Grand Cafe Key West
Last inspected: Nov 13, 2025
67
Score
Grand Cafe Key West appears in inspection records 11 times, starting in 2023. Inspectors last stopped by on Nov 13, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around 10 violations, down from roughly 17 violations earlier in the record.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Compared to other Key West restaurants (averaging 74), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (50F - Cold Holding); raw tuna (52F - Cold Holding) inside walk in cooler. As per operator cooler door was open often during preparation. **Warning** - From follow-up inspection 2025-11-13: At callback inspection in the walkin cooler observed cooked rice @48F, cooked pasta @48 F, raw tuna @46F, raw chicken @47F, butter @ 46F, cooked potatoes @48F, clams 47, mussels garlic butter at 48° F, **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Observed Bite marks on penne pasta bag of 10 lbs. **Warning** - From follow-up inspection 2025-11-13: At Callback inspection the food that had bitemarks in the packages from initial inspection have been discarded. As per stop sale.during the callback inspection today another stop sale was issued for all the food that was out of temperature overnight in the walk-in cooler. **Admin Complaint**
01B-13-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed under hand sink next to dish machine. **Warning** - From follow-up inspection 2025-11-13: At call back inspection the floors have standing water due to the scrubbing and hosing down of the entire kitchen floor **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed back door open. **Warning** - From follow-up inspection 2025-11-13: A callback inspection the back door has a gap at the top that cannot be sealed when the restaurant is closed **Time Extended**
35B-04-4
67
Nov 12, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 8 rodent droppings on top of dish machine at kitchen area. Observed approximately 2 rodent droppings behind beverage cooler at kitchen area. Observed approximately 6 rodent droppings under coffee machine at kitchen area. Observed approximately 15 rodent droppings under steam table at kitchen area. Observed 1 rodent dropping on top of plate under steam table at kitchen area. Observed approximately 5 rodent droppings wrapped on towel under steam table at kitchen area. Observed Bite marks on penne pasta bag of 10 lbs. Observed approximately 15 rodent droppings inside plastic container containing uncooked penne pasta on storage shelves at kitchen area. Observed approximately 20 rodent droppings on tray under freshly baked bread next triple sink at kitchen area. Observed approximately 15 rodent droppings on mop sink area next to kitchen. **Warning**
35A-04-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over lettuce inside glass door cooler. Observed raw shell eggs stored over butter inside walk in cooler. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (50F - Cold Holding); raw tuna (52F - Cold Holding) inside walk in cooler. As per operator cooler door was open often during preparation. **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Observed Bite marks on penne pasta bag of 10 lbs. **Warning**
01B-13-4
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. **Repeat Violation** **Warning**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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-05-6
Basic - Floor area(s) covered with standing water. Observed under hand sink next to dish machine. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed heavy accumulation of grease under friers at kitchen. **Warning**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from oven door handle. **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease between cooking equipment. Observed accumulation of debris under steam table. **Repeat Violation** **Warning**
23-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed back door open. **Warning**
35B-04-4
35
Jul 15, 2025
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 49 f in walk in cooler , pasta at 51 f Noodles 44 f Management place the items in the freezer to cool down. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook **Warning**
12A-09-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation, observed cooked potatoes as per kitchen cook exceeds Omer 7 days in side walk in cooler. **Warning**
02C-01-5
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. **Repeat Violation** **Warning**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site** **Repeat Violation** **Warning**
16-37-1
Intermediate - Packaged food not labeled as specified by law. Observed Buckets of food in the dry storage not properly labeled. **Warning**
02D-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certificates are expired 4-2025 Approximately 10 employees. **Warning**
53B-05-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall in kitchen throughout. **Repeat Violation** **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Food preparation area. **Warning**
21-12-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation** **Warning**
21-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen Reach in cooler. **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen top surfaces soiled of Kitchen shelves. **Warning**
23-03-4
Basic - Ice scoop handle in contact with ice. **Warning**
10-08-5
Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards. **Warning**
14-09-4
25
Apr 16, 2025
Routine - Food
1 critical violation. 7 major violations. 15 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta at 47 f stored inside walking cooler. As per chef cook pasta was done one hour before inspection. Chef, please ice on the products. **Corrected On-Site**
03A-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. **Repeat Violation**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
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 - Toxic substance/chemical on premise that is not required for the operation of establishment. I've served roach spray in food preparation area.
41-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book bags,personal belongings, and food preparation area **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Bartender wearing watches while.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door. **Repeat Violation**
10-20-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
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. Observed loose household tools stored in food preparation areas. **Corrected On-Site**
42-03-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observe food debris throughout cooking area walls. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
20
Aug 19, 2024
Routine - Food
3 major violations. 15 minor violations.
View 18 violations
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 probe thermometer provided to measure temperature of food products.
05-08-4
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 - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellular phones kitchen area.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Kitchen cook
13-03-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC .
05-09-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean where needed from food spills.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Rice, flowers etc
02D-01-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
35
Apr 16, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. **Repeat Violation**
22-02-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
05-09-4
Basic - Floor soiled/has accumulation of debris. Next to kitchen fryers.
36-73-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean where needed.
36-27-5
58
Aug 15, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Washing Fruits and Vegetables
FL-42
30
Jun 16, 2023
Routine - Food
No violations found.
100
Jun 15, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler butter, lobster, beef, stew at 51-55F. Person in charge states has been in and out for prep. **Warning** - From follow-up inspection 2023-06-15: In walk in cooler, all time/temperature control for safety items not on ice at 46-52F. Person in charge states overnight temperatures, no one in and out of unit. **Admin Complaint**
03A-02-5
86
Jun 14, 2023
Routine - Food
8 critical violations. 5 major violations. 6 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored over raw intact beef.
08A-20-5
High Priority - Presence of insects, rodents, or other pests. Large wasp nest observed in corner of kitchen by side door.
35A-09-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Hardware store bucket in direct contact with sauce in walk in cooler.
14-15-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects in kitchen during inspection.
35A-02-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bar tender handle cut limes with bare hands.
09-01-4
High Priority - Container of medicine improperly stored. Medicine container stored on shelf over prep table. Person in charge removed. **Corrected On-Site**
41-07-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb at mop sink missing vacuum breaker with green hose attached.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler butter, lobster, beef, stew at 51-55F. Person in charge states has been in and out for prep. **Warning**
03A-02-5
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/ Owner with expired training expired 5/2023.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle with heavy mold like substance at bar. Ice machine with heavy mold like substance buildup.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed beef thawing in hand wash sink. Person in charge removed. **Corrected On-Site**
31A-11-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Cold smoked salmon with no disclosure on menu, person in charge began marking menus during inspection. **Corrective Action Taken**
02B-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from hand wash sink by dishmachine.
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on fire suppression system at cookline. Also, rust buildup on walk in cooler shelving, observed chipping.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Doors wide open in kitchen , observed flying insects in kitchen during inspection.
35B-05-4
Basic - Working containers of food removed from original container not identified by common name. Flours in containers in kitchen with no labeling.
02D-01-5
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. Tuna thawed in walk in cooler with instructions to remove from packaging not removed or oxygen introduced.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on food storage shelving.
40-06-5
Basic - Hole in or other damage to wall. Wall with damage by hand wash sink at server area.
36-24-5
14
Feb 21, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Eggs at walk in cooler.
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Bach opener soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom facility not clean. Urinal
32-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
58
Frequently Asked Questions
When was Grand Cafe Key West last inspected?
The most recent health inspection at Grand Cafe Key West on file is from Nov 13, 2025. The public record contains 11 inspections in total.
What is the most common violation at Grand Cafe Key West?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Grand Cafe Key West.
How does Grand Cafe Key West compare to other restaurants in Key West?
Grand Cafe Key West most recently scored 67 out of 100, which is lower than the Key West average of 74.
Has Grand Cafe Key West's inspection record improved over time?
Yes. Recent inspections at Grand Cafe Key West have averaged around 10 violations per visit, down from roughly 17 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Grand Cafe Key West 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 Grand Cafe Key West inspected?
Based on the inspection history on file, Grand Cafe Key West is inspected around four times per year on average.
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