RAMS HEAD SOUTHERNMOST
804 WHITEHEAD ST, Key West FL 33040 · 305-906-2173
Last inspected Aug 12, 2026 · 9 visits since December 2023
MAY 24
MAR 25
AUG 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 12, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded cheese (53F - Cold Holding); Sliced ham (53F - Cold Holding); Cooked pasta (53F - Cold Holding); Sliced cheese (53F - Cold Holding); Raw ground beef (53F - Cold Holding) inside walk in cooler. As per operator for less than 4 hours. Shredded cheese (47F - Cold Holding); Sliced ham (47F - Cold Holding); Cooked pasta (43F - Cold Holding); Sliced cheese (47F - Cold Holding); Raw ground beef (47F - Cold Holding). Operator moved all food items to the reach in coolers at kitchen area for rapid cooling.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificates expired 07/20/2026 for the employees Fritznel V., Gary P. and Yosebb E. As per operator working for more than 7 years.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on top of preparation table on cook line at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket soiled in front of dishwasher aching at kitchen area.
Show the remaining 1 finding ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all around cook line area, dishwasher water, and storage area at kitchen.
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked pasta at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded cheese (53F - Cold Holding); Sliced ham (53F - Cold Holding); Cooked pasta (53F - Cold Holding); Sliced cheese (53F - Cold Holding); Raw ground beef (53F - Cold Holding) inside walk in cooler. As per operator for less than 4 hours. Shredded cheese (47F - Cold Holding); Sliced ham (47F - Cold Holding); Cooked pasta (43F - Cold Holding); Sliced cheese (47F - Cold Holding); Raw ground beef (47F - Cold Holding). Operator moved all food items to the reach in coolers at kitchen area for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled on preparation table next to dishwasher machine. Employee washed and sanitized can opener blade at the time of inspection.
Handwash sink used for purposes other than handwashing. Observed ice inside hand wash sink at bar area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificates expired 07/20/2026 for the employees Fritznel V., Gary P. and Yosebb E. As per operator working for more than 7 years.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed all around kitchen area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walking cooler at a temperature of 47 degrees Fahrenheitat storage area.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on top of preparation table on cook line at kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use tongs stored inside standing water at 71F next to flat top at kitchen area.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting boards on top of preparation table in front of flat top at kitchen area. Employee removed towel from under cutting boards at the time of inspection.
Light shield damaged/in disrepair. Observed above three compartment sink at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket soiled in front of dishwasher aching at kitchen area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all around cook line area, dishwasher water, and storage area at kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth over preparation table at cook line not in sanitizing solution at kitchen area.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties stored over cooked chicken wings inside cold drawers. Operator properly rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (54F - Cold Holding); pico de gallo (50F - Cold Holding) across cook line as per operator for less than 4 hrs. Operator added ice for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked veggies (110F - Hot Holding); cooked potatoes(100F - Hot Holding) across from cook line. As per operator for less than 4 hrs. Operator placed inside oven for reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled. Operator cleaned during inspection.
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. Observed tuna still inside Commercially processed reduced oxygen packaged at cooler drawers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of bag of flour tortillas. Operator removed the phone.
No handwashing sign provided at a hand sink used by food employees. Observed on both hand sinks at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Kitchen in the, cooling rack: cooked chicken (98F - Cooling), as per operator, cooked 3 hours before the inspection. Discussed with the operator the proper cooling procedures and provided the handout. Operator discussed the cooked chicken during the inspection.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Kitchen in the, cooling rack: cooked chicken (98F - Cooling), as per operator, cooked 3 hours before the inspection. Discussed with the operator the proper cooling procedures and provided the handout. Operator discussed the cooked chicken during the inspection.
Raw animal food stored over or with unwashed produce. Walk in cooler: raw burger patties stored above a case of whole tomatoes.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, meat slicer, and cutting boards soiled. Bar area: soda gun nozzle soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary test kits not provided.
No running water at hand washing sink by the ice machine.
Ceiling/ceiling tile shows damage or is in disrepair. Nearby the dishwasher: ceiling tiles with water damage.
Floor area(s) covered with standing watering the kitchen by the two ac units.
No handwashing sign provided at a hand sink used by food employees. By the three compartment sink and the cookline.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can open soiled. Employee washed it. Soda gun soiled.
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. Fish not frozen. Manager opened them.
Interior of oven/microwave has accumulation of black substance/grease/food. Food debris inside oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Hood filters soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
May 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
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 probe thermometer provided to measure temperature of food products.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed boxes of Frozen food walk in cooler floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC
No handwashing sign provided at a hand sink used by food employees. Provided where needed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance to most kitchen RIC and walk in cooler gaskets.
Wet mop not stored in a manner to allow the mop to dry.
Dec 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched avocado with bare hand, employee proceeded to put gloves on to complete preparation of avocados.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over cole slaw in reach-in cooler across from dish machine. Manager placed hamburger on bottom shelf. Shell eggs stored over salad dressing in walk-in cooler. Manager had employee place eggs on bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger stored over raw bacon in walk-in cooler. Manager had employee place hamburger on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line grill drawers: beef (48F - Cold Holding); rice (49F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F. Items in reach-in cooler closest to dining room door: potato salad (48F - Cold Holding); blue cheese (49F - Cold Holding); scallops (47F - Cold Holding); shrimp (49F - Cold Holding). Employee stated items placed in cooler 3 hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F, potato salad (43F - Cold Holding); blue cheese (43F); scallops (42F - Cold Holding); shrimp (40F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item underneath heat lamp in pass through window: hash browns (118F - Hot Holding). Employee stated hash browns placed underneath heat lamp 15 minutes prior to temperature being taken. Manager voluntarily discarded hash browns.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler at end of cook line. Can opener on kitchen prep table across from dish machine.
Handwash sink used for purposes other than handwashing. Mixer stored in hand washing sink across from dish area. Employee removed mixer from hand washing sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer registering 37F when calibrated.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in dry storage area in front of walk-in cooler.
Exterior door has a gap in the door. Back door to kitchen.
Food storage container/container lid cracked or broken. Container stored in cook line grill drawer.
Food stored on floor. Cooking oil and A1 sauce stored on floor in dry storage in front of walk-in cooler. Employee placed items on shelf.
In-use utensil stored in sanitizer between uses. Tongs stored in sanitizer in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in coolers and freezers on cook line.
Old labels stuck to food containers after cleaning. Containers stored on shelf across from dish area.
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.