ALFREDO'S COOKHOUSE

Name: ALFREDO'S COOKHOUSE
Address: 102250 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 43.7

102250 OVERSEAS HWY, KEY LARGO, FL 33037

License #5400926

🏨 Hotel/Resort ℹ️

43.7 Grade F / 100

Failing Health Score

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Latest inspection

April 27, 2026 · 12 findings · 3 critical

Routine - Food

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Critical

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Minor

Usually lower-risk context.

Quick take

ALFREDO'S COOKHOUSE in KEY LARGO currently holds an InspectFL Health Score of 43.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 77 total violations — 23 critical, 11 major, 43 minor.

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The latest inspection on April 27, 2026 shows 12 observation rows: 3 critical, 1 major, and 8 minor.

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Inspector notes

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ALFREDO'S COOKHOUSE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on coleslaw container, operator removed during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust and grease accumulated on ac vents at cook line.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed tong stored on garbage can at cook line, operator moved tong to dishwashing area.
[06-09-1] 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 raw salmon still on ROP packaging inside reach in cooler at cook line, operator discarded during inspection.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[10-01-5] 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 baking soda containers at dry storage area, operator removed during inspection.
[33-16-4] Open dumpster lid.
[25-32-4] Reuse of single-service or single-use articles. Observed food stored on reused butter containers at walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cut vegetables inside reach in cooler at cook line, employee stored properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw salmon still on ROP packaging inside reach in cooler at cook line, operator discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 2 hours. Employee moved back to walk in cooler.
[02C-03-5] 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 commercially processed cooked lobster not date marked on reach in cooler at cook line, as per employee over 24 hours.

Disposition: Warning Issued
[06-09-1] 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 raw tuna packages still on ROP on drawers at cook line, operator cut packages during inspection.
[50-09-4] Current Hotel and Restaurant license not displayed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observe raw conch (frozen) on preparation table at cook line, operator moved back raw conch to reach in cooler.
[22-41-4] 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. Dishwasher (Chlorine 10ppm)
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observe raid spray on table at cook line, operator removed from kitchen area.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cooked sausages dated on 03/13 on drawers at cook line. Operator discarded during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked sausages dated on 03/13 on drawers at cook line. Operator discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw chicken (48F - Cold Holding) container at cook line, as per operator less than 2 hours, operator moved raw chicken
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausages (127F - Hot Holding) on flat grill at kitchen area, as per employee less than 1 hour, employee proceeded to reheating.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside rice warmer in prep area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all air vents in the kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep station.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook handling food without a hair restraint.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed plastic crate with vegetables on the floor inside walk in cooler.
[10-08-5] Ice scoop handle in contact with ice. Observed in the ice maker across from dry storage room.
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in contact with pico de gallo in prep area . Employee removed and stored properly.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed front counter handwashing sink next to reach in cooler without sign. Manager printed sign and posted.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on prep table
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed croutons container next to prep area or identify with common name.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 2 corned beef and 1 tomatoes sauce dented cans on dry storage area. Manager removed them.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changing gloves without washing hands. Instructed manager to inform employee hand washing procedures.
[01B-07-4] Food with mold-like growth. See stop sale. Observed a bag mozzarella cheese with mold like growth inside reach in cooler across from flat grill. Employee removed and discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Polled eggs (47F - Cold Holding); shredded cheese (47F - Cold Holding, as per operator less than 4hours , in reach in cooler across from flat grill. Employee moved to walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container with chips inside handwashing sink across 3 compartment sink. Employee removed and stored properly.
[11-26-1] 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. Observed manager printed copies and all present employee read and signed during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad (41F - Cold Holding) inside walk in cooler, As per operator from previous day, employee labeled product properly.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in mens bathroom.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a portion cup inside of coleslaw container in reach in cooler at the cook line, Manager removed during inspection.
[06-09-1] 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 packages (frozen) thawing in ROP packages in reach in cooler at the cook line. Instructed Manager proper thawing procedure. Manager cut packages during inspection.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop handle at the bar area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed in preparation table, Manager removed towel and placed a plastic mat.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the mens bathroom.
[16-46-4] Old labels stuck to food containers after cleaning. Observed in clean plastic container in shelves next to dishwasher machine.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks in reach in cooler at the cook line, Manager discarded during inspection.
[22-12-5] Metal stem-type thermometer soiled.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken wings 42° F (Cold Holding) date marked on 10/16/2023 in shelves at walk in cooler. Manager discarded during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings 42° F (Cold Holding)date marked on 10/16/2023 in shelves at walk in cooler. Manager discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47F - Cold Holding)in reach in cooler at cook line, as per employee less than 2 hours. Employee add ice during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (97F - Hot Holding) at steam table, as per employee less than 2 hours.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm)
[11-27-4] 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.
[11-26-1] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken broth and cooked black beans not dated, as per employee over 24 hours, in shelves at walk in cooler. Employee dated during inspection.