Rams Head Southernmost

804 Whitehead St, Key West, FL 33040 · Permanent Food Service · License 5428285

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (1 fixed by the Oct 12 follow-up, 1 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 9 basic (1 repeat)
-29
Extension granted on Aug 12, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score69

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

Inspection history

1 inspection · 3 visits

Aug112026

Routine inspection

14 violations found · Inspector came back 2 times

2nd follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 12, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed the walk in cooler at 41°F and only non TCS foods.
  Administrative complaint
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  ntermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed certificates expired 07/20/2026 for the employees Fritznel V., Gary P. and Yosebb E. As per operator working for more than 7 years.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Repeat violationMore time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
Official report, on the Florida DBPR website
First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 2 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Shredded cheese (53°F - Cold Holding); Sliced ham (53°F - Cold Holding); Cooked pasta (53°F - Cold Holding); Sliced cheese (53°F - Cold Holding); Raw ground beef (53°F - Cold Holding) inside walk in cooler. As per operator for less than 4 hours. Shredded cheese (47°F - Cold Holding); Sliced ham (47°F - Cold Holding); Cooked pasta (43°F - Cold Holding); Sliced cheese (47°F - Cold Holding); Raw ground beef (47°F - Cold Holding). Operator moved all food items to the reach in coolers at kitchen area for rapid cooling.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw ground beef stored over cooked pasta at walk in cooler.
  Repeat violation
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade soiled on preparation table next to dishwasher machine. Employee washed and sanitized can opener blade at the time of inspection.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed ice inside hand wash sink at bar area.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed certificates expired 07/20/2026 for the employees Fritznel V., Gary P. and Yosebb E. As per operator working for more than 7 years.
Basic9
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed in use tongs stored inside standing water at 71°F next to flat top at kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting boards on top of preparation table on cook line at kitchen area.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walking cooler at a temperature of 47 degrees Fahrenheitat storage area.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wet towel under cutting boards on top of preparation table in front of flat top at kitchen area. Employee removed towel from under cutting boards at the time of inspection.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth over preparation table at cook line not in sanitizing solution at kitchen area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in freezer gasket soiled in front of dishwasher aching at kitchen area.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed all around cook line area, dishwasher water, and storage area at kitchen.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed all around kitchen area.
- Code 38, Lighting: Light shield damaged/in disrepair.
  Observed above three compartment sink at kitchen area.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.