Bayside Grille
Last inspected: Mar 9, 2026
95
Score
Bayside Grille has been inspected seven times since 2022. The most recent visit was on Mar 9, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around 12 violations to closer to seven violations per visit over the last few inspections.
The pattern that stands out is “ready-to-eat”, which has been cited four times.
The city-wide average for Key Largo sits at 69, putting Bayside Grille on the better side of that line. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed on granola container at cook line, operator removed during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-09: Still observed. **Time Extended**
14-01-5
95
Dec 29, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above cooked chicken breast inside reach in cooler at cook line. Operator stored properly during inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked brisket (54F - Cold Holding) in reach in cooler at cook line, as per operator over 4 hours. Operator discarded during inspection. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked brisket (54F - Cold Holding) in reach in cooler at cook line, as per operator over 4 hours. Operator discarded during inspection. **Warning**
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 mashed potatoes (126F - Hot Holding) on steam table at cook line, as per overlies than 2 hours. Operator proceeded to reheat food during inspection. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bean salad and cooked chicken as per operator over 24 hours, not dated inside standing reach in cooler across hand wash sink in kitchen area. Operator dated during inspection. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed operator measuring quaternary solution with chlorine test strips. Coached operator. **Warning**
16-43-4
Basic - Bowl or other container with no handle used to dispense food. Observed on granola container at cook line, operator removed during inspection. **Corrected On-Site** **Warning**
14-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line. Operator removed towel during inspection. **Warning**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on 2 units at cook line. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed in unit across grill at cook line. **Warning**
29-49-6
33
Mar 31, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cooked yellow rice dated on 03/23 on standing unit at kitchen area. 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 yellow rice dated on 03/23 on standing unit at kitchen area. Operator discarded during inspection. **Corrected On-Site**
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked pasta not date marked on drawers at cook line, as per operator over 24 hours, operator dated during inspection.
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observe cooked ribs not marked with the thawed date on standing unit at cook line, as per operator cooked ribs was removed from reach in freezer one day ago. Operator dated properly. **Corrected On-Site**
02C-08-5
Basic - Working containers of food removed from original container not identified by common name. Observe grits container not identified at cook line.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observe on grits container at cook line, employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit at cook line, also observe on standing unit at kitchen area.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observe plates not inverted at expo station.
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observe at cook line. **Repeat Violation**
21-12-4
47
Dec 2, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
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
Lighting Adequate; Required Shields in Place
FL-36
35
Feb 27, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties (54F - Cold Holding); steak (54F - Cold Holding) on drawers under grill , as per Chef approximately 2 hours, Chef moved food to reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw seafood stored above cooked ribs inside reach in cooler at cook line, Chef stored properly. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing plastic container. **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs not date marked inside reach in cooler at cook line, as per Chef from previous day. **Warning**
02C-02-5
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. **Warning**
53B-05-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop container. **Corrected On-Site** **Warning**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across oven at cook line. **Warning**
22-16-4
39
Jul 25, 2023
Routine - Food
8 major violations. 10 minor violations.
View 18 violations
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 cooked rice not date marked, as per Chef from 2 days ago. Chef dated during inspection. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee throwing dirty water at the kitchen area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area. Employee restocked during inspection. **Corrected On-Site**
31B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in kitchen area, employee removed during inspection. **Corrected On-Site**
10-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed in cooked bacon container, employee removed during inspection. **Corrected On-Site**
14-01-5
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 glasses and phone stored over food, employees removed during inspection. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed cooking oil containers stored on floor in dry storage area. Employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units in kitchen area.
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at bar on second floor, employee discarded and replaced with a new solution. **Corrected On-Site**
21-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line. Employee rearranged properly during inspection. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed bacon container not identified, Chef labeled during inspection. **Corrected On-Site**
02D-01-5
27
Dec 13, 2022
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook put on the blue plastic gloves without washing the hands
12A-07-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
03G-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler tuna (45F - Cold Holding); mayonnaise (46F - Cold Holding). Per operator less than 2 hours. They received supplies and the unit door was opened while storing goods.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed steak vacuum packaged at the establishment without label information
03G-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the kitchen area. **Repeat Violation**
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the kitchen hand wash sink **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the interior of the kitchen reach in freezer soiled
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed in the reach in freezer Jicama without name label
02D-01-5
41
Frequently Asked Questions
When was Bayside Grille last inspected?
The most recent health inspection at Bayside Grille on file is from Mar 9, 2026. The public record contains seven inspections in total.
What is the most common violation at Bayside Grille?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Bayside Grille.
How does Bayside Grille compare to other restaurants in Key Largo?
Bayside Grille most recently scored 95 out of 100, which is higher than the Key Largo average of 69.
Has Bayside Grille's inspection record improved over time?
Yes. Recent inspections at Bayside Grille have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Bayside Grille means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bayside Grille inspected?
Based on the inspection history on file, Bayside Grille is inspected around two times per year on average.
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