Snooks Bayside
Last inspected: Jan 20, 2026
50
Score
Inspectors have visited Snooks Bayside nine times, with records going back to 2022. On Jan 20, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
Snooks Bayside's latest score of 50 falls below the Key Largo average of 69. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed French toast mix (59F - Cold Holding) next to flat grill at cook line, as per operator less than 2 hours. Operator add more ice into container. **Corrective Action Taken** **Repeat Violation**
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 gravy (97F - Hot Holding) at cook line, as per operator less than 2 hours. Operator proceed to reheat. **Corrected On-Site**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed conch fritters mix opened container not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta not date marked inside reach in cooler at cook line, 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. Observed by dishwashing area.
22-20-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler at cook line, operator removed during inspection. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves on standing units by dishwashing area. **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw lobster tails (frozen) in standing water on 3 compartment sink at kitchen area, operator removed raw lobster tails and stored in reach in cooler during inspection. **Corrected On-Site** **Repeat Violation**
06-01-5
50
Jul 17, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lobster (48F - Cold Holding) on reach in cooler top, as per employee less than 1 hour, employee moved half of the container to reach in cooler interior. Also observed raw mahi filets (74F - Cold Holding) inside 3 compartment sink at kitchen area, employee moved fillets to reach in cooler. **Corrective Action Taken** - From follow-up inspection 2025-07-17: Also observed raw mahi filets (54F - Cold Holding) raw lobster (47F -Cold Holding) shrimp salad (48F Cold Holding) breaded fish (49F -Cold Holding)on reach in cooler , as per operator less than 2 hours, food was removed from unit during call back inspection. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Observed on ice machine at dishwashing area, employee removed during inspection. - From follow-up inspection 2025-07-17: Still observed, employee removed during inspection. **Corrected On-Site**
10-08-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. - From follow-up inspection 2025-07-17: Still observed, employee removed during inspection. **Corrected On-Site**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line. **Repeat Violation** - From follow-up inspection 2025-07-17: Still observed. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line. - From follow-up inspection 2025-07-17: Still observed. **Time Extended**
22-16-4
70
Jul 16, 2025
Routine - Food
4 critical violations. 11 minor violations.
View 15 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to 3 compartment sink, as per employee less than 1 hour. Employee moved raw shell eggs to reach in cooler interior. **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lobster (48F - Cold Holding) on reach in cooler top, as per employee less than 1 hour, employee moved half of the container to reach in cooler interior. Also observed raw mahi filets (74F - Cold Holding) inside 3 compartment sink at kitchen area, employee moved fillets to reach in cooler. **Corrective Action Taken**
03A-02-5
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 Sanitizer Bucket (Quaternary +400ppm); employee add more water to diluted solution. Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
41-15-5
High Priority - Container of medicine improperly stored. Observed personal medicine inside reach in cooler across ice machine, employee removed during inspection. **Corrected On-Site**
41-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine at dishwashing area. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee mug on preparation area next to clean serving plates at kitchen area. Operator removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed on standing reach in cooler next to office, employee removed all items during inspection. **Corrected On-Site**
08B-49-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw mahi filets 74° F on standing water, as per employee approximate 45 minutes. Employee moved raw fish fillets to reach in cooler.
06-06-5
Basic - Ice scoop handle in contact with ice. Observed on ice machine at dishwashing area, employee removed during inspection.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers on shelves at dishwashing area.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line, also at preparation area at dishwashing area.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
32
Jan 13, 2025
Complaint Full
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-01-13: Still observed. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line. - From follow-up inspection 2025-01-13: Still observed. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Observed screen door keeping open at kitchen. **Corrected On-Site** - From follow-up inspection 2025-01-13: Still observed. **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher machine. - From follow-up inspection 2025-01-13: Still observed **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line. - From follow-up inspection 2025-01-13: Still observed. **Time Extended**
21-12-4
78
Jan 10, 2025
Complaint Full
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
12A-17-4
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishments is serving now raw fish ceviche.
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast mix (48F - Cold Holding); hash browns (54F - Cold Holding) at cook line, as per employee less than 1 hour, employee add ice to the mix and moved hash browns to reach in cooler. Also observed raw lobster tails (53F - Cold Holding) as per employee less than 1 hour, employee turned on water. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed solid can opener blade. **Repeat Violation**
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 shrimp salad not dated marked inside reach in cooler at cook line, as per employee from previous day. **Corrected On-Site** **Repeat Violation**
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. Observed personal orange juice cup on top of white cutting board by ice machine. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
23-03-4
Basic - Outer openings not protected with self-closing doors. Observed screen door keeping open at kitchen. **Corrected On-Site**
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw lobster tails (53F - Cold Holding) inside 3 compartment sink, as per employee less than 1 hour, employee turned on water. **Corrective Action Taken**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher machine.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line.
21-12-4
Basic - Ice scoop handle in contact with ice. Observed on ice machine next to dishwasher machine. **Corrected On-Site**
10-08-5
29
Aug 13, 2024
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coconut shrimp (48F - Cold Holding); breaded fish (47F - Cold Holding) on unit at cook line. As per employee less than 1 hour, employee closedown lid during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. Observed in unit at cook line by door entrance.
05-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. **Repeat Violation**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at dishwasher area.
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp salad not date marked inside reach in cooler by dishwasher area. As per chef over 24 hours. **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice bucket/shovel stored on floor between uses. Observed at bar area. **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. Observed by dishwasher area. **Corrected On-Site**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed on unit at cook line by the door.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit by dishwasher area. **Repeat Violation**
23-03-4
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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine.
24-05-4
39
Feb 21, 2024
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored above cooked pasta in reach in cooler at preparation area. Employee stored properly. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine at 0ppm. **Repeat Violation**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line. Observed soiled can opener blade at preparation area. **Repeat Violation**
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 pasta container. Not date marked, as per employee over 24 hours, employee dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets not inverted next to ice machine.
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 packets inside reach in cooler at preparation area.
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed lemons and orange container stored on floor at main bar, employee stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Ice scoop handle in contact with ice. Observed at the main bar, employee stored properly. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler at preparation area. Employee discarded. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line,
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed almond container not identified with common name at cook line.
02D-01-5
32
Jul 19, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup of the day (123F - Hot Holding)as per employee less than 4 hours at the cook line, employee proceeded to reheat. soup of the day (176F - Reheating) **Corrected On-Site**
03B-01-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lobster (48F - Cold Holding) at cook line. cooked rice (51F - Cold Holding) at walk in cooler. As per employee less than 4 hours, employee moved to freezer to cooler down. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
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 6 tuna packages thawed already in 2 doors unit near dishwasher machine. Employee discarded at the time of the inspection. **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag next to clean cups at the bar area.
40-06-5
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Ice scoop handle in contact with ice. Observed at the bar area, employee removed during inspection. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
23-03-4
Basic - Single-service articles improperly stored. Observed clean jars stored not inverted in rack near dishwasher machine, Manager stored correctly.
25-05-4
37
Sep 2, 2022
Food-Licensing Inspection
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna nachos not identified that contain raw tuna. **Warning** - From follow-up inspection 2022-09-02: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna nachos not identified that contain raw tuna. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2022-09-02: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water next to ice machines. **Warning** - From follow-up inspection 2022-09-02: Floor area(s) covered with standing water next to ice machines. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers with food at reach in cooler located at dishwasher area. **Warning** - From follow-up inspection 2022-09-02: Old labels stuck to food containers after cleaning. Observed old labels on containers with food at reach in cooler located at dishwasher area **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues those located at dishwasher area. **Warning** - From follow-up inspection 2022-09-02: Reach-in cooler interior/shelves have accumulation of soil residues those located at dishwasher area. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dishwasher machine, and preparation table kitchen area. **Warning** - From follow-up inspection 2022-09-02: Wall soiled with accumulated grease, food debris, and/or dust behind dishwasher machine, and preparation table kitchen area. **Time Extended**
36-27-5
67
Frequently Asked Questions
When was Snooks Bayside last inspected?
The most recent health inspection at Snooks Bayside on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Snooks Bayside?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Snooks Bayside.
How does Snooks Bayside compare to other restaurants in Key Largo?
Snooks Bayside most recently scored 50 out of 100, which is lower than the Key Largo average of 69.
Has Snooks Bayside's inspection record improved over time?
Results have been roughly steady. Inspections at Snooks Bayside have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Snooks Bayside 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 Snooks Bayside inspected?
Based on the inspection history on file, Snooks Bayside is inspected around three times per year on average.
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