Great Wall Taki Outi
82685 Overseas Hwy, Islamorada, FL 33036 · Permanent Food Service · License 5402689
What drove the grade
Raw pork stored over or with unwashed bae choo
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection5 high priority, 3 intermediate (1 repeat), 10 basic (3 repeats); basic violations cost 12 at most-52
- Safety score48
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 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw pork stored over or with unwashed bae choo
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish in a bowl store inside box of broccoli
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food in walking freezer
Cardboard box holding cooked chicken wings in the walkin cooler
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Off bug spray stored on food storage shelving Cigarettes on food storage shelf
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked chicken wing and pork in walk-in cooler not date marked
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Repeat violation
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
In bathroom
Basic10
Code 08, Food protection and cross-contamination: Raw animal food not covered in walk in freezer
Food stored on floor in the walk in freezer
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense msg
Code 23, Non-food contact surfaces clean: Table top on cook line soiled with grease, food debris, dirt, slime or dust. .
Mold like substance on walk-in. Cooler door
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Repeat violation
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
The kitchen and bathroom and storage areas have unused unnecessary items on shelving tables floors .
Code 36, Floors, walls, ceilings and ventilation: Bathroom Wall soiled with mold like substance
Repeat violation
Ceiling tile missing.
Repeat violation
Hood ventilation system inadequate as evidenced by grease accumulation on walls
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.