Harbor View Cafe/One Duval
1 Duval St, Key West, FL 33040 · Permanent Food Service · License 5400914
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 Aug 11 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 6 basic-18
- Safety score82
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 11, 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.
10 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.
First walk in cooler: beef patties (56°F - Cold Holding); lobster (54°F - Cold Holding); Fish (53°F - Cold Holding); chicken (56°F - Cold Holding). Manager began to discard the food, and called the technician. As per chef being inside the walk in cooler for more than 24/hrs.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
First walk in cooler: beef patties (56°F - Cold Holding); lobster (54°F - Cold Holding); Fish (53°F - Cold Holding); chicken (56°F - Cold Holding). Manager began to discard the food, and called the technician. As per chef being inside the walk in cooler for more than 24/hrs.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose connected to a faucet without vacuum breaker. In dishwasher area.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled.
Basic6
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk. In cooler shelves soiled.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Food debris inside the oven.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler shelves gasket soiled.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Mold like substance on wall by dishwasher machine.
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
Ins walk in cooler.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.