Eaton Street Seafood Market
801 Eaton St, Key West, FL 33040 · Permanent Food Service · License 5428348
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection1 high priority (fixed by the Oct 12 follow-up), 3 intermediate, 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored above sauces for seafood.
Intermediate3
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Observed establishment using ROP machine for fully cooked lobster that received frozen and commercially processed. Product is placed into sous vide machine and placed into water bath at 138.6°F, held no longer than 2 hours and served when ordered.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink used for purposes other than handwashing.
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed white spice not marked. Operator labeled during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed in chest freezer.
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.