SNAPPERS KEY LARGO/TURTLE CLUB

Name: SNAPPERS KEY LARGO/TURTLE CLUB
Address: 139 SEASIDE AVE, KEY LARGO, FL, 33037, US
Rating: 78.7

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

78.7 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 78.7 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 33 total violations — 10 critical, 7 major, 16 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 March 23, 2026 shows 14 observation rows: 4 critical, 2 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
[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.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container at dry storage area. Operator stored properly during inspection.
[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.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[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.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed a dented pineapple juice can at dry storage. Operator removed during inspection.
[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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab cakes mix (53F - Cold Holding) on shelves at walk in cooler, as per operator crab cakes was portioned approximately 35 minutes ago.
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at dry storage area. Operator labeled.
[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.
[14-11-5] Equipment in poor repair. Observed broken gaskets in reach in cooler at cook line.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor by salad station, operator stored properly 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.

Disposition: Emergency order recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee at cook line not wearing a hair restraint.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container without handle in flour.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[25-05-4] Single-service articles improperly stored. Observed cases of plastic containers stored on floor of dry storage area. Operator stored properly.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to cook line at kitchen area.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution stored on floor next to breading station at cook line.
[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.
[35A-03-4] Dead roaches on premises. Observed approximately 15 dead roaches under reach in cooler next to expo area at kitchen area.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over cooked pasta in reach in cooler across from hotline.
[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.
[08B-38-4] Food stored on floor. Observed a case of turkey on floor of walk in freezer. Operator removed from floor.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several cloths at cook line not in sanitizer solution.
[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.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed on oyster tags.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on top of white cutting board on reach in cooler next to expo area at kitchen area. Also observed approximately 4 live roaches under equipment at cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab (50F - Cold Holding) on reach in cooler across from cook line as per operator over four hours, operator discarded 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