KEY PLAZA CREPERIE
1105 KEY PLAZA, Key West FL 33040 · 305-517-6032
Last inspected Jul 14, 2026 · 6 visits since June 2024
DEC 24
APR 25
AUG 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (48F - Cold Holding); sliced cheese (51F - Cold Holding) at preparation cooler at front counter. As per employee, less than 2 hours. Employee placed products inside reach in freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without washing hands first. Inspector coached employees on proper gloves use and hand washing..
Nonfood-grade bags used in direct contact with food. Observed cut watermelon stored inside thank you bag inside reach in cooler. Employee stored watermelon on food grade plastic wrap.
Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink, hose less than one inch above the rim
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon no identified as raw on menu.
Show the remaining 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
Food stored on floor.Observed sack with potatoes stored on the floor.
Insect control device installed over food preparation area. Observed at front counter bug control devise above prep area and hand sink used, front counter. Owner stored away from prep and hand sink used area.
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changed task, no gloves changed, no hand washing observed. Manager coached employee on proper glove use and hand washing.
Metal stem-type thermometer soiled. Observed cooking probe thermometer soiled.
Nonfood-grade bags used in direct contact with food. Observed frozen beef stored inside tank you bags inside freezer.
Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink.
No probe thermometer provided to measure temperature of food products. Observed only thermometer available, prove for hot temperatures only.
Covered waste receptacle not provided in women's bathroom.
In-use tongs stored on equipment door handle between uses. Observed at kitchen tongs. Cook removed tongs from oven door handle between handles.
No handwashing sign provided at a hand sink used by food employees. Observed at bathroom used by employees and customers, no sign.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on prep reach in cooler at kitchen tongs soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on counter at kitchen.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touched dirty dishes than touched a cleaned dishes. Instructed operator regarding the hand washing procedure.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over yellow and mozzarella cheese in lid open reach in cooler. Operator removed it.
Toxic substance/chemical improperly stored. Observed sanitizer bucket near cleaned utensils located at the front area, operator removed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and Quaternary test kit.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
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 Salmon thawed in ROP inside reach in cooler.
Standing water in bottom of reach-in-cooler. Located at the front counter.
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
No soap provided at handwash sink. In the kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over tomatoes at reach in cooler at front line. Employee began rearranging products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (48F - Cold Holding); sliced cheese (51F - Cold Holding) at preparation cooler at front counter. As per employee, less than 2 hours. Employee placed products inside reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains near ice bin at front counter.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at reach in cooler at front preparation area at 51F.
Equipment in poor repair. Observed reach in cooler door not attached to unit.
Food stored on floor. Observed container of raw potatoes and bag of onions stored on flor at dry storage room. Employees began removing items from floor.
Interior of oven has accumulation of black substance/grease/food debris. Observed heavy accumulation of grease inside oven at front line.
No handwashing sign provided at a hand sink used by food employees.
Wet wiping cloth not stored in sanitizing solution between uses.
Jun 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employees cracked eggs than touched clean plate to serve customers food. Instructed operator regarding the cross contamination, operator changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cheese at the prepared line. Observed raw shell eggs over green leaf and cooked beef. Operator properly stored it.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towel inside chlorine sanitation solution at 200 ppm. Operator add water.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a garbage can.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. On hand sink located at the front line. Paper towel was provided during inspection.
No soap provided at handwash sink. On hand sink located at the front line. Soap was provided during inspection.
No handwashing sign provided at a hand sink used by food employees. On hand sink located at the front line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.