For a party of 12 or more give us a call.
Contact us if you want to plan
something different with us.
Scott was born and raised in Parrish, Fl. He went to school at FSU and embarked on a career that combined some of his favorite things: being on the water, and restaurants. He spent some time in Colorado, but it didn’t last long until he had to get back to the Florida Beaches. He joined up with The Brown Boxer Pub & Grille in Clearwater Beach and worked his way up the chain of command. One day he finally came to his senses and moved to The Florida Keys to open The Florida Boy Bar & Grill and the best is yet to come!
At Florida Boy we serve what we believe in. Top quality ingredients prepared with our signature flavor, that accompanied by our great environment (From this to that)
Tender-slow cooked baby back rib meat, sticky BBQ, and caramelized onions between grilled American and provolone on Texas Toast.
2 over-sized flour tortillas filled with grilled, blackened, or fried Mahi Mahi, cabbage, cheddar jack cheese, and a chipotle ranch sauce. Served with a side of chips and salsa.
Half pound seasoned Angus burger flame broiled with your choice of cheese on a challah roll with lettuce, tomato, and onion.
Sesame crusted seared Ahi Tuna, Asian chips, sweet sesame dressing, cucumber wasabi and sriracha aioli.
8 oz Swordfish Steak blackened on the grill with your cholce of 2 sides.
A delicious 8oz filet of Mahi Mahi grilled, then baked with a sweet coconut crust and topped with mango salsa-comes with your choice of 2 sides.
The perfect combination between food, beverages, and live performances in a comfortable environment.
Make the most out of our happy hour menu
from 3:00pm. until 7:00pm.
Delicious Specials all weekend! Get ready for the best experiences in the Florida Keys!
We are commited in using fresh and high quality ingredients in all of our dishes and beverages.
Our staff is ready to make your stay a unique experience.
The fusion of different gastronomic cultures makes our recipes a one of a kind food experience.
