Geiger Key Fish Camp
Last inspected: Mar 2, 2026
35
Score
Inspectors have visited Geiger Key Fish Camp 10 times, with records going back to 2023. The most recent report on file is from Mar 2, 2026. 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 10 violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Restaurants in Key West average 74, so Geiger Key Fish Camp trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
4
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 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 (Chlorine 0ppm). Also observed sanitizer cycle takes place before rinse cycle. **Warning**
22-41-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle soiled dishes at dish area and then began touching clean plates on shelf. Manager coached employee. **Warning**
12A-02-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 10 packages of thawed raw tuna inside ROP at walk in cooler. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (67F - Cold Holding) at room temperature. As per employee, less than 1 hour. Employee placed product in walk in cooler. Observed butter (54F - Cold Holding) at walk in cooler. As per manager, for less than 2 hours. Manager removed lid from product. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Observed at hand sink at dish area. **Warning**
31B-03-4
Intermediate - Oyster tags not marked with last date served. Coached person in charge. **Repeat Violation** **Warning**
01C-03-4
Basic - Interior of oven has accumulation of old food debris. **Warning**
22-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling at dry storage area soiled with black substance. Observed walls throughout kitchen soiled. Observed wall and ceiling soiled with black debris at dish area. **Warning**
36-34-5
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 10 packages of thawed raw tuna inside ROP at walk in cooler. Discussed with manager and provided hand out. **Warning**
06-09-1
Basic - Floor area(s) covered with standing water. Observed standing water on floor in front of keg walk in cooler. **Warning**
36-22-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler near hand sink at cook line. **Warning**
29-49-6
35
Aug 18, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 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 rice (50 F - Cooling); conch fritters (52 F - Cooling)inside the walk freezer. Food was date marked on 8/17/25. Stop sale was issued.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (50 F - Cooling); conch fritters (52 F - Cooling)inside the walk cooler. Food was date marked on 8/17/25. Stop sale was issued. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (50 F - Cooling); conch fritters (52 F - Cooling)inside the walk cooler. Food was date marked on 8/17/25. Stop sale was issued. **Repeat Violation**
03A-02-5
Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the front line.
14-11-5
Basic - Food stored on floor. Observed raw chicken stored on the floor of the walk in freezer. Manager removed it. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 92°F in the grill.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the front line. Employee cleaned them. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened employee beverage stored inside reach in freezer. Manager removed it. **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. Observed several food inside reach in cooler and reach in freezer not covered. Employee covered them. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed a leaking under the hand wash sink by the dishwasher machine.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth stored on preparation table.
21-12-4
43
Apr 7, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed 2 live flies inside walk in cooler. Also 2 live flies in ware washing area. **Warning** - From follow-up inspection 2025-04-07: Observed 1 live fly inside walk in cooler. Also 2 live flies in the kitchen area. **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (62 cold holding); lettuce (62F - Cold Holding); cabbage (57F - Cold Holding); cheese (61F - Cold Holding); shrimp (49F - Cold Holding); (); cheese (46F - Cold Holding); milk (60F - Cold Holding); burger patties (56F - Cold Holding); octopus (60F - Cold Holding). In walk in cooler. Also blue cheese (61F - Cold Holding); boiled eggs (61F - Cold Holding); shrimp (62F - Cold Holding) in drawer reach in cooler at the cook line. For less than 4 hours as per operator. Operator placed food items under ice bag, while they waiting for technicians. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-07: Observed shrimp (63 F - cold holding) boiled eggs ( 62F cold holding) ham (60 F cold holding).cheese (64F cold holding) inside the reach in cooler by the front line. As per employee food was placed at 10:00 AM . Stop sale was issued. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler: ambient thermometer stuck on 41F. **Warning** - From follow-up inspection 2025-04-07: Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler: ambient thermometer stuck on 27 F. **Time Extended**
05-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2025-04-07: Clam/mussel/oyster tags not marked with last date served. **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler floor. **Warning** - From follow-up inspection 2025-04-07: Floor soiled/has accumulation of debris. Observed at the front line. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. By the electric panel. **Warning** - From follow-up inspection 2025-04-07: Hole in or other damage to wall. By the electric panel. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-07: Ice buildup in reach-in freezer **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2025-04-07: Old labels stuck to food containers after cleaning. **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Most prep tables bottom shelves in the kitchen. **Warning** - From follow-up inspection 2025-04-07: Ripped/worn tin foil used as shelf cover. Most prep tables bottom shelves in the kitchen. **Time Extended**
14-20-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2025-04-07: Wall soiled with accumulated grease, food debris, and/or dust. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2025-04-07: Wet mop not stored in a manner to allow the mop to dry. **Time Extended**
42-01-4
43
Apr 2, 2025
Routine - Food
3 critical violations. 4 major violations. 14 minor violations.
View 21 violations
High Priority - Live, small flying insects found. Observed 2 live flies inside walk in cooler. Also 2 live flies in ware washing area. **Warning**
35A-02-7
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on the floor in front of walk in cooler door. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (62 cold holding); lettuce (62F - Cold Holding); cabbage (57F - Cold Holding); cheese (61F - Cold Holding); shrimp (49°F - Cold Holding); (); cheese (46F - Cold Holding); milk (60F - Cold Holding); burger patties (56F - Cold Holding); octopus (60F - Cold Holding). In walk in cooler. Also blue cheese (61F - Cold Holding); boiled eggs (61F - Cold Holding); shrimp (62F - Cold Holding) in drawer reach in cooler at the cook line. For less than 4 hours as per operator. Operator placed food items under ice bag, while they waiting for technicians. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler: ambient thermometer stuck on 41F. **Warning**
05-05-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Warning**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
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. **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler floor. **Warning**
36-73-4
Basic - Food stored on floor. Cases of Water on walk in cooler floor. Operator properly stored it, **Corrected On-Site** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. By the electric panel. **Warning**
36-24-5
Basic - Ice buildup in reach-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Ripped/worn tin foil used as shelf cover. Most prep tables bottom shelves in the kitchen. **Warning**
14-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on preparation table. Operator properly stored it. **Corrected On-Site** **Warning**
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
21
Jul 31, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
64
Oct 25, 2023
Complaint Full
No violations found.
100
Sep 20, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : 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. 2 lift lid units on cookline are not cold holding at 41F. - From follow-up inspection 2023-09-20: The reach-in units were checked and a thermostat is need for one unit . And the other unit is being replaced. The units has been ordered. Ice is used at time of inspection to help cold holding at 41F or below. **Time Extended**
14-74-7
95
Sep 6, 2023
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
67
May 24, 2023
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
35
Feb 27, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 150ppm. Manager added quaternary tablets to solution. **Corrective Action Taken**
22-43-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked wings (57F - Cooling) at reach in cooler across from cook line. As per employee, item was prepared on the previous night.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken quarters (83F - Hot Holding) at hot holding cabinet at preparation area. As per employee, for approximately 1 hour. Advised employee to reheat item to 165F.
03B-01-6
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 wings (57F - Cooling) at reach in cooler across from cook line. As per employee, item was prepared on the previous night.
03D-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.
11-27-4
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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with black substance at ware washing area.
36-34-5
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 packages of raw mahi stored inside reduced oxygen packaging at walk in cooler. As per employee, for approximately 1 hour. Employee cut packages. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observed plastic container of cooking oil stored on floor near cook line. **Corrected On-Site**
08B-38-4
Basic - Unclean building components, attachments or fixtures. Observed hood filters soiled with accumulated grease.
36-50-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed near breaker box across from ware washing area.
36-30-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe underneath hand sink onto floor at cook line.
29-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not stored inverted near expo area. Employee placed items underneath shelving. Observed ice buckets not inverted near ice machine. **Corrected On-Site**
24-05-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed near keg walk in cooler and ware washing area.
36-06-4
30
Frequently Asked Questions
When was Geiger Key Fish Camp last inspected?
The most recent health inspection at Geiger Key Fish Camp on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Geiger Key Fish Camp?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Geiger Key Fish Camp.
How does Geiger Key Fish Camp compare to other restaurants in Key West?
Geiger Key Fish Camp most recently scored 35 out of 100, which is lower than the Key West average of 74.
Has Geiger Key Fish Camp's inspection record improved over time?
Results have been roughly steady. Inspections at Geiger Key Fish Camp have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Geiger Key Fish Camp 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 Geiger Key Fish Camp inspected?
Based on the inspection history on file, Geiger Key Fish Camp is inspected around three times per year on average.
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