Ricky's Blue Heaven

729 Thomas St, Key West, FL 33040 · Permanent Food Service · License 5401950

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Aug 11, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
7 high priority (5 no follow-up needed, 2 fixed on the spot), 1 intermediate, 8 basic
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

16 violations found

First visitAug 11, 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.
16 violations found:
- 7 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee remove pancakes from griddle with spatula and bare hand then plated and adjust pancakes on plate with bare hands. Coached employee on proper glove usage. Operator discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at cook line shelf pancake batter (78°F - Cold Holding). As per operator less than 1 hour. Operator removed and stored in walk in cooler.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed at cook line 3 cartons of shelled eggs (53°F - Cold Holding). Operator placed into an ice bath to rapid cool.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at cook line sautéed mushroom (110°F - Hot Holding); operator increased heat.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed at walk in cooler raw chicken stored over box of lobster tails. Operator removed.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed employee remove pancakes from griddle with spatula and bare hand then plated and adjust pancakes on plate with bare hands. Coached employee on proper glove usage.
- 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 (Chlorine 0ppm). Operator set up three compartment sink.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed hand wash kitchen at cook line used as dump sink with evidence of food remnants inside.
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed at cook line containers of shrimp, beef, lobster meet, pancake cake batter store uncovered.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed at ice bin at entrance of kitchen.
  In-use tongs stored on equipment door handle between uses.
  Observed at prep kitchen oven door. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed for microwave at prep kitchen.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at several coolers at cook line.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at cook line hand sink.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed throughout.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed at waiter station. Operator placed chain.
  Fixed on the spot
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.
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.