United Street Sandwich Shop
1222 White St, Key West, FL 33040 · Permanent Food Service · License 5401404
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 1 basic (1 repeat)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Follow-up to an earlier routine inspection
- Follow-up visitSep 14, 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 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
At the first visit
Observed reach in cooler gaskets torn.
Earlier inspections 1
B86Routine inspection4 violations, 2 high priority No follow-up needed
- 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed raw shell eggs stored at room temperature across cook line, as per operator for 2 hours.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator added more sanitizer for final concentration Triple Sink (Chlorine 100ppm).
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At hand sink in back prep area.
Repeat violation
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Next to cook line.
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
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.