Thirsty Mermaid
521 Fleming Street, Key West, FL 33040 · Permanent Food Service · License 5428149
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 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 visitJul 21, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 beef patties over snapper in reach in. Operator corrected during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed advil at waiter station with tobasco sauce and above single service items. Operator removed and placed with first aid kit.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed chemical bottle in bar area with no label. Operator wrote name of contents at time of inspection.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed across grill; deli cup of salt with no label. Operator labeled salt.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Observed on shelf across grill.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed at coolers across cook line.
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.