Alonzo's Oyster Bar
700 Front St Suite #1, Key West, FL 33040 · Permanent Food Service · License 5400171
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 Aug 11 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate, 10 basic (3 repeats); basic violations cost 12 at most-30
- Safety score70
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 11, 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.
16 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 due to food not being in a wholesome, sound condition.
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 thawed packages of mahi and white fish at cook line reach in drawer, not removed from packaging.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at fryer, hush puppies (101°F - Hot Holding); as per operator less than 30 minutes. Operator discarded.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed at reach in cooler drawers raw beef patties stored over packages of fish. Operator removed and stored correctly.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed at cook line hand sink used to store scoop.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at cook line and dish area hand sinks.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Paul T, Ksenia A, Zach A expired 7/2026.
Basic10
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 thawed packages of mahi and white fish at cook line reach in drawer, not removed from packaging.
Repeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at standing reach in cooler unit co trainers of garlic butter, pepper shrimp, crabs and lobster tails stored uncovered. Operator placed covers onto items.
Fixed on the spot
Food stored on floor.
Observed at walk in cooler boxes of chicken wings stored on floor. Operator began to remove.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
Observed stored on floor next to chemical storage area. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed container in ranch dressing at cook line. Operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed throughout reach in cooler units.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed throughout kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed throughout.
Unclean building components, attachments or fixtures.
Observed at cook line hood filters.
Floor soiled/has accumulation of debris.
Observed throughout.
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.