Alabama Jack's
Last inspected: Apr 16, 2026
50
Score
Inspectors have visited Alabama Jack's nine times, with records going back to 2023. The latest inspection on file is from Apr 16, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
The city-wide average sits at 70, which Alabama Jack's 50 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper procedures.
12A-17-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers stored above raw shrimp inside reach in cooler at cook line, employee stored properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch fritters mix (56F - Cold Holding) at cook line, as per employee less than 2 hours. Employee moved container to reach in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp prepared onsite and held more than 24 hours not date marked inside reach in cooler at cook line. **Repeat Violation**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Observed under equipment at cook line. Also throughout kitchen.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line, employee removed during inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in coolers interior at cook line. **Repeat Violation**
22-16-4
50
Dec 17, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked raw chicken (45F - Cold Holding) inside reach in cooler at cook line, as per employee less than 3 hours. Employee moved food container to reach in freezer to rapid cooling. raw chicken (43F - Cold Holding) second temperature **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp not date marked inside reach in cooler at cook line, as per employee over 24 hours. Employee dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Observed under fryers at cook line.
36-73-4
Basic - Ice scoop handle in contact with ice. Observed in ice container at bar area. Operator stored properly. **Corrected On-Site**
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior at cook line.
22-16-4
67
Apr 2, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade.
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. Observe at cook line. Employee removed during inspection. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on units at cook line. Also observe grease accumulated between fryers at cook line.
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observe at cook line, employee discarded and replaced with a new solution. **Corrected On-Site**
21-11-4
Basic - Stored food not covered. Observe conch fritter container not covered inside standing cooler at cook line.
08B-12-5
Basic - Single-service articles improperly stored. Observe paper food trays stored on floor by back door. Employee stored properly during inspection. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe dust accumulated on floor fan at kitchen area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observe on one of the white cutting boards at cook line.
14-09-4
Basic - Equipment in poor repair. Observe loose gaskets on reach in cooler unit at cook line near hand wash sink.
14-11-5
61
Dec 13, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties stored above pickles container inside reaching cooler at cook line. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Repeat Violation**
22-02-4
Basic - Single-service articles improperly stored. Observed wrap plastic cups stored floor at the bar area. **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken breast (frozen) on standing water by cook line, as per employee less than 45 minutes. Employee removed chicken from water. **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); at the cook line. Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
21-07-4
67
Mar 29, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
78
Mar 28, 2024
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken (46F - Cold Holding); coleslaw (47F - Cold Holding); burger patties (44F - Cold Holding) ; crab cakes (44F - Cold Holding) on 2 door standing cooler near dry storage area.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside HWS at kitchen area. **Corrected On-Site**
31A-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed cleaner spray bottle not identified with common name, at kitchen area. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot running water at 78° F at bar area.
27-16-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at dry storage area. **Corrected On-Site**
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed accumulation of grease between fryers in kitchen area.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on standing fan at kitchen area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink next to bread bags on preparation table. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored next to establishment food in reach in cooler near dry storage area. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Observed cooking oil containers stored on dry storage floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across grill.
23-03-4
39
Oct 24, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. - From follow-up inspection 2023-10-24: Still observed soiled can opener blade. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line. - From follow-up inspection 2023-10-24: Stil observed soiled floor under equipment at cook line. **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the cook line. - From follow-up inspection 2023-10-24: Still observed soiled interior at the cook line. **Time Extended**
22-16-4
82
Aug 23, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
Jan 3, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Frequently Asked Questions
When was Alabama Jack's last inspected?
The most recent health inspection at Alabama Jack's on file is from Apr 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Alabama Jack's?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Alabama Jack's.
How does Alabama Jack's compare to other restaurants in Key Largo?
Alabama Jack's most recently scored 50 out of 100, which is lower than the Key Largo average of 70.
Has Alabama Jack's inspection record improved over time?
Results have been roughly steady. Inspections at Alabama Jack's have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Alabama Jack's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Alabama Jack's inspected?
Based on the inspection history on file, Alabama Jack's is inspected around three times per year on average.
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