Gilbert's Resort
Last inspected: Jan 6, 2026
23
Score
The health department has logged 11 inspections at Gilbert's Resort, the earliest from 2022. On Jan 6, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
That's lower than the typical Key Largo restaurant, which scores around 69. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
5
Critical latest
3
Major latest
8
Minor latest
Inspection History
Jan 6, 2026
Complaint Full
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet cabbage sauce (84F - Hot Holding) on flat grill at cook line, as per operator less than 1 hour. Operator reheated during inspection. sweet cabbage sauce (168F - Reheating) **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (56F - Cold Holding) on chest freezer by cook line, as per operator less than 2 hours. Operator voluntarily discarded during inspection. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna still on ROP package on shelves at walk in cooler. Operator discarded during inspection.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above potatoes salad on shelves at walk in cooler. Operator stored properly during inspection. **Corrected On-Site**
08A-05-6
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); operator replaced empty container during inspection.Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially processed cooked pork not dated marked on reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**
02C-03-5
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed commercially processed cooked lobster not dated marked on reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**
02C-06-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked conch fritters container not dated marked in standing unit by dishwashing area. As per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Clean linens stored on floor. Observed a bag with clean lines at storage area, operator stored properly during inspection. **Corrected On-Site**
21-17-4
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 package on shelves at walk in cooler. Operator discarded during inspection. **Corrected On-Site**
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging food preparation at cook line without a beard guard.
13-04-4
Basic - Food stored on floor. Observed sour mix containers case stored on floor at bar #3 area. Operator stored properly.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean metal container by dishwashing area.
16-46-4
Basic - Single-service articles improperly stored. Observed plastic cups case stored on floor at storage area, operator stored properly during inspection. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Observed ice cubes for drinks at bar #3 not covered.
08B-12-5
23
Dec 17, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed 2 long white cutting boards stored on floor at dry storage. Operator placed items at washing area for cleaning and sanitation. **Corrective Action Taken**
24-07-4
Basic - Floor tiles missing and/or in disrepair. Observed at main cook line.
36-17-5
90
Mar 28, 2025
Routine - Food
No violations found.
100
Feb 6, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
52
Jan 24, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked pork (58F - Cold Holding); cooked pasta (56F - Cold Holding) on preparation table, as per Chef less than 45 minutes, food containers was moved to walk in cooler during inspection. **Corrective Action Taken**
03A-02-5
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. Observed establishment conducting reduced oxygen packaging.
03G-50-1
Basic - Standing water in bottom of reach-in-cooler. Observed on salad station reach in cooler.
29-49-6
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, operator moved ice scoop to dishwasher area to be washed. **Corrective Action Taken**
10-12-5
Basic - Food storage container/container lid cracked or broken. Observed bread crumbs white bin container broken lid, at dry storage area.
14-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on back door by dishwasher area.
35B-01-4
64
Aug 6, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ribs dated on 07/29 inside reach in cooler at cook line. Manager 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 ribs dated on 07/29 inside reach in cooler at cook line. Manager discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Food with mold-like growth. See stop sale. Observed raw strawberries with mold like growth on a tray at walk in cooler. Manager discarded during inspection. **Corrected On-Site**
01B-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Unclean building components, attachments or fixtures. Observed grease accumulated on equipment at cook line. Also on hood filters.
36-50-4
Basic - Bowl or other container with no handle used to dispense food. Observed on coleslaw container at cook line. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed a case of cream stored on floor at walk in cooler. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Open dumpster lid.
33-16-4
43
Apr 8, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
41
Oct 24, 2023
Routine - Food
No violations found.
100
Aug 10, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-08-10: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in prep coolers in kitchen area. Also soiled can opener blade. **Warning** - From follow-up inspection 2023-08-10: Still observed soiled cutting boards. Can opener is clea. **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-08-10: Still observed. **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed in kitchen area near walk in cooler entrance. **Warning** - From follow-up inspection 2023-08-10: Still observed. **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed sugar, flour and rice white bins not identified in kitchen area. **Warning** - From follow-up inspection 2023-08-10: Still observed no identification labels on white bins. **Time Extended**
02D-01-5
67
Aug 8, 2023
Routine - Food
5 critical violations. 8 major violations. 13 minor violations.
View 26 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
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); Manager set up 3 compartment sink.Triple Sink (Chlorine 100ppm) **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Breakfast area; cooked eggs (57F - Cold Holding); cooked sausage (67F - Cold Holding) as per employee at 11:00 am breakfast is done and they placed sausage and eggs straight to the warmers. Employee moved two containers to walk in freezer to rapidly cool down. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach coming out from the dishwasher machine. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cut veggies, Manager store properly. **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 - 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. **Warning**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in prep coolers in kitchen area. Also soiled can opener blade. **Warning**
22-02-4
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. **Warning**
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 pasta, pico de gallo not date marked, as per employee over 24 hours. Employee dated during inspection. **Corrected On-Site** **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
Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 degreaser spray bottles not identified in kitchen area. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed in salt container next to microwave. **Warning**
14-01-5
Basic - Ceiling tile missing. Observed in kitchen area near walk in cooler entrance. **Warning**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks in some ceiling tiles in kitchen area.
36-32-5
Basic - Employee beverage container in ice machine/ice bin. Observed in ice machine next to dishwasher. Employee discarded. **Corrected On-Site** **Warning**
12B-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in kitchen area, Manager discarded during inspection. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook at the cook line. **Warning**
13-04-4
Basic - Food stored on floor. Observed food cases stored on walk in freezer floor. Manager stored properly. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, Manager removed, washed and stored properly. **Corrected On-Site** **Warning**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled can opener holder. **Warning**
23-03-4
Basic - Single-service articles improperly stored. Observed clean silverware not inverted in kitchen area. **Warning**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Observed next to 3 compartment sink. **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC throughout kitchen. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar, flour and rice white bins not identified in kitchen area. **Warning**
02D-01-5
11
Oct 31, 2022
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 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 the dishwasher chlorine sanitizer concentration at 10 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw hamburger, commercially packed, over tuna salad packed in house.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler scrambled eggs (63F - Cold Holding ). Per operator. less than 5 hours Eggs were moved into the the reach in freezer to rapidly reduce the temperature.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the blade of the can opener blade soiled.
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife store between a reach in cooler and a work table. The knife was removed **Corrective Action Taken**
10-17-4
Basic - Water draining onto floor surface. Observed the water of the dishwasher draining to the floor
29-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor at the hot kitchen area.
36-02-5
Basic - Soiled dry wiping cloth in use. Cloth was removed
21-10-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop over the dirty surface of the ice machine
10-12-5
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing at the hot kitchen area
36-17-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plastic containers not inverted. Operator moved the containers **Corrected On-Site**
24-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed white containers not inverted. Operator inverted the containers **Corrected On-Site**
25-06-4
37
Frequently Asked Questions
When was Gilbert's Resort last inspected?
The most recent health inspection at Gilbert's Resort on file is from Jan 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Gilbert's Resort?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Gilbert's Resort.
How does Gilbert's Resort compare to other restaurants in Key Largo?
Gilbert's Resort most recently scored 23 out of 100, which is lower than the Key Largo average of 69.
Has Gilbert's Resort's inspection record improved over time?
Results have been roughly steady. Inspections at Gilbert's Resort have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Gilbert's Resort 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 Gilbert's Resort inspected?
Based on the inspection history on file, Gilbert's Resort is inspected around three times per year on average.
Nearby Restaurants