KEY WEST YACHT CLUB
2315 N ROOSEVELT BLVD, Key West FL 33040 · 305-296-5389
Last inspected Jun 9, 2026 · 5 visits since September 2023
SEP 23
DEC 24
AUG 25
JUN 26
▼ IMPROVING
4 inspections trending up, 61 points better than where it started.
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 written procedure available. Inspector provided operator with written procedure.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 500ppm) at cook line. Chef diluted solution to 150ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can pair blade at prep table soiled with food debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone in service window where food is passed through. Employee removed phone.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line. Manager removed tongs.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at middle reach in cooler at cook line soiled with food debris.
Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Observed chemical spray bottle and sanitazer bucket on preparation table and next to cleaned dishes. Operator removed it.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Ooke and Tropico Grudo. Operator marked the items on the menu during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quarternary test kit.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on preparation table, operator removed it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in hot water of 112°F. Operator discarded it.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet towels in chlorine sanitation solution of 0 ppm, operator redo the bucket.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of sealed kits. Person in charge opened the kits and checked.
Bowl or other container with no handle used to dispense food. Observed multiple plastic with no handles used to scoop flour, panko, sugar etc.
Covered waste receptacle not provided in women's bathroom. Observed employee unisex restroom with no cover trash container for feminine hygiene.
Food stored on floor. Observed 5 gallon cooking oil plastic containers on the floor.
In-use tongs stored on equipment door handle between uses. Observed tong on oven handle. Employee moved it immediately.
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. Missing at the salad station.
No handwashing sign provided at a hand sink used by food employees. Missing at the prep station.
Sep 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority5 Intermediate8 Basic
Show 19 findings ▾
Container of medicine improperly stored. Spray bottle of stainless steel cleaner stored on top of dish machine. Case of dish sanitizer stored next to cooking oil in dry storage area. Manager moved items to area where chemicals are stored.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean pans without washing hands. Manager had employee wash hands.
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. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in salad prep reach-in cooler next to dish area: blue cheese (54F - Cold Holding); tomatoes (53F - Cold Holding); cheese (51F - Cold Holding); lettuce (61F - Cold Holding). Employee stated items placed in cooler 4 hours and 30 minutes prior to temperature being taken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on cook line counter: buttermilk (58F - Cold Holding); butter (71F - Cold Holding). Employee stated items placed out one hour prior to temperature being taken. Employee moved items to walk-in freezer to reduce temperature to 41F. Items stored in salad prep reach-in cooler next to dish area: blue cheese (54F - Cold Holding); tomatoes (53F - Cold Holding); cheese (51F - Cold Holding); lettuce (61F - Cold Holding). Employee stated items placed in cooler 4 hours and 30 minutes prior to temperature being taken. Items stored in walk-in cooler: blue cheese (47F - Cold Holding); butter (46F - Cold Holding); milk (46F - Cold Holding); cheese (47F - Cold Holding); beef (46F - Cold Holding); (46F). Employee stated cooler was working properly at 11:00 am. Employee opened door to walk-in freezer to reduce temperature in walk-in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker for faucet above oven next to back door.
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 written procedure available. Inspector provided operator with written procedure.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw prepared at 11:30 am at 51F at 3:15 pm. Employee moved item to walk-in freezer to finish cooling process.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the kitchen. Blade of can opener at end of kitchen prep table. Hot water nozzle of coffee machine in wait station.
No certified food manager for establishment. 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 certified food manager for establishment.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to kitchen entrance at end of cook line. No hand towels at hand washing sink next to door leading to the dining room. Employee provided hand towels at hand washing sinks.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf in kitchen above prep area. Manager removed drink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Pepsi stored on shelf in walk-in cooler.
Food stored on floor. Cooking oil stored on floor at end of cook line. Case of chicken stored on floor in walk-in freezer.
Food stored outside. Cases of cooking oil stored in a room outside of back door that is not fully enclosed. Employee moved cases of cooking oil inside.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handles.
Time/temperature control for safety food thawed in an improper manner. Hamburger thawing in standing water in dish area.
Working containers of food removed from original container not identified by common name. Containers of ap salt and pepper stored on shelf across from salad prep area.
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.