Boondocks Grille and Draft House
27205 Overseas Hwy, Ramrod Key, FL 33042 · Permanent Food Service · License 5401977
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. slaw (49°F - Cold Holding); Beef (49°F - Cold Holding); Pork (49°F* - Cold Holding); pasta (47°F - Cold Holding); pasta salad (48*F - Cold Holding); Fish (49*F - Cold Holding) refrigeration repair technician is on site checking the walk-in cooler.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 2 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 visitAug 25, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. slaw (49°F - Cold Holding); Beef (49°F - Cold Holding); Pork (49°F* - Cold Holding); pasta (47°F - Cold Holding); pasta salad (48*F - Cold Holding); Fish (49*F - Cold Holding) refrigeration repair technician is on site checking the walk-in cooler.
The interior freezer door was opened to help cool down the walk-in cooler and food out of temperature. as per manager the walk-in cooler door was opened for deliveries, and was cooling correctly this morning.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw beef stored over from ready-to-eat food pasta
Raw bacon over deli meat in walk-in cooler
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm chlorine . Manual sanitation of dish ware at triple sink until repairs are made to dish machine sanitizer.
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Chlorine at 0 ppm dish machine
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in side kitchen
Basic2
Code 14, Food-contact surfaces designed and maintained: Walk in cooler not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. refrigeration repair technician is on site checking the walk-in cooler. The interior freezer door was opened to help cool down the walk-in cooler and food out of temperature. Freon was added to the compressor to bring down temperature in the walk-in cooler .
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.