CALUSA RESTAURANT - BAKER'S CAY RESORT KEY LARGO

Name: CALUSA RESTAURANT - BAKER'S CAY RESORT KEY LARGO
Address: 97000 S OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 0

97000 S OVERSEAS HWY, KEY LARGO, FL 33037

License #5401573

🏨 Hotel/Resort ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 17, 2026 · 1 finding · 1 critical

Routine - Food (follow-up)

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Quick take

CALUSA RESTAURANT - BAKER'S CAY RESORT KEY LARGO in KEY LARGO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 17, 2026. Across those visits, inspectors documented 103 total violations — 21 critical, 35 major, 47 minor.

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The latest inspection on September 17, 2026 shows 1 observation row: 1 critical, 0 major, and 0 minor.

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Inspection coverage

73%

Inspector notes

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CALUSA RESTAURANT - BAKER'S CAY RESORT KEY LARGO has a rough inspection history. Would you risk it?

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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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Complied
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.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Official DBPR inspection report ↗

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.
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.
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.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Handwash sink water not at the required minimum 85°F, no hot running water at three-compartment sink, or insufficient water pressure.
Handwash sink water not at the required minimum 85°F, no hot running water at three-compartment sink, or insufficient water pressure.
Handwash sink water not at the required minimum 85°F, no hot running water at three-compartment sink, or insufficient water pressure.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the flour. Chef removed it.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured next to the ice machine. Employee removed it.
[36-36-4] Ceiling tile missing. Observed 1 ceiling tile missing above mop sink..
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across the grill at the cook line is not working properly. Ambient thermometer was at 56°F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board no longer cleanable across from the grill at the front line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee beverages on preparation tables. Chef removed them.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 employee lunch bags stored above preparation tables in the kitchen. Employee removed them.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing multiple bracelets. Employee removed them.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting stored on shelf by production area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled with accumulation of grease behind the grill at the cook line.
[14-69-4] Ice buildup in walk-in freezer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed a wiping cloth under green cutting board at production area. Chef removed it.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers at the front line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Also observed hood filters soiled.
[14-12-4] Utensils in poor condition. Observed reach in cooler door gasket torn at the cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind grill at cook line soiled with accumulated grease.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed a dented can of tomato sauce.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature at dishwasher was 154.7°F Operator was advised to discontinue the use of dishwasher and set up 3 compartment sink.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee removed bracelets and then engaged in food preparation without washing hands. Employee was coached and washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed temperature at dishwasher aching reached 154°F . Operator was advised to discontinue the use of the dishwasher until it reach 160°F-180°F. The will set up 3 compartment sink.
[35A-02-7] Live, small flying insects found . Observed 5 live flies flying around the storage of the sodas by the ice machine.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked octopus stored u dear raw shrimp inside the walk in cooler. Chef placed octopus on top.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 shell eggs with cracks stored inside the walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (46 F - Cold Holding); green beans (53 F - Cold Holding)inside the reach in cooler across the grill at the cook line. As per employee foods were placed yesterday night. Food has been out of temperature more than 4 hours. Stop sale was issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (46 F - Cold Holding); green beans (53 F - Cold Holding)inside the reach in cooler across the grill at the cook line. As per employee foods were placed yesterday night. Food has been out of temperature more than 4 hours. Stop sale was issued.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by the production area.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed Eddie Hernandez (2 months) did nit provided manger certificate.
[53A-05-6] 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/
[51-14-7] No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a coffee station was added to this license. This tropical cafe is located at the main lobby and it is serving TCS food . They have a small truck with not hand wash sink serving coffees and 2 tables, one with a hot box serving empanadas and a reach in cooler with fruit salad and yogurt. Operator needs to add this location to plans review..

Disposition: Met Inspection Standards
[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 tuna packages still on ROP on shelves at walk in cooler, Chef cut packages during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee on preparation table at kitchen area. Operator removed during inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed inside hot holding unit at kitchen area, operator removed during inspection l
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on preparation table at kitchen area, operator removed during inspection.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed under shelves at expo area.
[10-23-4] In-use utensil not used with moist food stored in running water. Observed at cook line, operator turned on water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at cook line, operator stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Canadian bacon (49F - Cold Holding); cut tomatoes 48 ( - Cold Holding) on unit at cook line, as per employee less than 1 hour, employee add ice to container during inspection.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed on clams and oyster tags.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator moved can opener to dishwasher area.
[53A-05-6] 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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed next to cook line, employee restocked 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 cooked brisket not date marked, as per chef brisket was cooked 04/14. Chef dated during inspection.

Disposition: Met Inspection Standards
[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 at walk in cooler. Manager removed during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table, Manager moved during inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed in preparation table at pantry area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at the bar area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table at pantry area, also at the cook line.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100ppm); Triple Sink (Quaternary 300ppm)
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed garlic base dated on 10/26 inside walk in cooler. Manager discarded during inspection.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed in same container all tag labels.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed detergent bottle and sponge inside HWS next to 3 containers sink. Employee removed during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed next t0 slicer machine near walk cooler door entrance, Manager restocked during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.