Fernandez the Bull Key Largo
Last inspected: Apr 6, 2026
14
Score
Across the available record, Fernandez the Bull Key Largo has seven inspections on file, the first dated 2022. On Apr 6, 2026, the health department conducted the most recent visit. 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 14 violations each, up from closer to five violations before.
“Food stored on floor” comes up most often, recorded three times in the inspection record.
That's lower than the typical Key Largo restaurant, which scores around 69. The pattern in the record is worth a careful look.
7
Inspections
7
Critical latest
4
Major latest
11
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
7 critical violations. 4 major violations. 11 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (49F - Cold Holding) next to coffee machine, as per employee less than 1 hour. Employee moved to reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak and raw shrimp on same container in reach in cooler next to fryer. Also observed raw chicken stored above raw beef steak in reach in cooler next to fryer. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked beef steak in reach in cooler next to fryer. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored on nonfood grade bags at walk in cooler. **Warning**
14-31-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper procedures. **Warning**
12A-17-4
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 Triple Sink (Chlorine +100ppm) operator discarded. **Corrected On-Site** **Warning**
22-41-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to steam table, as per employee less than 30 minutes. Operator moved to reach in cooler. **Corrective Action Taken** **Warning**
03A-03-5
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 chicken,cooked beef and cooked rice and beans prepared onsite and held more than 24 hours not properly date marked in reach in cooler at kitchen area and at walk in cooler. **Warning**
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 to operator. **Warning**
11-27-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for Dailin C. has been working more than 60 days. **Warning**
53B-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. **Warning**
11-26-1
Basic - Ceiling tile missing. Observed by 3 compartment sink. **Warning**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at front. **Warning**
12B-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink set up not correctly, coached employee. **Warning**
16-13-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed under shelves at walk in cooler. **Warning**
36-01-4
Basic - Food stored on floor. Observed a raw onion bucket stored on walk in cooler floor. **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout kitchen. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (54F - Cold Holding) on preparation table next to microwave at cook line, as per operator less than 1 hour, employee starts preparation. **Corrective Action Taken** **Warning**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Observed by back office. **Warning**
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. **Warning**
21-09-4
14
Dec 9, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
35
Apr 4, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw chicken stored above cooked steak on shelves at walk in cooler. Employee stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed white rice (115F - Reheating) as per employee rice was placed on steam table more than 2 hours, employee discarded rice during inspection. **Corrected On-Site**
03E-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observe next to flat grill, as per employee less than 1 hour. Employee stored raw shell eggs inside reach in cooler during inspection. **Corrected On-Site**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled mold-like substance ice dispenser interior.
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. Observe cooked pork and steak not date marked inside walk in cooler, as per employee over 24 hours. Employee dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Observe cooked pork container stored on walk in cooler floor, employee stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observe at cook line.
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on units at preparation area. Also observe soiled reach in freezer interior at preparation area.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw steak (frozen) on 3 compartment sink. As per employee less than 30 minutes. Employee starts cutting and preparing steak at the time of the inspection.
06-01-5
43
Dec 16, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
90
Mar 6, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the front counter next to warmer, **Repeat Violation** - From follow-up inspection 2024-03-06: Still observed. **Time Extended**
21-09-4
95
Jul 19, 2023
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 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). Explained to Manager to start use 3 compartment sink.
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ground beef and cooked shredded beef dated on 07/11 in walk in cooler, Manager discarded during inspection. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (51F - Cold Holding) dated on the 07/16, Manager discarded during inspection. **Corrected On-Site**
03A-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
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 - 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
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the front counter.
22-16-4
Basic - Old labels stuck to food containers after cleaning. Observed in clean metal containers in rack in back kitchen area.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at the cook line
23-03-4
Basic - Food stored on floor. Observed cooked rice container stored on floor in walk in cooler, Manager stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
29
Nov 14, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Observed the sanitizing bucket chlorine sanitizing solution concentration at 20 ppm
22-39-4
High Priority - Toxic substance/chemical improperly stored. Observed the front counter chlorine sanitizer solution stored next to a cutting board.
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter hand wash sink a plastic bucket store in it Bucket was removed **Corrected On-Site**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed the sugar container by the coffee machine without name label. **Repeat Violation**
02D-01-5
Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the back area , next to the hand wash sink. The oil was removed **Corrected On-Site**
08B-47-4
Basic - Bowl or other container with no handle used to dispense food. Observed in the rice container a plastic cup without handle used as scoop.
14-01-5
50
Frequently Asked Questions
When was Fernandez the Bull Key Largo last inspected?
The most recent health inspection at Fernandez the Bull Key Largo on file is from Apr 6, 2026. The public record contains seven inspections in total.
What is the most common violation at Fernandez the Bull Key Largo?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Fernandez the Bull Key Largo.
How does Fernandez the Bull Key Largo compare to other restaurants in Key Largo?
Fernandez the Bull Key Largo most recently scored 14 out of 100, which is lower than the Key Largo average of 69.
Has Fernandez the Bull Key Largo's inspection record improved over time?
No. Recent inspections at Fernandez the Bull Key Largo have averaged around 14 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Fernandez the Bull 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 Fernandez the Bull Key Largo inspected?
Based on the inspection history on file, Fernandez the Bull Key Largo is inspected around two times per year on average.
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