THE BIG CHILL RESTAURANT & BAR

Name: THE BIG CHILL RESTAURANT & BAR
Address: 104000 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 61.7

104000 OVERSEAS HWY, KEY LARGO, FL 33037

License #5428051

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61.7 Grade F / 100

Failing Health Score

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Quick take

THE BIG CHILL RESTAURANT & BAR in KEY LARGO currently holds an InspectFL Health Score of 61.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 24 total violations — 3 critical, 6 major, 15 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
[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 octopus and cooked chicken wings prepared onsite and held more than 24 hours not properly date marked.on reach in cooler at cook line, operator dated food during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding); raw snapper filet (46F - Cold Holding) inside reach in cooler at cook line, as per operator less than 30 minutes. Operator moved to walk in cooler.
[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 thawed raw cubes tuna packages still on ROP at salad station, operator discarded during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 87°F at cook line, employee removed.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils and clean plates not protected at bar area.
[25-05-4] Single-service articles improperly stored. Observed plastic cups case stored on floor at bar area.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine +100ppm); at pizza station, employees discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
[36-73-4] Floor soiled/has accumulation of debris. Observed under fryers at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven interior at cook line.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag on oyster container at walk in cooler. Operator segregated to be discarded.
[21-17-4] Clean linens stored on floor. Observed a bag of clean wiping cloths stored on floor at liquor area.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at pizza station touching his face and then engaged in food preparation not washing their hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed discarded food and ice cubes on hand wash sink across cook 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 employee phone on preparation table next to pizza dough. Employee removed during inspection.

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