LA TE DA KEY WEST
1125 DUVAL ST, Key West FL 33040
Last inspected Aug 20, 2025 · 5 visits since September 2023
SEP 23
APR 24
APR 25
AUG 25
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (90-99F - Hot Holding) in pan on grill. Employee stated they were cooked this morning. Employee turned on burner under potatoes to reheat back up to 165F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Aug 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment in poor repair. Observed reach in cooler gaskets torn at reach in cooler salad station. Observed reach in cooler gaskets torn across cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves at salad station.
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); cooked shrimp (51F - Cold Holding) feta cheese (51F - Cold Holding) at salad reach in cooler. As per cook prepared less than 4 hours. Employee stored inside walk in cooler for rapid cooling.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed steam table across cook line; cooked potatoes (88F - Reheating); beef stock (120F - Reheating ); cooked mushrooms (112F - Reheating ). As per employee removed from walk in cooler and stored in steam table to reheat. As per employee put to reheat less than 1 hour. Employee reheat product at stove. Recheck; cooked potatoes (168F - Reheating); beef stock (170F - Reheating ); cooked mushrooms (142F - Reheating ).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at salad prep area and cutting board across cook line.
Handwash sink used for purposes other than handwashing. Observed a container stored inside hand sink at indoor bar area.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers stored above three compartment sink. Manager inverted.
Equipment in poor repair. Observed reach in cooler gaskets torn at reach in cooler salad station. Observed reach in cooler gaskets torn across cook line.
Food stored on floor. Observed a container with portion butter stored at walk in freezer floor. Observed cooking oil container stored on floor by dry storage area. Observed plastic bottles of water stored on floor at walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tongs stored at door oven handle. Employee removed.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves at salad station.
Working containers of food removed from original container not identified by common name. Observed cooking oil squeeze bottle and sugar container not labeled at prep area at salad station.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed gaskets at reach in coolers throughout kitchen in poor repair.
In-use tongs stored on equipment door handle between uses. Observed at cook line. Employee removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in cooler at kitchen.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate6 Basic
Show 11 findings ▾
Handwash sink used for purposes other than handwashing. Observed dumped ice inside handwashing sink at the bar. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the handwashing sink next to dishwasher and bar. Operator placed new roll.
No soap provided at handwash sink. Observed handwashing sink with no soap by the dishwasher and bar. Operator placed new soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed crab salad stored inside the reach in cooler with no date marking, as per operator prepped yesterday morning. Operator placed date.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
No handwashing sign provided at a hand sink used by food employees. Observed hand washing sign with ink faded, can not show wording of "Employees must wash hands"
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC filters with heavy dust.
Observed shelves soiled by the walk in cooler.
Observed wet mop not stored in a manner to allow the mop to dry. Operator stored properly.
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made sausage gravy (45F - Cold Holding); operator stated the staff was in the walk-in-cooler a lot this morning and may not have closed the door fully. Operator placed sausage gravy in ice bath to chill. Also, raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) in reach-in cooler drawer below grill. Operator stated the drawer may not have been fully closed during breakfast. Operator placed both meats in ice bath. Retemped meats at end of inspection and both below 43F. Also, half and half (48F - Cold Holding) in outside bar area. Employee stated she had it out for coffees. Employee stated she will keep in reach-in cooler to chill..
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (90-99F - Hot Holding) in pan on grill. Employee stated they were cooked this morning. Employee turned on burner under potatoes to reheat back up to 165F
Toxic substance/chemical improperly stored. Multiple spray bottles containing toxic substance stored near food in dry food storage area, and near clean dishes in warewashing area. Operator removed all spray bottles of cleaners to proper store.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bibb next to hand wash sink by kitchen entry door.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator unable to provide oyster tags during this inspection. Operator stated he was unsure where chef keeps them.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at outside bar soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in outside bar area. Operator replenished paper towels.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and operator had employees on duty start filling form out.
No soap provided at handwash sink. No soap at hand wash sink in outside bar area. Operator replenished soap at hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made sausage grave made 4 days prior not date marked. Operator date marked sausage gravy.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging on hook at ice machine not inverted.
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. Raw fish in commercially packaged ROP packaging with a label to remove when thawing, still in sealed packaging after thawing. Discussed with operator. Operator stated he will get employee to put slit in packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal belongings stored on cutting board, prep table and on dry food storage shelf. Operator removed employees cell phones, jackets and back pack from the areas listed to properly store.
Equipment in poor repair. Gasket on reach-in cooler near warewashing area torn.
Food stored on floor. Container of oil and bag in box sodas stored on floor in dry food storage 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.