Seagrass
2802 N Roosevelt Blvd, Key West, FL 33040 · Permanent Food Service · License 5428484
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection8 high priority (5 no follow-up needed, 3 fixed on the spot, 2 repeats), 2 intermediate (1 repeat), 8 basic (4 repeats)-47
- Safety score53
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 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed raw tuna thawed inside reduced oxygen packaging inside reach in cooler at sushi station.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tofu (60°F - Cold Holding); shredded cabbage (60°F - Cold Holding) on prep table next to reach in cooler. As per operator for less than 1 hour. Operator will add products to time as a public health control form moving forward.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw beef stored over unwashed scallions inside walk in cooler. Operator relocated products for proper storage.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored over cooked chicken in flip top cooler across cook line. Operator relocated products for proper storage.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw shrimp inside walk in cooler. Operator relocated products for proper storage.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade paper towel lining container of cut scallions in reach in cooler.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed hose bibb missing vacuum breaker at mop sink.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license expired 10/1/2026.
Intermediate2
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.
Observed establishment utilizing time as a public health control for sushi rice, no written procedures. Provided operator form via email.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed rusted shelves with clean equipment stored on top at dish area and dry storage shelf.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed container of corn starch not labeled in dry storage area.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed raw tuna thawed inside reduced oxygen packaging inside reach in cooler at sushi station.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop stored inside container of cornstarch with handle in contact with product in dry storage room.
In-use utensil stored in standing water less than 135°F.
Observed rice scoop stored inside container standing water next to rice cooker.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside walk 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 both ovens soiled at cook line.
Repeat violation
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler shelves soiled across cook line.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.