Calusa Restaurant - Baker's Cay Resort Key Largo
Last inspected: Apr 9, 2026
78
Score
Public records show nine inspections at Calusa Restaurant - Baker's Cay Resort Key Largo stretching back to 2022. Inspectors last stopped by on Apr 9, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 13 violations.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up six times.
The city-wide average for Key Largo sits at 69, putting Calusa Restaurant - Baker's Cay Resort Key Largo on the better side of that line. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a coffee station was added to this license. This tropical cafe is located at the main lobby and it is serving TCS food . They have a small truck with not hand wash sink serving coffees and 2 tables, one with a hot box serving empanadas and a reach in cooler with fruit salad and yogurt. Operator needs to add this location to plans review.. **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
51-14-7
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Eddie Hernandez (2 months) did nit provided manger certificate. **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
53A-01-7
Basic - - From initial inspection : 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 reach in cooler across the grill at the cook line is not working properly. Ambient thermometer was at 56F. **Warning** - From follow-up inspection 2026-04-09: Still observed unit not working properly, ambient thermometer reach 50°F. **Time Extended**
14-74-7
78
Apr 8, 2026
Routine - Food
10 critical violations. 5 major violations. 17 minor violations.
View 32 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
01D-01-5
High Priority - Live, small flying insects found . Observed 5 live flies flying around the storage of the sodas by the ice machine. **Warning**
35A-02-7
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed temperature at dishwasher aching reached 154°F . Operator was advised to discontinue the use of the dishwasher until it reach 160°F-180°F. The will set up 3 compartment sink. **Warning**
22-45-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee removed bracelets and then engaged in food preparation without washing hands. Employee was coached and washed hands. **Corrective Action Taken** **Warning**
12A-29-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature at dishwasher was 154.7°F Operator was advised to discontinue the use of dishwasher and set up 3 compartment sink. **Warning**
22-49-4
High Priority - Dented/rusted cans present. See stop sale. Observed a dented can of tomato sauce. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (46 F - Cold Holding); green beans (53 F - Cold Holding)inside the reach in cooler across the grill at the cook line. As per employee foods were placed yesterday night. Food has been out of temperature more than 4 hours. Stop sale was issued. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (46 F - Cold Holding); green beans (53 F - Cold Holding)inside the reach in cooler across the grill at the cook line. As per employee foods were placed yesterday night. Food has been out of temperature more than 4 hours. Stop sale was issued. **Warning**
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 shell eggs with cracks stored inside the walk in cooler. **Warning**
01B-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked octopus stored u dear raw shrimp inside the walk in cooler. Chef placed octopus on top. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by the production area. **Repeat Violation** **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Eddie Hernandez (2 months) did nit provided manger certificate. **Warning**
53A-01-7
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/ **Warning**
53A-05-6
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a coffee station was added to this license. This tropical cafe is located at the main lobby and it is serving TCS food . They have a small truck with not hand wash sink serving coffees and 2 tables, one with a hot box serving empanadas and a reach in cooler with fruit salad and yogurt. Operator needs to add this location to plans review.. **Warning**
51-14-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the flour. Chef removed it. **Corrected On-Site** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured next to the ice machine. Employee removed it. **Corrected On-Site** **Warning**
51-11-4
Basic - Ceiling tile missing. Observed 1 ceiling tile missing above mop sink.. **Repeat Violation** **Warning**
36-36-4
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 reach in cooler across the grill at the cook line is not working properly. Ambient thermometer was at 56°F. **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board no longer cleanable across from the grill at the front line. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee beverages on preparation tables. Chef removed them. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 employee lunch bags stored above preparation tables in the kitchen. Employee removed them. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing multiple bracelets. Employee removed them. **Corrected On-Site** **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting stored on shelf by production area. **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled with accumulation of grease behind the grill at the cook line. **Warning**
36-73-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wiping cloth under green cutting board at production area. Chef removed it. **Corrected On-Site** **Warning**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers at the front line. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Also observed hood filters soiled. **Warning**
23-03-4
Basic - Utensils in poor condition. Observed reach in cooler door gasket torn at the cook line. **Warning**
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind grill at cook line soiled with accumulated grease. **Warning**
36-27-5
6
Dec 10, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed oysters without tag inside walk in cooler. Operator segregate to discard. **Corrective Action Taken**
01B-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled throughout kitchen area. **Repeat Violation**
22-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed oysters without tag inside walk in cooler. Operator segregate to discard. **Corrective Action Taken**
01C-01-4
Basic - Ceiling tile missing. Observed 2 missing ceiling tiles over mop sink area.
36-36-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from hot water line under hand sink at washing area.
29-11-4
64
Apr 16, 2025
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Canadian bacon (49F - Cold Holding); cut tomatoes 48 ( - Cold Holding) on unit at cook line, as per employee less than 1 hour, employee add ice to container during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on clams and oyster tags. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator moved can opener to dishwasher area. **Corrective Action Taken** **Repeat Violation**
22-02-4
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
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to cook line, employee restocked during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked brisket not date marked, as per chef brisket was cooked 04/14. Chef dated during inspection. **Repeat Violation**
02C-02-5
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 raw tuna packages still on ROP on shelves at walk in cooler, Chef cut packages during inspection. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee on preparation table at kitchen area. Operator removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed inside hot holding unit at kitchen area, operator removed during inspection l **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on preparation table at kitchen area, operator removed during inspection. **Corrected On-Site**
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed under shelves at expo area.
36-01-4
Basic - In-use utensil not used with moist food stored in running water. Observed at cook line, operator turned on water. **Corrected On-Site**
10-23-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line, operator stored properly. **Corrected On-Site**
21-38-4
35
Dec 10, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by waffle station at kitchen area.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked mushroom not date inside walk in cooler, as per Manager from previous day. **Corrected On-Site**
02C-02-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under white cutting board at cook line. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on unit at cook line.
23-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted next to ice machine.
24-05-4
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 tuna still on ROP packages in walk in cooler. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on cutting board by toaster at kitchen area. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed food cases stored on walk in freezer floor, as per Manager shipment was received this morning.
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop holder interior.
10-12-5
52
May 6, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked farro dated on the 04/27/2024 inside walk in cooler, Manager discarded.
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 farro dated on the 04/27/2024 inside walk in cooler, Manager discarded. **Corrected On-Site**
02C-01-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled interior ice scoop holder. **Corrected On-Site**
10-12-5
70
Nov 6, 2023
Routine - Food
2 critical violations. 7 major violations. 5 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 garlic base dated on 10/26 inside walk in cooler. Manager discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100ppm); Triple Sink (Quaternary 300ppm) **Corrected On-Site**
22-43-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed in same container all tag labels.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed detergent bottle and sponge inside HWS next to 3 containers sink. Employee removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next t0 slicer machine near walk cooler door entrance, Manager restocked during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation table at pantry area.
21-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table, Manager moved during inspection. **Corrected On-Site**
12B-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 tuna packages at walk in cooler. Manager removed during inspection. **Corrected On-Site**
06-09-1
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table at pantry area, also at the cook line.
21-09-4
Basic - Standing water in bottom of reach-in-cooler. Observed at the bar area.
29-49-6
29
Mar 23, 2023
Routine - Food
4 critical violations. 6 major violations. 12 minor violations.
View 22 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook at the cold station put on gloves without cleaning the hands first.
12A-07-5
High Priority - Reduced oxygen packaged food label lacking use by date. Observed short rib vacuum, packed without the date and time . Per operator they use the vacuum package food in less than 48hours.
03G-07-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touch a black marker pen and a tape, return to work , without washing hands.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the hot kitchen reach in cooler cheese (49F - Cold Holding). Per operator less than three hours.food will be put over ice.
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dry food.
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed the final rinse thermometer at 177.6F
22-56-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the tuna is not identified on the menu
02B-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 - Standing water in bottom of reach-in-cooler. Observed standing water at the hot kitchen reach in cooler.
29-49-6
Basic - Soiled dry wiping cloth in use. At the hot kitchen area
21-10-4
Basic - Single-service articles improperly stored. Observed box with 12 onz cups stored on the floor of the storage area.
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan cover of the vegetable and herbs walk in cooler soiled.
23-03-4
Basic - No container installed for catching grease from hood drip tray. Observed drip tray missing over the hood of the fryers.
14-73-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease build up in the southbend oven
22-08-4
Basic - Ice buildup in reach-in cooler Observed ice build up in the hot kitchen reach in cooler near the stove. Observed ice build up in the walk in freezer.
14-69-4
Basic - Food not stored at least 6 inches off of the floor. Observed in the walk in cooler next to the dry storage area a box of pork stored on the floor. **Repeat Violation**
08B-47-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on cook at the cold station
13-03-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Stored food not covered. Observed potatoes and cilantro in the walk in cooler not covered. **Repeat Violation**
08B-12-5
17
Sep 2, 2022
Routine - Food
5 major violations. 9 minor violations.
View 14 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator started to ordered the tags.
01C-05-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garbage can. Garbage can was moved. **Corrected On-Site**
31A-09-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. **Corrective Action Taken**
01C-01-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the water filters do not showing the day that were changed.
29-28-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at walk in cooler.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor area(s) covered with standing water next to ice machine.
36-22-4
Basic - Food stored on floor. Observed a pickle container stored on walk-in cooler floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar area.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler at preparation area.
29-49-6
Basic - Stored food not covered. Observed cheese sauce not covered at walk in cooler.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from the three compartment sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
39
Frequently Asked Questions
When was Calusa Restaurant - Baker's Cay Resort Key Largo last inspected?
The most recent health inspection at Calusa Restaurant - Baker's Cay Resort Key Largo on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Calusa Restaurant - Baker's Cay Resort Key Largo?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Calusa Restaurant - Baker's Cay Resort Key Largo.
How does Calusa Restaurant - Baker's Cay Resort Key Largo compare to other restaurants in Key Largo?
Calusa Restaurant - Baker's Cay Resort Key Largo most recently scored 78 out of 100, which is higher than the Key Largo average of 69.
Has Calusa Restaurant - Baker's Cay Resort Key Largo's inspection record improved over time?
No. Recent inspections at Calusa Restaurant - Baker's Cay Resort Key Largo have averaged around 13 violations per visit, up from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Calusa Restaurant - Baker's Cay Resort Key Largo 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 Calusa Restaurant - Baker's Cay Resort Key Largo inspected?
Based on the inspection history on file, Calusa Restaurant - Baker's Cay Resort Key Largo is inspected around two times per year on average.
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