Small Chef at Large
1105 Key Plaza, Key West, FL 33040 · Catering · License 5402844
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection1 high priority (no follow-up needed), 7 basic-10
- Safety score90
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 22, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed at cook line coolers where items for catering is stored, smoked salmon stored over blue berries.
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed none available at cook line reach in coolers where items that stores catering food items.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed boxes of produce, lemons and tomatoes stored on floor at kitchen entrance area.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed ovens soiled with food and grease build up.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout.
Unclean building components, attachments or fixtures.
Observed cook line hood filter soiled with grease build up.
Floor soiled/has accumulation of debris.
Observed at cook line.
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
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.