Bayside Grille
99530 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5402482
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 19 routine inspection3 high priority (2 fixed by the Oct 20 follow-up, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic-18
- Safety score82
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 visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More time given
- First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed scoop inside across cook line raw tuna (50°F - Cold Holding); cherry tomatoes (51°F - Cold Holding); corn and bean mix (50°F - Cold Holding) as per operator since the day before. Operator discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed scoop inside across cook line raw tuna (50°F - Cold Holding); cherry tomatoes (51°F - Cold Holding); corn and bean mix (50°F - Cold Holding) as per operator since the day before. Operator discarded. Also inside reach in cooler across cook line cheese (52°F - Cold Holding); coleslaw (53°F - Cold Holding) as per operator for less than 4 hrs. Operator placed in another cooler for rapid cooling. Observed inside walk in cooler coleslaw (48°F - Cold Holding); pork (47°F - Cold Holding); shredded cheese (50°F - Cold Holding); shredded pork (48°F - Cold Holding); scallops (50°F - Cold Holding) as per operator employee was cleaning inside the unit for less than 4 hrs.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license expired on 10/01/26. Operator paid license during inspection.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed establishment receiving from satellite location ROP of cooked foods, rop of frozen fish and raw meats without an approved plan. Operator submitted plans but are still waiting for approval.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed dish soap inside hand sink by cook line. Operator removed the item.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with degreaser without label. Operator labeled during inspection.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed inside reach in cooler across cook line.
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.