Harriette's Welcome Center Restaurant

95710 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5401393

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 28, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 4 basic (3 repeats)
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

8 violations found

First visitJul 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 4 High priority
- 4 Basic
What the inspector cited
High priority4
- 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 across cook line egg mix (50°F - Cold Holding). As per operator for more than 4 hrs. Operator segregated.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed across cook line egg mix (50°F - Cold Holding). As per operator for more than 4 hrs. Operator segregated. Observed inside flip top next to cook line raw sausage (48°F - Cold Holding). As per operator for less than 4 hrs. Operator added ice for rapid cooling.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed on steam table sausage gravy (112°F - Hot Holding). As per operator for approximately 1.5 hrs. Operator placed on stove for reheat.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed Sanitizer Bucket (Chlorine 200+ppm) user flat grill at cook line. Operator discarded the solution. New solution, Sanitizer Bucket (Chlorine 100ppm).
  Fixed on the spot
Basic4
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed mahi (frozen) still in package inside walk in cooler. Operator removed mahi from package.
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed on cutting board next to cook line. Operator placed towel back in bucket.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Operator closed lid.
Official report, on the Florida DBPR website

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.