Blackfin Bistro
918 Duval Street, Key West, FL 33040 · Permanent Food Service · License 5428002
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-11
- Safety score89
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 18, 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 priority1
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 raw chicken above raw pork inside reach in cooler. Cook inverted them immediately.
Fixed on the spot
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Info was provided.
Code 16, Dishwashing facilities and test kits: Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed expired chlorine and quat test kit since 2025. Cook immediately bought new ones.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen ground beef thawing in standing water. Employee opened the cold running water.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed ice scoop handle in ice in ice machine located outside.
Code 14, Food-contact surfaces designed and maintained: Equipment gaskets in poor repair.
Observed freezer gaskets in disrepair.
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.