Key Largo Conch House
Last inspected: Mar 20, 2026
67
Score
The health department has logged nine inspections at Key Largo Conch House, the earliest from 2022. On Mar 20, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
The city-wide average is 69, putting Key Largo Conch House squarely in typical territory. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 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 beef steak on shelves at walk in cooler. Employee stored properly during inspection. **Corrected On-Site**
08A-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust accumulated on fan covers at walk in cooler.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted walk in cooler shelves.
14-17-4
Basic - Food stored on floor. Observed a case of fish stored on walk in freezer floor. Employee stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed on wall behind fryers.
36-68-5
67
Nov 14, 2025
Routine - Food
No violations found.
100
Oct 27, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 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). **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced turkey (54F - Cold Holding); sliced cheese (52F - Cold Holding) in reach in cooler across stove, as per operator less than 2 hours, operator covered containers during inspection. **Corrective Action Taken** **Warning**
03A-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 raw mahi fillets (frozen)still on ROP packages on shelves at walk in cooler. Operator start open it during inspection. **Corrective Action Taken** **Warning**
06-09-1
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area. **Warning**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed panko,flour and flour mix containers not identified with common name next to fryers at kitchen area. **Warning**
02D-01-5
64
Feb 24, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
70
Oct 4, 2024
Complaint Full
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 raw shrimp (48F - Cold Holding) inside reach in cooler at cook line, as per employee less than 2 hours. Employee moved shrimp to walk in cooler to cool down. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce (97F - Hot Holding) by grill, as per employee less than 3 hours. Employee discarded during inspection. **Corrected On-Site**
03B-01-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed on shelves at walk in cooler. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored above clean utensils by dishwasher area. **Corrected On-Site**
40-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler at cook line. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. **Corrected On-Site**
21-12-4
61
Jul 17, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
61
Feb 28, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored above raw calamari inside reach in cooler at cook line.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburger (54F - Cold Holding); sliced ham (43F - Cold Holding) in reach in cooler across stove, as per employee less than 2 hour. Employee closed reach in cooler lid. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at kitchen area.
22-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler across stove, employee discarded. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
61
Aug 2, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
58
Dec 19, 2022
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
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 the quaternary sanitizing solution at 400 ppm Operator diluted the solution **Corrective Action Taken**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the kitchen reach in cooler turkey (46F - Cold Holding); ham (45F - Cold Holding). Per operator less than 2 hours. The top cover of the reach in cooler to improve the cooling.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the kitchen hollandaise sauce (111F - Hot Holding). Per operator less than one hour. Operator reheated the sauce **Corrective Action Taken**
03B-01-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plastic bowls not inverted. Operator inverted the bowls **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed tuna thawed in the vacuum package. Operator removed the tuna from the package
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
45
Frequently Asked Questions
When was Key Largo Conch House last inspected?
The most recent health inspection at Key Largo Conch House on file is from Mar 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Key Largo Conch House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Key Largo Conch House.
How does Key Largo Conch House compare to other restaurants in Key Largo?
Key Largo Conch House most recently scored 67 out of 100, which is about the same as the Key Largo average of 69.
Has Key Largo Conch House's inspection record improved over time?
Results have been roughly steady. Inspections at Key Largo Conch House have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Key Largo Conch House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Key Largo Conch House inspected?
Based on the inspection history on file, Key Largo Conch House is inspected around three times per year on average.
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