Snooks Bayside Food Truck
99470 Overseas Hwy, Key Largo, FL 33037 · Mobile Food Dispensing Vehicle · License 5453187
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 2 repeats), 1 intermediate, 1 basic-17
- Safety score83
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 visitJul 22, 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.
5 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.
Time/temperature control for safety food cold held at greater than 41°F. Observed shrimp ceviche (45°F - Cold Holding); cooked shrimp (46°F - Cold Holding) inside reach in cooler across prep table. 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 shrimp ceviche (45°F - Cold Holding); cooked shrimp (46°F - Cold Holding) inside reach in cooler across prep table. As per operator since the day before.
Repeat violation
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 200 ppm) at washing area. Operator diluted with water, retest Sanitizer Bucket (Chlorine 100 ppm).
Fixed on the spot
Intermediate1
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 Marie hired for more than 60 days.
Basic1
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed under triple sink.
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.