Antonia's

615 Duval Street, Key West, FL 33040 · Permanent Food Service · License 5401308

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Jul 22, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 22 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
2 high priority (fixed by the Jul 22 follow-up), 1 intermediate, 3 basic (2 repeats)
-14
Safety score86

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

Inspection history

1 inspection · 2 visits

Jul212026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler .
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 2 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooler drawers across stove with ambient temp of 44°F, the following TCS foods stored inside for more than 4 hours: mussels (47°F - Cold Holding); butter (45°F - Cold Holding); pasta sauce (45°F - Cold Holding); clams (46°F - Cold Holding); shrimp raw (46°F - Cold Holding); calamari (46°F - Cold Holding); house pasta with raw egg (44°F - Cold Holding); cut tomato (46°F - Cold Holding).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooler drawers across stove with ambient temp of 44°F, the following TCS foods stored inside for more than 4 hours: mussels (47°F - Cold Holding); butter (45°F - Cold Holding); pasta sauce (45°F - Cold Holding); clams (46°F - Cold Holding); shrimp raw (46°F - Cold Holding); calamari (46°F - Cold Holding); house pasta with raw egg (44°F - Cold Holding); cut tomato (46°F - Cold Holding).
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on dry dish racks.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed in walk in.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in several reach in coolers.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler drawers across stove with ambient temp of 44°F, the following TCS foods stored inside for more than 4 hours: mussels (47°F - Cold Holding); butter (45°F - Cold Holding); pasta sauce (45°F - Cold Holding); clams (46°F - Cold Holding); shrimp raw (46°F - Cold Holding); calamari (46°F - Cold Holding); house pasta with raw egg (44°F - Cold Holding); cut tomato (46°F - Cold Holding).
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.