Sol by the Sea at the Playa Largo Resort & Spa
Last inspected: Mar 31, 2026
67
Score
The health department has logged 11 inspections at Sol by the Sea at the Playa Largo Resort & Spa, the earliest from 2022. The most recent visit was on Mar 31, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Compared to the broader Key Largo restaurant scene, this is about average. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Washing Fruits and Vegetables
FL-42
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
67
Dec 11, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Apr 4, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit at bar area. - From follow-up inspection 2025-04-04: Still observe. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on units at cook line, also on unit at bar area. - From follow-up inspection 2025-04-04: Still observe on units at bar area. **Time Extended**
22-16-4
90
Apr 3, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked quinoa (54F - Cold Holding); cooked pork (51F - Cold Holding)on standing unit at cook line, as per employee food was there since last night. Operator discarded during inspection. Observe raw tuna packages thawed on hot water. As per employee raw tuna was thawed approximately 2 hours ago. Operator discarded raw tuna (86F - Cold Holding) during inspection. **Corrected On-Site** **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked quinoa (54F - Cold Holding); cooked pork (51F - Cold Holding)on standing unit at cook line, as per employee food was there since last night. Operator discarded during inspection. Observe raw tuna packages thawed on hot water. As per employee raw tuna was thawed approximately 2 hours ago. Operator discarded raw tuna (86F - Cold Holding) during inspection. **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit at bar area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on units at cook line, also on unit at bar area.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw tuna packages thawed on hot water. As per employee raw tuna was thawed approximately 2 hours ago. Operator discarded raw tuna (86F - Cold Holding) during inspection. **Corrected On-Site**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observe at cook line, employee stored properly. **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observe ice bucket stored on kitchen floor. Operator stored properly.
24-07-4
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. Observe on raw tuna packages on standing reach in cooler.
06-09-1
52
Dec 3, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
50
May 7, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (49F - Cold Holding)inside reach in cooler at cook line, as per employee from previous day. Manager discarded. Also observed cooked quinoa (54F - Cold Holding); cooked pork belly (54F - Cold Holding); cooked mushrooms and onions (51F - Cold Holding) inside 2 door reach in cooler at cook line, as per employee less than 2 hours. **Corrected On-Site** **Warning** - From follow-up inspection 2024-05-07: Still observed cooked shrimp (49F - Cold Holding) cooked quinoa (54F - Cold Holding); cooked pork belly (54F - Cold Holding) as per Manager From previous day. Manager discarded. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Warning** - From follow-up inspection 2024-05-07: Still observed. **Time Extended**
36-34-5
82
May 6, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
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 **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp (49F - Cold Holding)inside reach in cooler at cook line, as per employee from previous day. Manager discarded. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (49F - Cold Holding)inside reach in cooler at cook line, as per employee from previous day. Manager discarded. Also observed cooked quinoa (54F - Cold Holding); cooked pork belly (54F - Cold Holding); cooked mushrooms and onions (51F - Cold Holding) inside 2 door reach in cooler at cook line, as per employee less than 2 hours. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary +500ppm); employee diluted solution. Triple Sink (Quaternary 200ppm) **Corrected On-Site** **Warning**
41-18-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Warning**
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed across oven at kitchen area. Also on bathrooms. **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on reach in freezer at kitchen. **Corrected On-Site** **Warning**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
42-01-4
45
Nov 7, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Hose attached to dipperwell faucet eliminating required air gap. Observed next to dishwasher machine. **Warning** - From follow-up inspection 2023-11-07: Still observed. **Time Extended**
29-46-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare and yellow fin tiradito serving raw and not identified in the menu. **Warning** - From follow-up inspection 2023-11-07: Still observed. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line. **Warning** - From follow-up inspection 2023-11-07: Still observed soiled white cutting board. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed under dishwasher machine. **Warning** - From follow-up inspection 2023-11-07: Still observed leaking under dishwasher machine. **Time Extended**
29-11-4
67
Nov 6, 2023
Routine - Food
2 critical violations. 7 major violations. 10 minor violations.
View 19 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the cook line change gloves and no handwash. **Warning**
12A-07-5
High Priority - Hose attached to dipperwell faucet eliminating required air gap. Observed next to dishwasher machine. **Warning**
29-46-4
Intermediate - No soap provided at handwash sink. Observed on both HWS in kitchen area. Employee restocked during inspection. **Corrected On-Site** **Warning**
31B-03-4
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking HWS near dishwasher area. Employee moved during inspection. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare and yellow fin tiradito serving raw and not identified in the menu. **Warning**
02B-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection. **Warning**
11-26-1
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(frozen) thawed in ROP packages in unit at cook line. Manager cut package during inspection.. **Corrected On-Site** **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Dead roaches on premises. Observed 2 dead roaches in water container under leaking pipe from dishwasher machine. Manager moved container and discarded. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of bread bags on top of ice machine. Employee removed during inspection. **Corrected On-Site** **Warning**
40-06-5
Basic - Ice scoop handle in contact with ice. Employee removed during inspection. **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Observed under dishwasher machine. **Warning**
29-11-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table at kitchen area. **Warning**
21-09-4
22
May 1, 2023
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the reach in cooler surface
40-06-5
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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the table fan attached to the wall soiled
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed not all silverware was stored with the handle first. Operator corrected the silverware. **Corrected On-Site**
24-18-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed the ice creams not covered
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
41
Nov 8, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine sanitizing solution at 10 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired
22-49-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the reach in cooler. Raw hamburger over raw shrimp, lobster. Both were not commercially packed. **Repeat Violation**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided the oyster consumer advisory to operator.
02A-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on the top drawer of a preparation area. The cellphone was removed **Corrected On-Site**
40-06-5
55
Frequently Asked Questions
When was Sol by the Sea at the Playa Largo Resort & Spa last inspected?
The most recent health inspection at Sol by the Sea at the Playa Largo Resort & Spa on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sol by the Sea at the Playa Largo Resort & Spa?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sol by the Sea at the Playa Largo Resort & Spa.
How does Sol by the Sea at the Playa Largo Resort & Spa compare to other restaurants in Key Largo?
Sol by the Sea at the Playa Largo Resort & Spa most recently scored 67 out of 100, which is about the same as the Key Largo average of 69.
Has Sol by the Sea at the Playa Largo Resort & Spa's inspection record improved over time?
Results have been roughly steady. Inspections at Sol by the Sea at the Playa Largo Resort & Spa have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sol by the Sea at the Playa Largo Resort & Spa means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sol by the Sea at the Playa Largo Resort & Spa inspected?
Based on the inspection history on file, Sol by the Sea at the Playa Largo Resort & Spa is inspected around three times per year on average.
Nearby Restaurants