Snappers Key Largo
Last inspected: Mar 23, 2026
30
Score
Inspectors have visited Snappers Key Largo 10 times, with records going back to 2022. On Mar 23, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly seven violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Snappers Key Largo's latest score of 30 falls below the Key Largo average of 69. This restaurant has more on its record than most do.
10
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.
View 14 violations
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
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
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 - 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 - 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
30
Nov 20, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags. **Warning** - From follow-up inspection 2025-11-20: **Time Extended**
01C-03-4
90
Nov 19, 2025
Complaint Full
6 critical violations. 4 major violations. 8 minor violations.
View 18 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a raid spay can under preparation table at salad station, operator removed during inspection. **Corrected On-Site** **Warning**
41-05-4
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over cooked pasta in reach in cooler across from hotline. **Warning**
08A-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish at walk in cooler. **Warning**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on top of white cutting board on reach in cooler next to expo area at kitchen area. Also observed approximately 4 live roaches under equipment at cook line. **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab (50F - Cold Holding) on reach in cooler across from cook line as per operator over four hours, operator discarded during inspection. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler across cook line: shredded cheese (49F - Cold Holding); pepper relish (50F - Cold Holding); cooked lobster (49F - Cold Holding); raw chicken (49F - Cold Holding); sliced red onion (53F - Cold Holding); raw scallops (48F - Cooling); raw snapper (52F - Cold Holding) as per operator less than four hours. Also observed feta cheese (45F - Cold Holding); raw tuna (51F - Cold Holding); fish dip (45F - Cold Holding) in reach in cooler at salad station as per operator less than three hours. Also observed in reach in cooler across from fryers cut lettuce (51F - Cold Holding); sliced tomato (53F - Cold Holding) as per operator less than 4 Hours Also observed raw shrimp (51F - Cold Holding); raw fish (62F - Cold Holding); raw alligator (55F - Cold Holding); calamari (54F - Cold Holding); chicken wings (51F - Cold Holding); raw chicken breast (57F - Cold Holding); raw beef patty (52F - Cold Holding); crab cake (53F - Cold Holding) at drawers at cook line and reach in cooler at breading station as per operator less than 3 hours. Operator add ice bags on food containers during inspection. Also observed crab (50F - Cold Holding) on reach in cooler across from cook line as per operator over four hours, operator discarded during inspection. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags. **Warning**
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed on oyster tags. **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at prep area across from walk in cooler. **Warning**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to cook line at kitchen area. **Warning**
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container without handle in flour. **Warning**
14-01-5
Basic - Dead roaches on premises. Observed approximately 15 dead roaches under reach in cooler next to expo area at kitchen area. **Warning**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at cook line not wearing a hair restraint. **Warning**
13-03-4
Basic - Food stored on floor. Observed a case of turkey on floor of walk in freezer. Operator removed from floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Warning**
23-03-4
Basic - Single-service articles improperly stored. Observed cases of plastic containers stored on floor of dry storage area. Operator stored properly. **Corrected On-Site** **Warning**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several cloths at cook line not in sanitizer solution. **Warning**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution stored on floor next to breading station at cook line. **Warning**
21-38-4
18
Mar 6, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
47
Oct 28, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding) on drawers at cook line, as per employee less than 30 minutes. Employee moved raw chicken to walk in cooler to cool down. **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 mashed potatoes (125F - Hot Holding); on steam table at kitchen area, as per Chef less than 1 hour. Chef proceeded to reheat food. **Corrective Action Taken**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Observed artichoke can dented at dry storage area. Employee separated **Corrected On-Site**
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
16-37-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw scallops and fish ceviche not identified on menu.
02B-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 tuna fillet still on ROP package. Chef cut package during inspection. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observed food cases stored on walk in freezer floor. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed on preparation table by walk in cooler entrance. **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean metal containers at expo area.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed on unit at salad station. **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Observed pumpkin seeds container not identified with common name at dry storage area. **Corrected On-Site**
02D-01-5
35
Apr 15, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line. - From follow-up inspection 2024-04-15: **Time Extended**
36-02-5
95
Apr 9, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
50
Dec 19, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
58
Dec 19, 2022
Complaint Full
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed on the spray hose used before the dish washing machine
29-44-4
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the salad reach in cooler blue cheese (45F - Cold Holding); cut tomato (46F - Cold Holding) Operator moved all the TCA food into another reach in cooler with better temperature to reduce the hold temperature. The ambient temperature of the reach in cooler was 45F The operator reduced the temperature so the units has a better cooling temperature.
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary sanitizing solution at the triple sink at 400 ppm **Repeat Violation**
41-18-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - No container installed for catching grease from hood drip tray. Observed no hood drip tray behind the Unox Oven.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top area of the Unox oven soiled
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed cardboard containers not inverted. Operator inverted the containers **Corrected On-Site**
25-06-4
Basic - Unnecessary items stored in garbage enclosure. Observed a Tv , chairs in the dumpster enclosure
33-30-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed by the stove
21-38-4
Basic - Floor tiles missing and/or in disrepair. Observed tiles in disrepair at the preparation area.
36-17-5
35
Dec 9, 2022
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 400ppm); Manager diluted solution during inspection.Triple Sink (Quaternary 200ppm)
22-43-4
Basic - Bowl or other container with no handle used to dispense food. Observed in cut tuna container in reach in cooler in kitchen area. Manager removed during inspection. **Corrected On-Site**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar area. Provided form to manager during inspection. Manager print it out and put it. **Corrected On-Site**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler unit in kitchen area. Manager removed during inspection.
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Observed pumpkin seeds,croutons,quinoa and seasoning containers not labeled with common name, in kitchen area. Manager labeled during inspection. **Corrected On-Site**
02D-01-5
70
Frequently Asked Questions
When was Snappers Key Largo last inspected?
The most recent health inspection at Snappers Key Largo on file is from Mar 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Snappers Key Largo?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Snappers Key Largo.
How does Snappers Key Largo compare to other restaurants in Key Largo?
Snappers Key Largo most recently scored 30 out of 100, which is lower than the Key Largo average of 69.
Has Snappers Key Largo's inspection record improved over time?
No. Recent inspections at Snappers Key Largo have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Snappers Key Largo 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 Snappers Key Largo inspected?
Based on the inspection history on file, Snappers Key Largo is inspected around three times per year on average.
Nearby Restaurants