THE BIG CHILL RESTAURANT & BAR

Name: THE BIG CHILL RESTAURANT & BAR
Address: 104000 OVERSEAS HWY, KEY LARGO, FL, 33037, US
Rating: 34.8

104000 OVERSEAS HWY, KEY LARGO, FL 33037

License #5428051

🍺 Bar/Pub ℹ️

34.8 Grade F / 100

Failing Health Score

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Latest inspection

April 15, 2026 · 23 findings · 4 critical

Routine - Food

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Critical

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Minor

Usually lower-risk context.

Quick take

THE BIG CHILL RESTAURANT & BAR in KEY LARGO currently holds an InspectFL Health Score of 34.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 72 total violations — 16 critical, 13 major, 43 minor.

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The latest inspection on April 15, 2026 shows 23 observation rows: 4 critical, 6 major, and 13 minor.

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Inspector notes

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THE BIG CHILL RESTAURANT & BAR has a rough inspection history. Would you risk it?

F record

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*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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on 2 ice machines by dry storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with grease and dust accumulated throughout kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils and clean plates not protected at bar area.
[21-17-4] Clean linens stored on floor. Observed a bag of clean wiping cloths stored on floor at liquor area.
[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 cubes tuna packages still on ROP at salad station, operator discarded during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on preparation table next to pizza dough. Employee removed during inspection.
[36-73-4] Floor soiled/has accumulation of debris. Observed under fryers at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 87°F at cook line, employee removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven interior at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.
[25-05-4] Single-service articles improperly stored. Observed plastic cups case stored on floor at bar area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine +100ppm); at pizza station, employees discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at pizza station touching his face and then engaged in food preparation not washing their hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed raw cubes tuna packages still on ROP at salad station, operator discarded during inspection.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Observed no tag on oyster container at walk in cooler. Operator segregated to be discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding); raw snapper filet (46F - Cold Holding) inside reach in cooler at cook line, as per operator less than 30 minutes. Operator moved to walk in cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by dishwashing area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed discarded food and ice cubes on hand wash sink across cook line.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag on oyster container at walk in cooler. Operator segregated to be discarded.
[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 octopus and cooked chicken wings prepared onsite and held more than 24 hours not properly date marked.on reach in cooler at cook line, operator dated food during inspection.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on flour container at pizza station. Operator removed during inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door near dishwasher machine.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing and in disrepair floor tiles at cook line.
[08B-38-4] Food stored on floor. Observed flour white bin container stored on floor at pizza station, operator stored properly during inspection.
[14-69-4] Ice buildup in walk-in freezer.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler across grill at cook line, operator removed during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef (38F - Cold Holding) inside compartment sink by walk in cooler entrance, operator moved to walk in cooler during inspection.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper procedures.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw lobster stored above cooked shrimp inside reach in cooler at cook line, operator stored properly during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded chicken (45F - Cold Holding) in reach in cooler across fryers at cook line, as per operator less than 3 hours. Operator moved to walk in cooler for rapid chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder (127F - Hot Holding); on warmer by salad station, as per operator less than 2 hours. Operator reheat soup during inspection.clam chowder (166F - Reheating).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by dishwasher 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 prime rib not date marked inside reach in cooler, as per operator over 24 hours.

Disposition: Met Inspection Standards
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observe at cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observe on ice machine #1.
[14-01-5] Bowl or other container with no handle used to dispense food. Observe on sugar container by preparation area, operator removed during inspection.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observe employee at cook line drinking water from open container while he is cooking at cook line. Inspector coached employee.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observe cook at cook line.
[08B-38-4] Food stored on floor. Observe a food case stored on walk in freezer floor.
[14-69-4] Ice buildup in walk-in freezer.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observe employee at salad station wearing gloves and no hand wash. Inspector instructed employee on proper procedures.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked chicken (50F - Hot Holding) on cart at walk in cooler m as per employee over 24 hours, operator discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked chicken (50F - Hot Holding) on cart at walk in cooler m as per employee over 24 hours, operator discarded during inspection. Also observed raw mahi (46F - Cold Holding) on reach in coolers at cook line, as per employee less than 1 hour, employee take off half of the fish pieces and stored at walk in cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observe on oysters tags.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked shrimp, cooked rice and cooked octopus not date marked on unit at cook line, as per employee over 24 hours. Employee dated food during inspection.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean silverware being stored inverted across from dishwasher.
[36-22-4] Floor area(s) covered with standing water. Observed in the expo area.
[14-38-4] Food storage container/container lid cracked or broken. Observed broken lids on plastic containers next to dough mixer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops vin standing water at 89°F next to ice cream cooler.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean plastic containers next to dishwasher area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line,
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast (158F - Cooking) chicken breast (169F - Cooking)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster tails stored above cooked clam chowder container inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed snapper (44F - Cold Holding); potatoes skins (44F - Cold Holding); crab cakes (44F - Cold Holding); raw chicken (43F - Cold Holding); chicken parm (44F - Cold Holding); mozzarella cheese (44F - Cold Holding); marinara sauce (47F - Cold Holding); cooked meatballs (44F - Cold Holding); cooked chicken (44F - Cold Holding) in the kitchen area. As per Chef less than 4 hours. Technician is checking unit during inspection.
[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 Bucket (Chlorine over 200ppm); Sanitizer Bucket (Chlorine 100ppm) in prep area.
[02D-02-4] Packaged food not labeled as specified by law. Observed plastic containers with sugar, flour across from 3 compartment sink.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not running hot water at the right side of the bar.