The Jerk

508 Southard Unit 101, Key West, FL 33040 · Permanent Food Service · License 5428420

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 1, 2026

What drove the grade

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.High priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 complaint inspection
1 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 2 repeats), 7 basic (5 repeats)
-30
Safety score70

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep12026

Complaint inspection

12 violations found

First visitSep 1, 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.
12 violations found:
- 1 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed cook began to work no hand washing. Manager coached employee on proper hand washing. Employee washed hands.
  Fixed on the spotRepeat violation
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed Observed cooked oxtails and grilled chicken , according to cook prepared the day before around 1 pm no date marked.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips available.
  Repeat violation
- Code 27, Water source: No running water at mop sink.
  Observed no water at mop sink.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Employee provided paper towels.
  Fixed on the spot
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cooking oil stored on the floor, behind front counter. Employee stored cooking oil six in above the floor.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed white cutting board grooved.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Observed. Wet towels on top of prep table.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed exterior of ovens, and gaskets in reach I coolers at kitchen soiled.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed wall in disrepair at kitchen by window and behind 3 compartment sink.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed at kitchen ceiling soiled with food splashed.
  Repeat violation
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed at kitchen ceiling above fryer.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug182026D67Routine inspection17 violations, 2 high priority Warning issued

First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 2 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority2
- 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 cooked beans (98°F - Hot Holding) at prep table. As per employee prepared less than 2 hours. Employee started reheating.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee cleaning and touching the trash can with bare hands and proceeded to take out food from oven to serve to customer. Coached employee to wash hands properly.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked chicken stew,cooked oxtails and cooked chicken thighs bbq not dated at reach in cooler across hand sink by three compartment sink. As per employee prepared a day prior. Employee dated.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed white cutting board at prep area heavily soiled.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand sink by three compartment sink. Employee provided.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  Observed no soap at hand sink cook line by three compartment sink. Employee provided.
  Fixed on the spotRepeat violation
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed seasoning container stored on floor by soda cooler. Observed cooking oil stored on floor by big reach in coolers gaskets soiled.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gaskets torn by prep area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed outside of microwave greasy and soiled. Observed reach in coolers gaskets soiled by prep area.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed clean containers not inverted above oven by three compartment sink.
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
  Observed mop sink disconnected by three compartment sink.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed wall damage by cook line. Observed holes by wall by prep area behind reach in cooler.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed behind ovens across three compartment sink.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling heavily soiled by prep area and cook line. Observed vents dusty by cook line and prep area.
  Floor soiled/has accumulation of debris.
  Observed floor soiled by cook line and under three compartment sink.
- 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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.