Ambrosia Key West
622-618 Fleming St, Key West, FL 33040 · Permanent Food Service · License 5428206
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 2 basic (1 repeat)-15
- Safety score85
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 25, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed yogurt (70°F Cold Holding) at the gazebo by the pool area. As per manager food was placed at 8:30 AM. Employee will placed yogurt inside the reach in cooler to bring the temperature down.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed sausage (122°F - Hot Holding)at the gazebo. As per manager breakfast is from. 8:30 to 10:30 AM.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed quat sanitizing solution exceeding the maximum concentration allowed. Employee discarded the sanitizer.
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed food handler training for Halyna Holinei. Working at establishment for 5. Years.
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed fruit at the gazebo not covered. Manager was advised to cover the fruit.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violation
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.