DRY ROCKS BAR AND TIKI BAR- BAKER'S CAY RESORT KEY LARGO

Name: DRY ROCKS BAR AND TIKI BAR- BAKER'S CAY RESORT KEY LARGO
Address: 97000 S OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 38.8

97000 S OVERSEAS HWY, KEY LARGO, FL 33037

License #5428350

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

38.8 Grade F / 100

Failing Health Score

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Quick take

DRY ROCKS BAR AND TIKI BAR- BAKER'S CAY RESORT KEY LARGO in KEY LARGO currently holds an InspectFL Health Score of 38.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 34 total violations — 7 critical, 9 major, 18 minor.

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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 27, 2026 included 3 critical violations, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[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 chicken prepared onsite and held more than 24 hours not date marked in reach in cooler at cook line, operator dated during inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting no longer cleanable at cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe leaking on sink at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed clean utensils inside hand wash sink at dishwashing area. Employee removed.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a bear guard at cook line.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa salad (47F - Cold Holding) and corn salad (48F - Cold Holding) on reach in cooler at cook line, as per operator less than 3 hours.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi fillets stored above sliced tomatoes inside reach reach in cooler at cook line, operator stored properly during inspection.

Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 2 tongs on door handle oven. Employee removed them.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees with no beard guard/restraint while engaging in food preparation.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloths stored on preparation tables.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled across from the grill at the cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside the hand wash sink next to the dishwasher. Chef removed the containers.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket. Chef fixed it.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed silverware not stored inverted inside a plastic container next to the coffee machine.
[16-59-1] Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dishwashing machine was not dispensing detergent at the front counter.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef did not know that thermometer needs to reach 32°F when calibrating.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager was not able to provide parasite destruction letter. They were advised to stop selling raw fish ( ceviche ) until letter is provided. Chef provided the letter during the inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ceviche (47 F - Cold Holding); chicken (49 F - Cold Holding). Food was date marked on 4/6 and 4/7. Stop sale was issued.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun at the front counter.

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