FLAGLERS (MAIN KITCHEN)
1500 REYNOLDS ST, Key West FL 33040 · 305-296-3535
Last inspected Jul 20, 2026 · 7 visits since October 2023
MAY 24
FEB 25
AUG 25
FEB 26
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lobster meat at 124 F ( as per employee for less than 4 hrs). Executive chef discarded the lobster meat anyway.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate13 Basic
What the inspector wrote — 16 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at hose connection by ware washing area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at prep area across walk in cooler gaskets.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to manager and printed and posted at host stand.
Carbon dioxide/helium tanks not adequately secured. Observed by soda station by ice machine.
Show the remaining 12 findings ▾
Ceiling tile missing. Observed ceiling tiles missing above ice machine by catering station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty by main kitchen and breakfast line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not inverted by ware washing area storage station.
Employee eating in a food preparation or other restricted area. Observed employee eating at prep table near soda cases and microwave.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee while preparing food. Employee removed.
Employee with no hair restraint while engaging in food preparation. Observed cook while preparing food.
Floor area(s) covered with standing water. Observed standing water on floor by ice machine and dishwasher area.
In-use wet wiping cloth/towel used under cutting board. By prep area near toaster.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave by cook line.
Observed shelves with rust that has pitted the surface at dry storage room.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by dry storage room.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet pipe under vegetables cleaning station.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on top of preparation table. Manager removed bottle.
Equipment and utensils not properly air-dried - wet nesting. Observed on drying rack containers.
Floor area(s) covered with standing water. Observed by ware washing area.
No container installed for catching grease from hood drip tray. Operator placed drip pan on hood.
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee delivering dirty dishes and touching clean dishes without washing hands. Operator was instructed on proper hand washing techniques.
Handwash sink does not have enough water pressure to properly wash hands. Observed hand wash sink by kitchen, and ware washing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine interior.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler fan covers.
Stored food not covered. Observed yellow rice container uncovered inside Walk in cooler. Operator covered container.
Water leaking from pipe and/or faucet/handle. Observed inside Walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed towel stored on reach in cooler in kitchen. Operator stored towel inside bucket with sanitizer.
Wiping cloth sanitizing solution stored on the floor. Observed on kitchen floor. Operator removed bucket from floor.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (49F - Cold Holding) on reach in cooler by dishwasher area, as per opertor less than 1 hour, operator moved food to walk in cooler.
Clam/mussel/oyster tags not marked with last date served. Observed on oysters tags.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 raw tuna still on ROP packages on shelves at walk in cooler, operator cut packages during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal water bottles on preparation table at kitchen area, operator removed during inspection.
Floor not cleaned when the least amount of food is exposed. Observed behind equipment at cook line.
In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop holder interior, operator placed holder on dishwasher area to be washed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in 2 units across walk in cooler entrance.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit across walk in cooler entrance.
May 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lobster meat at 124 F ( as per employee for less than 4 hrs). Executive chef discarded the lobster meat anyway.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary test kit to check sanitizer.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Not hot running water at the hand sink located at the Warewashing area, hot line was closed. Technician opened the line, then water temperature was 103 F.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while working with food.
Floor area(s) covered with standing water. Observed accumulation of water at the Warewashing area.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment pieces. Knife was sent to the 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold on reach in cooler gaskets.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Employee placed it inside the sanitizer.
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Observed at ware washing area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Oct 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed package of thawed mahi stored inside reduced oxygen packaging at walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed package of thawed mahi stored inside reduced oxygen packaging at walk in cooler. 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 raw tuna stored inside reduced oxygen packaging at walk in cooler. As per manager, since 2 days prior.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on raw fish.
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. Printed and provided health reporting agreement and some employees reviewed and signed.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ham, cheese and cooked chicken.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed package of ham not labeled.
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 raw tuna stored inside reduced oxygen packaging at walk in cooler. As per manager, since 2 days prior.
Floor area(s) covered with standing water. Observed at ware washing area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm. Employee took solution to replenish.
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.