Square Grouper Bar and Grill
920 Caroline St, Key West, FL 33040 · Permanent Food Service · License 5428152
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 1 intermediate (1 repeat), 2 basic-21
- Safety score79
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 visitOct 26, 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 priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cheese sauce (120°F - Hot Holding) at steam table, as per operator for less than one hour.
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 raw shell eggs stored over raw oysters inside walk in cooler. Operator properly stored products.
Fixed on the spot
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 bacon at cook line.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed bottle of sanitizer stored on prep table. Operator properly placed bottle.
Fixed on the spot
Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed Triple Sink (Quaternary 400+ppm). Advised operator to add more water.
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Observed oyster tags from previous months not in chronological order.
Repeat violation
Basic2
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.
Observed frozen raw tuna thawing inside reduced oxygen packaging inside walk in cooler. Operator began to open packages.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in sanitizer between uses.
Observed tongs stored inside sanitizer bucket.
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.