Bobalus
Last inspected: Oct 14, 2025
86
Score
Bobalus appears in inspection records five times, starting in 2023. The most recent report on file is from Oct 14, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded three times.
Restaurants in Key West average 74, so Bobalus is doing better than most peers. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 14, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. During the inspection employee cleaned it. **Corrected On-Site**
22-20-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. During the inspection employee cleaned it. **Corrected On-Site**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in freezer interior soiled. During the inspection employee cleaned it. **Corrected On-Site**
22-16-4
86
Mar 25, 2025
Routine - Food
5 major violations. 8 minor violations.
View 13 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: cooked lasagna not date marked. As per operator, prepared 3 days ago. **Corrected On-Site**
02C-02-5
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. Back prep kitchen: roast beef opened 3 days ago, not date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on the prep table.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Reach-in freezer interior have accumulation of soil residues in the prep area.
22-16-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. In the kitchen and prep area. Discussed with the operator the proper procedures. **Corrected On-Site**
21-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. **Corrected On-Site**
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. By the front counter **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ware wash area.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shelf in front of the cookline: keys and cell phone on the shelf with seasoning. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Food stored on floor in the prep area: two cases of potatoes stored on the floor. Operator properly stored it. **Corrected On-Site**
08B-38-4
41
Jan 15, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/01/2023 **Repeat Violation** **Admin Complaint**
50-17-3
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed white fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at reach in cooler. During the inspection operator removed items from the package. **Corrective Action Taken**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 115 F.
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
74
Oct 10, 2023
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw mahi stored inside reduced oxygen packaging at reach in cooler across from pizza oven. Discussed procedures with operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (52F - Cold Holding) at reach in cooler at cook line. As per manager, item was held at room temperature for less than 10minutes.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - No soap provided at handwash sink. Observed at bar.
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 container of macaroni and cheese not date marked at reach in cooler at storage area. As per operator product was prepared 2 days prior.
02C-02-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains to rage shelves across from dish machine.
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw mahi stored inside reduced oxygen packaging at reach in cooler across from pizza oven. Discussed procedures with operator.
06-09-1
33
May 16, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
67
Frequently Asked Questions
When was Bobalus last inspected?
The most recent health inspection at Bobalus on file is from Oct 14, 2025. The public record contains five inspections in total.
What is the most common violation at Bobalus?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Bobalus.
How does Bobalus compare to other restaurants in Key West?
Bobalus most recently scored 86 out of 100, which is higher than the Key West average of 74.
Has Bobalus' inspection record improved over time?
Yes. Recent inspections at Bobalus have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Bobalus means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bobalus inspected?
Based on the inspection history on file, Bobalus is inspected around two times per year on average.
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