KEBO RESTAURANT
200 CRANDON BLVD STE 104, Key Biscayne FL 33149 · 305.799.8649
Last inspected Aug 6, 2026 · 9 visits since October 2023
FEB 24
SEP 24
FEB 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. At the time of the inspection, owner renewed license,confirmation number 236033355.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2020011427 | Dec 26, 2019 | Jun 30, 2020 | $160 |
Inspection history
9 visits, newest first
Aug 6, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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 doing reduced oxygen packaging of raw beef, octopus, and branzino with no approved HACCP plan.
Cutting board has cut marks and is no longer cleanable. Observed large white cutting board at prep area grooved.
Equipment in poor repair. Observed RIF gaskets in disrepair next to prep sink, RIC door handle in disrepair to the right of entrance door.
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle near cook line.
Bowl or other container with no handle used to dispense food. Observed cup used to scoop rice inside bin of rice near cook line.
Food stored on floor. Observed gallon of cooking oil on floor near cook line.
In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 81F near cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
Working containers of food removed from original container not identified by common name. Observed working containers of seasonings on prep table with no label.
Jan 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed three packs of octopus not frozen after being packaged onsite. Coached manager on correct procedure.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over ham croquettes at reach-in freezer next to prep sink.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed three packs of octopus not frozen after being packaged onsite and with no HACCP plan approved. Product was discarded.
Handwash sink not accessible for employee use at all times. Observed hand washing blocked by pans sink next to entrance to kitchen. Pans were removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at both hand washing sinks. Paper towels were provided.
No soap provided at handwash sink. Observed no soap at hand washing sink next to entrance to kitchen.
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 doing reduced oxygen packaging of raw beef, octopus, and branzino with no approved HACCP plan.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cutting board has cut marks and is no longer cleanable. Observed large white cutting board at prep area grooved.
Equipment in poor repair. Observed RIF gaskets in disrepair next to prep sink, RIC door handle in disrepair to the right of entrance door.
Food stored on floor. Observed plastic container of oil on floor next to hand washing sink at cook line.
Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles not labeled at cook line.
Feb 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food stored on floor. Observed oil container on floor by end of cook line.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven doors at kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed by the end of cook line.
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority3 Intermediate5 Basic
Show 8 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. Provided to operator via email.
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/ Observed Jose Castellano Olive expired on 01-15-2025.
Handwash sink used for purposes other than handwashing. Observed knife stored inside kitchen hand washing sink, chef removed.
Food stored on floor. Observed oil container on floor by end of cook line.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven doors at kitchen.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No handwashing sign provided at a hand sink used by food employees. Observed by the end of cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping on top of reach in cooler across cook line.
Nov 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and plates not inverted at shelf at cook line.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable at cook line.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on ovens door at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler across cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment utilizing reduced oxygen packaging for raw meats and raw chicken and not removed from package within 48 hours.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler across cook line.
Sep 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 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 Dishwasher (Chlorine 0ppm), operator stopped using dishwasher machine and started to use 3 compartment sink immediately until dishwasher machine reach the right concentration.
Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth used as liner inside clams container at cook line.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with the last date served, coached cook on correct procedures.
Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher washed hands inside 3 compartment sink.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and plates not inverted at shelf at cook line.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable at cook line.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on ovens door at kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 74F on top of reach in cooler at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler across cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment utilizing reduced oxygen packaging for raw meats and raw chicken and not removed from package within 48 hours.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler across cook line.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times near kitchen entry. Sink blocked with shelf and boxes of food.
Handwash sink used for purposes other than handwashing. Utensils stored in sink on cook line.
No paper towels or mechanical hand drying device provided at handwash sink on cook line.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- raw chicken 50F (2:30-3:15). Employee placed chicken in cooler.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles.
No handwashing sign provided at a hand sink used by food employees on cook line.
Time/temperature control for safety food thawed in an improper manner. Thawing- raw chicken 50F (2:30-3:15). Chicken thawing on tray stored on left side of dish machine drain board with no running cold water.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. At the time of the inspection, owner renewed license,confirmation number 236033355.
Food-contact surface soiled with food debris, mold-like substance or slime. At the time of the inspection observed cutting board with marks located in the preparation area.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Bowl or other container with no handle used to dispense food. At the time of the inspection observed bowl with no handle inside container of rice located by oven.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employee personal belongings stored in preparation table. Employee removed personal belongings from preparation table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed hood filter soiled.
Old labels stuck to food containers after cleaning. At the time of the inspection observed old labels in containers located in the reach in cooler at the preparation area.
Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth throughout the kitchen.
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.