Key West Diner
1619 NW Federal Hwy, Stuart, FL 34994 · Permanent Food Service · License 5301501
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed inside walk in cooler vegetable soup in tall metal container at 47°F - Cooling at 9:30 since the night before per operator. At current rate of cooling, food did not reach from 135°F to 41°F within 6 hours of cooling See stop sale
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed inside walk in cooler vegetable soup in tall metal container at 47°F - Cooling at 9:30 since the night before per operator. At current rate of cooling, food did not reach from 135°F to 41°F within 6 hours of cooling See stop sale
Code 08, Food protection and cross-contamination: Raw shell eggs stored over or with unwashed produce inside produce cooler
Operator removed
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed in walk in cooler cooked potatoes fully stacked in metal container at 120°F - Cooling at 9:15 since 8:45 per operator, second temperature 105-120°F at 9:45. At current rate of cooling, food will not reach from 135°F to 70°F within 2 hours. Operator put food in walk in freezer quick chill Observed inside walk in cooler vegetable soup in tall metal container at 47°F - Cooling at 9:30 since the night before per operator. At current rate of cooling, food did not reach from 135°F to 41°F within 6 hours of cooling See stop sale
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Meats stored on floor of walk in cooler
Observed several foods covered with food grade paper stored under dripping water line to snide clear reach in cooler and front line
Observed leak from cooler into plastic container and water leaking onto cooler interior wall .
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees on back kitchen prep station
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.