Two Friends Patio Restaurant
512 Front Street, Key West, FL 33040 · Permanent Food Service · License 5400785
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 Aug 4 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 5 basic (5 repeats)-22
- Safety score78
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 visitAug 4, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on Ice bath, pooled eggs (49°F - Cold Holding); pooled egg whites (48°F - Cold Holding) Placed 30 minutes prior. Operator added ice to containers. 20 minutes after Second temperature, Ice bath, pooled eggs (41°F - Cold Holding); pooled egg whites (42°F - Cold Holding)
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee when from raw to handle potato fries, no hand washing , no gloves changed. Manager coached employees on proper hand washing and gloves use. Employee washed his hands and put gloves in before handling food.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed hose connected no vacuum breaker.
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed at cook line Sanitizer Bucket (Quaternary 400+ppm). Operator prepared new sanitizer solution, Sanitizer Bucket (Quaternary 300ppm)
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed at oven door handle. Operator stored properly.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed inside walk employee drinks on prep table. Manager discarded employee drinks.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed inside cooler inside garlic butter. Operator discarded cup no handle.
Fixed on the spotRepeat violation
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 at kitchen bowls and plates not inverted, Operator inverted bowls and plates.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed inside walk in freezer.
Repeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.