AMBROSIA KEY WEST
622-618 FLEMING ST, Key West FL 33040 · 305-296-9838
Last inspected Aug 25, 2026 · 6 visits since December 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs on top of juices jar at reach in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt (70°F Cold Holding) at the gazebo by the pool area. As per manager food was placed at 8:30 AM. Employee will placed yogurt inside the reach in cooler to bring the temperature down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (122 F - Hot Holding)at the gazebo. As per manager breakfast is from. 8:30 to 10:30 AM.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quat sanitizing solution exceeding the maximum concentration allowed. Employee discarded the sanitizer.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training for Halyna Holinei. Working at establishment for 5. Years.
Show the remaining 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Stored food not covered. Observed fruit at the gazebo not covered. Manager was advised to cover the fruit.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs on top of juices jar at reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shells eggs stored at kitchen counter. As per employee eggs were stored outside, 3 hours before the inspection. Employee removed eggs and placed them in reach in cooler.
Handwash sink not accessible for employee use at all times. Observed wiping towels stored inside the hand sink,located at the laundry room.
Employee personal food not properly identified and segregated from food to be served to the public. Observed ice cream stored inside fridge not properly segregated from establishment food.
No handwashing sign provided at a hand sink used by food employees.
Silverware/utensils stored upright with the food-contact surface up.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Nothing was found. The inspector recorded no violations at all.
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in kitchen reach-in cooler next to three compartment sink: butter (48F - Cold Holding). Employee stated item placed in cooler one hour prior to temperature being taken. Employees moved item to reach-in freezer to reduce temperature to 41F.
No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
In-use tongs stored on equipment door handle between uses. Tongs hanging cook line oven handle. Employee placed tongs on top of oven.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf beneath kitchen three compartment sink.
A return visit. The problems from the previous inspection had been dealt with.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.