Alfredo's Cookhouse
Last inspected: Apr 27, 2026
39
Score
Alfredo's Cookhouse appears in inspection records nine times, starting in 2022. The most recent report on file is from Apr 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 10 violations to closer to seven violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Restaurants in Key Largo average 69, so Alfredo's Cookhouse trails the local norm. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cut vegetables inside reach in cooler at cook line, employee stored properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw salmon still on ROP packaging inside reach in cooler at cook line, operator discarded during inspection.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 2 hours. Employee moved back to walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially processed cooked lobster not date marked on reach in cooler at cook line, as per employee over 24 hours.
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Observed on coleslaw container, operator removed during inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust and grease accumulated on ac vents at cook line.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tong stored on garbage can at cook line, operator moved tong to dishwashing area. **Corrective Action Taken**
24-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon still on ROP packaging inside reach in cooler at cook line, operator discarded during inspection. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on baking soda containers at dry storage area, operator removed during inspection. **Corrected On-Site**
10-01-5
Basic - Open dumpster lid.
33-16-4
Basic - Reuse of single-service or single-use articles. Observed food stored on reused butter containers at walk in cooler.
25-32-4
39
Dec 15, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef steak stored above raw fish fillets on shelves at walk in cooler, operator stored properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (121F - Hot Holding) on flat grill, as per operator less than 1 hour. Operator proceeded to reheat during inspection. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sausages not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag next to coffee warmer at front counter, operator moved during inspection. Also observed a personal bag and jacket on rack at dishwashing area.**Corrected On-Site** **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed raw fish fillets container stored on walk in freezer floor. Operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line, operator removed knife to dishwashing area. **Corrective Action Taken**
10-17-4
55
Apr 16, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observe raw tuna packages still on ROP on drawers at cook line, operator cut packages during inspection. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-04-16: Still observed raw tuna packages still on ROP on drawers at cook line, employee cut packages during inspection. **Corrected On-Site**
06-09-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-04-16: **Time Extended**
50-09-4
90
Apr 1, 2025
Routine - Food
6 critical violations. 3 minor violations.
View 9 violations
High Priority - 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. Dishwasher (Chlorine 10ppm) **Repeat Violation**
22-41-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observe raid spray on table at cook line, operator removed from kitchen area.
41-05-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cooked sausages dated on 03/13 on drawers at cook line. Operator discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked sausages dated on 03/13 on drawers at cook line. Operator discarded during inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw chicken (48F - Cold Holding) container at cook line, as per operator less than 2 hours, operator moved raw chicken **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausages (127F - Hot Holding) on flat grill at kitchen area, as per employee less than 1 hour, employee proceeded to reheating. **Corrective Action Taken**
03B-01-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observe raw tuna packages still on ROP on drawers at cook line, operator cut packages during inspection. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw conch (frozen) on preparation table at cook line, operator moved back raw conch to reach in cooler. **Corrected On-Site**
06-01-5
35
Dec 2, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Mar 29, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
21
Oct 25, 2023
Routine - Food
6 critical violations. 3 major violations. 10 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47F - Cold Holding)in reach in cooler at cook line, as per employee less than 2 hours. Employee add ice during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (97F - Hot Holding) at steam table, as per employee less than 2 hours.
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken wings 42° F (Cold Holding) date marked on 10/16/2023 in shelves at walk in cooler. Manager discarded during inspection.
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings 42° F (Cold Holding)date marked on 10/16/2023 in shelves at walk in cooler. Manager discarded during inspection.
01B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken broth and cooked black beans not dated, as per employee over 24 hours, in shelves at walk in cooler. Employee dated during inspection. **Corrected On-Site**
02C-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
11-27-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
35B-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop handle at the bar area.
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation table, Manager removed towel and placed a plastic mat. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the men's bathroom. **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed in clean plastic container in shelves next to dishwasher machine.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks in reach in cooler at the cook line, Manager discarded during inspection. **Corrected On-Site**
12B-13-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in men's bathroom.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed a portion cup inside of coleslaw container in reach in cooler at the cook line, Manager removed during inspection. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna packages (frozen) thawing in ROP packages in reach in cooler at the cook line. Instructed Manager proper thawing procedure. Manager cut packages during inspection. **Corrected On-Site**
06-09-1
18
Mar 10, 2023
Routine - Food
8 minor violations.
View 8 violations
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed the insulation exposed of the reach in freezer by the walk in freezer .
14-36-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Equipment in poor repair. Observed the gaskets of the kitchen reach by the grill in cooler in disrepair
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed mac and Cheese stored on the floor of the walk in freezer.
08B-47-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - Ice buildup in reach-in freezer . Observed ice buildup at the white reach in cooler next to the walk in cooler. **Repeat Violation**
14-69-4
Basic - No container installed for catching grease from hood drip tray. Observed no hood drip pan on the hood over the fryers
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the front counter hand wash sink.
31B-04-4
67
Aug 22, 2022
Complaint Full
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes (48F - Cooling); enchilada home made sauce (48F - Cooling); burrito home made sauce (51F - Cooling); cooked beans (49F - Cooling) inside the walk in cooler as per label food was cooked 1 day and 2 days before inspection, operator discarded food.
03D-02-5
High Priority - 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. Observed Dishwasher (Chlorine 0ppm), advised operator to use the 3 compartment sink.
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (48F - Cooling); enchilada home made sauce (48F - Cooling); burrito home made sauce (51F - Cooling); cooked beans (49F - Cooling) inside the walk in cooler as per label food was cooked 1 day and 2 days before inspection, operator discarded food. Observed butter (48F - Cold Holding); ham (48F - Cold Holding); mozzarella sticks (49F - Cold Holding); commercially processed precooked chicken (48F - Cold Holding) inside the walk in cooler as per label more than 1 day, operator discarded food.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (69F - Cold Holding); cut tomatoes (68F - Cold Holding); cut lettuce (71F - Cold Holding); raw beef (58F - Cold Holding); raw chicken (53F - Cold Holding) inside the cook line reach in cooler as per operator less than 2 hours due to the rush time. Observed butter (48F - Cold Holding); ham (48F - Cold Holding); mozzarella sticks (49F - Cold Holding); commercially processed precooked chicken (48F - Cold Holding) inside the walk in cooler as per label more than 1 day, operator discarded food. Observed milk (49F - Cold Holding) stored inside the walk in cooler as per operator milk was received today before inspection. **Repeat Violation**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strips.
16-37-1
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Basic - Equipment in poor repair. Observed chest reach in cooler in poor repair, no food was stored inside. Observed reach in freezer gaskets broken located at the bar area.
14-11-5
Basic - Food stored on floor. Observed sugar, soy sauce containers stored on the office floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer located by the walk in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit, inside the cook line cooler, operator placed thermometer inside unit. **Corrected On-Site**
05-09-4
Basic - Utensils in poor condition. Observed lid container broken inside the cook line cooler, operator discarded lid. **Corrected On-Site**
14-12-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the hand sink located in the kitchen area.
36-27-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cook line reach in cooler ambient temperature at 59F. Observed walk in cooler ambient temperature at 48F.
14-74-7
30
Frequently Asked Questions
When was Alfredo's Cookhouse last inspected?
The most recent health inspection at Alfredo's Cookhouse on file is from Apr 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Alfredo's Cookhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Alfredo's Cookhouse.
How does Alfredo's Cookhouse compare to other restaurants in Key Largo?
Alfredo's Cookhouse most recently scored 39 out of 100, which is lower than the Key Largo average of 69.
Has Alfredo's Cookhouse's inspection record improved over time?
Yes. Recent inspections at Alfredo's Cookhouse have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Alfredo's Cookhouse 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 Alfredo's Cookhouse inspected?
Based on the inspection history on file, Alfredo's Cookhouse is inspected around two times per year on average.
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