KEY LARGO FISHERIES BACKYARD CAFE

Name: KEY LARGO FISHERIES BACKYARD CAFE
Address: 1313 OCEAN BAY DRIVE, KEY LARGO, FL, 33037, US
Rating: 81.1

1313 OCEAN BAY DRIVE, KEY LARGO, FL 33037

License #5428406

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

81.1 Grade C / 100

Mixed Health Record

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Quick take

KEY LARGO FISHERIES BACKYARD CAFE in KEY LARGO currently holds an InspectFL Health Score of 81.1 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 18, 2026. Across those visits, inspectors documented 21 total violations — 8 critical, 2 major, 11 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish fillets stored above cooked shrimp on drawers at cook line, operator stored properly during inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
[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 phone on shelves above preparation table at kitchen area. Operator removed during inspection.
[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 preparation area. Operator discarded and replaced with a new solution.Sanitizer Bucket (Quaternary 300ppm)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (48F - Cold Holding) in reach in cooler across fryers at cook line, as per operator less than 2 hours. Operator moved container to reach in cooler interior.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the bar area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area. Operator moved can opener to dishwashing area.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed thawed cooked lobster not date marked inside reach in cooler at cook line, as per operator over 24 hours.

Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated in ceiling tiles and vents at cooked line.
[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 water bottle above dish machine. Employee removed during time of inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of flour in preparation area not identified by common name. Employee labeled container
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper installed over food preparation area at cook line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna (42F - Cold Holding) in ROP packaging at reach in cooler below cook line. Operator discarded tuna.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of cutting board at preparation area. Employee placed on shelf below preparation area during time of inspection.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled handle of reach in cooler across from prep area in kitchen.
[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 (42F - Cold Holding) in ROP packaging at reach in cooler below cook line. Operator discarded tuna.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed a container of raw fish stored over a container of vegetables in reach in cooler across from cook line. Employee stored fish properly.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm). Employee corrected concentration of Sanitizer Bucket (Quaternary 200ppm).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken breast (47F - Cold Holding); raw conch (45F - Cold Holding) in reach in cooler below cook line, as per operator less than 4 hours. Employee stored in different reach in cooler. Also observed cooked chicken breast (51F - Cold Holding), as per operator less than 4 hours. Employee stored cooked chicken breast in different reach in cooler.

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