HOBO'S CAFE

Name: HOBO'S CAFE
Address: 101691 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 64.6

101691 OVERSEAS HWY, KEY LARGO, FL 33037

License #5400051

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

64.6 Grade F / 100

Failing Health Score

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Quick take

HOBO'S CAFE in KEY LARGO currently holds an InspectFL Health Score of 64.6 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 April 20, 2026. Across those visits, DBPR recorded 39 total findings; InspectFL has detailed violation rows for 37 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 April 20, 2026 shows 11 observation rows: 4 critical, 2 major, and 5 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.

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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.

Disposition: Inspection Completed - No Further Action
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed 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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residues on hand wash sink at cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed on reach in freezer.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed 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.
[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)

Disposition: Warning Issued
[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.
[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.
[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.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled dry wiping clothes in use at cook line.
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not adequately secured in wine storage area behind bar.
[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.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cook line preparing food without beard guard.
[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..
[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.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed scoop for ice at server station in soiled container.
[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.
[14-38-4] Food storage container/container lid cracked or broken. Observed clean cracked lid in ware wash area. Employee discarded lid.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust in shelves at dry storage area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean plastic containers by ware wash area.
[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.
[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.
[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.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at preparation area across from cook line.
[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.
[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.

Community reaction

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Community pulse