Milagro Restaurant & Bar

821 Duval Street, Key West, FL 33040 · Permanent Food Service · License 5428363

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 15 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
3 high priority (fixed by the Sep 15 follow-up), 1 intermediate, 2 basic
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug252026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Still observed 50°F, but no TCS food items stored inside.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Still observed
  More time given
Official report, on the Florida DBPR website
First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 3 High priority
- 1 Intermediate
- 2 Basic
What 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 onions soup (50°F - Cold Holding); raw shell eggs (50°F - Cold Holding), for more than 4 hours as per operator. Operator discarded it.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed onions soup (50°F - Cold Holding); raw shell eggs (50°F - Cold Holding), for more than 4 hours as per operator. Operator discarded it.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitizer solution of 0 ppm.
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Cumin Ahi Tuna Crudo.
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed walk in cooler with ambient temperature of 50°F.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.