Fl Key's Cafe
Last inspected: Dec 9, 2025
90
Score
Fl Key's Cafe appears in inspection records eight times, starting in 2022. Inspectors last stopped by on Dec 9, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to four violations per visit.
The most common issue across all inspections has been “vacuum breaker missing at hose bibb”, showing up four times.
Restaurants in Big Pine Key average 77, so Fl Key's Cafe is doing better than most peers. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Single-service articles improperly stored. Cups stored on the floor in office
25-05-4
Basic - Water leaking from pipe under triple sink
29-11-4
90
Jul 10, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes, gravy, Soup in reach in cooler ,
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - The tea container is lid cracked or broken.
14-38-4
67
Jan 21, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**
16-33-4
Intermediate - No chemical quaternary kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
61
Oct 22, 2024
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning**
29-34-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.100 ppm200ppm more sanitizer tabs were added to triple sink **Corrected On-Site**
22-43-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
16-33-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Storage of scrub pads **Warning**
31A-11-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
43
Apr 26, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In mop sink area
29-34-4
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. 25 ppm chlorine, 50 ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Container of medicine improperly stored on food storage shelves. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Soap , s rub pads stored in the cookline handwash sink **Corrected On-Site**
31A-11-4
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 - Single-service articles improperly stored. A case ofStyrofoam cups stored on the floor in storage office
25-05-4
50
Dec 1, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Employee washed hands with cold water. No hot water at hand sink.
12A-19-4
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.
11-26-1
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in dump / prep sink
12A-03-4
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. **Corrective Action Taken**
11-27-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at handwash sink in kitchen because of faucet In disrepair
27-16-4
Basic - Floor area(s) covered with standing water in dry storage room
36-22-4
Basic - Plumbing system in disrepair. Hot water faucet on handwash and dump sink is turned off because faucet valve In disrepair
29-08-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill charger, drill bits and Blower stored on food storage shelves.
42-03-5
Basic - Water leaking from pipe and/or faucet/handle on triple sink faucet .
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Equipment in poor repair. 3 compartment sink is leaking water onto the floor and has no hot water handle.
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee drinking coffee from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior side of door of the ice machine/bin. **Corrected On-Site**
22-20-5
30
Jun 8, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
47
Dec 14, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - At mop sink Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy @130F in warmer cook stirred the gravy **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and can opener blade are soiled .
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Peeling paint on ceiling in kitchen area
36-37-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cup with no handle used to dispense flour.
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine is soiled.
23-03-4
52
Frequently Asked Questions
When was Fl Key's Cafe last inspected?
The most recent health inspection at Fl Key's Cafe on file is from Dec 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Fl Key's Cafe?
Across the inspection record, “vacuum breaker missing at hose bibb” has been cited four times, more than any other issue at Fl Key's Cafe.
How does Fl Key's Cafe compare to other restaurants in Big Pine Key?
Fl Key's Cafe most recently scored 90 out of 100, which is higher than the Big Pine Key average of 77.
Has Fl Key's Cafe's inspection record improved over time?
Yes. Recent inspections at Fl Key's Cafe have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Fl Key's Cafe 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 Fl Key's Cafe inspected?
Based on the inspection history on file, Fl Key's Cafe is inspected around three times per year on average.
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