Hank's Hair of the Dog Saloon
409 Caroline St, Key West, FL 33040 · Permanent Food Service · License 5428139
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-13
- Safety score87
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 8, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Time/temperature control for safety food cold held at greater than 41°F. Observed Shredded cheese; (46°F - Cold Holding); provolone cheese (48°F - Cold Holding) inside reach in cooler at kitchen entrance. As per operator for more than a day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Shredded cheese; (46°F - Cold Holding); provolone cheese (48°F - Cold Holding) inside reach in cooler at kitchen entrance. As per operator for more than a day.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed on shelf over triple sink Sanitizer Bucket (Quaternary 500ppm). Operator added water, retest Sanitizer Bucket (Quaternary 300ppm)
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
Observed Dishwasher (Chlorine 0ppm). Operator changed sanitizer, retest Dishwasher (Chlorine 100ppm).
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed seasoning inside plastic container without label on storage shelf.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic cup inside seasoning container. Operator removed.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.