Breezy Buddha Kitchen
Last inspected: Nov 12, 2025
37
Score
Public records show seven inspections at Breezy Buddha Kitchen stretching back to 2023. Breezy Buddha Kitchen was last inspected on Nov 12, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Across the inspection history, “ice buildup in the chest reach-in freezer” is the issue that surfaces most often, recorded three times.
That's lower than the typical Key West restaurant, which scores around 74. This restaurant has more on its record than most do.
7
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Jul 30, 2025
Routine - Food
3 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
86
Apr 2, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Prep table in the kitchen: spray bottle with windex stored on the table next to a squeeze bottle with sauce. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink. Kitchen by the service window **Corrected On-Site**
31B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area. **Corrected On-Site**
21-12-4
Basic - Ice buildup in the chest reach-in freezer with fruits stored inside.
14-69-4
70
Dec 10, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at front counter. Manager prepared new chlorine solution. Final reading, 50ppm.
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (119F - Hot Holding) at room temperature at cook line.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tapioca pearls (74F - Cold Holding) at room temperature at front counter. As per manager, less than 3 hours. Discussed time as a public health control with manager and provided written procedures via
03A-02-5
High Priority - Food with mold-like growth. See stop sale. Observed container of ginger with mold at walk in cooler.
01B-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed electrical cord blocking hand sink at cook line. **Corrected On-Site**
31A-09-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed chlorine test kit missing chart.
16-36-4
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.
53B-14-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed food employees preparing smoothies, rice and poke bowls without hair restraints.
13-03-4
Basic - Single-service articles improperly stored. Observed cases of single service cups stored on floor at kitchen.
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at front counter area.
36-37-5
33
Jun 24, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. Discussed with operator and provided email handout.
11-27-4
Basic - Ice buildup in reach-in freezer, located at front counter.
14-69-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
82
Sep 27, 2023
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on prep counter across from grill: butter (60F - Cold Holding). Manager stated item placed on counter 1 hour prior to temperature being taken. Manager moved butter to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked chicken in reach in cooler across from kitchen reach-in freezer. Manager placed eggs on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets stored on kitchen ice machine. Manager placed tablets on shelf where chemicals are stored. **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Bottle of Pepto Bismol stored in reach-in cooler next to cook line. Manager discarded bottle of Pepto Bismol. **Corrected On-Site**
41-07-4
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. Fish being thawed in walk-in cooler.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at back of kitchen. Manager placed drinks on bottom shelf. **Corrected On-Site**
12B-07-4
Basic - Ice bucket not inverted between uses. Ice bucket next to ice machine.
10-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 77 F water on cook line. Manager removed scoop from water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Old label on pan stored on shelf across from cook line.
16-46-4
43
Feb 7, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen: employee cell phone stored on a shelf above the flip-top reach in cooler. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ice buildup in chest reach-in freezer with fruits stored inside. Dry storage area.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen: rice scoop stored inside a container with water at 94F. Front counter: ice cream scoops stored inside a container with standing water at 112F. Operator discarded the water and made a new container with water from the Bunn water dispenser. New water temperature 188F-192F. **Corrected On-Site**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Kitchen: sanitizer bucket stored on the prep table next to sauces. **Corrected On-Site**
21-44-1
82
Frequently Asked Questions
When was Breezy Buddha Kitchen last inspected?
The most recent health inspection at Breezy Buddha Kitchen on file is from Nov 12, 2025. The public record contains seven inspections in total.
What is the most common violation at Breezy Buddha Kitchen?
Across the inspection record, “ice buildup in the chest reach-in freezer” has been cited three times, more than any other issue at Breezy Buddha Kitchen.
How does Breezy Buddha Kitchen compare to other restaurants in Key West?
Breezy Buddha Kitchen most recently scored 37 out of 100, which is lower than the Key West average of 74.
Has Breezy Buddha Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Breezy Buddha Kitchen have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Breezy Buddha Kitchen 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 Breezy Buddha Kitchen inspected?
Based on the inspection history on file, Breezy Buddha Kitchen is inspected around three times per year on average.
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