Bogeys Cafe
99701 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5400006
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 Jul 31 routine inspection2 high priority (fixed by the Aug 1 follow-up), 5 basic (1 repeat)-12
- Safety score88
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 visitAug 1, 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
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Still observed Ceiling/ceiling tile shows damage or is in disrepair. Observed at storage area.
More time given
- First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed turkey ham (48°F - Cold Holding); chicken (52°F - Cold Holding); standing cooler across cook line. Operator was unable to tell time. Observed liquid eggs (52°F - Cold Holding); shell eggs (60°F - Cold Holding) I side standing cooler by warmer. As per operator for more than 4 hrs.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed watermelon (46°F - Cold Holding); Swiss cheese (44°F - Cold Holding); liquid eggs (47°F - Cold Holding). Inside walk in cooler. As per operator for less than 4 hrs. Observed turkey ham (48°F - Cold Holding); chicken (52°F - Cold Holding); standing cooler across cook line. Operator was unable to tell time. Also observed butter (50°F - Cold Holding) standing cooler across cook line. As per operator for less than 2 hrs. Observed liquid eggs (52°F - Cold Holding); shell eggs (60°F - Cold Holding) inside standing cooler by warmer. As per operator for more than 4 hrs.
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed inside ice bin at tiki bar.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed inside chest freezer.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator put back in bucket.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed at storage area.
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 jacket and back pack on top of warmer box. Employee removed.
Fixed on the spot
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.