The Catch
Last inspected: Apr 8, 2026
78
Score
The Catch has been inspected 11 times since 2022. The latest inspection on file is from Apr 8, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
The Catch's latest score of 78 sits above the Key Largo average of 70. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. **Warning**
11-26-1
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Catherine McCarthy manager certification expired on 02/11/2026. **Warning**
53A-03-7
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 across 3 compartment sink, operator stored properly. **Corrected On-Site** **Warning**
10-01-5
78
Jan 15, 2026
Routine - Food
No violations found.
100
Dec 18, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 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 Dishwasher (Chlorine 0ppm) . **Warning**
22-41-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed raid spray can under dishwasher machine at kitchen area. **Warning**
41-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw mahi fillets (51F - Cold Holding) inside reach standing unit by dishwasher area, as per employee less than 2 hours. Operator moved to reach in freezer to rapid chill. **Corrective Action Taken** **Repeat Violation** **Warning**
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 pork in standing unit by dishwasher area, as per operator over 24 hours. Operator dated during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
58
Mar 27, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw tuna (54F - Cold Holding); whole snapper (53F - Cold Holding) on 3 compartment sink, as per employee less than 3 hours, employee moved food back to reach in cooler. **Corrective Action Taken** **Repeat Violation**
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. Observe cooked rice and pasta not date marked on standing unit at kitchen area, as per employee over 24 hours, employee dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw conch (frozen) snide 3 compartment sink, as per employee less than 3 hours. Employee moved back food to reach in cooler. Also observe raw tuna (54F - Cold Holding); whole snapper (53F - Cold Holding) on 3 compartment sink, as per employee less than 3 hours, employee moved food back to reach in cooler. **Corrected On-Site**
06-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor not cleaned when the least amount of food is exposed. Observe throughout kitchen.
36-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observe at cook line.
10-20-4
61
Nov 21, 2024
Routine - Food
No violations found.
100
Nov 19, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
45
Apr 9, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Aug 2, 2023
Routine - Food
No violations found.
100
Jul 19, 2023
Routine - Food
1 critical violation. 1 major 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 raw tuna (54F - Cold Holding); raw shrimp (51F - Cold Holding); cut tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding); calamari (49F - Cold Holding); fish (48F - Cold Holding) as per employee less than 4 hours, employee moved food to walk-in cooler. **Corrective Action Taken** - From follow-up inspection 2023-07-19: Observed unit not working properly, operator using ice under food. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on prep cooler. - From follow-up inspection 2023-07-19: Still observed. **Time Extended**
22-02-4
78
Jul 18, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (54F - Cold Holding); raw shrimp (51F - Cold Holding); cut tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding); calamari (49F - Cold Holding); fish (48F - Cold Holding) as per employee less than 4 hours, employee moved food to walk-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on prep cooler.
22-02-4
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.
11-26-1
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. Provide form during inspection.
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table. Employee removed during inspection. **Corrected On-Site**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit in front stove.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar area.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units in kitchen area.
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified in kitchen area. Employee labeled during inspection. **Corrected On-Site**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
43
Nov 9, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the tall two door reach in cooler mussel (46F - Cold Holding); shrimp (46F - Cold Holding) Per operator less than one hour. The food was moved into the walk in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board stained **Repeat Violation**
22-02-4
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. Emailed the oyster advisory to operator who printed it and posted
02A-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed a black cup without handle used as scoop in a sauce container,. The cup was removed. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed the handles of the kitchen reach in cooler soiled
23-24-4
Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
33-19-4
61
Frequently Asked Questions
When was The Catch last inspected?
The most recent health inspection at The Catch on file is from Apr 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Catch?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at The Catch.
How does The Catch compare to other restaurants in Key Largo?
The Catch most recently scored 78 out of 100, which is higher than the Key Largo average of 70.
Has The Catch's inspection record improved over time?
Yes. Recent inspections at The Catch have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at The Catch means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Catch inspected?
Based on the inspection history on file, The Catch is inspected around three times per year on average.
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