El Siboney Restaurant Stock Island
Last inspected: Nov 12, 2025
25
Score
The health department has logged five inspections at El Siboney Restaurant Stock Island, the earliest from 2023. El Siboney Restaurant Stock Island was last inspected on Nov 12, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around 20 violations per visit lately, up from roughly eight violations before.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited two times.
By comparison, the average Key West facility scores 74, putting El Siboney Restaurant Stock Island on the weaker side. Diners may want to scan the inspection details before deciding to visit.
5
Inspections
3
Critical latest
2
Major latest
15
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
3 critical violations. 2 major violations. 15 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs sorted over rte food in reach in cooler. During the inspection employee removed item and placed it correctly. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on floor underneath three compartment sink
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken stored in walk in cooler with wrong date marked.
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed no date of birth on the certificate.
53B-10-4
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. Raw thawed fish labeled to remove fish from packaging still in sealed packaging. Discussed with operator. Operator removed fish from packaging. **Corrective Action Taken**
06-09-1
Basic - Food stored on floor. Observed plastic container with granulated garlic, and sodas bags stored on the floor at dry storage. During the inspection employee removed items. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. During the inspection employee cleaned it. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the-reach in cooler gaskets soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 3 doors reach in cooler interior soiled. During the inspection employee cleaned it. **Corrected On-Site**
22-16-4
Basic - Stored food not covered. Observed cooked pork belly stored in reach in cooler not covered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
36-27-5
Basic - Water leaking from pipe, located underneath the hand sink, located at preparation kitchen
29-11-4
Basic - Walk-in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the restaurant areas.
36-34-5
25
Aug 5, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 plus. Operator discarded the water solution. Recheck chlorine 50 ppm **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed vegetables inside walk-in cooler. Also Observed raw chicken over raw beef. Operator stored properly during inspection. **Corrected On-Site**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar area. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach. Located bar area. Operator labeled during inspection. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored outside. Operator stored inside the restaurant to be clean. **Corrective Action Taken**
24-05-4
Basic - Equipment in poor repair. Ice bucket cracked.
14-11-5
Basic - Ice scoop handle in contact with ice. Bar area. Operator removed during inspection. **Corrected On-Site**
10-08-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler near dishwasher machine. Ambient temperature reading 50°f.
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. Prep area.
31B-04-4
43
Mar 25, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken wings (70/68F - Cooling) in reach in cooler, was cooked from the day before as per operator.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings (70/68F - Cooling) in reach in cooler, was cooked from the day before as per operator.
01B-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. Emailed to operator. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler and kitchen area.
36-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet towels in chlorine sanitizer solution of 200 ppm, operator add water, recheck 100 ppm. **Corrected On-Site**
21-07-4
52
Jul 31, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
May 16, 2023
Routine - Food
7 major violations. 10 minor violations.
View 17 violations
Intermediate - Probe thermometer not within the intended measuring range of use.
05-03-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
11-07-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Corrected On-Site**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaning pots Stored outside. **Corrected On-Site**
24-07-4
Basic - Drain cover(s) missing. Bar area.
29-18-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen employee Wearing a watche while preparing food.
13-07-4
Basic - Floor soiled/has accumulation of debris. Observed Accumulation of grease under kitchen, fryers.
36-73-4
Basic - Hole in or other damage to wall. Observed holes in Food preparation area.
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
31B-04-4
Basic - Stored food not covered. Observed Bread , sugar not covered in Coffee service station.
08B-12-5
30
Frequently Asked Questions
When was El Siboney Restaurant Stock Island last inspected?
The most recent health inspection at El Siboney Restaurant Stock Island on file is from Nov 12, 2025. The public record contains five inspections in total.
What is the most common violation at El Siboney Restaurant Stock Island?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at El Siboney Restaurant Stock Island.
How does El Siboney Restaurant Stock Island compare to other restaurants in Key West?
El Siboney Restaurant Stock Island most recently scored 25 out of 100, which is lower than the Key West average of 74.
Has El Siboney Restaurant Stock Island's inspection record improved over time?
No. Recent inspections at El Siboney Restaurant Stock Island have averaged around 20 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at El Siboney Restaurant Stock Island 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 El Siboney Restaurant Stock Island inspected?
Based on the inspection history on file, El Siboney Restaurant Stock Island is inspected around two times per year on average.
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