Fogarty's Restaurant Bar & Bak
Last inspected: Feb 11, 2026
95
Score
Inspectors have visited Fogarty's Restaurant Bar & Bak 11 times, with records going back to 2023. The most recent visit was on Feb 11, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 10 violations earlier on.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
The city-wide average for Key West sits at 74, putting Fogarty's Restaurant Bar & Bak on the better side of that line. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 11, 2026
Complaint Partial
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles in disrepair, throughout the preparation kitchen. **Repeat Violation** - From follow-up inspection 2026-02-11: **Time Extended**
36-17-5
95
Feb 3, 2026
Complaint Partial
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Conch mixture (45F - Cold Holding); chicken corn cheese and cilantro (46F - Cold Holding); cooked pork ribs (45F - Cold Holding); cooked pork (45F - Cold Holding), stored in walk in cooler. As per employee food was prepared 24 hours before the inspection. During the inspection employee discarded. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Conch mixture (45F - Cold Holding); chicken corn cheese and cilantro (46F - Cold Holding); cooked pork ribs (45F - Cold Holding); cooked pork (45F - Cold Holding), stored in walk in cooler. As per employee food was prepared 24 hours before the inspection. During the inspection employee discarded. **Corrective Action Taken**
01B-02-5
Basic - Floor tiles in disrepair, throughout the preparation kitchen. **Repeat Violation**
36-17-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the preparation kitchen. **Repeat Violation**
36-27-5
67
Jan 21, 2026
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
21-44-1
67
Jul 15, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 49°F inside the reach in cooler gasket soiled under the flattop. Manager added ice on top reached 20 minutes later raw shrimp 38°F. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to faucet without vacuum breaker. Maintenance provided it. **Corrected On-Site**
29-34-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside both ice machines. **Repeat Violation**
22-20-5
Basic - Accumulation of debris in hand washing sink in bar area.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled.
36-34-5
Basic - Equipment in poor repair. Reach in cooler gasket soiled gasket in disrepair in kitchen area.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled in kitchen area. Hood filters soiled.
23-03-4
52
Apr 16, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed Food cart blocking handwashing sink, kitchen area
31A-09-4
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. **Corrected On-Site**
11-26-1
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Mold like substance on walk-in cooler door.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Produce cooler.
14-17-4
64
Aug 19, 2024
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish at walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced tomatoes (52F - Cold Holding); pico de gallo (54F - Cold Holding) in reach in cooler at cook line, as per chef less than 30 minutes, chef removed half of food from containers during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling with water sanitizer bucket.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Floor soiled/has accumulation of debris. Observed at cook line under equipment. Also by dishwasher area.
36-73-4
Basic - Food stored on floor. Observed cooking oil containers stored on floor by walk in cooler entrance. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed by ice machine area. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ceiling tile missing. Observed missing tile by ice machine area. **Repeat Violation**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
14-09-4
33
Jun 19, 2024
Complaint Full
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Glass machine at bar not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0ppm chlorine All glasses will be washed at the main kitchen dish machine **Corrective Action Taken**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tuna over dressing in walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In kitchen **Corrective Action Taken**
29-34-4
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
Basic - At the bar Beverage tubing/cold plate not separated from stored ice.
14-18-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Ceiling tile missing.
36-36-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Open dumpster lid.
33-16-4
Basic - Plumbing system in disrepair. Mop sink is in disrepair and is being repaired at time of inspection.
29-08-4
Basic - Waste line missing at soda gun holster.
29-17-4
41
Dec 14, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatulas stored in standing water on top of oven at the end of the cook line. Manager turned stovetop on to heat water. **Corrective Action Taken**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from fryers: sour cream (45F - Cold Holding). Manager stated sour cream placed in cooler one hour prior to temperature being taken. Manager placed sour cream in ice bath to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter with four connections next to ice machine.
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles of chemicals stored in dish area. Employee added labels to bottles. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven.
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to ice machine outside of office. Manager placed chain around CO2 tanks. **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from fryers. Employee removed drink from prep table. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in bar area next to soda machine.
24-08-4
Basic - Food stored on floor. Barrel of onions stored on floor of walk-in cooler. Manager placed onions on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle at end of cook line. Manager placed tongs on top of oven **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Area around soda nozzles in wait station and bar area. **Repeat Violation**
23-03-4
39
Aug 15, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Jun 27, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (68F - Cold Holding) over ice at preparation area. As per manager, for Les than 1 hour. Employee removed excess product and added ice to surrounding container. Observed buttermilk (54F - Cold Holding) over ice at cook line. As per manager for approximately 30 minutes. Employee added ice to surrounding container. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed cart and garbage can blocking hand sink at preparation area. Manager removed items. **Corrected On-Site**
31A-09-4
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.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic spray bottle of degreaser not labeled. **Corrected On-Site**
41-17-4
64
Feb 21, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Prep area at kitchen "
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Not treated wood used to line food-contact shelves. Walk in cooler.
14-05-4
82
Frequently Asked Questions
When was Fogarty's Restaurant Bar & Bak last inspected?
The most recent health inspection at Fogarty's Restaurant Bar & Bak on file is from Feb 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Fogarty's Restaurant Bar & Bak?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Fogarty's Restaurant Bar & Bak.
How does Fogarty's Restaurant Bar & Bak compare to other restaurants in Key West?
Fogarty's Restaurant Bar & Bak most recently scored 95 out of 100, which is higher than the Key West average of 74.
Has Fogarty's Restaurant Bar & Bak's inspection record improved over time?
Yes. Recent inspections at Fogarty's Restaurant Bar & Bak 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 Fogarty's Restaurant Bar & Bak 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 Fogarty's Restaurant Bar & Bak inspected?
Based on the inspection history on file, Fogarty's Restaurant Bar & Bak is inspected around four times per year on average.
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