SAINT HOTEL KEY WEST
417 EATON ST, Key West FL 33040 · 305-294-3200
Last inspected Jul 28, 2026 · 6 visits since September 2023
JUN 24
MAR 25
JUL 25
JAN 26
JUL 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. Observed no form or kit; inspector provided via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017054605 | Nov 8, 2017 | Jan 25, 2018 | $400 |
Inspection history
6 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed macaroni (46F - Cooling), as per chef, prepared the night before.
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. Observed macaroni (46F - Cooling), as per chef, prepared the night before.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter.
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. Observed no form or kit; inspector provided via email.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife magnet.
Reach-in cooler shelves with rust that has pitted the surface. Observed on shelves in reach in.
Silverware/utensils stored upright with the food-contact surface up. Observed at triple sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed dust accumulation.
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Toxic substance/chemical improperly stored. Observed chemicals stored underneath hands sink, and 3 compartment sink.
Soap dispenser at handwash sink not working/unable to dispense soap.
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 2 reduced oxygen packaged fish in flip top reach in cooler. During the inspection employee opened.
Cutting board has cut marks and is no longer cleanable.
Employee with ineffective hair restraint while engaging in food preparation.
In-use tongs stored on oven door handle between uses. During the inspection employee removed item.
Reach-in cooler shelve with rust that has pitted the surface, located at dry storage.
Reach-in freezer interior have accumulation of soil residues.
Standing water in bottom of reach-in-cooler, located at cooking line.
Wet mop not stored in a manner to allow the mop to dry.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
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. Observed chlorine sanitizer dishwasher machine at 0ppm, staff primed machine retested at 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over washed cut lettuce st flip top unit kitchen area, bed moved eggs to bottom shelf.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over kitchen preparation area.
Cutting board has cut marks and is no longer cleanable. Observed at flip top reach in cooler working table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone charging over preparation table at kitchen area.
Floor tiles missing and/or in disrepair. Observed at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-cooler gaskets soiled.
Silverware/utensils stored upright with the food-contact surface up. Observed cleaned sanitized silverware ware store with food contact surface first at 3 compartment sink drying board.
Wet mop not stored in a manner to allow the mop to dry.
Mar 10, 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 ▾
Food stored on floor. Observed cases of oil stored on the back area floor.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door
Stored food not covered. Observed American cheese not covered.
Wet mop not stored in a manner to allow the mop to dry.
Jun 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed plastic cups stored inside hand wash sink located bar area. Operator removed during inspection.
Current Hotel and Restaurant license not displayed.
Sep 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 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. Item stored in dry storage reach-in cooler: cooked chicken (45F - Cooling). Employee stated item prepared the previous day.
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. Item stored in dry storage reach-in cooler: cooked chicken (45F - Cooling). Employee stated item prepared the previous day.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cream in bar reach-in cooler. Manager had employee move eggs to bottom shelf. Raw hamburger stored over spinach in reach-in cooler located in dry storage. Manager had employee place raw hamburger on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in dry storage reach-in cooler: cheese (45F - Cold Holding); butter (46F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Bleach stored next to cooking oil across from cook line oven. Manager had employee move cooking oil to dry storage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in bar area.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area. Manager provided hand towels during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training available for one employee. Two employees on duty.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from kitchen entrance. Employee removed drink from prep table.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven cook line oven handle. Manager had employee place tongs on top of oven.
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.