Snooks Bayside
99470 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5428159
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection3 high priority (2 fixed by the Oct 21 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate, 7 basic-27
- Extension granted on Jul 23, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitOct 21, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
- 2nd follow-up visitSep 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Observed plans have not been submitted.
More time given
Basic3
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Still observed old labels on plastic containers.
More time given
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Observed mop sink is not properly connected to a drain.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
- 1st follow-up visitJul 23, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Still observed.
More time given
Basic4
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Still observed old labels.
More time given
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Still observed No mop sink or curbed cleaning facility provided at establishment.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Still observed no sign by ice machine.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Still observed at washing area.
More time given
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed at storage area potato (heavy cream) (51°F - Cold Holding); pasta (47°F - Cold Holding) as per operator for more than a day. Operator segregated.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed mahi (49°F - Cold Holding); beef steak (50°F - Cold Holding); filet mignon (50°F - Cold Holding); beef patties (47°F - Cold Holding) I side reach in cooler across kitchen entrance. As per operator for less than 4 hrs. Operator added ice for rapid cooling. Observed inside drawers mahi (48°F - Cold Holding); scallops (50°F - Cold Holding). As per operator for less than 4 hrs. Operator added ice for rapid cooling. Observed inside side reach in cooler across flat grill shredded cheese (52°F - Cold Holding); coleslaw (50°F - Cold Holding); lettuce (51°F - Cold Holding); shrimp (53°F - Cold Holding). As per operator for less than 4 hrs. Operator added ice for rapid cooling. Observed at storage area potato (heavy cream) (51°F - Cold Holding); pasta (47°F - Cold Holding) as per operator for more than a day. Operator segregated.
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 raw scallops over cooked chicken inside drawers at cook line.
Intermediate3
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed by ice machine at prep area.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed mop sink removed and ice machine added where mop sink was.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for food employees Gary, Francis, Leo all hired for more than 60 days.
Basic7
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at bar. Operator placed handle upwards.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed on plastic containers on storage next to dish machine.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed under hand sink at cook line.
No mop sink or curbed cleaning facility provided at establishment.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed by ice machine at prep area.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed at washing area.
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.
- Stop sale
- An order that the food can’t be sold or served.