Pirates Cove

617 Front St, Key West, FL 33040 · Permanent Food Service · License 5402004

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
3 high priority (no follow-up needed), 1 intermediate, 9 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

13 violations found

First visitNov 4, 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:
- 3 High priority
- 1 Intermediate
- 9 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.
  Time/temperature control for safety food cold held at greater than 41°F. Observed white rice (47°F - Cold Holding) at reach in cooler near mop sink. Since the day prior.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed white rice (47°F - Cold Holding) at reach in cooler near mop sink. Since the day prior.
- 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 gloves to sliced tomatoes. Without first washing hands.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed potato slicer heavily soiled with old food debris. Observed frying baskets heavily soiled with old food debris.
Basic9
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed at cook line.
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Observed in the kitchen.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at stand up reach in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave heavily soiled with old food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler near mop sink.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed at cook line.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed box of foam plates store directly on the floor near flat chest freezer.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at vegetable reach in cooler.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.