Keys Latin House

105970 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5428482

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 27, 2026

What drove the grade

Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.High priority, repeat · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 1 intermediate, 2 basic (1 repeat)
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Aug272026

Routine inspection

7 violations found

First visitAug 27, 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.
7 violations found:
- 4 High priority
- 1 Intermediate
- 2 Basic
What 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 inside reach in cooler across cook line shredded beef (68°F - Cold Holding); cooked beef (69°F - Cold Holding). As per operator he had it outside for use for approximately 30 minutes and then put it back in cooler. Operator moved to freezer for rapid cooling.
  Fixed on the spot
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  Observed on steam table shredded beef (70°F - Reheating); ground beef (108°F - Reheting). As per operator for approximately 1 hr. Operator moved to stove for reheating.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed inside cooler drawers at cook line raw chicken over cooked beef. Operator properly rearranged.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed raw chicken stored in Nonfood-grade bags inside freezer at storage area.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed slicer blade soiled.
Basic2
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed box of coffee stored on floor at front counter. Observed cooking oil stored on floor at storage area. Operator removed from floor.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters soiled. Observed reach in freezer gaskets soiled at storage area.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.