GRAND CAFE KEY WEST
314 DUVAL ST, Key West FL 33040 · 305-292-4816
Last inspected Nov 13, 2025 · 8 visits since August 2023
APR 24
AUG 24
APR 25
JUL 25
NOV 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025082674 | Nov 12, 2025 | Jan 5, 2026 | $400 |
Inspection history
8 visits, newest first
Nov 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Observed Bite marks on penne pasta bag of 10 lbs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (50F - Cold Holding); raw tuna (52F - Cold Holding) inside walk in cooler. As per operator cooler door was open often during preparation.
Floor area(s) covered with standing water. Observed under hand sink next to dish machine.
Outer openings of establishment cannot be properly sealed when not in operation. Observed back door open.
Nov 12, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over lettuce inside glass door cooler. Observed raw shell eggs stored over butter inside walk in cooler.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 8 rodent droppings on top of dish machine at kitchen area. Observed approximately 2 rodent droppings behind beverage cooler at kitchen area. Observed approximately 6 rodent droppings under coffee machine at kitchen area. Observed approximately 15 rodent droppings under steam table at kitchen area. Observed 1 rodent dropping on top of plate under steam table at kitchen area. Observed approximately 5 rodent droppings wrapped on towel under steam table at kitchen area. Observed Bite marks on penne pasta bag of 10 lbs. Observed approximately 15 rodent droppings inside plastic container containing uncooked penne pasta on storage shelves at kitchen area. Observed approximately 20 rodent droppings on tray under freshly baked bread next triple sink at kitchen area. Observed approximately 15 rodent droppings on mop sink area next to kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Observed Bite marks on penne pasta bag of 10 lbs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (50F - Cold Holding); raw tuna (52F - Cold Holding) inside walk in cooler. As per operator cooler door was open often during preparation.
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 currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Floor area(s) covered with standing water. Observed under hand sink next to dish machine.
Floor soiled/has accumulation of debris. Observed heavy accumulation of grease under friers at kitchen.
In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease between cooking equipment. Observed accumulation of debris under steam table.
Outer openings of establishment cannot be properly sealed when not in operation. Observed back door open.
Nov 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 49 f in walk in cooler, pasta at 51 f Noodles 44 f Management place the items in the freezer to cool down.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen top surfaces soiled of Kitchen shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall in kitchen throughout.
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority6 Intermediate7 Basic
Show 16 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation, observed cooked potatoes as per kitchen cook exceeds Omer 7 days in side walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 49 f in walk in cooler, pasta at 51 f Noodles 44 f Management place the items in the freezer to cool down.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Packaged food not labeled as specified by law. Observed Buckets of food in the dry storage not properly labeled.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certificates are expired 4-2025 Approximately 10 employees.
Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen top surfaces soiled of Kitchen shelves.
Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen Reach in cooler.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall in kitchen throughout.
Wet wiping cloth not stored in sanitizing solution between uses. Food preparation area.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate15 Basic
Show 23 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta at 47 f stored inside walking cooler. As per chef cook pasta was done one hour before inspection. Chef, please ice on the products.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
Toxic substance/chemical on premise that is not required for the operation of establishment. I've served roach spray in food preparation area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book bags,personal belongings, and food preparation area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Bartender wearing watches while.
In-use tongs stored on equipment door handle between uses. Oven door.
Soiled dry wiping cloth in use.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed loose household tools stored in food preparation areas.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observe food debris throughout cooking area walls.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate15 Basic
Show 18 findings ▾
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 probe thermometer provided to measure temperature of food products.
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.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellular phones kitchen area.
Employee with no hair restraint while engaging in food preparation. Kitchen cook
Floor soiled/has accumulation of debris. Walk in cooler.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Clean where needed from food spills.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name. Rice, flowers etc
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Next to kitchen fryers.
No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Clean where needed.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate14 Basic
Show 19 findings ▾
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 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Most boards throughout the kitchen.
Floor soiled/has accumulation of debris. Under kitchen ovens throughout kitchen area.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside most kitchen RIC.
No handwashing sign provided at a hand sink used by food employees. No employees hand washing sign next to Soda machine kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like Substance to walk in cooler door gasket.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
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.