GILBERT'S RESORT

Name: GILBERT'S RESORT
Address: 107900 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 82.1

107900 OVERSEAS HWY, KEY LARGO, FL 33037

License #5400173

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GILBERT'S RESORT in KEY LARGO currently holds an InspectFL Health Score of 82.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 18 total violations — 5 critical, 3 major, 10 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 January 6, 2026 shows 16 observation rows: 5 critical, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna still on ROP package on shelves at walk in cooler. Operator discarded 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 raw tuna still on ROP package on shelves at walk in cooler. Operator discarded during inspection.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging food preparation at cook line without a beard guard.
[25-05-4] Single-service articles improperly stored. Observed plastic cups case stored on floor at storage area, operator stored properly during inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean metal container by dishwashing area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (56F - Cold Holding) on chest freezer by cook line, as per operator less than 2 hours. Operator voluntarily discarded during inspection.
[21-17-4] Clean linens stored on floor. Observed a bag with clean lines at storage area, operator stored properly during inspection.
[02C-06-5] Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed commercially processed cooked lobster not dated marked on reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection.
[08B-38-4] Food stored on floor. Observed sour mix containers case stored on floor at bar #3 area. Operator stored properly.
[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. Observed Dishwasher (Chlorine 0ppm); operator replaced empty container during inspection.Dishwasher (Chlorine 100ppm)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet cabbage sauce (84F - Hot Holding) on flat grill at cook line, as per operator less than 1 hour. Operator reheated during inspection. sweet cabbage sauce (168F - Reheating)
[08B-12-5] Stored food not covered. Observed ice cubes for drinks at bar #3 not covered.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above potatoes salad on shelves at walk in cooler. Operator stored properly 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 conch fritters container not dated marked in standing unit by dishwashing area. As per operator over 24 hours. Operator dated during inspection.
[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 pork not dated marked on reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse