Karlitas Cafe
934 Truman Ave, Key West, FL 33040 · Permanent Food Service · License 5402720
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection11 high priority (9 fixed by the Jul 14 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 11 basic (2 repeats); basic violations cost 12 at most-57
- Administrative complaint on Jul 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score31
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 visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 22, Food-contact surfaces clean and sanitized: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
More time given
Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority11
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked potatoes (50°F - Cold Holding); cooked chicken wings (48°F - Cold Holding); hot dogs (47°F - Cold Holding), as per operator for 3 hours, stored inside walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked beef (108°F - Hot Holding) on top of grill, as per operator for 3 hours. Operator took product to be reheated.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken and raw pork stored over ready to eat sauces inside walk in cooler.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put on pair of gloves and begin preparing food without first washing hands.
Repeat violationAdministrative complaint
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee empty container of food into trash can then wiped hands on pants and put on new pair of gloves to begin preparing food without first washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch trash can and then put on pair of gloves without first washing hands. Observed employee grab cellphone then continue to touch clean equipment without changing gloves and washing hands.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed raw beef and raw chicken stored directly inside non food grade bag inside reach in freezer across employee bathroom.
Non-food grade paper/paper towel used as liner for food container.
Observed non food grade paper towel lining container of chopped cilantro inside reach in cooler across cook line.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Observed household insect spray stored inside employee bathroom.
Container of medicine improperly stored.
Observed bottles of vitamins and medicine stored on shelf above prep area in kitchen.
Toxic substance/chemical improperly stored.
Observed can of degreaser stored next to oil under prep table across cook line.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed rag stored inside hand sink at front counter. Observed clean equipment stored inside hand sink in kitchen.
Repeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no employee training for Jose Luis, hired 3 months ago.
Basic11
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw pork thawing inside triple sink at room temperature.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of raw shell eggs stored on floor inside walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in cooler with rusted shelves.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler ambient temperature 46°F.
Code 22, Food-contact surfaces clean and sanitized: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
Observed walk in cooler shelves soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets soiled at reach in cooler across cook line.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler door handles soiled across from cook line.
Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
Observed clean knives stored between wall and triple sink.
Code 25, Single-service items: Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
Observed single service to go boxes stored inside employee bathroom.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cellphone and headphones stored on shelf in prep areas.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.