Duffys Steak and Lobster House
Last inspected: Aug 18, 2025
50
Score
Duffys Steak and Lobster House has been inspected seven times since 2023. The most recent visit was on Aug 18, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Duffys Steak and Lobster House's latest score of 50 falls below the Key West average of 74. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Aug 18, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded alligator (52F - Cold Holding) inside reach in cooler across cook ,one. As per operator since the night before.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed breaded alligator (52F - Cold Holding) inside reach in cooler across cook ,one. As per operator since the night before.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sauces inside reach in cooler across cook line. Operator properly arranged. Observed raw beef stored over bread inside walk in cooler. Observed raw chicken stored over raw lobster inside walk in cooler.
08A-05-6
Intermediate - No soap provided at handwash sink. Observed at hand sink next to washing area. Operator provided the soap. **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on cutting board across cook line.
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 5 pair of tongs hanging from oven door handle at cook line.
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at prep sink.
29-11-4
50
Apr 16, 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. **Repeat Violation**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed prep cooler with standing water.
29-49-6
86
Nov 13, 2024
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
82
Jun 24, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tong on oven door handle.
10-20-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
78
Mar 20, 2024
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. sour cream (70F - Cold Holding) on front service line near food pick up window. Observed ice in pan below sour cream was melted and water less than cool. Operator replenished pan of ice to chill sour cream. **Corrective Action Taken** - From follow-up inspection 2024-03-20: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At callback inspection observed sour cream (70F - Cold Holding) on front service line near food pick up window. Observed ice in pan below sour cream was melted and water less than cool. Operator replenished pan of ice to chill sour cream **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on clean storage shelf in warewashing area soiled/ stained - From follow-up inspection 2024-03-20: Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on clean storage shelf in warewashing area soiled/ stained **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on single door reach-in cooler on cook line and gasket on walk-in-cooler torn. - From follow-up inspection 2024-03-20: Gasket on single door reach-in cooler on cook line and gasket on walk-in-cooler torn. **Time Extended**
14-11-5
74
Dec 13, 2023
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cream sauce (118F - Hot Holding); cooked beef (118F-128F - Hot Holding) in food warmer at closed end of kitchen. Operator stated items were in there since around 3p. Operator raised the temp of the food warmer and reheated both foods to more than 165F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
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. Dishwasher (Chlorine 0ppm). Operator tried priming machine and rerunning a couple of cycles but still 0ppm. Discussed with operator about setting up triple sink with sanitizer until machine is able to properly dispense sanitizer. Operator stated he will call to have machine serviced. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lemons at bar without gloves on. Lemons will not be heated/ cooked to 145F.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked noodles in walk-in-cooler. Operator removed raw beef to properly store. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (70F - Cold Holding) on front service line near food pick up window. Observed ice in pan below sour cream was melted and water less than cool. Operator replenished pan of ice to chill sour cream. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on clean storage shelf in warewashing area soiled/ stained
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee food safety training. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing toxic substance stored next to hand wash sink. Operator labeled spray bottle of bleach. **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in triple sink. Operator turned water on.to continue thawing shrimp. **Corrected On-Site**
06-01-5
Basic - Equipment in poor repair. Gasket on single door reach-in cooler on cook line and gasket on walk-in-cooler torn.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on counter at front service line unable to properly air dry
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on co2 tanks next to soda boxes.
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Container of white substance stored on dry food storage shelf in warewashing area not labeled. Operator labeled container of flour. **Corrected On-Site**
02D-01-5
27
May 4, 2023
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
58
Frequently Asked Questions
When was Duffys Steak and Lobster House last inspected?
The most recent health inspection at Duffys Steak and Lobster House on file is from Aug 18, 2025. The public record contains seven inspections in total.
What is the most common violation at Duffys Steak and Lobster House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Duffys Steak and Lobster House.
How does Duffys Steak and Lobster House compare to other restaurants in Key West?
Duffys Steak and Lobster House most recently scored 50 out of 100, which is lower than the Key West average of 74.
Has Duffys Steak and Lobster House's inspection record improved over time?
Yes. Recent inspections at Duffys Steak and Lobster House have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Duffys Steak and Lobster House 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 Duffys Steak and Lobster House inspected?
Based on the inspection history on file, Duffys Steak and Lobster House is inspected around three times per year on average.
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