Half Shell Raw Bar
Last inspected: Apr 15, 2026
61
Score
Half Shell Raw Bar has been inspected nine times since 2022. The latest inspection on file is from Apr 15, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Across the inspection history, “unsealed concrete floor in food preparation” is the issue that surfaces most often, recorded five times.
Restaurants in Key West average 74, so Half Shell Raw Bar trails the local norm. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 15, 2026
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stone crabs (46*F - Cold Holding); butter pats (49F - Cold Holding); oysters (46 ambient *F - Cold Holding) In walk-in cooler The chef Russell turn thermostat in walk-in cooler to colder temperatures. The compressor came on immediately and ambient temperature began to drop **Corrective Action Taken**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Peterson
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar observed Frozen drink machine nozzles are soiled with mold like substance
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shaved ice machine and cubed ice machine
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Metal ice scoop has metal missing from front edge
14-10-4
61
Nov 12, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at oyster bar Sanitizer Bucket (Quaternary 500+ppm). Operator discarded part of solution and diluted the rest with water, retest Sanitizer Bucket (Quaternary 300ppm) **Corrected On-Site**
41-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at prep area.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled over frying station.
36-34-5
Basic - Floor area(s) covered with standing water. Observed under triple sink at washing area. **Repeat Violation**
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at frying station.
21-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at washing area. **Repeat Violation**
36-02-5
67
Aug 5, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (46F - Cold Holding); raw chicken (47F - Cold Holding); raw steak (46F - Cold Holding); buttermilk (47F - Cold Holding); scallops (48F - Cold Holding) inside prep walk in cooler next to washing area. As per operator for less than 4 hrs. **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400+ppm). Operator started to add water. **Corrective Action Taken** **Warning**
41-18-4
Basic - Floor area(s) covered with standing water. Observed under triple sink. **Warning**
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at salad station. Operator removed the knife. **Corrected On-Site** **Warning**
10-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at washing area. **Repeat Violation** **Warning**
36-02-5
64
Mar 25, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Soiled dry wiping cloth in use. Observed at cold station on cutting board. Opera removed the towel. **Corrected On-Site**
21-10-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at prep area.
36-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table at prep area. Operator removed the phone. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed walk in freezer door in disrepair.
14-11-5
78
Dec 9, 2024
Routine - Food
4 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
78
Aug 15, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
50
May 5, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
May 4, 2023
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose in steamer room.
29-34-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fish thawing in
03G-04-5
High Priority - Food with mold-like growth. See stop sale. Carrots with mold.
01B-07-4
High Priority - Sewage/wastewater backing up through floor drains. Observed sewage backing up from floor drain in back prep area. Establishment called plumber in. Waiting on plumber. **Admin Complaint**
28-26-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad, cheese, mahi dip, burger meat, cream cheese 52F, garlic butter 49F; ( - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler overnight; Potato salad, cheese, mahi dip, burger meat, cream cheese 52F, garlic butter 49F; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand washing sink.
31A-11-4
Basic - Food stored under dripping water line. Fish and shrimp in walk-in cooler. **Repeat Violation**
08B-52-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 87F water on prep table acrom make line.
10-07-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Steamer room has unsealed concrete.
36-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in front has mold.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in kitchen.
16-23-4
Basic - Equipment in poor repair. Microwave in wait station.
14-11-5
Basic - Food stored on floor. Garlic butter on floor in walk-in cooler. Manager placed butter on shelf. **Corrected On-Site**
08B-38-4
23
Dec 21, 2022
Complaint Full
3 critical violations. 3 major violations. 6 minor violations.
View 12 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.
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine at 0 ppm chlo
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oyster (47F - Cold Holding); sour cream (47F - Cold Holding); butter pats (52F - Cold Holding) oyster (47F - Cold Holding); sour cream (47F - Cold Holding); butter pats (52F - Cold Holding); lobster (46*F - Cold Holding); cooked shrimp (46*F - Cold Holding) As per chef all items have been out of temp for under 4 hours.
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.conch ceviche is not identified as raw on menu.
02B-01-5
Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage on the menu. Wall placards are correct verbiage.
02A-02-4
Intermediate - Can opener blade soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Behind dish machine Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
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. Both Walk in coolers are not cold holding @41F or below . Cookline reach in cooler is not cold holding at 41F or below
14-74-7
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Food stored under dripping condensation in walk in cooler.
08B-52-4
Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
10-18-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
35
Frequently Asked Questions
When was Half Shell Raw Bar last inspected?
The most recent health inspection at Half Shell Raw Bar on file is from Apr 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Half Shell Raw Bar?
Across the inspection record, “unsealed concrete floor in food preparation” has been cited five times, more than any other issue at Half Shell Raw Bar.
How does Half Shell Raw Bar compare to other restaurants in Key West?
Half Shell Raw Bar most recently scored 61 out of 100, which is lower than the Key West average of 74.
Has Half Shell Raw Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Half Shell Raw Bar have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Half Shell Raw Bar 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 Half Shell Raw Bar inspected?
Based on the inspection history on file, Half Shell Raw Bar is inspected around three times per year on average.
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