Clemente's Wood-Fired Pizzeria

516 Fleming St Bottom Floor, Key West, FL 33040

Italian

Last inspected: Aug 18, 2025

Score

Low Risk

Clemente's Wood-Fired Pizzeria appears in inspection records five times, starting in 2023. On Aug 18, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

Violation counts have held steady across recent visits, averaging around four violations each.

The most common issue across all inspections has been “reach-in cooler interior has accumulation of soil residues”, showing up two times.

That puts the facility ahead of the local pack: the average Key West restaurant scores 74. Overall, the inspection record reads well.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Aug 18, 2025

Routine - Food

1 major violation. 3 minor violations.

View 4 violations

Required Records Available; Shellstock Tags/Labels

FL-14

Approved Thawing Methods Used

FL-31

Food Contact Surfaces Clean and Sanitized

FL-22

Non-Food Contact Surfaces Clean

FL-23

Jan 15, 2025

Routine - Food

2 major violations. 2 minor violations.

View 4 violations

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

31B-02-4

Intermediate - No soap provided at handwash sink.

31B-03-4

Basic - No handwashing sign provided at a hand sink used by food employees.

31B-04-4

Basic - Reach-in cooler interior has accumulation of soil residues, located at cooking line.

22-16-4

Apr 23, 2024

Routine - Food

4 minor violations.

View 4 violations

Basic - Floor soiled/has accumulation of debris. Observed soiled Walk in cooler floor.

36-73-4

Basic - Walk-in cooler shelves with rust that has pitted the surface.

14-17-4

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on prep table inside kitchen.

21-12-4

Basic - Working containers of food removed from original container not identified by common name. Observed flour container under oven in kitchen.

02D-01-5

Dec 11, 2023

Routine - Food

1 major violation. 3 minor violations.

View 4 violations

Certified Food Manager Identification

FL-02

Hands Clean and Properly Washed

FL-08

Non-Food Contact Surfaces Clean

FL-23

Equipment Adequate to Maintain Product Temperature

FL-29

Jan 30, 2023

Routine - Food

3 major violations. 12 minor violations.

View 15 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. Provided form during inspection. **Corrective Action Taken**

11-27-4

Intermediate - Handwash sink used for purposes other than handwashing. Observed empty bottles inside hand wash sink at the front bar.

31A-11-4

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 form during inspection.

11-26-1

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

22-20-5

Basic - Employee with no hair restraint while engaging in food preparation.

13-03-4

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit next to hand wash sink.

05-09-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler units at kitchen area.

23-03-4

Basic - Old labels stuck to food containers after cleaning. Observed in plastic containers stored above 3 compartment sink.

16-46-4

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler units in kitchen area.

22-16-4

Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor next to walk in cooler door entrance.

25-05-4

Basic - Single-service articles not stored inverted or protected from contamination. Observed clean utensils stored not inverted in shelves above 3 compartment sink.

25-06-4

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (frozen) on table in kitchen area, as per employee less than 1 hour. Employee moved to walk-in cooler during inspection.

06-01-5

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

42-01-4

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in table next to oven.

21-09-4

Basic - Working containers of food removed from original container not identified by common name. Observed semolina container not labeled with common name.

02D-01-5

Frequently Asked Questions

When was Clemente's Wood-Fired Pizzeria last inspected?

The most recent health inspection at Clemente's Wood-Fired Pizzeria on file is from Aug 18, 2025. The public record contains five inspections in total.

What is the most common violation at Clemente's Wood-Fired Pizzeria?

Across the inspection record, “reach-in cooler interior has accumulation of soil residues” has been cited two times, more than any other issue at Clemente's Wood-Fired Pizzeria.

How does Clemente's Wood-Fired Pizzeria compare to other restaurants in Key West?

Clemente's Wood-Fired Pizzeria most recently scored 78 out of 100, which is higher than the Key West average of 74.

Has Clemente's Wood-Fired Pizzeria's inspection record improved over time?

Results have been roughly steady. Inspections at Clemente's Wood-Fired Pizzeria have averaged around four violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Clemente's Wood-Fired Pizzeria 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 Clemente's Wood-Fired Pizzeria inspected?

Based on the inspection history on file, Clemente's Wood-Fired Pizzeria is inspected around two times per year on average.

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