GRAND CAFE KEY WEST

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over lettuce inside glass door cooler. Observed raw shell eggs stored over butter inside walk in cooler. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 8 rodent droppings on top of dish machine at kitchen area. Observed approximately 2 rodent droppings behind beverage cooler at kitchen area. Observed approximately 6 rodent droppings under coffee machine at kitchen area. Observed approximately 15 rodent droppings under steam table at kitchen area. Observed 1 rodent dropping on top of plate under steam table at kitchen area. Observed approximately 5 rodent droppings wrapped on towel under steam table at kitchen area. Observed Bite marks on penne pasta bag of 10 lbs. Observed approximately 15 rodent droppings inside plastic container containing uncooked penne pasta on storage shelves at kitchen area. Observed approximately 20 rodent droppings on tray under freshly baked bread next triple sink at kitchen area. Observed approximately 15 rodent droppings on mop sink area next to kitchen. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Observed Bite marks on penne pasta bag of 10 lbs. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (50F - Cold Holding); raw tuna (52F - Cold Holding) inside walk in cooler. As per operator cooler door was open often during preparation. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation Warning

Intermediate - 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/ Warning

Basic - Floor area(s) covered with standing water. Observed under hand sink next to dish machine. Warning

Basic - Floor soiled/has accumulation of debris. Observed heavy accumulation of grease under friers at kitchen. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from oven door handle. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease between cooking equipment. Observed accumulation of debris under steam table. Repeat Violation Warning

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed back door open. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation, observed cooked potatoes as per kitchen cook exceeds Omer 7 days in side walk in cooler. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 49 f in walk in cooler , pasta at 51 f Noodles 44 f Management place the items in the freezer to cool down. Corrective Action Taken Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation Warning

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site Repeat Violation Warning

Intermediate - Packaged food not labeled as specified by law. Observed Buckets of food in the dry storage not properly labeled. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certificates are expired 4-2025 Approximately 10 employees. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards. Warning

Basic - Ice scoop handle in contact with ice. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen top surfaces soiled of Kitchen shelves. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen Reach in cooler. Warning

Basic - Soiled dry wiping cloth in use. Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall in kitchen throughout. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Food preparation area. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler butter, lobster, beef, stew at 51-55F. Person in charge states has been in and out for prep. Warning - From follow-up inspection 2023-06-15: In walk in cooler, all time/temperature control for safety items not on ice at 46-52F. Person in charge states overnight temperatures, no one in and out of unit. Admin Complaint

High Priority - Container of medicine improperly stored. Medicine container stored on shelf over prep table. Person in charge removed. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bar tender handle cut limes with bare hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects in kitchen during inspection.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Hardware store bucket in direct contact with sauce in walk in cooler.

High Priority - Presence of insects, rodents, or other pests. Large wasp nest observed in corner of kitchen by side door.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored over raw intact beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler butter, lobster, beef, stew at 51-55F. Person in charge states has been in and out for prep. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb at mop sink missing vacuum breaker with green hose attached.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner with expired training expired 5/2023.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle with heavy mold like substance at bar. Ice machine with heavy mold like substance buildup.

Intermediate - Handwash sink used for purposes other than handwashing. Observed beef thawing in hand wash sink. Person in charge removed. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Cold smoked salmon with no disclosure on menu, person in charge began marking menus during inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from hand wash sink by dishmachine.

Basic - 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. Tuna thawed in walk in cooler with instructions to remove from packaging not removed or oxygen introduced.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on food storage shelving.

Basic - Hole in or other damage to wall. Wall with damage by hand wash sink at server area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on fire suppression system at cookline. Also, rust buildup on walk in cooler shelving, observed chipping.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Doors wide open in kitchen , observed flying insects in kitchen during inspection.

Basic - Working containers of food removed from original container not identified by common name. Flours in containers in kitchen with no labeling.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0ppm. - From follow-up inspection 2022-03-04: Chlorine @0 ppm. Eco lab was called during inspection for repairs. 3 compartment sink wil be used to sanitizer until repairs are made on dish machine. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cooked short ribs (111F - Hot Holding) - From follow-up inspection 2022-03-04: Not observed at call back inspection Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2022-03-04: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Marcos, Esteban, Oscar and Juan have been working for at least a few years. - From follow-up inspection 2022-03-04: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Marcos, Esteban, Oscar and Juan have been working for at least a few years. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located outside. - From follow-up inspection 2022-03-04: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located outside. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-03-04: Cutting board has cut marks and is no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cookline by fryer. - From follow-up inspection 2022-03-04: Floor soiled/has accumulation of debris. Cookline by fryer. Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2022-03-04: Hood filter missing from automatic fire suppression/exhaust system. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen. - From follow-up inspection 2022-03-04: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Located by the dish washing area. - From follow-up inspection 2022-03-04: Reach-in cooler shelves with rust that has pitted the surface. Located by the dish washing area. Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Repeat Violation - From follow-up inspection 2022-03-04: Ripped/worn tin foil used as shelf cover Time Extended

Basic - - From initial inspection : Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Observed lobsters thawed in standing water on a kitchen prep table at 48F. - From follow-up inspection 2022-03-04: No thawing observed at callback inspection Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By soda machine, wall by cook line is heavily soiled. Wall by hand wash sink close to 3-comp sink. Bar wall soiled. - From follow-up inspection 2022-03-04: Wall soiled with accumulated grease, food debris, and/or dust. By soda machine, wall by cook line is heavily soiled. Wall by hand wash sink close to 3-comp sink. Bar wall soiled. Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, corrected to 100ppm.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0ppm.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching cooked short ribs on the steam table with bare hand contact.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees washing and rinsing dishes, but not sanitizing. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flies flying inside the kitchen, not touching food.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a blue tin spray bottle with truffle oil.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready-to-eat mixed veggies in the reach in cooler by the dish washing area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored over raw fish on a shelf in the walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler by the dish washer area: salmon (51F - Cold Holding); green mixed veggies (51F - Cold Holding); cheese (49F - Cold Holding); cooked beets (56F - Cold Holding); diced tomatoes (53F - Cold Holding). As per chef, food was stored in the reach in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler by the dish washer area: salmon (51F - Cold Holding); green mixed veggies (51F - Cold Holding); cheese (49F - Cold Holding); cooked beets (56F - Cold Holding); diced tomatoes (53F - Cold Holding). As per chef, food was stored in the reach in cooler overnight. Observed in cook line cooler: fresh garlic in oil (60F - Cold Holding), scallops (45F - Cold Holding); fish (45F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cooked short ribs (111F - Hot Holding)

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All reach in coolers with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in the dish machine area blocked by dish racks. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Rick Milankov has been working for 7 months.

Intermediate - 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/ Observed more than five employees engaging in food prep.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Marcos, Esteban, Oscar and Juan have been working for at least a few years.

Intermediate - No soap provided at handwash sink. Kitchen hand wash sink by 3-comp sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located outside.

Basic - Accumulation of debris in three-compartment sink. Bar.

Basic - Clean linens stored in improper location. Observed linen used as bread liners, bread bowls and plates stored outside that will be in contact with food located in an open environment. Informed person in charge that no food handling or linens can be stored outside or handle outside. As per chef, bread is brought outside in a thermo and placed in a bread bowl with the liner to serve bread to the customers.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed linen used as bread liners, bread bowls and plates stored outside that will be in contact with food located in an open environment. Informed person in charge that no food handling or linens can be stored outside or handle outside. As per chef, bread is brought outside in a thermo and placed in a bread bowl with the liner to serve bread to the customers.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink stored in reach in freezer. Chef discarded drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Adidas sneakers stored with pots and pans on a shelf.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed reach in cooler by the dish washer area at ambient temperature of 53F.

Basic - Floor area(s) covered with standing water. Observed standing water by dishwashing area.

Basic - Floor soiled/has accumulation of debris. Cookline by fryer.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with splashes of food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove with heavy accumulation of old food debris. All reach in cooler gaskets.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Located by the dish washing area.

Basic - Ripped/worn tin foil used as shelf cover. Repeat Violation

Basic - Single-service articles improperly stored. Observed bread liners and bread bowls that will be in contact with food stored outside in a bag outside in an open environment. Informed person in charge that no food handling or linens can be stored outside or handle outside. As per chef, bread is brought outside in a thermo and placed in a bread bowl with the liner to serve bread to the customers.

Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Observed lobsters thawed in standing water on a kitchen prep table at 48F.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef (48F - Cold Holding)in the walk in cooler. As per chef, ground beef was left in the kitchen, decided not to make burger patties and placed back in the walk in cooler.

Basic - Unnecessary items/unused equipment on the premises. Observed used microwaves and prep table discarded on the side of the building.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By soda machine, wall by cook line is heavily soiled. Wall by hand wash sink close to 3-comp sink. Bar wall soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed a blue tin spray bottle with truffle oil, salt in a container next to tea dispenser by soda machine. Flour inside a container with no label.