Angelas Mexican Bar & Grill
99202 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5428516
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 Jul 29 routine inspection4 high priority (2 fixed on the spot), 4 intermediate (1 repeat), 4 basic (2 repeats)-37
- Complaint after follow-up on Sep 28Counts in full until a follow-up finds the problems fixed-20
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
Administrative complaint
Required employee training expired for some employees.
- 1st follow-up visitJul 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Still observed no paper towels.
More time given
No soap provided at handwash sink.
Still observed no soap.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
Required employee training expired for some employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Still observed ice buildup.
More time given
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 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 due to food not being in a wholesome, sound condition.
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 inside reach in cooler next to freezer 4 tuna and 2 mahi still inside package no longer frozen for more than a day. Operator segregated.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed inside reach in cooler across cook line pico de gallo (47°F - Cold Holding); shredded cheese (46°F - Cold Holding); raw churrasco (47°F - Cold Holding). As per operator for less than 4 hrs. Observed inside reach in cooler next to freezer birria beef (65°F - Cold Holding). As per operator for less than 4 hrs.
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Observed inside steam table Ground beef; (67°F - Reheating); birria beef (128°F - Reheating); shredded beef (120°F - Reheating). As per operator for approximately one hour. Operator placed products on grill to finish reheating.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put on gloves without washing hands after touching phone. Discussed proper procedures with employee.
Intermediate4
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at kitchen area.
No soap provided at handwash sink.
Observed at kitchen area.
Repeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed for Saul hired for more than 60 days.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Carlos expired on 12/25.
Basic4
Code 06, Food properly thawed: 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 inside reach in cooler next to freezer 4 tuna and 2 mahi still inside package no longer frozen for more than a day. Operator segregated.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed inside ice machine. Operator removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed next to soda machine.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee glasses on prep table at kitchen. Employee removed the glasses.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.