Amigos Tortilla Bar & Storage Area
425 Greene St, Key West, FL 33040 · Permanent Food Service · License 5401629
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 Sep 8 routine inspection1 high priority (fixed on the spot), 2 intermediate, 4 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 15, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
Observed employee training expired for some employees. Cesar S., Alma M., Andy H., Eliseo D, Adolfo L. Jessica O.
More time given
- First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw shrimp (50°F - Cold Holding); raw fish (53°F - Cold Holding). Per operator it was placed in cooler 30 min.s ago. Operator placed in walk in cooler to cool down.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quaternary test strips for sanitizing bucket using quaternary pills available.
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. Observed, Cesar S., Alma M., Andy H., Eliseo D, Adolfo L. Jessica O.
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no a,being thermometer inside reach in cooler across cook-line.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed 1st Test Dishwasher (chlorine 0ppm/quat); 2nd test Dishwasher (chlorine/Quaternary 0ppm); 3rd test Dishwasher Quaternary/Chlorine 0ppm). Operator is unaware of type of sanitizer, tested for both. Explained to operator to not use dishwashing machine wash and sanitize in three compartment sink.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed bug zapped in use above auto shams where chips are stored.
Code 38, Lighting: Light shield damaged/in disrepair.
Observed missing all light shields at cook-line and warewashing area.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.