Cuban Coffee Queen Downtown
5 Key Lime Sq, Key West, FL 33040 · Permanent Food Service · License 5401303
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection1 high priority (fixed on the spot), 4 basic (2 repeats)-9
- Safety score91
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 4, 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.
5 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, other than whole meat roast, hot held at less than 135°F.
Observed at steamer cooked beans (120°F - Hot Holding); pulled pork (125°F - Hot Holding) According to manager placed 90 minutes prior. Food was placed on microwave to reheat, 10 minutes after second temperature, cooked beans (170°F - Hot Holding); pulled pork (166°F - Hot Holding)
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed buckets with coffee stored on the floor.
Repeat violation
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at front window, Operator stored scoops properly.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Observed at kitchen, operator stored knife's property.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/ freezer interior/shelves have accumulation of soil residues.
Observed interior of chest freezer and vertical freezer soiled.
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.