Snappers Key Largo
Last inspected: Mar 23, 2026
30
Score
Snappers Key Largo is a restaurant located at 139 Seaside Ave, Key Largo, FL.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
8
Inspections
4
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
30
Nov 19, 2025
Complaint Full
6 critical violations. 4 major violations. 8 minor violations.
18
Mar 6, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
47
Oct 28, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
35
Apr 9, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
50
Dec 19, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
58
Dec 19, 2022
Complaint Full
4 critical violations. 1 major violation. 7 minor violations.
35
Dec 9, 2022
Complaint Full
1 critical violation. 4 minor violations.
70
Violations — Mar 23, 2026 Inspection
Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container at dry storage area. Operator removed during inspection. **Corrected On-Site**
14-01-5
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 snapper filets still on ROP packaging on shelves at walk in cooler. Operator removed to discarded during inspection. **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. Observed broken gaskets in reach in cooler at cook line.
14-11-5
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor by salad station, operator stored properly during inspection. **Corrected On-Site**
10-14-5
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 on flour container at dry storage area. Operator stored properly during inspection. **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed soiled can opener holder, employee starts to cleaned during inspection. **Corrective Action Taken**
10-02-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at dry storage area. Operator labeled. **Corrected On-Site**
02D-01-5
High Priority - Dented/rusted cans present. See stop sale. Observed a dented pineapple juice can at dry storage. Operator removed during inspection. **Corrected On-Site**
01B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw snapper filets still on ROP packaging on shelves at walk in cooler. Operator removed to discarded during inspection.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab cakes mix (53F - Cold Holding) on shelves at walk in cooler, as per operator crab cakes was portioned approximately 35 minutes ago.
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 white rice (116F - Hot Holding) in steam table, as per operator less than 1 hour. Operator removed to reheat rice. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator moved to dishwashing area. **Corrective Action Taken**
22-02-4
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 wings prepared onsite and held more than 24 hours not properly date on drawers at cook line.
02C-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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