Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo
Last inspected: Apr 27, 2026
30
Score
The health department has logged 13 inspections at Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo, the earliest from 2022. Inspectors last stopped by on Apr 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to six violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up six times.
The city-wide average sits at 69, which Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo's 30 doesn't quite reach. This restaurant has more on its record than most do.
13
Inspections
3
Critical latest
3
Major latest
9
Minor latest
Inspection History
Apr 27, 2026
Complaint Full
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi fillets stored above sliced tomatoes inside reach reach in cooler at cook line, operator stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa salad (47F - Cold Holding) and corn salad (48F - Cold Holding) on reach in cooler at cook line, as per operator less than 3 hours. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed clean utensils inside hand wash sink at dishwashing area. Employee removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken prepared onsite and held more than 24 hours not date marked in reach in cooler at cook line, operator dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting no longer cleanable at cook line.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a bear guard at cook line.
13-04-4
Basic - Ice bucket/shovel stored on floor between uses. Observed next to ice machine, employee stored properly.
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. **Repeat Violation**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in freezer at cook line, operator removed during inspection. **Corrected On-Site**
12B-13-4
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking on sink at cook line.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
30
Apr 8, 2026
Routine - Food
5 critical violations. 6 major violations. 7 minor violations.
View 18 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. Observed chlorine sanitizer was 0 ppm at the dishwasher at the bar. Also observed at the kitchen area. Chef was able to fixed the sanitizer at the kitchen area. **Warning**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm at the dishwasher at the bar. **Warning**
22-45-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager was not able to provide parasite destruction letter. They were advised to stop selling raw fish ( ceviche ) until letter is provided. Chef provided the letter during the inspection. **Warning**
01D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ceviche (47 F - Cold Holding); chicken (49 F - Cold Holding). Food was date marked on 4/6 and 4/7. Stop sale was issued. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ceviche (47 F - Cold Holding); chicken (49 F - Cold Holding). Food was date marked on 4/6 and 4/7. Stop sale was issued. **Repeat Violation** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at the bar. Employee provided it. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef did not know that thermometer needs to reach 32°F when calibrating. **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun at the front counter. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside the hand wash sink next to the dishwasher. Chef removed the containers. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dishwashing machine was not dispensing detergent at the front counter. **Repeat Violation** **Warning**
16-59-1
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs on door handle oven. Employee removed them. **Corrected On-Site** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled across from the grill at the cook line. **Warning**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket. Chef fixed it. **Corrected On-Site** **Repeat Violation** **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloths stored on preparation tables. **Warning**
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed silverware not stored inverted inside a plastic container next to the coffee machine. **Warning**
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting on shelf by the ice machine. **Repeat Violation** **Warning**
24-08-4
18
Dec 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm). - From follow-up inspection 2025-12-11: Observed Dishwasher (Chlorine 0ppm). **Time Extended**
16-59-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty over beverage fountain. - From follow-up inspection 2025-12-11: **Time Extended**
36-34-5
86
Dec 10, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
52
Apr 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line, operator removed during inspection. **Corrected On-Site** - From follow-up inspection 2025-04-24: Still observe. **Corrected On-Site**
10-20-4
95
Apr 16, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 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. Observed Dishwasher (Chlorine 0ppm).
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (48F - Cold Holding) by expo area, as per employee less than 1 hour. Employee add ice during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty fryer basket inside hand wash sink next to dishwasher machine.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test strips available.
16-37-1
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 soap provided at handwash sink. Observed next to dishwasher machine, employee provide soap during inspection. **Corrected On-Site**
31B-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed personal unenclosed beverage container on shelves above 3 compartment sink. Operator removed during inspection. **Corrected On-Site**
12B-12-5
Basic - Ice bucket/shovel stored on floor between uses. Observed next to ice machine, operator stored properly during inspection. **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line, operator removed during inspection. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at pizza station. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
39
Dec 10, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked pasta container inside reach in cooler at cook line. **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 pasta container not date marked inside reach in cooler at cook line , as per employee from previous day. **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at pizza station by bar.
23-03-4
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 counter at bar. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed cooking oil container stored on kitchen floor. **Corrected On-Site**
08B-38-4
Basic - Ceiling tile missing. Observed at dishwasher station.
36-36-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside of reach in cooler at desserts station. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in unit at pizza station.
22-16-4
Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor at pizza station. **Corrected On-Site**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
52
May 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dishwasher area. - From follow-up inspection 2024-05-07: Still observed. **Time Extended** - From follow-up inspection 2024-05-16: Still observed l **Time Extended**
36-34-5
95
May 7, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : 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) - From follow-up inspection 2024-05-07: Still observed dishwasher machine chlorine at 0ppm. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Observed hot running water at 82 approximately for 15 seconds. - From follow-up inspection 2024-05-07: Still observed hot running water at 82 approximately for 15 seconds. **Time Extended**
27-06-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot running water at 82 approximately for 15 seconds. - From follow-up inspection 2024-05-07: Still observed hot running water at 82 approximately for 15 seconds. **Time Extended**
27-16-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dishwasher area. - From follow-up inspection 2024-05-07: Still observed. **Time Extended**
36-34-5
67
May 6, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 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. Observed Dishwasher (Chlorine 0ppm)
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (54F - Cold Holding); guacamole (52F - Cold Holding) at expo area. As per employee less than 3 hours.
03A-02-5
Intermediate - No hot running water at three-compartment sink. Observed hot running water at 82° approximately for 15 seconds.
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot running water at 82° approximately for 15 seconds.
27-16-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. **Corrected On-Site**
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dishwasher area.
36-34-5
Basic - Ice bucket/shovel stored on floor between uses. Observed next to ice machine. **Corrected On-Site** **Repeat Violation**
10-14-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
50
Nov 6, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (48F - Cold Holding); pico de gallo (48F - Cold Holding); as per manager less than 2 hours. Manager add ice at the time of the inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at the pizza station next to main bar.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed items inside HWS at tiki bar. Employee removed during inspection. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag in shelves above dishwasher area.
40-06-5
Basic - Ice bucket/shovel stored on floor between uses. Observed next to ice machine. Employee stored properly. **Corrected On-Site**
10-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84°F next to flat grill. Employee discarded. **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside cooler at the bar area. Employee removed during inspection. **Corrected On-Site**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line.
21-09-4
52
Mar 23, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test strips.
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Observed tongs stored on the oven handle **Repeat Violation**
08B-22-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water Water temperature 88F **Repeat Violation**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed the sanitizer bucket stored on the floor of the kitchen
21-44-1
70
Sep 2, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in used utensil inside water at 85°F. Operator changed the water for hot water at 135°F. **Corrected On-Site** **Repeat Violation**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded Cheese (50 F - Cold Holding) at reach in cooler. As per operator for less than 30 minutes.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by a chair. Manager removed the chair. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable at preparation table.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Observed a ton stored on oven door. Operator removed the ton. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping towels on preparation tables at cook line.
21-12-4
47
Frequently Asked Questions
When was Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo last inspected?
The most recent health inspection at Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo on file is from Apr 27, 2026. The public record contains 13 inspections in total.
What is the most common violation at Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo.
How does Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo compare to other restaurants in Key Largo?
Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo most recently scored 30 out of 100, which is lower than the Key Largo average of 69.
Has Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo's inspection record improved over time?
No. Recent inspections at Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Dry Rocks Bar and Tiki Bar- Baker's Cay Resort 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 Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo inspected?
Based on the inspection history on file, Dry Rocks Bar and Tiki Bar- Baker's Cay Resort Key Largo is inspected around four times per year on average.
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