Breezy Buddha Kitchen/Smoothie Shuttle
2900 2900 N Roosevelt Blvd Unit 112, Key Plaza, Key West, FL 33040 · Permanent Food Service · License 5428396
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection5 high priority (no follow-up needed, 1 repeat), 2 intermediate (1 repeat), 1 basic (1 repeat)-26
- Safety score74
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 visitOct 12, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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 rice (84°F - Hot Holding) at steam table. As per operator rice will be held using time as a public health control moving forward. Provided operator with time form.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell eggs then continue to handle clean equipment and utensils without changing gloves and washing hands.
Code 14, Food-contact surfaces designed and maintained: Non-food grade towel used as liner for food container.
Observed non food grade towel in contact with sushi rice at steam table.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Observed can of household raid stored under dish machine.
Toxic substance/chemical improperly stored.
Observed bottle of windex cleaner stored on top of ice machine.
Repeat violation
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed establishment utilizing time as a public health control for sushi rice and boba pearls, no written procedures. Provided operator with form via email.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chemical test kit for quaternary.
Repeat violation
Basic1
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored on top of prep table in kitchen.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.