HOBO'S CAFE

Name: HOBO'S CAFE
Address: 101691 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 41.6

101691 OVERSEAS HWY, KEY LARGO, FL 33037

License #5400051

☕ Café/Breakfast ℹ️

41.6 Grade F / 100

Failing Health Score

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Latest inspection

April 20, 2026 · 13 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HOBO'S CAFE in KEY LARGO currently holds an InspectFL Health Score of 41.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 81 total violations — 24 critical, 14 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 16, 2024

The latest inspection on April 20, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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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
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at cook line.
[08B-38-4] Food stored on floor. Observed food cases stored on walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed on reach in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior 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.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at cook line, employee stored properly.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored above bread and sliced cheese inside reach in cooler at cook line, operator stored properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (128F - Hot Holding); spinach dip (120F - Hot Holding) on steam table at cook line, as per employee less than 2 hours. Employee proceeded to reheat food.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +100ppm); at cook line, employee discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 100ppm)
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residues on hand wash sink at cook line.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Chelsea,Noe and Joel.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled handle of microwave on preparation area across from cook line..
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not adequately secured in wine storage area behind bar.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold-like substance at vents at entrance of kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at preparation area across from cook line.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cook line preparing food without beard guard.
[14-38-4] Food storage container/container lid cracked or broken. Observed clean cracked lid in ware wash area. Employee discarded lid.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed scoop for ice at server station in soiled container.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave at preparation area across from cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean plastic containers by ware wash area.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled dry wiping clothes in use at cook line.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on apron and proceed to prepare food. Coached employee on proper procedure.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands in between tasks. Coached employee on proper procedure.
[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 150ppm)sank.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw fish in walk in cooler. Operator removed raw beef from above fish.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (51F - Cold Holding); cut tomato (47F - Cold Holding); cooked rice (115F - Hot Holding); fish dip (53F - Cold Holding); Cole-slaw (53F Cold Holding) in reach in cooler at the end of cook line across from fryer station, As per Operator less than 4 hours. Operator removed items from unit and stored in walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (115F - Hot Holding) in microwave across from cook line, as per operator less than 4 hours. Employee stored rice in reach in cooler.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm) across from front counter. Coached employee on proper sanitizer concentration.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food debris in hand wash sink to the right of cook line. Also observed food debris in hand wash sink across from front kitchen counter.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary sanitizer test strips during time of inspection.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust in shelves at dry storage area.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge of kitchen was un able to answer questions pertaining to proper temperature of cooked fish. Employee was coached of proper procedure.
[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 pasta in reach in cooler across from cook line, as per operator over 24 hours, without date marking.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking coffee at kitchen area.
[08B-38-4] Food stored on floor. Observed raw steak container stored on walk in cooler floor. Employee stored properly.
[36-24-5] Hole in or other damage to wall. Observed a hole on wall behind dishwasher machine.
[10-08-5] Ice scoop handle in contact with ice. Observed on ice machine next to walk in cooler entrance, employee rearranged properly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at cook line.
[29-08-4] Plumbing system in disrepair. Observed hot water faucet in disrepair at HWS at cook line.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed next to ice machine.
[12A-19-4] Employee washed hands with cold water. Observed employee at cook line.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on top of the dishwasher machine, at the kitchen area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce (132F - Hot Holding); marinara sauce (132F - Hot Holding); spinach dip (118F - Hot Holding); key lime butter sauce (101F - Hot Holding) at cook line, as per employee less than 3 hours. Employee started to reheating food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Employee wash can opener during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty container inside HWS at cook line.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee clean interior during inspection.
[08B-38-4] Food stored on floor. Observed a case of raw fish stored on walk in freezer floor. Employee rearranged properly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit in front fryer at cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on cooler in front 3 compartment sink. Also in cooler at the cook line. Employee discarded during inspection.
[21-10-4] Soiled dry wiping cloth in use. Observed 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.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee cleaning his gloves on apron. Instructed employee on properly procedures.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no hand wash. Instructed employee on properly procedures.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger patties stored above raw fish in shelves at walk in cooler. Employee rearranged properly during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (59F - Cold Holding) at preparation table. As per employee less than 2 hours, employee moved garlic butter to reach in cooler during inspection ; fish dip (48F - Cold Holding) at reach in cooler at cook line. As per employee less than 1 hour, container is too full, employee take out half of the fish dip from container.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm); employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residues on HWS at the kitchen door entrance, also at the cook line. Employee cleaned during inspection,