Ph Marina/Restaurant
Last inspected: Apr 3, 2026
86
Score
Ph Marina/Restaurant appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Apr 3, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up five times.
The city-wide average for Key Largo sits at 69, putting Ph Marina/Restaurant on the better side of that line. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2026-04-03: Still observed. **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door by dry storage area. **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler she. **Warning** - From follow-up inspection 2026-04-03: Still observed. **Time Extended**
14-17-4
86
Apr 2, 2026
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 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 - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken breast (48F - Cold Holding) inside reach in cooler at cook line, as per operator food was there from last night. Operator discarded. Also observed cooked shrimp (52F - Cold Holding); coleslaw (51F - Cold Holding); fish dip (51F - Cold Holding) inside reach in cooler at salad station, as per operator from last night, operator discarded during inspection. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken breast (48F - Cold Holding) inside reach in cooler at cook line, as per operator food was there from last night. Operator discarded. Also observed cooked shrimp (52F - Cold Holding); coleslaw (51F - Cold Holding); fish dip (51F - Cold Holding) inside reach in cooler at salad station, as per operator from last night, operator discarded during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
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 cooked commercially processed pork and brisket opener over 24 hours not date marked inside reach in cooler at cook line. Operator dated during inspection. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by dry storage area, operator moved to dishwashing area. Also observed soiled cutter by dry storage area, operator moved to dishwashing area. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw ahi tuna dish not identified as a raw item on menu. **Warning**
02B-01-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food inside standing unit across preparation area. Operator segregated during inspection. **Corrected On-Site** **Warning**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door by dry storage area. **Warning**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 89° F at cook line. Operator removed during inspection. **Corrective Action Taken** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed on reach in cooler unit at cook line. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled basin standing units across preparation area. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers on rack at dishwasher area. **Warning**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in standing unit at kitchen area, operator removed during inspection. **Corrected On-Site** **Warning**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on standing units across preparation area. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler she. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by 3 compartment sink. Also observed behind dishwasher machine. **Warning**
36-27-5
26
Jan 15, 2026
Complaint Full
No violations found.
100
Oct 29, 2025
Complaint Full
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat sauces on shelves at walk in cooler, operator stored properly during inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding) in reach in cooler at cook line, as per operator less than 1 hour. Operator removed container to walk in cooler. Also observed garlic butter (85F - Cold Holding) at cook line, as per operator less than 2 hours, operator moved to reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order. **Corrected On-Site** **Warning**
01C-05-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp not dated in reach in cooler at salad station, as per operator over 24 hours. Operator dated during inspection. Also observed cooked chicken wings and cooked potatoes not date marked in reach in cooler at cook line, as per operator over 24 hours.**Corrected On-Site** **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 bleach spray bottle not labeled at dishwashing area. Operator identified spray bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles in reach in cooler at salad station. **Warning**
23-24-4
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 (frozen) still on ROP package in reach in cooler at cook line, operator cut packet during inspection. **Corrected On-Site** **Warning**
06-09-1
Basic - Food storage container/container lid cracked or broken. Observed broken ice bucket in used at dishwashing area. **Warning**
14-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, operator removed during inspection. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at salad station. **Warning**
23-03-4
35
Apr 4, 2025
Routine - Food
No violations found.
100
Apr 3, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cubed tuna (47F - Cold Holding); cooked shrimp (47F - Cold Holding); tuna salad (46F - Cold Holding); cut tomatoes (46F - Cold Holding) bean salad (54F - Cold Holding); fish dip (52F - Cold Holding) at salad station, as per operator less than 2 hours. Operator moved all products from unit during inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked black beans not date marked inside reach in cooler at cook line, as per employee over 24 hours. Operator dated during inspection. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade. Employee moved can opener to dishwasher area. **Corrective Action Taken**
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observe personal lunch containers next to establishment food on reach in cooler by preparation area. Operator moved items during inspection. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Working containers of food removed from original container not identified by common name. Observe flour container not identified with common name at dry stora area. Operator identified container during inspection. **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal bottle water on preparation table by walk in cooler.
12B-07-4
61
Dec 5, 2024
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door. - From follow-up inspection 2024-12-05: Still observed. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed WC under green cutting board in the kitchen area. Operator removed the WC. **Corrected On-Site** - From follow-up inspection 2024-12-05: Still observed. **Corrected On-Site**
21-04-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under 2 compartment sink in preparation area next to HWS. - From follow-up inspection 2024-12-05: Still observed. **Time Extended**
29-11-4
86
Nov 21, 2024
Food-Licensing Inspection
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
33
Feb 28, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above wraps inside reach in cooler at preparation area, Manager stored properly. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook manipulating raw food and proceed to plated and serving a sauce cup not changing gloves.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (48F - Cold Holding); shredded cheese (48F - Cold Holding) at salad station, as per Chef less than 2 hours, Chef moved food walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. **Repeat Violation**
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across fryer.
23-03-4
50
Aug 17, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Dec 14, 2022
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 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 DM chlorine Sanitizing solution 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 - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pasta container dated 12/4/22. Per operator its an old label. The label was removed.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the reach in cooler near the grill penne pasta (50F - Cold Holding); . Per operator less than two hours. Chef moved the pasta to another reach in cooler with cooler temperature **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled with food
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone over the cutting board of the sea food reach in cooler. Phone was removed **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Observed the gasket of the walk in cooler in disrepair .
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensil in standing water Water temperature 119F. Chef moved the utensils to a place that wii produce more heat to increase the water temperature **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of Food debris in the kitchen oven **Repeat Violation**
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed the flour and bread crumbs containers without name label
02D-01-5
41
Frequently Asked Questions
When was Ph Marina/Restaurant last inspected?
The most recent health inspection at Ph Marina/Restaurant on file is from Apr 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ph Marina/Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Ph Marina/Restaurant.
How does Ph Marina/Restaurant compare to other restaurants in Key Largo?
Ph Marina/Restaurant most recently scored 86 out of 100, which is higher than the Key Largo average of 69.
Has Ph Marina/Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Ph Marina/Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ph Marina/Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ph Marina/Restaurant inspected?
Based on the inspection history on file, Ph Marina/Restaurant is inspected around three times per year on average.
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