Keylime Bistro
11509 Andy Rosse Ln, Captiva, FL 33924 · Permanent Food Service · License 4604590
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection2 high priority (1 fixed by the Sep 3 follow-up, 1 fixed on the spot, 1 repeat), 5 intermediate (2 repeats), 3 basic (2 repeats)-30
- Administrative complaint on Jul 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Four 8oz packages of Mahi Mahi and four 8oz packages of tuna that bear a label stating to remove from packaging prior to thawing under refrigeration, were thawed and still under reduced oxygen packaging. This is a repeat violation from the previous inspection dated 12-05-2025
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish filets stored directly over ready to eat broccoli and rolls . Smoked salmon and raw shelled eggs stored directly over lettuce in pantry make table. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Sesame Seared Tuna not designated as a raw item on the dinner menu. This is a repeat violation from the previous inspection dated 12-05-2025
Repeat violationAdministrative complaint
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No test kit available to check chlorine levels in dish machine.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At hand sink on expo line. This is a repeat violation from the previous inspection dated 12-05-2025
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle at dish machine.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 06, Food properly thawed: 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.
Four 8oz packages of Mahi Mahi and four 8oz packages of tuna, that bear a label stating to remove from packaging prior to thawing under refrigeration, were thawed and still under reduced oxygen packaging. This is a repeat violation from the previous inspection dated 12-05-2025
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees st the bar hand sink.
This is a repeat violation from the previous inspection dated 12-05-2025
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell ohone on back prep table.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.