Skippers Dockside
Last inspected: Apr 24, 2026
45
Score
Across the available record, Skippers Dockside has nine inspections on file, the first dated 2022. Skippers Dockside was last inspected on Apr 24, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
The city-wide average sits at 69, which Skippers Dockside's 45 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork dated on 04/13 on shelves at walk in cooler, operator discarded during inspection **Corrected On-Site** **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork dated on 04/13 on shelves at walk in cooler, operator discarded during inspection **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster (44F - Cold Holding); raw burgers (46F - Cold Holding); crab cakes (46F - Cold Holding) on drawers at cook line, as per chef less than 3 hours, chef add ice bags for rapid cooling. Also observed mahi (48F - Cold Holding); grouper (49F - Cold Holding); cut tomatoes (51F - Cold Holding); coleslaw (49F - Cold Holding)on reach in cooler next to steam table at cook line, as per chef less than 3 hours, chef removed all food from reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Observed cooked jerk chicken prepared onsite and held more than 24 hours not date marked on shelves at walk in cooler, operator dated during inspection. **Corrected On-Site** **Warning**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Observed at walk in freezer. **Warning**
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed on reach in cooler next to steam table at cook line. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw calamari (56F - Cold Holding) in standing water at preparation table, as per employee less than 2 hours , employee removed from sink and moved to walk in cooler. **Corrective Action Taken** **Warning**
06-01-5
Basic - Equipment in poor repair. Observed reach in cooler temperature at 51 F. Cold holding next to steam table at cook line. **Warning**
14-11-5
45
Feb 24, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2026-02-24:
03G-50-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2026-02-24: Still observed. **Time Extended**
22-20-5
86
Dec 15, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
29
Apr 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Observe broken reach in cooler door next to oven at cook line. - From follow-up inspection 2025-04-22: Still observe. **Time Extended**
14-11-5
95
Apr 21, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked shrimp (48F - Cold Holding); raw calamari (48F - Cold Holding); breaded shrimp (47F - Cold Holding); cut raw tuna (47F - Cold Holding); fish dip (47F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked shrimp (48F - Cold Holding); raw calamari (48F - Cold Holding); breaded shrimp (47F - Cold Holding); cut raw tuna (47F - Cold Holding); fish dip (47F - Cold Holding) on reach in cooler at cook line, as per operator since last night. Operator segregate food to be discarded. Also observed cooked pork (46F - Cold Holding); coleslaw (46F - Cold Holding); sliced ham (46F - Cold Holding); cut tomatoes (46F - Cold Holding) marinated chicken (54F - Cold Holding) butter (54F - Cold Holding) on reach in cooler by oven at cook line, as per operator less than 3 hours, operator moved all food to walk in cooler. **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 pork at walk in cooler not date marked p, as per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal drink on preparation table next to cutting board by dry storage. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observe employee at cook line not wearing.
13-04-4
Basic - Equipment in poor repair. Observe broken reach in cooler door next to oven at cook line.
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observe on preparation tables by dry storage.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observe on unit next to oven at cook line.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on 3 units at cook line.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observe on both reach in coolers by oven at cook line.
29-49-6
Basic - Stored food not covered. Observe cooked pork container not covered on shelves at walk in cooler. Operator covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Vending machine exterior soiled. Observe soiled gaskets in all units at cook line.
23-01-4
41
Dec 17, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties (48F - Cold Holding); lobster tail (45F - Cold Holding); cooked pasta (48F - Cold Holding) on drawers at cook line, as per employee less than 1 hour. Employee moved food to 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 by preparation area. **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked pork container not date marked inside reaching in cooler at cook line. **Corrected On-Site**
02C-08-5
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 packages at cook line. Operator cut packages during inspection. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and lunch bag on preparation table. **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on top of coleslaw . **Corrected On-Site**
10-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. **Corrected On-Site**
21-12-4
58
Mar 1, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500ppm); Triple Sink (Quaternary 400ppm) **Corrected On-Site**
41-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink at pizza station, Manager removed. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed raw fish case stored on walk in cooler floor, Manager rearranged properly. **Corrected On-Site**
08B-38-4
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 flour container, employee rearranged properly. **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in guacamole container at cook line, employee removed during inspection. **Corrected On-Site**
10-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior pizza station.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour and seasoning containers not identified with common name at dry storage area.
02D-01-5
61
Jul 25, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed in kitchen area.
41-17-4
Intermediate - No soap provided at handwash sink. Observed at kitchen area, Manager restocked during inspection. **Corrected On-Site**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in clean plastic containers in shelves next to dishwasher machine.
24-08-4
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 cooked quinoa container, Manager removed during inspection. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° F in expo area. Manager removed during inspection. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in pizza cooler kitchen area.
22-16-4
Basic - Stored food not covered. Observed cooked chicken container not covered inside walk-in cooler, Manager covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed hot dog package in standing water, Manager turned on water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
58
Nov 21, 2022
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
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 the triple sink at 400 ppm Operator diluted the quaternary sanitizing solution. **Corrective Action Taken**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Found metal ring in the tuna tartar salad. Operator removed the metal ring.
22-02-4
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 ROP package. Showed operator the note that tuna must be removed from the packaging for thawing .
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floor soiled/has accumulation of debris. Observed the floor of the dry storage area soiled.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the walk in freezer **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the shelf over the hot kitchen preparation area soiled **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Observed the hot water faucet of the service area hand wash sink in disrepair
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the fish and sea food station reach in cooler. Observed standing water at the pizza reach in cooler Operator dried the water. **Corrected On-Site**
29-49-6
Basic - Stored food not covered. Observed in the hot kitchen reach in cooler, icecream, chicken tenders and sweet plantains not covered. **Repeat Violation**
08B-12-5
52
Frequently Asked Questions
When was Skippers Dockside last inspected?
The most recent health inspection at Skippers Dockside on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Skippers Dockside?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Skippers Dockside.
How does Skippers Dockside compare to other restaurants in Key Largo?
Skippers Dockside most recently scored 45 out of 100, which is lower than the Key Largo average of 69.
Has Skippers Dockside's inspection record improved over time?
Results have been roughly steady. Inspections at Skippers Dockside have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Skippers Dockside 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 Skippers Dockside inspected?
Based on the inspection history on file, Skippers Dockside is inspected around three times per year on average.
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