Duetto
540 Greene St Unit 1, Key West, FL 33040 · Permanent Food Service · License 5428175
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 6 intermediate (1 fixed on the spot, 2 repeats), 8 basic; intermediate violations cost 18 at most-32
- Safety score68
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 visitSep 22, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed no time mark for pizzas in front area. Per operator, they placed out at noon and discard at 4pm daily.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw ground pork above ready to eat red sauce and lettuce. Operator placed pork below RTE.
Fixed on the spot
Intermediate6
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.
No written plan provide at the time of inspection. Emailed Time as Public Health form to operator.
Repeat violation
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.
Emailed to operator to post.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed tall trash can obstructing in getting to handwashing in sink.
Handwash sink used for purposes other than handwashing.
Observed food debri inside handwashing sink.
Repeat violation
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate expired, Paul Diblasi 09/16/2026. No other certificates were able to be provided at the time of inspection. Operator was able to provide Julio Lopez 08/25/2026 certify.
Fixed on the spot
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Belkis Hernandez expired 04/02/25, Julio Nazario expired 03/29/2025, Dianne Diblasi expired 05/29/2026, Jose Campos expired 02/25/2026.
Basic8
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed in disrepair both door gaskets of reach in cooler at from prep area. Also observed missing sink plugs for 3CS and currently using foil as a plug.
Food storage container/container lid cracked or broken.
Observed broken purple lid for food container in reach in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled door gaskets of reach in cooler at from prep area.
Code 38, Lighting: Light shield damaged/in disrepair.
Observed broken lighting in kitchen area.
Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
Observed shoes under three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed a book onto of prepping table in the back.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed to operator to post.
No copy of latest inspection report available.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.