Calusa Restaurant - Baker's Cay Resort Key Largo
97000 S Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5401573
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 Sep 14 routine inspection2 high priority (1 fixed by the Sep 17 follow-up, 1 fixed on the spot, 1 repeat), 6 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-33
- Extension granted on Sep 15, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score65
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 17, 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 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Still observed.
More time given
- 1st follow-up visitSep 15, 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.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
More time given
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Still observed.
More time given
Code 27, Water source: No hot running water at three-compartment sink.
Still observed.
More time given
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Still observed.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Still observed.
More time given
Code 27, Water source: No hot running water at mop sink.
Still observed.
More time given
- First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 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 at Breakfast station: shell eggs (46°F - Cold Holding); sour cream (47°F - Cold Holding). Operator discarded willingly.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate6
Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
Operator found tags and put inside container. Inside walk in cooler.
Fixed on the spot
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board soiled at breakfast station.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 134)
Repeat violation
Code 27, Water source: No hot running water at three-compartment sink.
Observed water at 83°F.
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed water at 83°F at washing area, prep area and by cook line.
Basic6
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop inside rice and sugar with handle in contact with product. Operator placed handle upwards.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed in ice cream freezer across ovens.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior bottom of freezer soiled across cook line.
Code 27, Water source: No hot running water at mop sink.
Observed water at 83°F.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed across cook line.
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 bag next to clean pots and pans across triple sink. Operator removed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.