Keysbite

99000 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5428221

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Sep 22 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
2 high priority (fixed by the Sep 22 follow-up, 2 repeats), 4 intermediate (fixed on the spot, 1 repeat), 8 basic (2 repeats)
-29
Safety score71

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

Inspection history

1 inspection · 2 visits

Sep212026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 22, 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:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 2 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority2
- 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 egg whites (51°F - Cold Holding) inside middle unit across cook line, as per operator since the day before.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed egg whites (51°F - Cold Holding) inside middle unit across cook line, as per operator since the day before. Observed inside reach in cooler across steam table pico de gallo (48°F - Cold Holding); shredded lettuce (52°F - Cold Holding); coleslaw (54°F - Cold Holding); shredded cheese (48°F - Cold Holding); ham (47°F - Cold Holding); turkey breast (48°F - Cold Holding). As per operator door has been constantly opened for service.
  Repeat violation
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed flan not date marked inside reach in cooler at toast station. As per operator for more than a day. Operator dated onsite.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  On a blade opener soiled. Operator cleaned during inspection.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed bleach and degreaser stored in spray bottles without label at washing area. Operator labeled.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ food employees with no manager present. Manager arrived during inspection.
  Fixed on the spot
Basic8
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed inside plastic container with coconut flakes over toast station.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine 25ppm). Operator discarded and refill with new solution. Retest Sanitizer Bucket (Chlorine 100ppm)
  Fixed on the spot
  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed on cutting board across cook line. Operator removed.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler door gaskets soiled at toast station.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at cook line. Operator provided.
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vent soiled at cook line.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided to operator via email.
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.
Stop sale: An order that the food can’t be sold or served.