Shipwreck
Last inspected: Apr 16, 2026
39
Score
Shipwreck appears in inspection records eight times, starting in 2022. The most recent report on file is from Apr 16, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly five violations before.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 69, which Shipwreck's 39 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw grouper filet still on ROP package, operator discarded during inspection.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (49F - Cold Holding) in reach in cooler at cook line, as per employee less than 1 hour. Employee closed lid for rapid cooling. raw shrimp second temperature (43F - Cold Holding) **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed heavy duty detergent bottle on top of reach in cooler at kitchen area, employee removed during inspection. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed frozen conch fritters container inside hand wash sink at kitchen area, employee removed during inspection. **Corrected On-Site**
31A-11-4
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 grouper filet still on ROP package, operator discarded during inspection. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine.
10-12-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle on potatoes salad container at cook line, operator stored properly during inspection. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior across hand wash sink at kitchen area. Also observed soiled interior in reach in cooler across cook line.
22-16-4
Basic - Soiled dry wiping cloth in use. Observed at cook line.
21-10-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw shrimp (72F - Cold Holding) in standing water inside compartment sink at kitchen area, as per employee less than 2 hours, employee drain the water and moved to reach in cooler. **Corrective Action Taken**
06-06-5
39
Dec 30, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially packaged raw tuna in ROP defrosted in packaging in walk in cooler. Operator discarded tuna.
01B-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee fail to wash hands prior to changing gloves.
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. observed establishment preparing, serving, or selling food to customer with an experienced license. **Admin Complaint**
50-17-3
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tank to the left of three compartment sink not secured.
51-11-4
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 commercially packaged raw tuna in ROP defrosted in packaging in walk in cooler. Operator discarded tuna. **Corrected On-Site**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Observed operator preparing food without hair restraint. **Repeat Violation**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in freezer to the right of three compartment sink. **Repeat Violation**
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed soiled inside reach in freezer, to the right of three compartment. **Repeat Violation**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of flour and bread crumbs to the left of walk in cooler, not identified by common name.
02D-01-5
47
Apr 22, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw pork and raw steak stored on same container on unit at cook line. Employee stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe sliced american cheese (51F - Cold Holding) on reach in cooler at cook line, as per employee less than 2 hours, employee moved container to reach in cooler interior to cool down. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observe gravy bag Inside hand wash sink at kitchen area, coached employee on proper procedures.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observe Lysol spray bottle not identified at front counter.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal drink on preparation table at kitchen. Employee removed.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observe personal phone on preparation table at kitchen area, employee removed during inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
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. Observe soiled gaskets on units at cook line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on three units at cook line. **Repeat Violation**
22-16-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee discarded and replaced with a new one.
21-11-4
Basic - Time/temperature control for safety food thawed under hot running water. Observe hot running water on gravy bag (frozen) on hand wash sink at kitchen area. As per employee less than 15 minutes. Employee moved to compartment sink with running water. **Corrected On-Site**
06-07-5
41
Dec 18, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
29-37-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger patties stored above raw calamari inside reach in cooler at kitchen area. **Corrected On-Site**
08A-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 tuna still on ROP packages, inside reach in cooler at kitchen area. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop being stored on top of the ice machine. Operator moved scoop during inspection. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units across fryers.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit across fryers in kitchen area. **Repeat Violation**
22-16-4
61
Apr 9, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
52
Oct 23, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2023-10-23: Still observed Interior of oven/microwave has accumulation of black substance/grease/food debris. **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC at kitchen area. - From follow-up inspection 2023-10-23: Still observed WC not in sanitizing solution at kitchen area. **Time Extended**
21-09-4
90
Aug 17, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Dec 13, 2022
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink quaternary sanitizing solution concentration at 400 ppm
41-18-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board with food stain
22-02-4
Basic - Ice buildup in reach-in freezer Observed ice build up in the small reach in freezer located near the walk in cooler **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed kitchen utensils stored near the three compartment sink with the food contact area up
24-05-4
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 tuna thawed in the vacuum package. Showed operator message that it should be removed from the vacuum package to thaw
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed at the cook line **Repeat Violation**
13-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed the panko and flour containers without name lable
02D-01-5
41
Frequently Asked Questions
When was Shipwreck last inspected?
The most recent health inspection at Shipwreck on file is from Apr 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Shipwreck?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Shipwreck.
How does Shipwreck compare to other restaurants in Key Largo?
Shipwreck most recently scored 39 out of 100, which is lower than the Key Largo average of 69.
Has Shipwreck's inspection record improved over time?
No. Recent inspections at Shipwreck have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Shipwreck 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 Shipwreck inspected?
Based on the inspection history on file, Shipwreck is inspected around two times per year on average.
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