Salute

1000 Atlantic Blvd, Key West, FL 33040 · Permanent Food Service · License 5401247

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Aug 3, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 7 basic
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Aug32026

Routine inspection

11 violations found

First visitAug 3, 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.
11 violations found:
- 3 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Metal container stored in ice used for drinks at front bar.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sliced tomatoes (53°F - Cold Holding) at preparation cooler at cook line. As per employee, for less than 1 hour. Employee removed excess product.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Metal container stored in ice used for drinks at front bar.
  Owner removed container and manager began discarding ice. See stop sale.
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed container of lasagna not date marked at walk in cooler. As per manager, prepared on previous day.
Basic7
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Observed dish racks heavily soiled with black substance.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Quaternary 0ppm). Manager replenished solution. Final reading, 200ppm.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed slicer guard soiled with old food debris.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at hand sink at preparation room.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage and warewashing area.
  Ceiling soiled with old food debris at preparation area near walk in cooler and at cook line.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.