Flaglers (Main Kitchen)
Last inspected: Feb 24, 2026
74
Score
Going back to 2023, Flaglers (Main Kitchen) has six inspections in the public record. The most recent report on file is from Feb 24, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The most common issue across all inspections has been “floor area(s) covered with standing water”, showing up three times.
The city-wide average is 74, putting Flaglers (Main Kitchen) squarely in typical territory. Nothing in the record is alarming, but there's room to improve.
6
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
6 minor violations.
View 6 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on top of preparation table. Manager removed bottle. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on drying rack containers.
24-08-4
Basic - Floor area(s) covered with standing water. Observed by ware washing area. **Repeat Violation**
36-22-4
Basic - No container installed for catching grease from hood drip tray. Operator placed drip pan on hood. **Corrected On-Site**
14-73-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
74
Aug 5, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee delivering dirty dishes and touching clean dishes without washing hands. Operator was instructed on proper hand washing techniques. **Corrective Action Taken**
12A-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hand wash sink by kitchen, and ware washing area.
27-19-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine interior. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler fan covers. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed yellow rice container uncovered inside Walk in cooler. Operator covered container. **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed inside Walk in cooler.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towel stored on reach in cooler in kitchen. Operator stored towel inside bucket with sanitizer. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed on kitchen floor. Operator removed bucket from floor. **Corrected On-Site**
21-38-4
58
Feb 26, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
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
Lighting Adequate; Required Shields in Place
FL-36
50
May 21, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lobster meat at 124 F ( as per employee for less than 4 hrs) . Executive chef discarded the lobster meat anyway. **Corrected On-Site**
03B-01-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Not hot running water at the hand sink located at the Warewashing area , hot line was closed. Technician opened the line, then water temperature was 103 F. **Corrected On-Site**
27-16-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary test kit to check sanitizer.
16-37-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while working with food.
13-07-4
Basic - Floor area(s) covered with standing water. Observed accumulation of water at the Warewashing area. **Repeat Violation**
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment pieces. Knife was sent to the 3 compartment sink. **Corrective Action Taken**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold on reach in cooler gaskets .
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed it inside the sanitizer. **Corrected On-Site** **Repeat Violation**
21-12-4
52
Oct 9, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed package of thawed mahi stored inside reduced oxygen packaging at walk in cooler. **Warning**
03G-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed package of thawed mahi stored inside reduced oxygen packaging at walk in cooler. 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. Observed raw tuna stored inside reduced oxygen packaging at walk in cooler. As per manager, since 2 days prior. **Warning**
01B-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on raw fish. **Warning**
03G-43-1
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. Printed and provided health reporting agreement and some employees reviewed and signed. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ham, cheese and cooked chicken. **Warning**
03G-50-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed package of ham not labeled. **Warning**
03G-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. **Warning**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm. Employee took solution to replenish. **Corrective Action Taken** **Warning**
21-08-4
Basic - Floor area(s) covered with standing water. Observed at ware washing area. **Warning**
36-22-4
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. Observed raw tuna stored inside reduced oxygen packaging at walk in cooler. As per manager, since 2 days prior. **Warning**
06-09-1
41
May 2, 2023
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Short ribs in walk in cooler dated 4.21, today is 5.2.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter in reach in cooler; 52F. Stop sale issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter in reach in cooler; 52F.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fries in reach in freezer. Person in charge moved shrimp. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Short ribs in walk in cooler dated 4.21, today is 5.2.
02C-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Person in charge replaced. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Reach in cooler that houses butter; ambient air in cooler 52°.
14-11-5
41
Frequently Asked Questions
When was Flaglers (Main Kitchen) last inspected?
The most recent health inspection at Flaglers (Main Kitchen) on file is from Feb 24, 2026. The public record contains six inspections in total.
What is the most common violation at Flaglers (Main Kitchen)?
Across the inspection record, “floor area(s) covered with standing water” has been cited three times, more than any other issue at Flaglers (Main Kitchen).
How does Flaglers (Main Kitchen) compare to other restaurants in Key West?
Flaglers (Main Kitchen) most recently scored 74 out of 100, which is about the same as the Key West average of 74.
Has Flaglers (Main Kitchen)'s inspection record improved over time?
Results have been roughly steady. Inspections at Flaglers (Main Kitchen) have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Flaglers (Main Kitchen) means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Flaglers (Main Kitchen) inspected?
Based on the inspection history on file, Flaglers (Main Kitchen) is inspected around two times per year on average.
Nearby Restaurants