Harriette's Welcome Center Restaurant
Last inspected: Jan 15, 2026
35
Score
Harriette's Welcome Center Restaurant appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Jan 15, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to eight violations.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged eight times.
That's lower than the typical Key Largo restaurant, which scores around 69. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +100ppm); at cook line, operator discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausages links (45F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours. Operator closed lid during inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad dated on 01/06 in reach in cooler at cook line, operator 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 tuna salad dated on 01/06 in reach in cooler at cook line, operator discarded during inspection. **Corrected On-Site** **Repeat Violation**
02C-01-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted can opener blade.
22-31-4
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. Observed Stephanie M. and Juan U. Food handlers certificates expired.
53B-14-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in unit at cook line.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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 mahi filet still in ROP package in reach in cooler at cook line. Operator discarded during inspection. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observed raw beef steak container stored on walk in cooler floor, operator stored properly. Also observed a food case stored on walk in freezer floor. **Corrected On-Site**
08B-38-4
35
Jul 16, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (48F - Cold Holding); sliced cheese (48F - Cold Holding); cut sausages (46F - Cold Holding) as per employee less than 2 hours, employee add ice to rapid chill. Also observed Standing unit:; raw shrimp (47F - Cold Holding); raw mahi (47F - Cold Holding); raw burgers (49F - Cold Holding); corned beef patties (51F - Cold Holding) as per employee over 24 hours, employee discarded during inspection. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-07-16: At the time of the call back standing unit was empty, as per operator work order was placed. Reach in cooler guacamole (46F - Cold Holding); potato salad (49F - Cold Holding) as per employee less than 2 hours, employee add ice to rapid chill. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at cook line. - From follow-up inspection 2025-07-16: Still observed. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed on clean containers at kitchen area. - From follow-up inspection 2025-07-16: Still observed old label on clean containers. **Time Extended**
16-46-4
78
Jul 15, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (48F - Cold Holding); sliced cheese (48F - Cold Holding); cut sausages (46F - Cold Holding) as per employee less than 2 hours, employee add ice to rapid chill. Also observed Standing unit:; raw shrimp (47F - Cold Holding); raw mahi (47F - Cold Holding); raw burgers (49F - Cold Holding); corned beef patties (51F - Cold Holding) as per employee over 24 hours, employee discarded during inspection. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed standing unit:; raw shrimp (47F - Cold Holding); raw mahi (47F - Cold Holding) raw burgers (49F - Cold Holding); corned beef patties (51F - Cold Holding) as per employee over 24 hours, employee discarded during inspection. Also observed chicken salad dated 07/05 and tuna salad dated 07/03 on reach in cooler across standing unit at kitchen area. Operator discarded during inspection. **Corrected On-Site**
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 chicken salad dated 07/05 and tuna salad dated 07/03 on reach in cooler across standing unit at kitchen area. Operator discarded during inspection. **Corrected On-Site**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. **Repeat Violation**
22-02-4
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 mahi filets still on ROP packages on standing unit at kitchen area. Employee discarded during inspection. **Corrected On-Site**
06-09-1
Basic - Stored food not covered. Observed several food containers not covered on reach in cooler at cook line, employee covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Old labels stuck to food containers after cleaning. Observed on clean containers at kitchen area.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at cook line.
23-03-4
Basic - Food storage container/container lid cracked or broken. Observed broken lid on cooked pasta container, employee discarded during inspection. **Corrected On-Site**
14-38-4
45
Jan 27, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (47F - Cold Holding); sliced cheese (49F - Cold Holding) on reach in cooler across reach in freezer at cook line, as per employee less than 3 hours, employee closed reach in cooler lid during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at. Ok line, employee discard solution and replaced with a new one. Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
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. Observed expired training for: Dilcia and Edgard.
53B-14-5
Basic - Food stored on floor. Observed cooked oatmeal containers stored on walk in freezer floor.
08B-38-4
58
Aug 13, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 3 stewed tomatoes dented cans on rack. **Corrected On-Site**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage patties (49F - Cold Holding); Canadian bacon (49F - Cold Holding) at cook line, as per employee lid was open due a busy lunch. Employee closed lid. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
Basic - Stored food not covered. Observed 2 cooked gravy containers not covered at walk in freezer. **Corrected On-Site**
08B-12-5
Basic - Single-service articles improperly stored. Observed Togo cups case stored on floor by office area. **Corrected On-Site**
25-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler at the entrance of the cook line. Also observed soiled interior of reach in cooler at coffee station.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at cook line. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Observed gravy containers stored on floor at walk in freezer. **Corrected On-Site**
08B-38-4
50
Mar 28, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
82
Mar 27, 2024
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pork (77F - Cooling) at 11:15 am. In walk in cooler, as per chef cooked pork was cooked at 8:00 am. Chef moved cooked pork to the reach in freezer. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (47F - Cold Holding); chicken salad (50F - Cold Holding); tuna salad (49F - Cold Holding); beef sausage (57F - Cold Holding); raw shrimp (46F - Cold Holding); mahi mahi (47F - Cold Holding); inside reach in cooler at cook line next to flat grill. As per operator less than 4 hours. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed raw shell eggs stored above cooked pork container, in walk in cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Displayed food not properly protected from contamination. Observed tuna salad container inside walk in cooler. **Corrected On-Site** **Warning**
08B-02-4
High Priority - Dented/rusted cans present. See stop sale. Observed 2 corned beef and 2 pineapple cans dented on rack at prep area. Manager discarded during inspection. **Corrected On-Site** **Warning**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler cutting boards soiled at cook line. **Warning**
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 chicken salad (41F - Cold Holding) in reach in cooler at cook line. As per chef from previous day. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed all porpuse cleaner spray bottle not labeled with common name at front counter. **Corrected On-Site** **Warning**
41-17-4
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 mahi mahi (47F - Cold Holding);inside reach in cooler next to cook line. **Warning**
06-09-1
Basic - Food stored on floor. Observed plastic bottle maple syrup stored on floor at front counter. Also observed pickles plastic containers stored inside walk in cooler. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets at cook line . **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled with food debris at cook line. **Warning**
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under 3 compartment sink. **Warning**
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm);at cook line . Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers with sugar and grits not labeled in prep area. **Corrected On-Site** **Warning**
02D-01-5
25
Oct 25, 2023
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm); Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (47F - Cold Holding); tuna salad (46F - Cold Holding) as per employee over 24 hours inside reach in cooler at cook line. Employee discarded during inspection. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (42F - Cold Holding); mashed potatoes (42F - Cold Holding) dated on 10/16/2023 in shelves inside walk in cooler. Also chicken salad (47F - Cold Holding); tuna salad (46F - Cold Holding) as per employee over 24 hours inside reach in cooler at cook line. Employee discarded during inspection. **Corrected On-Site**
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 pasta (42F - Cold Holding); mashed potatoes (42F - Cold Holding) dated on 10/16/2023 in shelves inside walk in cooler. Employee discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. **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 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
Basic - Food stored on floor. Observed a bag of raw onions stored on floor at pastry area. Employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
38-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line, Also at the beverage station.
21-12-4
30
Jun 23, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Insects, Rodents, and Animals Not Present
FL-38
Proper Sanitizer Contact Time and Concentration
FL-33
41
Dec 20, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 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 dishmachine chlorine sanitizing 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 - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler cut tomato (44F - Cold Holding); suasage (44F - Cold Holding). Per operator less than three hours. They have been opening the door very often to stock the kitchen reach in cooler. Operator will reduce the ambient temperature of the unit to improve cooling process.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink of the soup areas used to dump ice
31A-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed the shelves of the walk in cooler with rust
14-17-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the hot line reach in cooler
29-49-6
Basic - Ice buildup in reach-in freezer. Observed ice buildup in the muffins reach in cooler
14-69-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back area, at the pastry area the door has a gap at the threshold.
35B-01-4
55
Frequently Asked Questions
When was Harriette's Welcome Center Restaurant last inspected?
The most recent health inspection at Harriette's Welcome Center Restaurant on file is from Jan 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Harriette's Welcome Center Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited eight times, more than any other issue at Harriette's Welcome Center Restaurant.
How does Harriette's Welcome Center Restaurant compare to other restaurants in Key Largo?
Harriette's Welcome Center Restaurant most recently scored 35 out of 100, which is lower than the Key Largo average of 69.
Has Harriette's Welcome Center Restaurant's inspection record improved over time?
No. Recent inspections at Harriette's Welcome Center Restaurant have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Harriette's Welcome Center Restaurant 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 Harriette's Welcome Center Restaurant inspected?
Based on the inspection history on file, Harriette's Welcome Center Restaurant is inspected around three times per year on average.
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