages on standing unit at kitchen area. Employee discarded during inspection.
[14-38-4] Food storage container/container lid cracked or broken. Observed broken lid on cooked pasta container, employee discarded during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken salad dated 07/05 and tuna salad dated 07/03 on reach in cooler across standing unit at kitchen area. Operator discarded during inspection.
[08B-12-5] Stored food not covered. Observed several food containers not covered on reach in cooler at cook line, employee covered during inspection.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean containers at kitchen area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (48F - Cold Holding); sliced cheese (48F - Cold Holding); cut sausages (46F - Cold Holding) as per employee less than 2 hours, employee add ice to rapid chill. Also observed Standing unit:; raw shrimp (47F - Cold Holding); raw mahi (47F - Cold Holding); raw burgers (49F - Cold Holding); corned beef patties (51F - Cold Holding) as per employee over 24 hours, employee discarded during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed standing unit:; raw shrimp (47F - Cold Holding); raw mahi (47F - Cold Holding) raw burgers (49F - Cold Holding); corned beef patties (51F - Cold Holding) as per employee over 24 hours, employee discarded during inspection. Also observed chicken salad dated 07/05 and tuna salad dated 07/03 on reach in cooler across standing unit at kitchen area. Operator discarded during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at cook line.

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