KEYS LATIN HOUSE

Name: KEYS LATIN HOUSE
Address: 105970 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 84.3

105970 OVERSEAS HWY, KEY LARGO, FL 33037

License #5428482

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KEYS LATIN HOUSE in KEY LARGO currently holds an InspectFL Health Score of 84.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 25 total violations — 8 critical, 6 major, 11 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 12, 2025

The latest inspection on March 17, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[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 red peppers not date marked inside reach in cooler at front counter, as per operator can was opened and held more than 24 hours.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a hair restraint.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on drawers at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in al standing units at dry storage area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands at 3 compartment sink. Manager coached employee on proper procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (58F - Cold Holding) at front counter, as per operator less than 40 minutes. Operator moved to reach in cooler.
[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 pork prepared onsite and held more than 24 hours not properly date.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, operator discarded during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef steak and raw pork stored in same container in standing unit across 3 compartment sink, operator separated and stored properly.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked pork (116F - Hot Holding); on steam table over 2 hours, employee removed and proceeded to reheated cooked pork (168F - Reheating)
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residue on hand wash sink at front counter next to rice cooker.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed in reach in cooler at cook line.
[08B-12-5] Stored food not covered. Observed cooked pork container not covered inside reach in cooler at front counter.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in hot holding unit at front counter, operator stored properly during inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in unit across cook line.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands at preparation sink at front counter. Discuss with operator on proper procedures.
[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 pork, cooked rice,cooked ground beef not date marked in reach in cooler across flat grill, as per operator over 24 hours.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed yellow rice (89F - Hot Holding); rice and beans (90F - Hot Holding) at front counter not time marked, as per operator less than 1 hour. Operator reheating food during inspection, yellow rice (173F - Reheating); rice and beans (174F - Reheating)
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (50F - Cold Holding) rice and beans (49F - Cold Holding) in reach in cooler at cook line over 4 hours, operator discarded food during inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, operator removed.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks without changing gloves. Discuss with operator on proper procedures.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths 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 pork roast (126F - Hot Holding) at front counter, as per operator less than 1 hour. Operator proceeded to reheat food. pork roast (168F - Reheating)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (50F - Cold Holding) rice and beans (49F - Cold Holding) in reach in cooler at cook line over 4 hours, operator discarded food during inspection.

Community reaction

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