Blackfin Bistro
Last inspected: Feb 11, 2026
41
Score
Public records show eight inspections at Blackfin Bistro stretching back to 2022. The latest inspection on file is from Feb 11, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited seven times.
By comparison, the average Key West facility scores 74, putting Blackfin Bistro on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
3
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed blanched fries (70F - Hot Holding) across from fryer. Operator placed product inside reach in freezer for rapid cooling. Operator opting to use time as public health control for blanched fries moving forward.
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over chopped garlic inside flip top portion of reach in cooler in kitchen area. Operator properly relocated products. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef burgers stored over green beans inside reach in cooler in kitchen. Operator properly relocated products. **Corrected On-Site**
08A-04-5
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. Provided operator form via email. **Repeat Violation**
11-27-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board in prep area.
21-04-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator via email. **Repeat Violation**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves inside reach in cooler in kitchen area.
14-33-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining slowly in kitchen area.
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in dish area.
36-27-5
41
Aug 18, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over fish inside reach in cooler.
08A-20-5
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. Provided to operator via email.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed milk opened for more than 24 hours prior not date marked.
02C-02-5
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at cook line.
24-05-4
64
Apr 7, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above mashed potatoes inside reach in cooler. Employee inverted the products . **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the bar station.
31B-02-4
Basic - Equipment gaskets in poor repair. Observed gaskets in disrepair at the dessert area.
14-11-5
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on the floor at the front bar.
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on reach in cooler gaskets for desserts.
23-03-4
67
Aug 19, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna tartare not identified as raw item on Menu.
02B-01-5
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets in front of cook line. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed inside kitchen. Operator removed bucket from floor. **Corrected On-Site**
21-38-4
78
Jun 26, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-06-26: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-06-26: No training available. **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line. - From follow-up inspection 2024-06-26: Still observed. **Time Extended**
23-03-4
78
Apr 16, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
03A-02-5
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 25ppm).
22-41-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lobster salad not date marked in reach in cooler at kitchen area. As per Chef from previous day. **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior.
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.
21-09-4
41
Apr 4, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle of honey with no label
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Reach-in freezer interior have accumulation of soil residues.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets torn.
23-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets soiled
14-11-5
Basic - Drain cover(s) missing underneath sinks at front bar area
29-18-4
58
Dec 8, 2022
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw yellowfin tuna (52* - Cold Holding); Fish (48*F - Cold Holding) raw yellowfin tuna (52* - Cold Holding); Fish (48*F - Cold Holding); Beef (55*F - Cold Holding); octopus (51*F - Cold Holding); Pork (55*F - Cold Holding); conch (52*F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw yellowfin tuna (52* - Cold Holding); Fish (48*F - Cold Holding); Beef (55*F - Cold Holding); octopus (51*F - Cold Holding); Pork (55*F - Cold Holding); conch (52*F - Cold Holding)
01B-02-5
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.Gustavo Contreras 8/10/22, Mike castellano 8/10/22
53B-14-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at bar hand sink used by food employees. Also in bathroom used by employees
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in gaskets are soiled
23-03-4
Basic - Ripped/worn tin foil used as shelf cover.in dish area
14-20-4
Basic - Unclean building components, attachments or fixtures. Hood system is soiled with grease
36-50-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
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. Cold holding drawers under grill are minor cold holding at 41F or below . Technician is on site at time of inspection to repair refrigeration drawers. **Corrective Action Taken**
14-74-7
47
Frequently Asked Questions
When was Blackfin Bistro last inspected?
The most recent health inspection at Blackfin Bistro on file is from Feb 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Blackfin Bistro?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Blackfin Bistro.
How does Blackfin Bistro compare to other restaurants in Key West?
Blackfin Bistro most recently scored 41 out of 100, which is lower than the Key West average of 74.
Has Blackfin Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Blackfin Bistro have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Blackfin Bistro 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 Blackfin Bistro inspected?
Based on the inspection history on file, Blackfin Bistro is inspected around three times per year on average.
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