Misohappy
504 Southard St, Key West, FL 33040 · Permanent Food Service · License 5428362
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 25 routine inspection2 high priority (no follow-up needed), 3 intermediate, 8 basic (3 repeats)-26
- Safety score74
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 25, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed rice (47°F - Cold Holding)inside the reach in cooler. As per manager food was stored yesterday night. Food has been out of temperature for more than 4 hours. Stop sale was issued.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed rice (47°F - Cold Holding)inside the reach in cooler. As per manager food was stored yesterday night. Food has been out of temperature for more than 4 hours. Stop sale was issued.
Intermediate3
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.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Form was provided to operator.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at employee bathroom.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed container with flour and panko not identified in the kitchen area.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic oil container stored on the floor next to the stove.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed spoons in standing water at 74°F at the front counter. Employee removed the water.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing a watch and a bracelet while engaged in food preparation. Employee removed jewelry.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Ice buildup in reach-in freezer and/or walk-in freezer.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed on preparation table at the front counter.
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
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.