Yellowfin
5950 Peninsular Ave, Key West, FL 33040 · Permanent Food Service · License 5428313
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 10 basic-21
- Safety score79
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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed sliced ham (49°F - Cold Holding) at reach in coolers at front counter. As per employee, since the previous day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sliced ham (49°F - Cold Holding) at reach in coolers at front counter. As per employee, since the previous day.
Intermediate2
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 Cuban sandwiches missing date marking at reach in cooler at cook line. As per manager, product prepared on previous day.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed car stored in front of the hand sink located at cooking line. During the inspection employee removed it.
Fixed on the spot
Basic10
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit, located at coffee shop.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed cook preparing food without hair restraint. Employee donned hat and beard guard 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 at cook line.
Reach-in cooler shelves at cook line and walk in cooler shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) at cook line. Chef replenished solution with quaternary ammonium. Final reading, 200 ppm.
Fixed on the spot
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored on shelf at cook line next to vinegar and clean frying pans and next to sandwich press at fruit preparation area. Employee removed items.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed exterior of soda machine soiled. Observed old food debris underneath clean in place mixer at back storage area.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed inside preparation cooler at cook line and fruit preparation area.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed dead roaches underneath shelf at storage area, inside cabinet underneath 3 compartment sink at front counter, on floor beside ice machine at front counter and underneath coffee dispenser at front counter. During the inspection employee removed the dead roaches and cleaned the surfaces.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floor heavily soiled underneath shelf at storage area. Employees removed debris. Observed debris on floor underneath speed rack at bar area.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.