Bungalows Key Largo
Last inspected: Mar 31, 2026
52
Score
Bungalows Key Largo has been inspected 11 times since 2022. The latest inspection on file is from Mar 31, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly nine violations earlier on.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged three times.
By comparison, the average Key Largo facility scores 69, putting Bungalows Key Largo on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
52
Dec 11, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
43
Mar 6, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
47
Oct 17, 2024
Complaint Full
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked squash cream soup dated on 10/07/2024 inside walk in cooler. Also observed cooked chicken wings dated on 10/06/2024 inside reach in cooler at kitchen. Operator discarded during inspection.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked squash cream soup dated on 10/07/2024 inside walk in cooler. Also observed cooked chicken wings dated on 10/06/2024 inside reach in cooler at kitchen. Operator discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw salmon on cart inside walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked octopus on cart inside walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, cooked pasta, cooked potatoes and cooked chicken not date marked on reach in cooler at kitchen area, as per chef over 24 hours. **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at coffee station.
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen area. **Corrected On-Site**
10-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food on reach in cooler at kitchen area. **Corrected On-Site**
08B-49-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout kitchen and preparation area.
21-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area.
36-27-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by coffee station.
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at kitchen area. **Corrected On-Site**
12B-13-4
35
Jul 1, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Repeat Violation** - From follow-up inspection 2024-07-01: As per chef cutting boards are ordered. **Time Extended**
14-09-4
95
Jun 28, 2024
Complaint Full
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pumpkin soup dated on 07/20 inside walk in cooler. **Corrected On-Site** **Repeat Violation**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (54F - Cold Holding); cooked mahi (54F - Cold Holding); raw ground beef (48F - Cold Holding); seared steak (49F - Cold Holding); cooked salmon (49F - Cold Holding); cooked scallops (54F - Cold Holding); (54F); cooked chicken breast (54F - Cold Holding); cooked pasta (53F - Cold Holding); cut shallots (48F - Cold Holding) inside reach in cooler at preparation area. As per Chef from previous day. Chef discarded food during inspection. Observed pumpkin soup dated on 07/20 inside walk in cooler. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (54F - Cold Holding); cooked mahi (54F - Cold Holding); raw ground beef (48F - Cold Holding); seared steak (49F - Cold Holding); cooked salmon (49F - Cold Holding); cooked scallops (54F - Cold Holding); (54F); cooked chicken breast (54F - Cold Holding); cooked pasta (53F - Cold Holding); cut shallots (48F - Cold Holding) inside reach in cooler at preparation area. As per Chef from previous day. Chef discarded food during inspection.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sliced tomatoes (54F - Cold Holding); cut water melon (54F - Cold Holding) as per chef less than 2 hours. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (115F - Hot Holding); at cook line, as per employee less than 2 hours. Employee proceeded to reheat food. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples at buffet station not wrapped. **Corrected On-Site**
08B-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on Tiki bar ice machine. **Repeat Violation**
22-20-5
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 inside walk in cooler. **Corrected On-Site**
08B-49-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of the ice machine. **Corrected On-Site**
10-12-5
Basic - Food stored on floor. Observed cooking oil container stored on floor at kitchen area. **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks on preparation table. Chef removed food during inspection. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed by coffe area.
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag on top of dishwasher. **Corrected On-Site**
40-06-5
29
Nov 27, 2023
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (119F - Hot Holding); marinara sauce (108F - Hot Holding) as per employee over 20 minutes. Employee proceeded to reheat food. **Corrective Action Taken**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tomato soup,marinara sauce and homemade cocktail sauce dated on 11/19 inside walk in cooler. Chef discarded during inspection. **Corrected On-Site**
02C-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine next to chef desk. Employee start to clean it during inspection. **Corrective Action Taken**
22-20-5
Basic - Old labels stuck to food containers after cleaning. Observed in food containers on reach in cooler next to bread shelves.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind dishwasher machine.
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 0ppm. at preparation table. Chef replaced solution during inspection. **Corrected On-Site**
21-08-4
55
Nov 4, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards at pizza station. - From follow-up inspection 2023-11-04: Still observed soiled white cutting boards at pizza station. **Time Extended**
22-02-4
90
Nov 3, 2023
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (48F - Cold Holding); seafood soup (51F - Cold Holding) in reach in cooler on second floor, food was dated on 11/01/2023. Kitchen Manager discarded during inspection . Also cooked pasta (49F - Cold Holding); tomato bisque (48F - Cold Holding); in reach in cooler at preparation area. As per Kitchen manager over 24 hours.KM discarded food during inspection
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp (48F - Cold Holding); seafood soup (51F - Cold Holding) in reach in cooler on second floor, food was dated on 11/01/2023. Kitchen Manager discarded during inspection . Also cooked pasta (49F - Cold Holding); tomato bisque (48F - Cold Holding); in reach in cooler at preparation area. As per Kitchen manager over 24 hours.KM discarded food during inspection.**Corrected On-Site** **Corrected On-Site**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked demi glazed sauce bags in freezer at fishtale kitchen, employee stored properly during inspection.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards at pizza station.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic rack blocking access to hand wash sink next to ice machine at first floor.
31A-09-4
Basic - Old labels stuck to food containers after cleaning. Observed in clean plastic containers in shelves next to dishwasher area.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled interior on both ice machines next to walk in cooler, at first floor.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
43
Sep 5, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Nov 10, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed in the reach in cooler shell eggs over lettuce . Operator removed the eggs **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed in the breakfast hot box hot box (); sausage (127F - Hot Holding). Per operator less than one hour.
03E-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the buffet area cutting boards stained
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink at the dishwashing area blocked by a cart
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink of fish dales used to dump ice.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed the flour container without name label
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the triple sink soiled with black debris.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the interior of the main kitchen reach in cooler soiled.
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Towel was removed **Corrected On-Site**
21-04-4
39
Frequently Asked Questions
When was Bungalows Key Largo last inspected?
The most recent health inspection at Bungalows Key Largo on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bungalows Key Largo?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Bungalows Key Largo.
How does Bungalows Key Largo compare to other restaurants in Key Largo?
Bungalows Key Largo most recently scored 52 out of 100, which is lower than the Key Largo average of 69.
Has Bungalows Key Largo's inspection record improved over time?
Yes. Recent inspections at Bungalows Key Largo have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Bungalows Key Largo 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 Bungalows Key Largo inspected?
Based on the inspection history on file, Bungalows Key Largo is inspected around three times per year on average.
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