DOCKS STOCK ISLAND
6840 FRONT ST, Key West FL 33040 · 3053048677
Last inspected Aug 18, 2026 · 7 visits since January 2024
JAN 24
MAR 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Emailed form to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Clam/mussel/oyster tags not marked with last date served.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed staff not knowing correct chlorine concentration at 3CS. Coached staff on correct concentration.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at bar area.
Spray bottle containing toxic substance not labeled. Observed plastic spray bottle with degreaser not labeled at kitchen area.
Show the remaining 9 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed larger ice machine soiled inside at kitchen area.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used as scoop for flour across from WIC.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed at cutting board across cook line.
Ice scoop handle in contact with ice. Observed scoops handle in contact with ice at bar area. Scoops were correctly placed.
No handwashing sign provided at a hand sink used by food employees. Observed at HWS sink next to cook line and 3CS.
Stored food not covered. Observed mozzarella sticks not covered inside white chest freezer at kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at WIC shelves.
Working containers of food removed from original container not identified by common name. Observed white plastic container of flour not labeled across from WIC.
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine. Observed quaternary ammonium test kit available.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area. Also observed accumulation of dust above expo area.
No handwashing sign provided at a hand sink used by food employees.
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority6 Intermediate4 Basic
Show 14 findings ▾
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 chlorine dish machine at 0ppm. Observed bar dish machine chlorine at 0ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 0ppm at bar.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked fries (81F - Hot Holding) at room temperature across from walk in cooler. As per employee, for approximately 2 hours. Employees placed products inside the walk in cooler. Observed marinara (67F - Hot Holding); cream sauce (71F - Hot Holding) at steam table at cook line. As per employee, less than 1 hour. Employee began increased unit temperature and took product to reheat to 165F.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink used for purposes other than handwashing. Observed metal strainer and container stored in hand sink at cook line. Employee removed items.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine. Observed quaternary ammonium test kit available.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line.
No soap provided at handwash sink. Observed at cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area. Also observed accumulation of dust above expo area.
No handwashing sign provided at a hand sink used by food employees.
Oyster/clam/mussel/crab or other shells reused to serve food. Observed establishment reusing shells to serve scallop ceviche.
Time/temperature control for safety food thawed in an improper manner. Observed cooked lobster meat and raw shrimp thawing in standing water at 3 compartment sink.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator handled soiled dishes or utensils and then prepared food without washing hands. Coached employee on proper hand washing procedures.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored next to to ice machine.
Food stored on floor. Observed plastic bottles of water stored directly on floor inside walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Bar area and kitchen.
Jun 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. Observed sanitation bucket, on top of preparation table. Operator properly stored it.
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. Emailed form to operator.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager name Ryan Shapiro, Matt.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
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. Employees name Anthony, Angie,Soup,Maria,Lali, Yanet,Jen, Kaisa, Steve, with more than 2 months of hired.
Spray bottle containing toxic substance not labeled.
Current Hotel and Restaurant license not displayed.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (61F - Cooling); butter (48*F - Cold Holding); ceviche (48*F - Cold Holding); cut tomatoes (46*F - Cold Holding) all items were put on ice and as per the owner were out of temp under 4 hourscalamari was transferred to walk-in cooler.m
Bar Hand-wash sink used for purposes other than handwashing. Observed Strainers in handwash sinks at the bar
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cloth used as a food-contact surface. Terry cloth towel cover pasta
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. Repair technician was called and unit was iced down.
Food stored outside. Chest freezer stored outside under cover.
Standing water in bottom of reach-in-cooler on the end of cookline
Time/temperature control for safety food thawed in an improper manner.
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.