The Courthouse Deli
600 Whitehead St Unit C1, Key West, FL 33040 · Permanent Food Service · License 5428356
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 Aug 11 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 2 repeats), 9 basic (5 repeats); basic violations cost 12 at most-27
- Extension granted on Aug 12, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
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.
More time given
- 1st follow-up visitAug 12, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Repeat violationMore time given
Basic3
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.
Repeat violationMore time given
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Repeat violationMore time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violationMore time given
- First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 1 dented can of roasted red pepper on shelf located next to mop sink room at back storage area. Operator discarded during inspection.
Fixed on the spot
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 Bagel burger (125°F - Hot Holding) inside hot holding unit next to cashier machine at front counter. As per operator for less than 4 hours. Operator increased the temperature of the hot holding unit during inspection.
Fixed on the spotRepeat violation
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed coffee ice cubes stored inside hand wash sink next to coffee grinder machine at front counter preparation area. Operator removed and discarded coffee ice cubes at the time of inspection.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Zarina G. and Aigul A. As per operator hired over to month ago.
Repeat violation
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed coffee ice cubes inside container uncovered stored at walk in freezer at kitchen area. Operator covered it during inspection.
Fixed on the spot
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 handle touching bananas, frozen berries inside container at cold holding unit next to coffee machine at front counter.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 1 employee engaged in food preparation with no hair restraint at front counter preparation area.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic cup with no handle inside cooked rice container at cold holding unit at sandwich station at kitchen area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on top of preparation table and coffee machine not stored inside sanitizing solution at front counter preparation table. Operator stored inside sanitizing solution at front counter preparation area during inspection.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice machine soiled with mold like substance inside mop sink room at back storage area.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach on the floor next to mop sink at back storage area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee backpack stored above container with potato chips bags in shelf in front of walk in freezer at kitchen area. Operator stored backpack under potato chips bags.
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored inside mop bucket on mop sink room at back storage area. Operator stored hang mop at mop sink room during inspection.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.