800 WHITE ST, Key West, FL 33040
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw whole fish and raw beef thawing at room temperature by the three compartment sink.
Routine - Food
Inspection Completed - No Further Action
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.
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces of kitchen microwave.
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers throughout.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked noodles stored inside the reach in cooler. Employee removed items and placed them correctly. Corrected On-Site
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed restaurant offers raw fish ceviche on the menu. Discussed and coached employee. Employee marked raw items in the menu with asterisks. Corrected On-Site
Intermediate - No soap provided at handwash sink.
Basic - Faucet/handle missing at plumbing fixture. Observed missing faucet at HWS at kitchen area Repeat Violation
Basic - Water leaking from pipe faucet/handle at three compartment sink.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored above cooked rice. Inside reach in cooler by dry storage.Employee rearranged properly. Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (56F - Cold Holding ) inside reach in cooler by dry storage area. Employee discarded.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (56F - Cold Holding) inside reach in cooler by dry storage area. Employee discarded. Corrected On-Site
Intermediate - Employee applied hand antiseptic in place of washing hands as required.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee using 3 compartment sink.
Intermediate - Handwash sink not accessible for employee use at all times. Observed blue tape on HWS, as per owner is in disrepair.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Corrected On-Site
Intermediate - No soap provided at handwash sink. Observed at kitchen area. Corrected On-Site
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and cooked pasta not date marked inside reach in cooler by dry storage. As per employee from previous day. Corrected On-Site
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Christopher R. and Yader A.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
Basic - Current Hotel and Restaurant license not displayed.
Basic - Faucet/handle missing at plumbing fixture. Observed missing faucet at HWS at kitchen area, as per Manager work order is placed already.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at kitchen area.
Basic - Time/temperature control for safety food thawed in an improper manner. Observed seafood mix packages (frozen) in standing water at 3 compartment sink, employee turned on water. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
High Priority - Metal stem-type thermometer soiled.
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. Provided form during inspection.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in kitchen area. Employee restocked during inspection. Corrected On-Site Repeat Violation
Intermediate - No soap provided at handwash sink. Observed in kitchen area. Employee restocked during inspection. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. Observed in flour container. Employee removed during inspection.
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units in kitchen area.
Basic - Equipment in poor repair. Observed broken door of chest freezer in kitchen area. Repeat Violation
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Basic - No Heimlich maneuver/choking sign posted.
Basic - No copy of latest inspection report available.
Basic - Working containers of food removed from original container not identified by common name. Observed rice and flour containers not labeled with common names. Employee labeled during inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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. Observed Dishwasher (Chlorine 0ppm) Repeat Violation
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator sets up triple sink at the time of the inspection. Repeat Violation
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed the soap dispenser is not working properly at the hand wash sink. Repeat Violation
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. Observed fish at the reach in cooler no longer frozen inside the packages.
Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired.
Basic - Equipment in poor repair. Observed reach in freezer door broken. Repeat Violation
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door handle. Operator removed it. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84° F operator removed the water. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the woman's bathroom.
Basic - Standing water in bottom of reach-in-cooler. Observed at the reach in cooler next to the stove.
Routine - Food
Inspection Completed - No Further Action
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. Observed Dishwasher (Chlorine 10ppm).
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over sauces. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (44F - Cold Holding) stored in the reach in cooler located by fryers as per operator less than 30 minutes. Repeat Violation
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
Basic - Bowl or other container with no handle used to dispense salt. Repeat Violation
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area over reach in freezers.
Basic - Equipment in poor repair. Observed reach in freezer door broken in the kitchen area. Repeat Violation
Basic - In-use tongs stored on the oven door handle between uses. Corrected On-Site Repeat Violation
Basic - Working containers of food removed from original container not identified by common name. Observed container with salt and no label.
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed 3 door reach in cooler gasket broken. - From follow-up inspection 2022-04-06: Equipment in poor repair. Observed 3 door reach in cooler gasket broken. Time Extended - From follow-up inspection 2022-04-13: Time Extended
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and butter (78F - Cold Holding) stored at room temperature as per operator less than 3 hours, operator placed food in the freezer. Observed raw tilapia (46F - Cold Holding); raw calamari (47F - Cold Holding) stored at the cook line cooler located by the fryers as per operator less than 2 hours due to the rush time, operator placed food on ice. Observed butter (56F - Cold Holding); raw beef (57F - Cold Holding); fresh garlic and butter (52F - Cold Holding) stored in the 3 door glass cooler as per operator less than 2 hours, operator placed food in other cooler. Corrective Action Taken Repeat Violation - From follow-up inspection 2022-04-06: At call back inspection observed in reach in cooler on cook line tilapia 32f , ceviche 43F, calamari 47*, sausage 48F* Shrimp 46F*, , the operator added ice to the fish shrimp and sausage in this unit . faustino moved all seafood to the working unit on cookline and put all items on ice Time Extended Corrective Action Taken
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter. - From follow-up inspection 2022-04-06: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter. Time Extended
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 3 door reach in cooler ambient temperature at 56F, operator called technician. - From follow-up inspection 2022-04-06: At call back inspection Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 3 door reach in cooler ambient temperature at 52F , operator called technician again . Reach in cooler on cook line next to fryer is not cold holding @41f. Ice was added to this unit to help cool down items . all seafood was relocated to the working reachin unit by the stove on cookline Time Extended
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed 3 door reach in cooler gasket broken. - From follow-up inspection 2022-04-06: Equipment in poor repair. Observed 3 door reach in cooler gasket broken. Time Extended
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler located by the stove. - From follow-up inspection 2022-04-06: Time Extended Corrected On-Site
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and butter (78F - Cold Holding) stored at room temperature as per operator less than 3 hours, operator placed food in the freezer. Observed raw tilapia (46F - Cold Holding); raw calamari (47F - Cold Holding) stored at the cook line cooler located by the fryers as per operator less than 2 hours due to the rush time, operator placed food on ice. Observed butter (56F - Cold Holding); raw beef (57F - Cold Holding); fresh garlic and butter (52F - Cold Holding) stored in the 3 door glass cooler as per operator less than 2 hours, operator placed food in other cooler. Corrective Action Taken Repeat Violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter.
Basic - Bowl or other container with no handle used to dispense ceviche.
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 3 door reach in cooler ambient temperature at 56F, operator called technician.
Basic - Current Hotel and Restaurant license not displayed.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sun glasses and mentos on top of microwave in the kitchen area. Corrected On-Site
Basic - Equipment in poor repair. Observed 3 door reach in cooler gasket broken.
Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
Basic - Standing water in bottom of reach-in-cooler located by the stove.
Routine - Food
Call Back - Complied