Employee Dining Room
Last inspected: Nov 12, 2025
45
Score
Going back to 2023, Employee Dining Room has seven inspections in the public record. On Nov 12, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around five violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
Compared to other Key West restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
0
Major latest
7
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper method.
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (59F Cold Holding) at reach in cooler held for more than 4hrs.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (59F Cold Holding) at reach in cooler held for more than 4hrs.
03A-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen.
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet. Employee placed hat on. **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen and at bar area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at kitchen.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across kitchen.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen
36-27-5
45
Jul 16, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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 dishwasher machine with chlorine sanitation solution of 0 ppm. Instructed operator to set up the three compartment sink with quaternary solution. **Warning** - From follow-up inspection 2025-07-16: 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 dishwasher machine with chlorine sanitation solution of 0 ppm. Instructed operator to set up the three compartment sink with quaternary solution. **Time Extended**
22-41-4
86
Jul 15, 2025
Routine - Food
4 critical 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 dishwasher machine with chlorine sanitation solution of 0 ppm. Instructed operator to set up the three compartment sink with quaternary solution. **Warning**
22-41-4
High Priority - Live, small flying insects found observed approximately 8 live flies flying above the mop sink located next to dishwasher machine **Warning**
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground beef over fish in walk in cooler. Operator properly stored it **Corrected On-Site** **Warning**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles underneath of preparations table next to plastic containers. **Corrected On-Site** **Warning**
41-10-4
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, located in walk in cooler and cold holding drawer at the cook line **Warning**
06-09-1
Basic - Food stored on floor. Observed avocado box on walk in freezer floor, operator properly stored it **Corrected On-Site** **Warning**
08B-38-4
50
Feb 26, 2025
Routine - Food
1 minor violation.
View 1 violation
Washing Fruits and Vegetables
FL-42
95
Aug 19, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
82
Dec 15, 2023
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw mahi-mahi 55°. Raw beef 55°. In drawer cooler. Placed about noon. Moved by manager to walk in cooler. **Corrective Action Taken**
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Ceiling tile missing. Missing ceiling tile in dining area.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not inverted. Moved by manager
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer cooler not holding foods to 41° or below. Raw mahi-mahi 55°. Raw beef 55°. In drawer cooler. Placed about noon. Moved by manager to walk in cooler. Cooler door not fully closing.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over deli tissue paper. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Standing water on floor by Dish Machine.
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Moved by manager. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over handle. Moved by manager. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish , raw meat thawing in standing water and at room temperature. Moved by manager . still frozen. **Corrective Action Taken**
06-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Single Service plates not inverted. Moved by manager. **Corrected On-Site**
25-06-4
52
Jan 30, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Employee Dining Room last inspected?
The most recent health inspection at Employee Dining Room on file is from Nov 12, 2025. The public record contains seven inspections in total.
What is the most common violation at Employee Dining Room?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Employee Dining Room.
How does Employee Dining Room compare to other restaurants in Key West?
Employee Dining Room most recently scored 45 out of 100, which is lower than the Key West average of 74.
Has Employee Dining Room's inspection record improved over time?
Results have been roughly steady. Inspections at Employee Dining Room have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Employee Dining Room 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 Employee Dining Room inspected?
Based on the inspection history on file, Employee Dining Room is inspected around three times per year on average.
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