Azur Restaurant
Last inspected: Apr 7, 2026
23
Score
Azur Restaurant appears in inspection records nine times, starting in 2022. On Apr 7, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near 11 violations per visit across recent inspections.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 74, which Azur Restaurant's 23 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
5
Critical latest
3
Major latest
8
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator primed dish machine and sanitizer began to dispense. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler, raw shelled eggs stored over box of cabbage. Operator removed box of cabbage to store elsewhere. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler container of raw whole fish stored inside container of gnocchi.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler, sliced ham (51F - Cold Holding); roasted chicken (56F - Cold Holding); as per operator less than 2 hours from walk in cooler. Operator placed ice bags onto items to rapid cool. Observed at walk in cooler cooked yellow rice (48F - Cold Holding); as per operator from the night prior. Operator removed to discard. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at outdoor mop sink splitter.
29-42-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training expired for current employee Amir Palacio on 2/21/26.
53B-14-5
Intermediate - No soap provided at handwash sink. Observed none available at kitchen hand sink, bar hand sink and women's bathroom hand sink. Operator provided for kitchen hand sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for prepped then stored items in walk in cooler, cooked rice, dip, gnocchi, marinated salmon.
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates at cook line top shelf not stored inverted.
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing at kitchen floor.
36-17-5
Basic - Food stored on floor. Observed at walk in cooler and freezer box of Cabbage, and containers of stock and rabbit stored on floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer on vent.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles. Operator removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed for preset silverware at outdoor dining area.
24-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed tray of raw duck thawing at room temperature at storage area cooling rack of kitchen. Operator removed and placed into walk in cooler. **Corrected On-Site**
06-01-5
23
Aug 20, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles with sanitizer unlabeled in ware washing area. Operator labeled bottles. **Corrected On-Site**
41-17-4
Basic - Floor soiled/has accumulation of debris. Observed inside Walk in freezer.
36-73-4
Basic - Food stored on floor. Observed oil plastic containers stored on kitchen floor. Operator removed containers from floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored n oven handle in kitchen. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler fan covers.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container unlabeled in kitchen. Operator labeled container. **Corrected On-Site**
02D-01-5
70
May 5, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish filets (50F - Cold Holding) at reach in cooler drawers at cook line. As per manager, since the previous day.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over olives at walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish filets (50F - Cold Holding) at reach in cooler drawers at cook line. As per manager, since the previous day. Observed cooked sausage (54F - Cold Holding) at reach in cooler drawers at cook line. As per manager, for approximately 2 hours. Manager submerged container in ice. Final reading, 43F. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by espresso machine at front counter.
31A-09-4
Intermediate - Oyster tags not marked with last date served. Discussed proper procedures with manager. **Repeat Violation**
01C-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exit door near ware washing area. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed plastic containers of ice cream stored on floor at walk in cooler.
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at all coolers at cook line. **Repeat Violation**
05-09-4
45
Aug 27, 2024
Routine - Food
2 critical violations. 8 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions (47F - Cold Holding) inside reach in cooler at cook line. As per manager from previous day. Manager discarded. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce (125F - Hot Holding). At cook line, as per Manager sauce was prepared approximately 30 minutes. Manager proceeded to reheat sauce. **Corrective Action Taken**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled flour and sugar containers.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed furniture blocking access to HWS at front counter.
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna carpaccio and beef carpaccio not identified as a raw food on menu. **Repeat Violation**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. **Corrected On-Site**
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
36-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed food stored on rack at walk in cooler.
08B-47-4
Basic - Food stored on floor. Observed cooking oil containers stored on floor at preparation area. Also observed food cases on walk in freezer floor. **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed on 3 units at kitchen area.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed on kitchen area, also at front counter.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
22
Jun 24, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above cheese and veggies. Operator placed eggs at the bottom. **Corrected On-Site**
08A-04-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed cured salmon it is not identified as raw in the menu.
02B-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed a box of octopus stored on the floor of the walk in freezer. Operator removed it. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. **Corrected On-Site**
21-04-4
64
Jun 16, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
27
May 4, 2023
Routine - Food
No violations found.
100
May 3, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over unpackaged raw fish. Person in charge moved chicken and covered fish. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 68F sitting on counter. Person in charge discarded. 2 reach in cooler; beef 58F, feta 56F, tomatoes 58F, shell eggs 56F, sausage, fish, soft cheese, chicken, burgers 54-56F; ( - Cold Holding).. items in cooler 1.5 hrs. Person in charge pulled everything and placed in another cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date sold. **Repeat Violation**
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Establishment has not washed avocado's on cookline. Stickers still on them. Person in charge washed and removed stickers. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar/flour not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has slight mold accumulation near ice plate.
22-20-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler #2 is 56F. **Repeat Violation** **Warning**
14-74-7
Basic - Food stored on floor. Potatoes on walk in cooler floor, oil on floor in dry storage. Person in charge moved all to store properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tong hanging from oven doors. Person in charge removed. **Corrected On-Site** **Repeat Violation**
10-20-4
45
Aug 23, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed establishment curing salmon for one week with salt and sugar and then salmon is served raw. - From follow-up inspection 2022-06-14: Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed establishment curing salmon for one week with salt and sugar and then salmon is served raw, provided operator Adoption of 2017 FDA Food Code. **Time Extended** - From follow-up inspection 2022-06-21: Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed establishment curing salmon for one week with salt and sugar and then salmon is served raw, provided operator Adoption of 2017 FDA Food Code. **Time Extended** - From follow-up inspection 2022-08-23: Observed establishment curing salmon for one week with salt and sugar and then salmon is served raw, provided operator Adoption of 2017 FDA Food Code. **Time Extended**
03G-41-1
90
Frequently Asked Questions
When was Azur Restaurant last inspected?
The most recent health inspection at Azur Restaurant on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Azur Restaurant?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Azur Restaurant.
How does Azur Restaurant compare to other restaurants in Key West?
Azur Restaurant most recently scored 23 out of 100, which is lower than the Key West average of 74.
Has Azur Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Azur Restaurant have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Azur Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Azur Restaurant inspected?
Based on the inspection history on file, Azur Restaurant is inspected around two times per year on average.
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