Tavern N Town

3841 N Roosevelt Blvd, Key West, FL 33040 · Permanent Food Service · License 5428059

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Displayed food not properly protected from contamination.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
2 high priority (no follow-up needed), 5 intermediate (3 fixed on the spot), 6 basic (1 repeat)
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Sep222026

Routine inspection

13 violations found

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.
13 violations found:
- 2 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  Observed food displayed at breakfast buffet at entrance of restaurant not properly protected.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate5
- 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 utilizes time as a public health control for items at breakfast buffet at entrance of establishment with no written procedures. Form was provided and filled out at the time of the inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
  Observed apples on display at entrance buffet not wrapped.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener soiled with old food debris.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand wash sink at cook line. Chef provided paper towels.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed no soap at hand wash sink at cook line. Chef provided soap.
  Fixed on the spot
Basic6
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave at dry area soiled with old food debris. Employee cleaned interior of microwave.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed fan guards in walk in cooler soiled with dust debris.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed hand wash sink at cook line is missing hand wash sign. Chef provided sign.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling in walk in cooler soiled with dust debris. Observed vents in front of walk in cooler soiled with black mold-like substance.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop was stored to dry.
  Fixed on the spotRepeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.