Lighthouse Cafe

1200 Crandon Blvd, Key Biscayne, FL 33149 · Permanent Food Service · License 2332037

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 29 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
4 high priority (3 fixed by the Oct 29 follow-up, 1 fixed on the spot), 7 basic
-19
Safety score81

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct282026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 4 High priority
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Raw mahi (52°F - Cold Holding); raw beef (49°F - Cold Holding); raw white fish (51°F - Cold Holding); raw chicken (54°F - Cold Holding) dated 10/24, tuna salad (52°F - Cold Holding). Observed 12 defrosted raw tuna steak inside Commercially ROP bag.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Raw mahi (52°F - Cold Holding); raw beef (49°F - Cold Holding); raw white fish (51°F - Cold Holding); raw chicken (54°F - Cold Holding) dated 10/24, tuna salad (52°F - Cold Holding).
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw salmon and raw white fish stored on top of cooked shrimp inside reach in coolers interior inside kitchen area. Coached person in charge.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw beef stored on top of raw white fish inside reach in cooler drawers at cooking line.
Basic7
- 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.
  See stop sale. Observed 12 defrosted raw tuna steak inside Commercially ROP bag. As per person in charge was placed inside reach in coolers more than 24 hours.
- Code 08, Food protection and cross-contamination: Observed a pot with soup stored on floor inside walk in freezer.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gaskets at reach in cooler torn at drawers under griddle.
- Code 21, Wiping cloths and linens: Observed In-use wet wiping cloth/towel used under cutting board.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in coolers interior door soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets at reach in cooler drawers under griddle.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.