PARADISE CAFE
1421 1ST ST UNIT 102, Key West FL 33040 · (305) 916-5262
Last inspected Jul 28, 2026 · 5 visits since July 2024
JUL 24
MAY 25
OCT 25
JUL 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 7 dozen eggs held at room temperature. As per manager, for approximately 3 hours. Manager placed in reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019055111 | Sep 3, 2019 | Feb 14, 2020 | $160 |
Inspection history
5 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). During the inspection employee add more chlorine Triple Sink (Chlorine 100ppm).
Jan 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ground chorizo in flip top reach in cooler. During the inspection employee removed items and placed them correctly.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager.,Observed Jose Mendoza. Expired 06/12/2025
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
No handwashing sign provided at a hand sink used by food employees
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell egg and then handled tortilla and clean plate. Manager discussed hand washing procedures with employee.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 7 dozen eggs held at room temperature. As per manager, for approximately 3 hours. Manager placed in reach in cooler.
Spray hose at dish sink lower than flood rim of sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on cutting board at preparation area. Employee removed item. Employee sanitized area.
Employee with no hair restraint while engaging in food preparation. Observed employees preparing food and washing dishes without hair restraints.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate4 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. Observed cooked pork ribs (57F - Cooling) at refrigerator. As per operator, product was prepared on the previous day. Discussed cooling parameters and proper procedures with operator.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed container of raw chicken stored over beef empanadas at reach in freezer, not in commercial packaging. Provided food storage hand out to operator.
Spray hose at dish sink lower than flood rim of sink.
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 pork ribs (57F - Cooling) at refrigerator. As per operator, product was prepared on the previous day. Discussed cooling parameters and proper procedures with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed single service containers of salsa (68F - Cold Holding); sour cream (69F - Cold Holding) at preparation cooler. Operator removed excess containers and placed inside reach in freezer to rapidly chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork ribs (57F - Cooling) in covered container at refrigerator.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate for Ofra Olivares Carranza expired on 8-21-18.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored cutting boards with stains near 3 compartment sink.
No soap provided at handwash sink. Operator replenished soap.
Hood filter missing from automatic fire suppression/exhaust system. Observed gaps between hood filters.
Silverware/utensils stored upright with the food-contact surface up. Observed utensils not inverted near 3 compartment sink.
Unclean building components, attachments or fixtures. Observed hood soiled with grease.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine - 0ppm) operator replenished solution with chlorine. Final reading, 50ppm.
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.