SUNDOWNERS

Name: SUNDOWNERS
Address: 103900 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 83.2

103900 OVERSEAS HWY, KEY LARGO, FL 33037

License #5401730

83.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 30, 2026 · 10 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUNDOWNERS in KEY LARGO currently holds an InspectFL Health Score of 83.2 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 30, 2026. Across those visits, inspectors documented 30 total violations — 10 critical, 6 major, 14 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 30, 2026 shows 10 observation rows: 1 critical, 3 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SUNDOWNERS has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on flour container at cook line, operator removed 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 thawed raw tuna still on ROP package inside reach in cooler at cook line. Operator discarded during inspection..
[14-69-4] Ice buildup in walk-in freezer.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored next to ice machine, operator moved ice scoop to dishwashing area.
[08B-12-5] Stored food not covered. Observed breaded shrimp and croquettes containers not covered at chest freezer at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour container not identified with common name by cook line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed raw tuna still on ROP package inside reach in cooler at cook line. Operator discarded during inspection..
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed some oysters tags missing date.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area, operator moved to dishwashing area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottle not identified with common name at bar area.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag on top of food container at salad station, employee removed during inspection.
[14-38-4] Food storage container/container lid cracked or broken. Observed broken lid on cook pork container, operator discarded during inspection.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, operator moved ice scoop to dishwashing area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at expo area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe from hand wash sink by desserts station.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ribs (41F - Cold Holding) dated on 11/30 on shelves at walk in cooler, operator discarded during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ribs (41F - Cold Holding) dated on 11/30 on shelves at walk in cooler, operator discarded during inspection. Observed cooked chicken (45F - Cold Holding); in reach in cooler by salad station, as per operator over 4 hours, operator discarded during inspection
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (45F - Cold Holding); in reach in cooler by salad station, as per operator over 4 hours, operator discarded during inspection. Also observed crab meat (46F - Cold Holding)in reach in cooler across cook line, as per operator less than 2 hours, operator add ice bag during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed next to dishwashing area.

Disposition: Met Inspection Standards
[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 tuna and raw mahi fillets still on ROP, on shelves at walk in cooler. Operator cut packages during inspection.
[14-38-4] Food storage container/container lid cracked or broken. Observed cooked pork plastic container cracked at cook line, employee discarded container and replaced with other one.
[14-69-4] Ice buildup in reach-in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above key lime pie, on unit at salad station. Employee stored properly during inspection.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed crab mix dated on 05/12 on shelves at walk in cooler, operator discarded during inspection.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks at cook line, and touching his phone without changing gloves. Instructed employee on correct procedures.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab mix dated on 05/12 on shelves at walk in cooler, operator discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (46F - Cold Holding); cooked chicken (45F - Cold Holding) on unit at cook line, as per employee less than 3 hours, employee closed lid to cooldown temperature.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lobster bisque (126F - Hot Holding) on steamer, as per employee less than 3 hours. Employee increased temperature. lobster bisque (166F - Reheating)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, employee cleaned during inspection.