EL SIBONEY RESTAURANT STOCK ISLAND
5510 3 AVE, Key West FL 33040 · 305 204 4725
Last inspected Aug 6, 2026 · 6 visits since July 2024
JUL 24
MAR 25
AUG 25
NOV 25
AUG 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
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 to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Accumulation of lime scale on the inside of the dishmachine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in water at 83F. Employee took items to dish area.
Interior of oven has accumulation of grease.
Unsealed concrete floor in food preparation, food storage and warewashing area.
Aug 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed yuca (95F - Cooling) at room temperature on shelf underneath steam table. As per manager, product prepared more than 2 hours prior.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked pork at 3 door reach in cooler. Employee rearranged products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yuca (95F - Cooling) at room temperature on shelf underneath steam table. As per manager, product prepared more than 2 hours prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (53F - Cold Holding); conch fritter batter (67F - Cold Holding); cooked pork (62F - Cold Holding) at preparation cooler at kitchen. As per manager, for 2 hours. Employee took products to freezer to rapidly chill.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand sink at kitchen. Manager placed bottle of soap at sink.
Accumulation of lime scale on the inside of the dishmachine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in water at 83F. Employee took items to dish area.
Interior of oven has accumulation of grease.
Unsealed concrete floor in food preparation, food storage and warewashing area.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate15 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs sorted over rte food in reach in cooler. During the inspection employee removed item and placed it correctly.
Toxic substance/chemical improperly stored. Observed chemicals stored on floor underneath three compartment sink
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken stored in walk in cooler with wrong date marked.
Records/documents for required employee training do not contain all of the required information. Observed no date of birth on the certificate.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the restaurant areas.
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. Raw thawed fish labeled to remove fish from packaging still in sealed packaging. Discussed with operator. Operator removed fish from packaging.
Food stored on floor. Observed plastic container with granulated garlic, and sodas bags stored on the floor at dry storage. During the inspection employee removed items.
Ice buildup in walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. During the inspection employee cleaned it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the-reach in cooler gaskets soiled.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed 3 doors reach in cooler interior soiled. During the inspection employee cleaned it.
Stored food not covered. Observed cooked pork belly stored in reach in cooler not covered.
Walk-in freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
Water leaking from pipe, located underneath the hand sink, located at preparation kitchen
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed vegetables inside walk-in cooler. Also Observed raw chicken over raw beef. Operator stored properly during inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 plus. Operator discarded the water solution. Recheck chlorine 50 ppm
No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided during inspection.
No soap provided at handwash sink. Bar area. Operator provided during inspection.
Spray bottle containing toxic substance not labeled. Bleach. Located bar area. Operator labeled during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored outside. Operator stored inside the restaurant to be clean.
Equipment in poor repair. Ice bucket cracked.
Ice scoop handle in contact with ice. Bar area. Operator removed during inspection.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler near dishwasher machine. Ambient temperature reading 50°f.
No handwashing sign provided at a hand sink used by food employees. Prep area.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken wings (70/68F - Cooling) in reach in cooler, was cooked from the day before as per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings (70/68F - Cooling) in reach in cooler, was cooked from the day before as per operator.
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 to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler and kitchen area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet towels in chlorine sanitizer solution of 200 ppm, operator add water, recheck 100 ppm.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 5 thawed raw mani filets stored inside reduced oxygen packaging at reach in cooler across from warehouse washing area. Manager coached employees on proper procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper (61F - Cold Holding); cooked ham (61F - Cold Holding) at 3 door reach in cooler across from ware washing area. As per manager, products were placed inside unit approximately 1 hour prior. Employees placed bags of ice over all products and manager called repair technician during inspection.
Handwash sink used for purposes other than handwashing. Observed plastic cup stored inside hand sink at ware washing area. Employee removed item.
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.
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 5 thawed raw mani filets stored inside reduced oxygen packaging at reach in cooler across from warehouse washing area. Manager coached employees on proper procedures.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelves soiled with black substance above steam table. Observed reach in cooler fan covers soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves across from warehouse washing area soiled.
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.