KEY WEST DINER
1619 NW FEDERAL HWY, Stuart FL 34994 · 772.692.7822
Last inspected Aug 20, 2026 · 9 visits since August 2023
JUL 24
OCT 24
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Observed raw shell eggs identified in the written procedure as a food held using time as a public health control has no time marking and out of temperature for approximately 15 minutes Operator placed proper stamp
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025068431 | Aug 18, 2025 | Oct 22, 2025 | $1,800 |
| 2--2024049034 | Jul 23, 2024 | Sep 19, 2024 | $600 |
| 2--2024024128 | Apr 1, 2024 | Jun 18, 2024 | $1,100 |
| 2--2023045285 | Aug 9, 2023 | Sep 18, 2023 | $200 |
Inspection history
9 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk in cooler vegetable soup in tall metal container at 47F - Cooling at 9:30 since the night before per operator. At current rate of cooling, food did not reach from 135F to 41F within 6 hours of cooling See stop sale
Raw shell eggs stored over or with unwashed produce inside produce cooler Operator removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk in cooler vegetable soup in tall metal container at 47F - Cooling at 9:30 since the night before per operator. At current rate of cooling, food did not reach from 135F to 41F within 6 hours of cooling See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler cooked potatoes fully stacked in metal container at 120F - Cooling at 9:15 since 8:45 per operator, second temperature 105-120F at 9:45. At current rate of cooling, food will not reach from 135F to 70F within 2 hours. Operator put food in walk in freezer quick chill Observed inside walk in cooler vegetable soup in tall metal container at 47F - Cooling at 9:30 since the night before per operator. At current rate of cooling, food did not reach from 135F to 41F within 6 hours of cooling See stop sale
Show the remaining 3 findings ▾
Meats stored on floor of walk in cooler
No handwashing sign provided at a hand sink used by food employees on back kitchen prep station
Observed several foods covered with food grade paper stored under dripping water line to snide clear reach in cooler and front line Observed leak from cooler into plastic container and water leaking onto cooler interior wall.
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee crack raw shell egg then proceed to rinsed hands in sink for less than 5 seconds, then continue prepping food orders at cook line Observed employee wash hands correctly
Observed raw shell eggs identified in the written procedure as a food held using time as a public health control has no time marking and out of temperature for approximately 15 minutes Operator placed proper stamp
Raw animal food stored over/not properly separated from ready-to-eat food. Observed cold smoked raw salmon stored over cooked pasta in walk in cooler Operator moved
No handwashing sign provided at a hand sink used by food employees in back kitchen
Raw beef thawing in buckets stored on floor of back kitchen
Time/temperature control for safety food thawed in an improper manner. Observed whole muscle beef thawing inside plastic buckets of standing water on floor of back kitchen Operator placed items in cooler
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority3 Intermediate4 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta ranging from 57F-60F in metal container inside reach in cooler at cook line. Per operator, pasta cooling since yesterday 8/17 at approximately 2 pm. At current rate of cooling, pasta did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
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 dish machine chlorine sanitizer running at 0 ppm. Employee replaced chlorine sanitizer chemical solution and re-ran machine to 100ppm at time of inspection.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then proceed to handle clean food equipment and prep order at cook line. Advised operator to wash hands properly.
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 salmon stored over ready to eat sauces inside walk in cooler. Operator stored food properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta ranging from 57F-60F in metal container inside reach in cooler at cook line. Per operator, pasta cooling since yesterday 8/17 at approximately 2 pm. At current rate of cooling, pasta did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (55F - Cold Holding) over stacked on plate in flip top cooler at cook line, per operator, items not prepared or portioned today. Items placed inside flip top cooler at 9:00 and left out of temperature for approximately 1 hour. Operator placed inside reach in cooler to quick chill. 54F at 10:45
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn beef hash on stove cook line at 113F holt holding, per operator, food placed on stove top at 9:00 and left out of temperature for approximately 1 hour. Operator placed items on time as a public health control for remaining
Handwash sink used for purposes other than handwashing.
No paper towels or mechanical hand drying device provided at handwash sink at back kitchen near dish pit. Employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked pasta inside walk in cooler with no date marking, per operator, items made on Saturday, 8/16 at approximately 1:00pm. Food made more than 24 hours ago. Operator provided correct date marking.
Floor soiled/has accumulation of debris. Floor soiled with food debris underneath stove, kitchen equipmentat cook line
Food stored on floor. Observed containers of raw chicken stored on floor of walk in freezer.
No handwashing sign provided at a hand sink used by food employees at back kitchen near dish pit.
Standing water in bottom of reach-in-cooler. Observed standing water at bottom of flip top reach in cooler on cook line.
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw egg then proceed to handle clean dish at cook line in kitchen. Employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over ready to eat cooked pasta noodles in walk in cooler. Operator stored items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sausage patties at 46F-cold holding- per operator, items not prepared or portioned today, items out of temperature more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sausage patties at 46F-cold holding- per operator, items not prepared or portioned today, items out of temperature more than 4 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed employee rinsing wash clothes in hand sink at front bar area.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed various food items stored on floor of establishment.
Oct 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Chef rinsing bowl in hand sink on cook line
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not provided on site
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents unclean in kitchen
Food stored on floor. Potatoes on floor next to office Potatoes cooling on floor in front of dry storage rack Potatoes on floor in walk in cooler Raw meat bucket on floor in walk in freezer
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority6 Intermediate3 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roast beef (44F - Cooling); in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not cool to 41F within 6 hours.
Dented/rusted cans present. See stop sale. One dented can of mushrooms
Nonfood-grade containers used for food storage - direct contact with food. Raw meat in grocery bag in walk in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roast beef (44F - Cooling); in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not cool to 41F within 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (64F - Cold Holding); provolone cheese (64F - Cold Holding); flip top cooler on cook line. Not prepped or portioned. Over stocked above rim less than four hours. Placed back in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato soup (128F - Hot Holding) steam table. In unit less than four hours. Stirred to 135F.
Handwash sink used for purposes other than handwashing. Chef rinsing bowl in hand sink on cook line
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips on site for swimming pool
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/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not provided on site
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents unclean in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones over prep table next to microwave on cook line
Food stored on floor. Potatoes on floor next to office Potatoes cooling on floor in front of dry storage rack Potatoes on floor in walk in cooler Raw meat bucket on floor in walk in freezer
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Country fried steak over fried zucchini at reach in freezer on cook line. Observed Cooked mussels in same container as raw calamari at walk in freezer. All products not in commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken (48F - cold holding); shrimp (50F - cold holding) Observed at reach in cooler on cook line. Observed cooler door left open, per operator door left open for approximately 15 minutes. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator closed cooler door.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink on back dock.
Manager or person in charge lacking proof of food manager certification. No proof of training at time of inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed 4 egg Benedict preparations on menu, no indicator for undercooked food item.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time control procedure present at time of inspection.
Aug 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 9, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority4 Intermediate0 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Crack raw shell eggs and then grabbed plate with same hand to plate food without washing hands. Educated employee on proper hand washing procedures after handling raw meat products. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over sweet potato fries reach in freezer cook line, Raw pork over pita bread and raw beef liver over chocolate chips at walk in freezer. Operator stored properly. Sent storage chart to operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over roasted peppers, raw beef over cooked sausage at reach in cooler on cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (47F - Cold Holding); white fish (48F - Cold Holding); cooked penne (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately two hours. Operator moved to walk in cooler to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam well server line: chicken tortilla soup (83F - reheating) at 10:40 since 8:30am Per operator, soup removed from walk in cooler and placed in steam well at 8:30am to reheat. Operator placed soup on stove to finish reheating to 165F.
Toxic substance/chemical improperly stored. Observed Ibuprofen and gorilla glue stored over bread at cook line by microwave. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Middle cook line reach in: sliced tomatoes (48F - Cooling) at 10:00 since 7:00 - 47F at 10:30 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler to quick chill.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent time control procedure to operator.
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.