Sloppy Joe's Bar
506 Greene St, Key West, FL 33040 · Permanent Food Service · License 5401988
What drove the grade
Hot time/temperature control for safety food received at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 7 basic (2 repeats)-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 visitRoutine inspection
- First visitSep 8, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.
Observed cooked onions (90°F - Hot Holding) in baine marie on top of stove. Cook reheating to 165°F
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled can opener in the kitchen area and one machine gun at the main bar.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food particles and a ladle inside handwashing sink in the main kitchen.
Basic7
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed in one of the ice bin at the bar.
In-use tongs stored on equipment door handle between uses.
Observed in use tings on oven handles in main kitchen.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled door gaskets of reach in coolers in the kitchen.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed stacked wet metal food pans in warewashing area shelf.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed slow draining water at main kitchen handwashing sink.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap at bottom threshold at 2nd floor exit door near walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled ceiling vents along cookline and back prep and cook line area.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.