UNITED STREET SANDWICH SHOP
1222 WHITE ST, Key West FL 33040 · 305.296.1666
Last inspected Jul 21, 2026 · 6 visits since September 2023
JUN 24
NOV 24
AUG 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ 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--2021026594 | Jun 1, 2021 | Jul 27, 2021 | $400 |
Inspection history
6 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator added more sanitizer for final concentration Triple Sink (Chlorine 100ppm).
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature across cook line, as per operator for 2 hours.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back prep area.
Cutting board has cut marks and is no longer cleanable. Next to cook line.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw steak stored over unwashed tomatoes inside standing reach in cooler in back prep area.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature in kitchen. As per operator for less than 1 hour. Operator placed product on ice.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in back area. Operator added paper towels.
Cutting board has cut marks and is no longer cleanable. In back prep area.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Cutting board has cut marks and is no longer cleanable, located at preparation kitchen. During the inspection employee replaced the cutting board.
Wet mop not stored in a manner to allow the mop to dry. During the inspection employee removed item and placed it correctly.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over canned/bottled drinks. Observed raw chicken over milk gallons stored inside the reach in cooler located at preparation area. Employee removed items and placed them correctly.
Jun 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above bread inside reach in cooler at kitchen area.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled with cutting board at kitchen area.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked chicken not date marked, as per employee from previous day.employee dated correctly during inspection.
Covered waste receptacle not provided in women's bathroom. Observed in unisex bathroom.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at preparation line.
Working containers of food removed from original container not identified by common name. Observed oil and mojo bottles not identified with common name next to flat grill.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. ambient temperature of shelled eggs (80F - Cold Holding). Eggs stored in prep area on table. Person in charge unsure when eggs were placed on table. Person in charge arrived at 11:30a and they were already there. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature of shelled eggs (80F - Cold Holding). Eggs stored in prep area on table. Person in charge unsure when eggs were placed on table. Person in charge arrived at 11:30a and they were already there. See Stop Sale. Also, milk (53F - Cold Holding) in glass door reach-in cooler next to hand wash sink at front service area. Person in charge stated the milk might have been left out after coffees were made. Person in charge stated she will keep the milk in cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef and chicken empanadas (100F - Hot Holding) in microwave type oven in prep area. Person in charge stated they were being heated but she will put them in the reach-in cooler nearby to chill.
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to triple sink. Person in charge replenI shed paper towels.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. I had employee on duty fill out health form and emailed others to operator.
Cutting board has cut marks and is no longer cleanable. Cutting board at reach-in cooler next to grill has multiple cut marks.
Equipment in poor repair. Handle of reach-in cooler in prep area in disrepair.
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.