99530 OVERSEAS HWY, KEY LARGO, FL 33037
State inspectors have documented 7 high-priority violations at BAYSIDE GRILLE over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 28 violations, including 7 high-priority and 0 Emergency Orders of Closure.
Scores higher than 22% of the 93 inspected restaurants in KEY LARGO on the trailing-year record.
7 high-priority violations on the trailing-year record — above the Monroe County average of 2.9.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or expired food manager certification, or employee food-safety training not documented.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Missing or expired food manager certification, or employee food-safety training not documented.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
The establishment's license expired, not obtained, or not properly displayed.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 2 of the 4 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 5402482 — you can read the original documents yourself and compare.