Chicos Cantina of Key West
Last inspected: Apr 8, 2026
70
Score
Public records show seven inspections at Chicos Cantina of Key West stretching back to 2023. The latest inspection on file is from Apr 8, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly five violations before.
Across the inspection history, “standing water in bottom of reach-in-cooler” is the issue that surfaces most often, recorded three times.
Chicos Cantina of Key West's latest score of 70 falls below the Key West average of 74. The record is unremarkable in either direction.
7
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
7 minor violations.
View 7 violations
Basic - Standing water in bottom of reach-in-cooler, located at cooking area.
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. In rice container. During the inspection employee removed. **Corrected On-Site**
14-01-5
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in cooler interior soiled, located at preparation area.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
70
Aug 13, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over green sauce and cheese in open lids reach in cooler. Operator properly stored it. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (58F - Cold Holding); cooked pork (52F - Cold Holding) for less than 4 hours as per operator, operator placed moved the items to another reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw shrimp in reach in cooler, operator properly stored it. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed spatula stored in hand sink. **Repeat Violation**
31A-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hand sink next to the exit door.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitation bucket on top of preparation area. Operator properly stored it.
21-44-1
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator redo the sanitaizer. **Corrected On-Site**
21-03-4
Basic - Food stored on floor. Observed box of shrimp and box of raw pork on walk in freezer floor. Operator properly stored it. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed it. **Corrected On-Site**
10-20-4
41
Apr 2, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storage area: utility containers used to store fried nacho chips and rice.
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Basic - Food stored on floor. Walk in cooler and walk in freezer raw chicken and a bag of carrots. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. By the door nearby the microwaves.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the ware wash area, black wall by the dish washer and rinse single compartment sink. **Repeat Violation**
36-27-5
67
Jul 30, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
Oct 9, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 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 chlorine dish machine at 0 ppm. Operator primed line. Final reading, 50ppm. **Corrected On-Site**
22-41-4
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. Provided employee health reporting agreement and operator printed and some employees reviewed and signed. **Corrective Action Taken**
11-26-1
Intermediate - Oyster tags not marked with last date served. Coached operator on oyster tag procedures.
01C-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 flan not date marked at reach in cooler at beverage area. As per operator, item prepared 2 days prior.
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at cook line.
05-09-4
58
May 31, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located by the ovens in the cook line observed Cheese (47F - Cold Holding); cheese (50 F - Cold Holding); cut lettuce (46F - Cold Holding); cut tomatoes (47F - Cold Holding); cooked mushrooms (47F - Cold Holding), as per owner stored in the cooler for less than 4 hours. Employee adding ice to rapidly cool down the food. **Corrected On-Site** - From follow-up inspection 2023-05-31: In the reach in cooler located by the ovens in the cook line observed at callback inspection: Poultry 52F, pork 51F , cheese 52F, cut tomatoes 53F, , As per cook the unit was restocked after 12:00 today less than 4 hours All items were relocated to walk-in cooler and the unit was iced down. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-31: 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. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in front of the fryers in the cook line. Employee cleaned and dried the water on site. **Corrected On-Site** - From follow-up inspection 2023-05-31: reach in cold holding unit next to oven has water in the bottom of it. **Time Extended**
29-49-6
74
May 16, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler observed cooked rice at (52F - Cooling), employee stated that this rice was cooling overnight. Employee discarded food on site. **Corrected On-Site**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In the walk in cooler observed cooked rice at (52F - Cooling), employee stated that this rice was cooling overnight.
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw pork stored over cheese. Employee placed raw pork underneath the ready to eat Food products. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located by the ovens in the cook line observed Cheese (47F - Cold Holding); cheese (50 F - Cold Holding); cut lettuce (46F - Cold Holding); cut tomatoes (47F - Cold Holding); cooked mushrooms (47F - Cold Holding), as per owner stored in the cooler for less than 4 hours. Employee adding ice to rapidly cool down the food. **Corrected On-Site**
03A-02-5
Intermediate - Packaged food not labeled as specified by law. In plastic containers stored on shelves in the cook line area observe salt and sugar not labeled.
02D-02-4
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 - Standing water in bottom of reach-in-cooler. Reach in cooler in front of the fryers in the cook line. Employee cleaned and dried the water on site. **Corrected On-Site**
29-49-6
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven located in the cook line.
22-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Underneath a white cutting board located on the prep table in front of the 3 comp sink.
21-04-4
Basic - Food not stored at least 6 inches off of the floor. In the walk in freezer observed boxes of raw fish stored on the floor. Employee placed food off the floor on site. **Corrected On-Site**
08B-47-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots stored on shelves above the three compartment sink.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Stored by the slices on a storage shelves observed an employee's cell phone.
40-06-5
33
Frequently Asked Questions
When was Chicos Cantina of Key West last inspected?
The most recent health inspection at Chicos Cantina of Key West on file is from Apr 8, 2026. The public record contains seven inspections in total.
What is the most common violation at Chicos Cantina of Key West?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited three times, more than any other issue at Chicos Cantina of Key West.
How does Chicos Cantina of Key West compare to other restaurants in Key West?
Chicos Cantina of Key West most recently scored 70 out of 100, which is lower than the Key West average of 74.
Has Chicos Cantina of Key West's inspection record improved over time?
No. Recent inspections at Chicos Cantina of Key West have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chicos Cantina of Key West means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chicos Cantina of Key West inspected?
Based on the inspection history on file, Chicos Cantina of Key West is inspected around two times per year on average.
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