DANTE'S KEY WEST/PRIME 951
951 CAROLINE STREET, Key West FL 33040 · 305.293.5123
Last inspected Jun 10, 2026 · 6 visits since May 2024
DEC 24
FEB 25
AUG 25
NOV 25
JUN 26
▼ IMPROVING
5 inspections trending up, 51 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (52*F - Cold Holding); calamari (55*F - Cold Holding) All TCS SEAFOOD foods were put on ice to rapid cool
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee washed it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food inside the oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (54F - Cold Holding) inside HWS at ice by cook line, as per manager for approximately 30 minutes prior. Manager added extra ice.
Floor area(s) covered with standing water. Observed in ware washing area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside WIF curtains.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
Food not stored at least 6 inches off of the floor. Observed plastic container with potatoes on the floor inside walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
Feb 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw beef stored over/not properly separated from ready-to-eat food, cooked chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (52*F - Cold Holding); calamari (55*F - Cold Holding) All TCS SEAFOOD foods were put on ice to rapid cool
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche not identified as raw on the menu
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. mailed and printed and posted by Frank
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. Reach in on cook line not maintaining 41F or below
Dec 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over pickles at reach in cooler at preparation area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch and shrimp ceviche (45F - Cold Holding), cut lettuce (53F - Cold Holding) at preparation cooler at cook line. As per manager, product placed inside unit more than 4 hours prior. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (119F - Hot Holding), butter (98F - Hot Holding) at steam table at expo area. As per manager, for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch and shrimp ceviche (45F - Cold Holding), cut lettuce (53F - Cold Holding) at preparation cooler at cook line. As per manager, product placed inside unit more than 4 hours prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (119F - Hot Holding), butter (98F - Hot Holding) at steam table at expo area. As per manager, for more than 4 hours.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed no chlorine test kit available for dish machine.
No soap provided at handwash sink. Observed at hand sink at cook line.
Probe thermometer not used to ensure proper food temperatures.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at expo and storage areas.
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 ambient temperature at preparation cooler at cook line at 48 F.
Reach-in cooler shelves with rust that has pitted the surface. Observed at preparation area.
Silverware/utensils stored upright with the food-contact surface up.
May 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing tasks without hand washing. Cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable.
No handwashing sign provided at a hand sink used by food employees. Cook line.
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.