HOBO'S CAFE

Name: HOBO'S CAFE
Address: 101691 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 61.4

101691 OVERSEAS HWY, KEY LARGO, FL 33037

License #5400051

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61.4 Grade F / 100

Failing Health Score

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Quick take

HOBO'S CAFE in KEY LARGO currently holds an InspectFL Health Score of 61.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 34 total violations — 9 critical, 8 major, 17 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
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed on reach in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residues on hand wash sink at cook line.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored above bread and sliced cheese inside reach in cooler at cook line, operator stored properly.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[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, employee discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 100ppm)
[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 (128F - Hot Holding); spinach dip (120F - Hot Holding) on steam table at cook line, as per employee less than 2 hours. Employee proceeded to reheat food.
[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 expired training for Chelsea,Noe and Joel.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at cook line.

Warning Issued
[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 pasta in reach in cooler across from cook line, as per operator over 24 hours, without date marking.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed scoop for ice at server station in soiled container.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on apron and proceed to prepare food. Coached employee on proper procedure.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cook line preparing food without beard guard.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled dry wiping clothes in use at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food debris in hand wash sink to the right of cook line. Also observed food debris in hand wash sink across from front kitchen counter.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge of kitchen was un able to answer questions pertaining to proper temperature of cooked fish. Employee was coached of proper procedure.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean plastic containers by ware wash area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold-like substance at vents at entrance of kitchen.
[14-38-4] Food storage container/container lid cracked or broken. Observed clean cracked lid in ware wash area. Employee discarded lid.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not adequately secured in wine storage area behind bar.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled handle of microwave on preparation area across from cook line..
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw fish in walk in cooler. Operator removed raw beef from above fish.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm) across from front counter. Coached employee on proper sanitizer concentration.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave at preparation area across from cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (51F - Cold Holding); cut tomato (47F - Cold Holding); cooked rice (115F - Hot Holding); fish dip (53F - Cold Holding); Cole-slaw (53F Cold Holding) in reach in cooler at the end of cook line across from fryer station, As per Operator less than 4 hours. Operator removed items from unit and stored in walk-in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands in between tasks. Coached employee on proper procedure.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust in shelves at dry storage area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary sanitizer test strips during time of inspection.

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