Chicos Cantina of Key West

5230 US Hwy 1, Key West, FL 33040 · Permanent Food Service · License 5401497

B
Grade B
Safety score 88 of 100
Latest visit: Jul 28, 2026

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · no follow-up needed · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 28 routine inspection
    3 high priority (no follow-up needed), 3 basic
    -12
  • Safety score88

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

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitJul 28, 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:

    • 3 High priority
    • 3 Basic
    What the inspector cited

    High priority3

    • Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.

      Observed raw chicken stored over unwashed cabbage inside walk in cooler.

      Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

      Observed raw shell eggs stored over raw shrimp inside reach in cooler.

    • Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.

      Observed non food grade paper towel lining container of broccoli inside reach in cooler.

    Basic3

    • Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.

      Observed tongs stored on oven door handle. Operator removed tongs.

      Fixed on the spot

    • Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.

      Observed wet towel under cutting board in prep area.

    • Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.

      Observed standing water on floor outside of walk in cooler.

    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.

Most cited

Food protection and cross-contamination2
In-use utensils properly stored1
Food-contact surfaces designed and maintained1
Wiping cloths and linens1
Floors, walls, ceilings and ventilation1