SNAPPERS KEY LARGO/TURTLE CLUB

Name: SNAPPERS KEY LARGO/TURTLE CLUB
Address: 139 SEASIDE AVE, KEY LARGO, FL, 33037, US
Rating: 72.7

139 SEASIDE AVE, KEY LARGO, FL 33037

License #5401289

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

72.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SNAPPERS KEY LARGO/TURTLE CLUB in KEY LARGO currently holds an InspectFL Health Score of 72.7 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 23, 2026. Across those visits, inspectors documented 21 total violations — 5 critical, 6 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.

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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 March 23, 2026 included 2 critical violations, 2 major, and 4 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
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw snapper filets still on ROP packaging on shelves at walk in cooler. Operator removed to 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 snapper filets still on ROP packaging on shelves at walk in cooler. Operator removed to discarded during inspection.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator moved to dishwashing area.
[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 wings prepared onsite and held more than 24 hours not properly date on drawers at cook line.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on sugar container at dry storage area. Operator removed during inspection.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed soiled can opener holder, employee starts to cleaned during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (116F - Hot Holding) in steam table, as per operator less than 1 hour. Operator removed to reheat rice.

Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container without handle in flour.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several cloths at cook line not in sanitizer solution.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at prep area across from walk in cooler.
[25-05-4] Single-service articles improperly stored. Observed cases of plastic containers stored on floor of dry storage area. Operator stored properly.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to cook line at kitchen area.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed a raid spay can under preparation table at salad station, operator removed during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler across cook line: shredded cheese (49F - Cold Holding); pepper relish (50F - Cold Holding); cooked lobster (49F - Cold Holding); raw chicken (49F - Cold Holding); sliced red onion (53F - Cold Holding); raw scallops (48F - Cooling); raw snapper (52F - Cold Holding) as per operator less than four hours. Also observed feta cheese (45F - Cold Holding); raw tuna (51F - Cold Holding); fish dip (45F - Cold Holding) in reach in cooler at salad station as per operator less than three hours. Also observed in reach in cooler across from fryers cut lettuce (51F - Cold Holding); sliced tomato (53F - Cold Holding) as per operator less than 4 Hours Also observed raw shrimp (51F - Cold Holding); raw fish (62F - Cold Holding); raw alligator (55F - Cold Holding); calamari (54F - Cold Holding); chicken wings (51F - Cold Holding); raw chicken breast (57F - Cold Holding); raw beef patty (52F - Cold Holding); crab cake (53F - Cold Holding) at drawers at cook line and reach in cooler at breading station as per operator less than 3 hours. Operator add ice bags on food containers during inspection. Also observed crab (50F - Cold Holding) on reach in cooler across from cook line as per operator over four hours, operator discarded during inspection.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee at cook line not wearing a hair restraint.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish at walk in cooler.
[35A-03-4] Dead roaches on premises. Observed approximately 15 dead roaches under reach in cooler next to expo area at kitchen area.

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