Playa Largo Resort & Spa
Last inspected: Apr 2, 2026
95
Score
Playa Largo Resort & Spa appears in inspection records 11 times, starting in 2022. The newest entry in the record is dated Apr 2, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about eight violations before that.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
The city-wide average for Key Largo sits at 69, putting Playa Largo Resort & Spa on the better side of that line. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-02: Still observed. **Time Extended**
14-69-4
95
Mar 31, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
35
Dec 11, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Apr 4, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observe floor in disrepair at walk in freezer entrance. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observe on units at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-04: Still observe. **Time Extended**
29-49-6
90
Apr 3, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe fried tomatoes (117F - Hot Holding) at cook line, as per employee less than 4 hours, employee proceeded to discarded during inspection. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe pooled eggs (48F - Cold Holding) at cook line, as per employee less than 3 hours. Employee add more ice to cooldown temperature. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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. Observe Dishwasher (Chlorine 0ppm). **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observe sponge and soap bottle inside hand wash sink by dishwashing area. Operator removed during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked sausage not date marked on reach in cooler at cook line, as per employee over 24 hours. Employee dated food during inspection. **Corrected On-Site** **Warning**
02C-02-5
Basic - Floor not cleaned when the least amount of food is exposed. Observe at walk in freezer and walk in cooler. **Warning**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Observe floor in disrepair at walk in freezer entrance. **Warning**
36-17-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observe at preparation area, employee removed during inspection. **Corrected On-Site** **Warning**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on units at cook line. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observe on units at cook line. **Repeat Violation** **Warning**
29-49-6
Basic - Stored food not covered. Observe cut fresh fruits container not covered inside reach in cooler at preparation area. Employee covered during inspection. **Corrected On-Site** **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observe flour container not identified at salad station. Employee identified container during inspection. **Corrected On-Site** **Warning**
02D-01-5
37
Dec 3, 2024
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
35
May 8, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at dishwasher area. - From follow-up inspection 2024-05-08: Still observed. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler drawers under grill in disrepair. **Repeat Violation** - From follow-up inspection 2024-05-08: Still observed. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed at the walk in freezer entrance. **Repeat Violation** - From follow-up inspection 2024-05-08: Still observed. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed under HWS at dishwasher area. - From follow-up inspection 2024-05-08: Still observed. **Time Extended**
36-24-5
82
May 7, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 roaches inside reach in cooler drawers under flat grill at kitchen area. As per Manager reach in cooler is not in use.
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed fish ceviche container stored above cheese cake tray inside reach in cooler at preparation area. Manager stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Hole in or other damage to wall. Observed under HWS at dishwasher area.
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container at pantry station. Manager removed during inspection. **Corrected On-Site**
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled drawers interior on reach in cooler at cook line.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed on HWS at pantry station.
29-11-4
Basic - Bowl or other container with no handle used to dispense food. Observe in flour container at pantry station. Manager removed during inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at dishwasher area.
36-32-5
Basic - Dead roaches on premises. Observed 1 dead roach inside reach in cooler drawers under flat grill at kitchen area. As per Manager reach in cooler is not in use.
35A-03-4
Basic - Equipment in poor repair. Observed reach in cooler drawers under grill in disrepair. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed at the walk in freezer entrance. **Repeat Violation**
36-17-5
43
Nov 6, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cube raw tuna (44F - Cold Holding)inside walk in cooler. Dated on 11/04 Manager discarded during inspection. **Corrected On-Site**
03A-02-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed next to 3 compartment sink.
27-19-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on Sandbar menu offers raw oysters and raw ceviche not identified.
02B-01-5
Basic - Soiled dry wiping cloth in use. Observed atthe cook line. **Repeat Violation**
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the cook line.
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Floor tiles missing and/or in disrepair. Observed missing and in disrepair tiles at the door of walk in freezer. **Repeat Violation**
36-17-5
Basic - Equipment in poor repair. Observed drawers under flat grill is disrepair.
14-11-5
39
May 1, 2023
Routine - Food
4 critical violations. 2 major violations. 17 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the hot kitchen reach in cooler ; cut tomato (47F - Cold Holding); sausage (47F - Cold Holding) Per operator less than three hours. Unit ambient temperature is 44F Operator put the food over ice and water.
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher go from dirty dishes to clean without cleaning the hand.
12A-13-4
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 concentration at 400 ppm **Repeat Violation**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the kitchen area hollandaise sauce (103F - Hot Holding). Less than 3 hours.
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the dishwasher clean his hands at the triple sink.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the dishwashing hand wash sink used to stored a sanitizing bucket The bucket was removed
31A-11-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed cardboard containers stored on the top shelf of the kitchen not inverted.
25-06-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the hot kitchen reach in cooler **Repeat Violation**
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water on the floor of the dishwashing area
29-19-4
Basic - Stored food not covered. Observed the in reach in freezer ice-cream not covered. Operator discarded the ice cream **Corrective Action Taken**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp being thawed in standing water. The shrimps were removed **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed a sauce with no name label. Operator discarded the sauce **Corrective Action Taken** **Repeat Violation**
02D-01-5
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in the walk in cooler in disrepair
36-17-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pans stored on the floor of the storage room.
24-07-4
Basic - Floors not constructed to be easily cleanable. Observed the grout between tiles low in some areas of the kitchen
36-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Towels were removed **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top surface of the reach in cooler by the fryers soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Plumbing system in disrepair. Observed the faucet of the dishwashing machine area in disrepair
29-08-4
19
Nov 8, 2022
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 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 chlorine sanitizer of the dishwasher at 10 ppm Operator replaced the empty chlorine container with a new one. **Corrected On-Site**
22-41-4
High Priority - Displayed food not properly protected from contamination. Observed unwrapped apples being offered to the guest by the front desk. **Repeat Violation**
08B-02-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink quaternary sanitizing solution concentration at 400 ppm Operator diluted the concentration **Corrective Action Taken**
41-18-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the dishwashing area hand wash sink blocked with dirty pots left in front of it **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cole slaw in the walk in cooler produced more than 24 hours ago without date marking.
02C-02-5
Basic - Standing water in walk in cooler
29-49-6
Basic - Single-service articles improperly stored. Observed single service trays not inverted or protected. Operator inverted the trays **Corrected On-Site**
25-05-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the oven exterior soiled
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the dishwashing hand wash sink.
31B-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light cover missing at the dishwashing area **Repeat Violation**
38-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs was removef **Corrected On-Site**
10-20-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on top of the ice machine surface Ice scoop was removed **Corrected On-Site**
10-12-5
Basic - Food not stored at least 6 inches off of the floor. Observed pastries stored in the walk in freezer floor. **Repeat Violation**
08B-47-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed some employees working at the hot kitchen without hair restraint . **Repeat Violation**
13-03-4
29
Frequently Asked Questions
When was Playa Largo Resort & Spa last inspected?
The most recent health inspection at Playa Largo Resort & Spa on file is from Apr 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Playa Largo Resort & Spa?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Playa Largo Resort & Spa.
How does Playa Largo Resort & Spa compare to other restaurants in Key Largo?
Playa Largo Resort & Spa most recently scored 95 out of 100, which is higher than the Key Largo average of 69.
Has Playa Largo Resort & Spa's inspection record improved over time?
Yes. Recent inspections at Playa Largo Resort & Spa have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Playa Largo Resort & Spa 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 Playa Largo Resort & Spa inspected?
Based on the inspection history on file, Playa Largo Resort & Spa is inspected around three times per year on average.
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