Skippers Dockside
527 Caribbean Drive, Key Largo, FL 33037 · Permanent Food Service · License 5428259
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 8 basic (4 repeats)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed at kitchen, cook put gloves on without washing hands his hands first. Manager coached employee on proper hand washing and gloves use. Employee washed his hands, proceeded to put gloves on.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Repeat violation
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed containers with flour not labeled. Operator labeled .containers.
Fixed on the spot
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.
See stop sale. Observed ,raw fish thawing inside ROP packaging inside walk in cooler,raw mahi-mahi (33°F - Cold Holding) Operator removed fish from ROP and placed on a clean metal pan to properly continue thawing.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed water at 110°F, chef turn on burners to heat up utensils water.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Observed at the kitchen, employees put beard guards on.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed at kitchen sandwich prep table, operator removed towel.
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed plates and bowls not inverted.
Repeat violation
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Observed at bar, Operator removed straws and placed them behind counter at bar.
Fixed on the spot
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
- Stop sale
- An order that the food can’t be sold or served.