LOUIE'S BACKYARD
700 WADDELL AVE, Key West FL 33040 · (305)294-1061
Last inspected Nov 12, 2025 · 3 visits since August 2023
AUG 23
MAY 25
NOV 25
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage prime rib and octopus in walk-in cooler cooling over night at 48-49 F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2022001938 | Sep 13, 2021 | Feb 18, 2022 | $320 |
Inspection history
3 visits, newest first
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate13 Basic
What the inspector wrote — 14 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Observed container inside hand washing sink at outdoor bar.
Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.
Cutting board has cut marks and is no longer cleanable. Observed grooved white cutting board at cookline.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff cutting onions s at preparation area at bottom floor while wearing a watch.
Show the remaining 10 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed at metal containers on shelf across from ice machine at bottom preparation area.
Floor area(s) covered with standing water. Observed on floor in front at ice machine at preparation area at bottom floor.
Hole in or other damage to wall. Observed behind dish machine.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at cafe dish room and at outdoor bar hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at bakery area.
Silverware/utensils stored upright with the food-contact surface up. Observed forks not facing down near dish machine.
Stored food not covered. Observed cheese cake and chocolate cakes not covered at reach-in cooler at prep area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all over floor at bottom floor preparation area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at salad station. Rag was properly stored.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork roast (47F - Cooling) at walk in cooler at first floor. As per manager, since 3 days prior.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle cell phone and then handled raw fish, no hand wash. Manager discussed proper hand washing with employee and employee washed hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle cell phone and then handled clean plate.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed conch fritter batter (51F - Cold Holding); cooked potatoes (53F - Cold Holding) at standing unit on 3rd floor. As per manager, since the previous day. Observed pork roast (47F - Cooling) at walk in cooler at first floor. As per manager, since 3 days prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch fritter batter (51F - Cold Holding); cooked potatoes (53F - Cold Holding) at standing unit on 3rd floor. As per manager, since the previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed onion soup (123F - Hot Holding) at steam table at cook line. As per employee, less than 1 hour. Advised employee to reheat product.
No paper towels or mechanical hand drying device provided at handwash sink.
Floor area(s) covered with standing water. Observed standing water in first floor walk in cooler. Manager called repair technician during inspection.
Time/temperature control for safety food thawed in an improper manner. Observed cooked lobster thawing in standing water at preparation area. Manager placed product inside walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.Observed at first floor preparation and storage areas.
Aug 2, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage prime rib and octopus in walk-in cooler cooling over night at 48-49 F
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. 0 ppm COS 100 ppm chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over dressing in stand up cooler
Food-contact surface can opener blade soiled with food debris, mold-like substance or slime. Mixer head is soiled.
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.
Cove molding at floor/wall juncture broken/missing. Entire downstairs kitchen
Floor area(s) covered with standing water in walk-in cooler
Food stored on floor. In walk-in cooler and prep area.
Hole in or other damage to wall by walk-in cooler down stairs kitchen
Ice buildup in reach-in freezer. Chest freezer in dry storage room.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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.