Kebo Restaurant
200 Crandon Blvd Ste 104, Key Biscayne, FL 33149 · Permanent Food Service · License 2331970
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsFollow-up to an earlier routine inspection
- 2nd follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
- 1st follow-up visitAug 6, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Observed white fish stored inside reach in freezer in ROP bag with no label. Operator stated that he is finishing HACCP plan to send for approval
More time given
At the first visit
Observed establishment doing reduced oxygen packaging of raw beef, octopus, and branzino with no approved HACCP plan.
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
At the first visit
Observed large white cutting board at prep area grooved.
Equipment in poor repair.
More time given
At the first visit
Observed RIF gaskets in disrepair next to prep sink, RIC door handle in disrepair to the right of entrance door.
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.