BUTTONWOOD GRILL

Name: BUTTONWOOD GRILL
Address: 45 GARDEN COVE DR, KEY LARGO, FL, 33037, US
Rating: 41.2

45 GARDEN COVE DR, KEY LARGO, FL 33037

License #5401967

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

41.2 Grade F / 100

Failing Health Score

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Quick take

BUTTONWOOD GRILL in KEY LARGO currently holds an InspectFL Health Score of 41.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 19, 2026. Across those visits, DBPR recorded 36 total findings; InspectFL has detailed violation rows for 30 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 19, 2026 shows 9 observation rows: 3 critical, 4 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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.

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Inspection Completed - No Further Action
[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 on potatoes salad container at cook line, operator stored properly during inspection.
[21-10-4] Soiled dry wiping cloth in use. Observed at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area.
[41-10-4] Toxic substance/chemical improperly stored. Observed heavy duty detergent bottle on top of reach in cooler at kitchen area, employee removed during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed frozen conch fritters container inside hand wash sink at kitchen area, employee removed during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (49F - Cold Holding) in reach in cooler at cook line, as per employee less than 1 hour. Employee closed lid for rapid cooling. raw shrimp second temperature (43F - Cold Holding)
[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 grouper filet still on ROP package, operator discarded during inspection.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw grouper filet still on ROP package, operator discarded during inspection.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior across hand wash sink at kitchen area. Also observed soiled interior in reach in cooler across cook line.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw shrimp (72F - Cold Holding) in standing water inside compartment sink at kitchen area, as per employee less than 2 hours, employee drain the water and moved to reach in cooler.

Community reaction

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Community pulse