YELLOWFIN
5950 PENINSULAR AVE, Key West FL 33040
Last inspected Aug 4, 2026 · 7 visits since April 2024
MAR 25
JUN 25
AUG 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced ham (49F - Cold Holding) at reach in coolers at front counter. As per employee, since the previous day.
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Inspection history
7 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
What the inspector wrote — 14 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced ham (49F - Cold Holding) at reach in coolers at front counter. As per employee, since the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (49F - Cold Holding) at reach in coolers at front counter. As per employee, since the previous day.
Handwash sink not accessible for employee use at all times. Observed car stored in front of the hand sink located at cooking line. During the inspection employee removed it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cuban sandwiches missing date marking at reach in cooler at cook line. As per manager, product prepared on previous day.
Show the remaining 10 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Dead roaches on premises. Observed dead roaches underneath shelf at storage area, inside cabinet underneath 3 compartment sink at front counter, on floor beside ice machine at front counter and underneath coffee dispenser at front counter. During the inspection employee removed the dead roaches and cleaned the surfaces.
Employee with no hair restraint while engaging in food preparation. Observed cook preparing food without hair restraint. Employee donned hat and beard guard during inspection.
Floor soiled/has accumulation of debris. Observed floor heavily soiled underneath shelf at storage area. Employees removed debris. Observed debris on floor underneath speed rack at bar area.
No conspicuously located ambient air temperature thermometer in holding unit, located at coffee shop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of soda machine soiled. Observed old food debris underneath clean in place mixer at back storage area.
Reach-in cooler shelves at cook line and walk in cooler shelves with rust that has pitted the surface.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on shelf at cook line next to vinegar and clean frying pans and next to sandwich press at fruit preparation area. Employee removed items.
Standing water in bottom of reach-in-cooler. Observed inside preparation cooler at cook line and fruit preparation area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at cook line. Chef replenished solution with quaternary ammonium. Final reading, 200 ppm.
Jun 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked beef and cooked chicken, As per date marking and person in charge, products are stored in reduced oxygen packed for more than 48 hours. Provided special process hand out and OPQ contact information.
Observed ice buckets not inverted at back preparation area.
Single-service articles improperly stored. Observed single service cups stored underneath paper towels at expo area.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk (91F - Hot Holding) as per operator less than 30 minutes. Operator reheat milk to 165°f.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Observed employee drink located at cook line area. Operator removed during inspection.
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans stored in deep container for more than 24 hours with cold holding temperature of 49°F/51°F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans stored in deep container for more than 24 hours with cold holding temperature of 49°F/51°F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beans stored in deep container for more than 24 hours with cold holding temperature of 49°F/51°F.
Carbon dioxide/helium tanks not adequately secured. Operator properly secured.
Food stored on floor. Observed cases of spinach sauce on walk in freezer floor. Operator properly stored it.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitazer bucket on preparation table and on the floor. Operator properly stored it.
Wet mop not stored in a manner to allow the mop to dry. Operator properly stored it.
Mar 25, 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 ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator replaced the tag on the container.
Ice buildup in reach-in freezer.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Underneath the heated lamps: cooked onions (127F - Hot Holding); cooked mushrooms (122F - Hot Holding); As per operator, cooked 45 minutes before the inspection. Operator reheated, cooked onions (166F - Reheating); cooked mushrooms (168F - Reheating)
Food-contact surface soiled with food debris, mold-like substance or slime. Prep area : can opener blade soiled. bar area: soda gun nozzles soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit.
Oyster tags not marked with last date served. Discussed with the operator the proper method.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the cookline: multiple tongs in a container standing water, water temperature 117F.
No handwashing sign provided at a hand sink used by food employees. By the servers station in the kitchen.
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.