Cafe Largo
99530 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5402095
What drove the grade
Dishmachine not sanitizing properly.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection2 high priority (1 fixed on the spot), 2 intermediate, 6 basic (1 repeat)-22
- Complaint after follow-up on Oct 20, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score58
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 visitOct 29, 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.
2 violations still not corrected:
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
Basic1
Code 36, Floors, walls, ceilings and ventilation: Utility lines are unnecessarily exposed.
Still observed.
More time given
- 1st follow-up visitOct 20, 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.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed breaded mozzarella (46°F - Cold Holding); breaded chicken (49°F - Cold Holding); raw beef (48°F - Cold Holding). As per operator since the day before. Operator discarded.
Administrative complaintFixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Still observed Observed Dishwasher (Chlorine 200+ppm).
More time given
Intermediate2
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
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Still observed soap inside spray bottle without label at prep area.
More time given
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Still observed no handwashing sign at ladies room
More time given
Code 36, Floors, walls, ceilings and ventilation: Utility lines are unnecessarily exposed.
More time given
- First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed breaded mozzarella (46°F - Cold Holding); breaded chicken (44°F - Cold Holding); artichokes (44°F - Cold Holding); raw beef (44°F - Cold Holding) scallops; scallops (44°F - Cold Holding) across oven at cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 200+ppm).
Intermediate2
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 conducting ROP of cooked foods, rop of Frozen fish and rop for raw meats without an approved plan. Operator submitted plans but are still under review.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed soap inside spray bottle without label at prep area.
Basic6
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed in ladies room.
Code 36, Floors, walls, ceilings and ventilation: Utility lines are unnecessarily exposed.
Observed on ceiling throughout kitchen.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed inside walk in freezer.
Repeat violation
Floor area(s) covered with standing water.
Observed in front of walk in cooler door.
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Observed hammer stored on shelves next to dry goods. Operator 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.