EL MOLCAJETE
300 SADOWSKI CAUSEWAY, SUITE 305, Key Colony Beach FL 33051
Last inspected Jul 10, 2026 · 7 visits since July 2023
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish Ceviche is not identified as a raw item on the menu
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Out in front of the restaurant
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish Ceviche is not identified as raw or undercooked on the menu
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87 F holding utensils
Light shield damaged/in disrepair.
Paper towel used as a food-contact surface in containers with fresh cilantro
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef over fish in refrigerator
Handwash sink used for purposes other than handwashing. Employee used handwashing sink to fill up container with water
Spray bottle containing toxic substance not labeled.
No handwashing sign provided at a hand sink used by food employees.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (127*F - Hot Holding); Poultry (119F - Hot Holding)
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish ceviche is not identified as raw on the menu
A case of tomatoes stored on floor.
Equipment in poor repair. The leg to the the slicer is missing
No handwashing sign provided at a hand sink used by food employees.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 6 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.0 ppm, 100 ppm, new tank was installed
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Improper storage of maintenance equipment that interferes with cleaning. Tools on top of dishwasher
No hot running water at mop sink.
Portable fire extinguisher, at the bathroom entrance, gauge in red zone. For reporting purposes only.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry 45F, diced tomatoes 45F
Toxic substance/chemical - pvc glue, improperly stored on top of ice machine
Bowl or other container with no handle used to dispense beans
In-use tongs stored on equipment door handle between uses.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sour cream
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.
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.
Single-service articles improperly stored.
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.