Kaya Island Eats/Key West Emporium
618 Duval St, Key West, FL 33040 · Permanent Food Service · License 5402763
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 7 basic (2 repeats)-19
- Safety score81
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 26, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked mushrooms (126°F - Hot Holding) as per operator less than one hour. Operator stored on top of the flat grill.
Fixed on the spot
Intermediate2
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.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Kitchen.
Repeat violation
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed 5 cases of Mahi mahi stored directly on floor inside walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Ice machine.
Repeat violation
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 00 ppm.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed bar mat soiled located in service station.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.