The Koffie House on Greene
602 Greene Street, Key West, FL 33040 · Permanent Food Service · License 5428422
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection1 high priority (fixed on the spot), 8 basic-11
- Safety score89
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 8, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Butter (78°F - Cold Holding) on top of preparation reach in coolers next to kitchen entrance at kitchen area. As per operator for less than 2 hours. Employee stored inside reach in cooler for rapid cooling.
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed flour, brown sugar and white sugar containers not identified next to oven at kitchen area.
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 scoops handle touching flour, brown sugar and white sugar inside containers next to oven at kitchen area. Operator removed during inspection.
Fixed on the spot
In-use utensil stored in sanitizer between uses.
Observed in used utensils stored in sanitizer under preparation table next to flat top at kitchen area.
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Observed one employee engaged in food preparation with no hair restraint at cook line at kitchen area. Employee put hair restraint during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board on top of preparation table in front of single door reach in freezer at kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside mini white chest freezer next to cook line at kitchen area.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed used towel under cutting board on top of preparation table next to flat top at kitchen area. Operator removed towel during inspection.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Observed clean spatulas and clean utensils inside containers stored upright at dry storage rack in front of reach in coolers at kitchen area.
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.