Dennys Latin Cafe
99610 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5401911
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection4 high priority (2 fixed by the Aug 20 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 2 repeats), 5 basic-25
- Safety score75
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed beef steak (51°F - Cold Holding); Cuban sandwich (49°F - Cold Holding); shredded Swiss (46°F - Cold Holding); sliced Swiss cheese (45°F - Cold Holding); sliced ham (46°F - Cold Holding) inside reach in cooler at prep area. As per operator door has been constantly open during rush hour, for less than 4 hrs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed sweet plantains (96°F - Hot Holding) inside steam table. As per operator for less than an hr. Operator placed inside oven for reheat.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over tequenos inside walk in freezer.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed bun inside nonfood-grade bags inside walk in cooler. Operator removed buns from bag.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed sanitizer bucket inside hand sink at front counter. Operator removed. Observed employee squeezing out rag in hand sink at kitchen.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed 3 spray bottles with degreaser not labeled. Operator started to label bottles.
Fixed on the spotRepeat violation
Basic5
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 inside sugar container er at front counter. Observed inside beans container at kitchen area. Operator placed handle upwards.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed on oven door handle kitchen.
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Observed employee drinking water while cutting pork. Discussed with employee and operator correct steps.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee cutting pork without hair restraint.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed green cutting board on prep table.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.