Gus' Grille
Last inspected: Mar 30, 2026
39
Score
Gus' Grille has been inspected eight times since 2022. On Mar 30, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded six times.
Compared to other Key Largo restaurants (averaging 69), there's room to close the gap. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked short rib dated on 03/21 inside reach in cooler at cook line, operator discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked short rib dated on 03/21 inside reach in cooler at cook line, operator discarded during inspection. **Corrected On-Site** **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (67F - Cold Holding) at cook line, as per employee less than 1 hour, employee moved to reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator coached employees on proper procedures.
12A-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area, operator moved to dishwashing area. **Corrective Action Taken**
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed on granola container at cook line, operator removed during inspection. **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor at kitchen area, operator stored properly during inspection. **Corrected On-Site**
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at kitchen area. Operator removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
39
Dec 17, 2025
Routine - Food
No violations found.
100
Dec 15, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pancake batter (51F - Cold Holding); goat cheese (56F - Cold Holding); cut tomatoes (55F - Cold Holding); grilled chicken breast (48F - Cold Holding); lamb chops (53F - Cold Holding) inside reach in cooler across cook line. As per operator for more than 4 hrs. Opera started to discard items. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded shrimp (47F - Cold Holding) inside flip top at apps station. As per operator for less than 4 hrs. Operator placed inside walk on cooler for rapid cooling. Observed pancake batter (51F - Cold Holding); goat cheese (56F - Cold Holding); cut tomatoes (55F - Cold Holding); grilled chicken breast (48F - Cold Holding); lamb chops (53F - Cold Holding) inside reach in cooler across cook line. As per operator for more than 4 hrs. Opera started to discard items. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Observed at cook line. **Warning**
31B-03-4
Basic - Hole in or other damage to wall. Observed hole on wall under bread bar area. **Warning**
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
14-42-4
Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler at appetizer station. Observed also inside reach in cooler across cook line **Warning**
29-49-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door. **Warning**
35B-01-4
55
Mar 28, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Floor not cleaned when the least amount of food is exposed. Observe at walk in freezer.
36-01-4
Basic - Floor tiles missing and/or in disrepair. Observe at walk in freezer.
36-17-5
Basic - Ice buildup in reach-in freezer at cook line.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on reach in freezer at cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observe on clean metal containers by 3 compartment sink. Operator moved container to dishwasher area. **Corrective Action Taken**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observe at cook line by pizza station.
21-12-4
74
Dec 10, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Obsraw shrimp (54F - Cold Holding); cooked lobster (49F - Cold Holding) inside walk in cooler, as per operator food was preparing and portioned approximately 45 minutes ago. **Corrected On-Site**
03A-02-5
Basic - Cove molding at floor/wall juncture broken/missing.
36-03-4
Basic - Food stored on floor. Observed cooking oil container stored on floor at cook line. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Observed a hole on wall above 3 compartment sink.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on reach in cooler and reach in freezer at cook line.
22-16-4
67
Feb 14, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried hands on his apron after touching raw food, Inspector instructed employee.
12A-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding) in reach in cooler at cook line, as per Chef since yesterday, Chef discarded during inspection. **Corrected On-Site**
03A-02-5
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 temperature dishwasher machine at 157°.
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored above liquid eggs containers in cart at walk in cooler, Manager stored properly. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. Observed HWS at pizza station. **Corrected On-Site**
31B-03-4
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 temperature dishwasher machine at 157°.
22-56-4
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 packs, Employee removed from package. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Food stored on floor. Observed a case of apples stored on walk in cooler floor, Manager stored properly. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Old labels stuck to food containers after cleaning. Observe in some containers inside walk in cooler.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled food container in drawers at cook line. **Repeat Violation**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area.
21-12-4
33
Jul 18, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish at the walk in cooler, employee rearranged properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties (52F - Cold Holding) as per employee less than 4 hours. Employee add ice during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to dishwasher machine, Manager restocked during inspection.
31B-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.
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 mashed potatoes not date marked inside walk in cooler, as per employee over 24 hours, employee dated during inspection.
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 2 tuna packages defrosted already still in package in cooler at the cook line. Manager discarded during inspection. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed in kitchen area. Manager removed during inspection.
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit under flat grill.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the cook line.
31B-04-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Observed personal items stored on top of dishwasher machine, Manager removed during inspection. **Corrected On-Site**
40-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in drawers at the cook line.
22-16-4
41
Nov 9, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter reach in cooler cheese (46F - Cold Holding). Per operator less than one hour. Cheese was moved to the walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Observed sanitizing bucket quaternary solution at <100 ppm. Operator will increase the quaternary sanitizing solution concentration to 150ppm **Corrective Action Taken**
22-40-4
Basic - Bowl or other container with no handle used to dispense food. Observed in the grown sugar container a plastic cup without handle used as scoop The plastic container was removed. **Corrected On-Site**
14-01-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed the dishwashing machine rinse temperature gauge damaged Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired
16-38-5
Basic - No container installed for catching grease from hood drip tray. Observed the back kitchen area
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top area of the oven soiled. Observed the side of the dishwashing area hand wash sink soiled with black debris.
23-03-4
61
Frequently Asked Questions
When was Gus' Grille last inspected?
The most recent health inspection at Gus' Grille on file is from Mar 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Gus' Grille?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Gus' Grille.
How does Gus' Grille compare to other restaurants in Key Largo?
Gus' Grille most recently scored 39 out of 100, which is lower than the Key Largo average of 69.
Has Gus' Grille's inspection record improved over time?
Yes. Recent inspections at Gus' Grille have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Gus' Grille 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 Gus' Grille inspected?
Based on the inspection history on file, Gus' Grille is inspected around two times per year on average.
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