Boater's Grill
1200 Crandon Blvd, Key Biscayne, FL 33149 · Permanent Food Service · License 2327815
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection4 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 12 basic-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cooked shrimp (54°F - Cold Holding).
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked shrimp (54°F - Cold Holding).
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored on top of raw beef in reach in cooler drawers at cooking line. Coached person in charge. Rearranged.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Observed at three compartment sink at second floor kitchen.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed produce containers with mold like substance inside walk in cooler. Person in charge removed and washed at time of inspection.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed no hot water at handwashing sink located at first floor preparation kitchen.
Basic12
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed ceviche uncovered inside reach in cooler at front counter. Person in charge removed at time of inspection.
Code 10, In-use utensils properly stored: Observed In-use tongs a ladle stored on equipment door handle between uses, person in charge removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed plastic pallets in walk in freezer not easily cleanable underneath . Observed one walk in cooler and one reach in cooler inoperable at prep kitchen located at first floor.
Observed walk in cooler shelves rusty, pitted.
Observed Ice buildup in walk-in freezer.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 22, Food-contact surfaces clean and sanitized: Observed ice machine soiled located at first floor.
Code 29, Plumbing and backflow prevention: Observed Faucet/handle missing at plumbing fixture at three compartment sink and hand sink located at first floor.
Cracked grease trap lid.
Standing water in bottom of reach-in-cooler.
Code 36, Floors, walls, ceilings and ventilation: Observed black mold like substance on walk in cooler top wall edges.
Observed walk in cooler and walk in freezer floor soiled.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.