The Big Chill Restaurant & Bar
Last inspected: Apr 15, 2026
16
Score
Public records show nine inspections at The Big Chill Restaurant & Bar stretching back to 2022. The latest inspection on file is from Apr 15, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 16 violations per visit versus roughly seven violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited six times.
That's lower than the typical Key Largo restaurant, which scores around 69. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
4
Critical latest
6
Major latest
13
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
4 critical violations. 6 major violations. 13 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding); raw snapper filet (46F - Cold Holding) inside reach in cooler at cook line, as per operator less than 30 minutes. Operator moved to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Observed no tag on oyster container at walk in cooler. Operator segregated to be discarded.
01B-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed raw cubes tuna packages still on ROP at salad station, operator discarded during inspection.
01B-13-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at pizza station touching his face and then engaged in food preparation not washing their hands.
12A-10-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag on oyster container at walk in cooler. Operator segregated to be discarded.
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked octopus and cooked chicken wings prepared onsite and held more than 24 hours not properly date marked.on reach in cooler at cook line, operator dated food during inspection. **Corrected On-Site**
02C-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by dishwashing area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded food and ice cubes on hand wash sink across cook line.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Repeat Violation**
36-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine +100ppm); at pizza station, employees discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on 2 ice machines by dry storage area.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with grease and dust accumulated throughout kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils and clean plates not protected at bar area.
24-05-4
Basic - Clean linens stored on floor. Observed a bag of clean wiping cloths stored on floor at liquor area.
21-17-4
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 thawed raw cubes tuna packages still on ROP at salad station, operator discarded 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 employee phone on preparation table next to pizza dough. Employee removed during inspection. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed under fryers at cook line.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 87°F at cook line, employee removed. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven interior at cook line.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.
22-16-4
Basic - Single-service articles improperly stored. Observed plastic cups case stored on floor at bar area.
25-05-4
16
Dec 22, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder (127F - Hot Holding); on warmer by salad station, as per operator less than 2 hours. Operator reheat soup during inspection.clam chowder (166F - Reheating). **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded chicken (45F - Cold Holding) in reach in cooler across fryers at cook line, as per operator less than 3 hours. Operator moved to walk in cooler for rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw lobster stored above cooked shrimp inside reach in cooler at cook line, operator stored properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper procedures.
12A-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by dishwasher area.
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 prime rib not date marked inside reach in cooler, as per operator over 24 hours.
02C-02-5
Basic - Food stored on floor. Observed flour white bin container stored on floor at pizza station, operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler across grill at cook line, operator removed during inspection. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef (38F - Cold Holding) inside compartment sink by walk in cooler entrance, operator moved to walk in cooler during inspection. **Corrective Action Taken**
06-01-5
Basic - Floor tiles missing and/or in disrepair. Observed missing and in disrepair floor tiles at cook line.
36-17-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
36-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door near dishwasher machine.
35B-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed on flour container at pizza station. Operator removed during inspection. **Corrected On-Site**
14-01-5
30
Apr 21, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked chicken (50F - Hot Holding) on cart at walk in cooler m as per employee over 24 hours, operator discarded during inspection. Also observed raw mahi (46F - Cold Holding) on reach in coolers at cook line, as per employee less than 1 hour, employee take off half of the fish pieces and stored at walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked chicken (50F - Hot Holding) on cart at walk in cooler m as per employee over 24 hours, operator discarded during inspection. **Corrected On-Site**
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observe employee at salad station wearing gloves and no hand wash. Inspector instructed employee on proper procedures.
12A-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe on oysters tags.
01C-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked shrimp, cooked rice and cooked octopus not date marked on unit at cook line, as per employee over 24 hours. Employee dated food during inspection. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observe on ice machine #1.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observe on sugar container by preparation area, operator removed during inspection. **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observe employee at cook line drinking water from open container while he is cooking at cook line. Inspector coached employee.
12B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observe cook at cook line.
13-04-4
Basic - Food stored on floor. Observe a food case stored on walk in freezer floor.
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observe at cook line.
21-38-4
37
Dec 17, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed portioned raw fish (46F - Cold Holding) on reach in cooler at cook line. As per employee less than 2 hours, employee divided raw fish into 2 containers to keep on temperature. Also observed cooked sausage (48F - Cold Holding) at pizza station, as per employee less than 2 hours, employee closed lid during inspection. **Corrected On-Site**
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 shrimp not date marked inside reach in cooler by salad station, as per employee from 2 days ago. **Corrected On-Site**
02C-02-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed bye po area at kitchen. **Repeat Violation**
36-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed on Parmesan cheese container. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keys and drink stored on cutting/preparation board at salad station. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at pizza station. **Corrected On-Site**
31B-04-4
64
Mar 28, 2024
Routine - Food
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
90
Mar 27, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 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 Bucket (Chlorine over 200ppm); Sanitizer Bucket (Chlorine 100ppm) in prep area. **Corrected On-Site** **Warning**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed snapper (44F - Cold Holding); potatoes skins (44F - Cold Holding); crab cakes (44F - Cold Holding); raw chicken (43F - Cold Holding); chicken parm (44F - Cold Holding); mozzarella cheese (44F - Cold Holding); marinara sauce (47F - Cold Holding); cooked meatballs (44F - Cold Holding); cooked chicken (44F - Cold Holding) in the kitchen area. As per Chef less than 4 hours. Technician is checking unit during inspection. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster tails stored above cooked clam chowder container inside walk in cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast (158F - Cooking) chicken breast (169F - Cooking) **Corrected On-Site** **Warning**
03C-44-5
Intermediate - Packaged food not labeled as specified by law. Observed plastic containers with sugar, flour across from 3 compartment sink. **Warning**
02D-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not running hot water at the right side of the bar. **Warning**
27-16-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean silverware being stored inverted across from dishwasher. **Warning**
24-05-4
Basic - Floor area(s) covered with standing water. Observed in the expo area. **Warning**
36-22-4
Basic - Food storage container/container lid cracked or broken. Observed broken lids on plastic containers next to dough mixer. **Warning**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops vin standing water at 89°F next to ice cream cooler. **Corrected On-Site** **Warning**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers next to dishwasher area. **Warning**
16-46-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line, **Warning**
36-02-5
33
Oct 23, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in 3 ice machines. **Warning** - From follow-up inspection 2023-10-23: Only observed in one ice machine at the left side. **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 all units at cook line. **Warning** - From follow-up inspection 2023-10-23: Observed only in unit in front grill in kitchen area. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed in clean plastic containers next 3 compartment sink. **Warning** - From follow-up inspection 2023-10-23: Still observed in clean plastic containers next 3 compartment sink. **Time Extended**
16-46-4
86
Aug 2, 2023
Routine - Food
1 critical violation. 4 major violations. 13 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed cooked pasta (45F - Cold Holding); fish dip (45F - Cold Holding); cooked mushrooms (46F - Cold Holding) as per Manager food truck was received an hour ago, and kept door open, Manager moved to freezer at the time of the inspection. **Corrective Action Taken** **Warning**
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in cook line. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside hand wash sink near kitchen door entrance, employee removed during inspection. **Corrected On-Site** **Warning**
31A-11-4
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 - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units at the cook line. **Warning**
22-16-4
Basic - Old labels stuck to food containers after cleaning. Observed in clean plastic containers next 3 compartment sink. **Warning**
16-46-4
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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 91° at the grill, Manager discarded and replaced wit hot water. **Warning**
10-07-4
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. Observed tuna (frozen) packages still in bag, Manager cut it during inspection l **Corrected On-Site** **Warning**
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in expo area. **Warning**
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line, Manager rearranged properly. **Corrected On-Site** **Warning**
10-20-4
Basic - Ice bucket/shovel stored on floor between uses. Observed employee filling ice buckets having ice buckets on floor. **Warning**
10-14-5
Basic - Food stored on floor. Observed sauces plastic containers stored on floor in walk in cooler, employee rearranged properly during inspection. **Corrected On-Site** **Warning**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in clean plastic pans next to 3 compartment sink. **Warning**
24-08-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in expo area. **Warning**
36-32-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in 3 ice machines. **Warning**
22-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
30
Nov 21, 2022
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the quaternary sanitizing solution concentration at 25ppm
22-43-4
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 the dishwashing machine chlorine sanitizing concentration at 25ppm. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired
22-41-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at the dishwashing area hand wash sink **Repeat Violation**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container without handle used as scoop in the garlic container Bowl was removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Observed a tile tile missing on top of the soda service area
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles out of place on top of the triple sink
36-32-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed plastic clean containers stored on the floor of the storage area. The containers were moved to another location **Corrected On-Site**
24-26-4
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 - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in the bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the can opener blade soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at the service area white containers not inverted? Containers were inverted **Corrected On-Site**
25-06-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining of water at the dishwashing hand was sink.
29-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
39
Frequently Asked Questions
When was The Big Chill Restaurant & Bar last inspected?
The most recent health inspection at The Big Chill Restaurant & Bar on file is from Apr 15, 2026. The public record contains nine inspections in total.
What is the most common violation at The Big Chill Restaurant & Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at The Big Chill Restaurant & Bar.
How does The Big Chill Restaurant & Bar compare to other restaurants in Key Largo?
The Big Chill Restaurant & Bar most recently scored 16 out of 100, which is lower than the Key Largo average of 69.
Has The Big Chill Restaurant & Bar's inspection record improved over time?
No. Recent inspections at The Big Chill Restaurant & Bar have averaged around 16 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at The Big Chill Restaurant & Bar 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 The Big Chill Restaurant & Bar inspected?
Based on the inspection history on file, The Big Chill Restaurant & Bar is inspected around three times per year on average.
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