THE BIG CHILL RESTAURANT & BAR
104000 OVERSEAS HWY · KEY LARGO · Monroe County · FL 33037
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-10-4High Priority – 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-13-4High Priority – 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-04-5High Priority – 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-02-5High Priority – 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. **Corrective Action Taken**
Intermediate 6
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by dishwashing area.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed discarded food and ice cubes on hand wash sink across cook line.
53A-05-6Intermediate – 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-01-4Intermediate – 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-02-5Intermediate – 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. **Corrected On-Site**
Basic 13
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on 2 ice machines by dry storage area.
36-34-5Basic – 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.
24-05-4Basic – 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.
21-17-4Basic – Clean linens stored on floor. Observed a bag of clean wiping cloths stored on floor at liquor area.
06-09-1Basic – 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. **Corrected On-Site**
40-06-5Basic – 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. **Corrected On-Site**
36-73-4Basic – Floor soiled/has accumulation of debris. Observed under fryers at cook line.
10-07-4Basic – 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. **Corrected On-Site**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven interior at cook line.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.
25-05-4Basic – Single-service articles improperly stored. Observed plastic cups case stored on floor at bar area.
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Repeat Violation**
21-07-4Basic – 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) **Corrected On-Site**
Inspector observations synchronized from DBPR on August 12, 2026 5:41 AM.
Violation category totals
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.