La TE DA Key West
1125 Duval St, Key West, FL 33040 · Permanent Food Service · License 5402076
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate, 4 basic (1 repeat)-22
- Safety score78
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 visitOct 20, 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.
9 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 homemade tomato sauce dated on 10/03on shelves at walk in cooler next.Operator discarded.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed homemade tomato sauce dated on 10/03on shelves at walk in cooler next.Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed roast beef (45°F - Cold Holding) on reach in cooler across cook line, as per operator less than 1 hour, operator add ice for rapid cooling. Observed cut tomatoes (45°F - Cold Holding) , as per operator more than 4 hours, operator discarded during inspection.
Fixed on the spotRepeat violation
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Observed on clams tags.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked duck prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic water bottles stored on floor at walk in cooler, operator stored properly. Also observed syrup case stored on floor by dry storage area.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed personal coffee mug on preparation table across cook line, operator removed.
Fixed on the spot
Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed personal water bottles inside reach in cooler across cook line, operator removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed soiled with mold like substance wall at dishwasher area.
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.
- Stop sale
- An order that the food can’t be sold or served.