Reef Hut
Last inspected: Apr 14, 2026
86
Score
Going back to 2022, Reef Hut has seven inspections in the public record. Inspectors last stopped by on Apr 14, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around four violations each.
“Raw animal foods not properly separated” comes up most often, recorded two times in the inspection record.
Compared to the broader Key Largo restaurant scene, where the average is 69, this is a stronger showing. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water on floor drain under rack across 3 compartment sink.
29-19-4
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 reach in cooler next to oven, employee removed during inspection. **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 deli paper on shelves at kitchen area, employee removed during inspection. **Corrected On-Site**
40-06-5
86
Dec 17, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw breaded chicken breast stored above cooked raw salmon on drawers at cook line, operator stored 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 raw steak (45F - Cold Holding) in reach in cooler at cook line, as per operator less than 1 hour. Operator moved to reach in freezer to cool down temperature. **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 cheese pizza (125F - Hot Holding) at front counter, as per operator less than 1 hour. Operator proceeded to reheated during inspection. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked chicken tenders at cook line, operator removed during inspection.
10-06-5
61
May 6, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausages (114F - Hot Holding); croquettes (113F - Hot Holding) as per employee less than 3 hours, employee discarded during inspection. **Corrected On-Site**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.
03F-10-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
74
Jan 23, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above shredded cheese on reach in cooler at cook line. Employee stored food properly during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken breast not date marked on drawers at cook line, as per Chef over 24 hours , chef dated food during inspection. **Corrected On-Site**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at pizza station.
21-12-4
74
Feb 8, 2024
Complaint Full
1 critical violation. 4 minor violations.
View 5 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 steak, also raw ground beef stored above raw shrimp inside walk in cooler. Employee stored properly. **Corrected On-Site**
08A-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in flour and cook pasta containers, employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at pizza station. Employee removed. **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 salad station.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified with common name, Manager labeled during inspection. **Corrected On-Site**
02D-01-5
70
Aug 21, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
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
61
Dec 1, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the kitchen reach in cooler fresh mozzarella (51F - Cold Holding) ; cole slaw (50F - Cold Holding). Per operator less than two hours. Operator moved the TCS food to another reach in cooler.
03A-02-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed food packaged on site lacks the address . **Repeat Violation**
02D-03-4
70
Frequently Asked Questions
When was Reef Hut last inspected?
The most recent health inspection at Reef Hut on file is from Apr 14, 2026. The public record contains seven inspections in total.
What is the most common violation at Reef Hut?
Across the inspection record, “raw animal foods not properly separated” has been cited two times, more than any other issue at Reef Hut.
How does Reef Hut compare to other restaurants in Key Largo?
Reef Hut most recently scored 86 out of 100, which is higher than the Key Largo average of 69.
Has Reef Hut's inspection record improved over time?
Results have been roughly steady. Inspections at Reef Hut have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Reef Hut 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 Reef Hut inspected?
Based on the inspection history on file, Reef Hut is inspected around two times per year on average.
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