Zaika Key Largo Indian Cuisine
Last inspected: Apr 6, 2026
47
Score
Zaika Key Largo Indian Cuisine, located at 105045 Overseas Hwy in Key Largo, FL, underwent a high-risk inspection on April 6, 2026, with a score of 47. This inspection identified one critical, two major, and eight minor violations. The facility has a history of mostly high-risk inspections across its five recorded evaluations.
5
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
47
Dec 17, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
47
Mar 7, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
58
Oct 18, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
45
May 24, 2024
Food-Licensing Inspection
1 major violation.
90
Violations — Apr 6, 2026 Inspection
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed on salt and flour container at cook line, operator removed during inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed food stored not 6 inches off walk in cooler floor.
08B-47-4
Basic - Food stored on floor. Observed a case of raw chicken stored on walk in freezer floor, employee stored properly. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler across stove at cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by walk in cooler. **Repeat Violation**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
21-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed clarified butter (86°F - Cold Holding); chopped fresh garlic (74F - Cold Holding) at cook line, as per operator less than 2 hours, operator placed container on ice bath to cool down temperature. **Corrective Action Taken**
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 chickpeas and cooked chicken prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottle not identified with common name at front counter.
41-17-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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