Lo' Key Island Grille
5620 Gulf of Mexico Dr, Longboat Key, FL 34228 · Permanent Food Service · License 5106121
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (fixed on the spot), 1 intermediate, 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
More time given
Basic1
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their right side cooler: Sliced tomatoes (50°F - Cold Holding); Shredded lettuce (50°F - Cold Holding); Sliced cheese (50°F - Cold Holding). Operator stated the product had been there for approximately 3hrs. Operator placed the product in the walk in.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed an employee handle their phone then grab clean utensils without washing their hands. Operator had them set the dish to be washed and had them wash their hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Copper or copper alloys in contact with foods with a pH below 6.
Observed copper alloy glasses used at the bar. Operator placed them in storage.
Fixed on the spot
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed none of their tags date marked.
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup in their reach in freezer.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed multiple old labels left on containers.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.