TONG'S GARDEN
1458 KENNEDY DR, Key West FL 33040 · 7542712881
Last inspected Aug 4, 2026 · 7 visits since October 2023
DEC 24
APR 25
AUG 25
MAR 26
AUG 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at walk in cooler. Manager rearranged products.
★ 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--2019043747 | Aug 21, 2019 | Oct 2, 2019 | $400 |
Inspection history
7 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook ribs held more than 24 hours not properly date marked.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles showing water damage at kitchen.
Cutting board has cut marks and is no longer cleanable.
Show the remaining 3 findings ▾
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at walk in cooler. Manager rearranged products.
Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside rice cooker. Manager removed item.
Cardboard used to line food-contact shelves. Employee removed cardboard.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Screen in door torn. Observed bottom of screen torn at back exit door.
Aug 18, 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 ▾
Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser unlabeled over three compartment sink. Operator labeled bottle.
Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside white rice cooker in kitchen. Operator removed cup.
Food stored on floor. Observed flour bag stored on kitchen floor. Operator removed bag from floor.
In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board in kitchen. Operator removed towel.
Stored food not covered. Observed honey chicken container uncovered in reach in cooler. Operator covered container.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (54F - Cold Holding); salmon (49F - Cold Holding) stored in the reach in cooler for less than 2 hours,as per operator. Items were placed inside the walk in freezer for rapid cooling.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
Observed ice build up in sushi reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cloths stored around the kitchen, not in sanitation buckets.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (82F - Cold Holding), pooled eggs (49F - Cold Holding) at room temperature at cook line. As per operator, for less than 2 hours. Operator took products to walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink near walk in cooler.
Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside container of rice. Operator removed item.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen, ware washing and storage areas.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee soda inside preparation cooler at cook line.
Self-closing device on bathroom door disconnected/broken.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation tables at front line and cook line. Operator placed towels in chlorine solution.
Jun 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Metal stem-type thermometer soiled.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (88°F - Hot Holding), at the cooked line for less than 4 hours as per operator. Operator reheated at 165° F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pasta (88/68F - Cooling); fried rice (108/100F - Cooling) covered during cooling process, operator uncovered.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cel, phone on preparation table, operator removed it.
No handwashing sign provided at a hand sink used by food employees.
Soiled dry wiping cloth in use.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken (86F - Cooling) at room temperature at back storage area. As per manager, chicken was prepared more than 2 hours prior. Advised manager to reheat product to 165F.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and tuna stored over krab sticks and cut avocado at preparation cooler at cook line. Manager rearranged products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (56F - Cold Holding); cooked noodles (47F - Cold Holding) at preparation cooler at cook line. As per manager, more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (56F - Cold Holding); cooked noodles (47F - Cold Holding) at preparation cooler at cook line. As per manager, more than 4 hours.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed storage containers with cracks at walk in cooler.
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.
Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside raw and cooked rice containers.
Cardboard used to line nonfood-contact shelves. Observed at cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed at side and bottom of back exit door.
Floor soiled/has accumulation of debris. Observed heavy accumulation of food debris at walk in freezer. Observed floor soiled at dry storage area.
Screen in door torn at back exit door.
Stored food not covered. Observed raw chicken and raw beef not covered at walk in freezer.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas 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.