Kaya Island Eats/Key West Emporium
Last inspected: Apr 15, 2026
10
Score
Public records show 10 inspections at Kaya Island Eats/Key West Emporium stretching back to 2022. Inspectors last stopped by on Apr 15, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 17 violations per visit versus roughly 10 violations earlier in the record.
The most common issue across all inspections has been “reach-in cooler interior/shelves have accumulation”, showing up five times.
Compared to other Key West restaurants (averaging 74), there's room to close the gap. This restaurant has more on its record than most do.
10
Inspections
6
Critical latest
6
Major latest
16
Minor latest
Inspection History
Apr 15, 2026
Complaint Full
6 critical violations. 6 major violations. 16 minor violations.
View 28 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
22-45-4
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.0 ppm at dish machine 100 ppm chrlorine **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains @91F hot holding cooked plantains were covered on stove over pilot light **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw tuna in package not frozen
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over feta cheese in stand up cooler Raw fish over fruit pulp in walk-in cooler
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container, strawberries.
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce, dressing and Slaw in 5 gallon bucket no date marked
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Wait station Hot water faucet does not work , cold water at 80F
27-16-4
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.
06-09-1
Basic - Duct tape used to repair nonfood-contact surface.on ice machine door
14-71-4
Basic - Equipment in poor repair. The ice machine door broken
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Hand wash sink next to mop sink has no handle.
29-09-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food, using side orders cups to dispense. Parmesan, blue cheese
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - In-use utensil stored in sanitizer between uses.
10-18-5
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Lights in food storage area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Plumbing system in disrepair. The hand wash sink leaks from the faucet when the turned on.
29-08-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Key lime pies stored in standup cooler in hallway with customer access . Unit is not looked . Pies are not packaged
08B-63-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
10
Feb 24, 2026
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken , went to plate a salad, no gloves changed change or hand washing. Manager coached employees on proper hand washing and gloves use. Employee washed hands and changed gloves. **Corrected On-Site**
12A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - No soap provided at handwash sink. Operator placed soap on hand washing sink area. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle by dish machine containing sanitizer, no labeled. Operator labeled spry bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead roaches on glue traps behind soda dispenser. Operator discarded traps. **Corrected On-Site**
35A-06-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 thanks no secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at kitchen. **Repeat Violation**
24-05-4
Basic - Faucet/handle missing at plumbing fixture. Observed in hand sink next to mop sink. **Repeat Violation**
29-09-4
Basic - Food stored on floor. Observed soy sauce buckets and cooking oil container stored on the floor at storage room. **Repeat Violation**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed cooler interior soiled.at Bach by mop sink. **Repeat Violation**
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen. **Repeat Violation**
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on top of preparation table tables. **Repeat Violation**
21-12-4
41
Nov 12, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing hands. Discussed and coached operator in proper methods.
12A-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Food stored on floor. Observed 1 plastic container with cooking oil stored on the floor at dry storage.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Waste line missing at soda gun holster.
29-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
55
Feb 26, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
43
Apr 16, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - No soap provided at handwash sink. No signs in kitchen area.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor not cleaned when the least amount of food is exposed. Grease under cooking equipments.
36-01-4
Basic - Floors not maintained smooth and durable. Floor in disrepair throughout the kitchen.
36-11-4
Basic - Food not stored at least 6 inches off of the floor. Plastic containers with onion the floor in dry storage.
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer/ cooler soiled.
22-16-4
58
Dec 14, 2023
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
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. Prep line employee handled cooked pork with bare hand contact. Manager intervened. **Corrective Action Taken**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear kitchen.
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10/01/2023 **Admin Complaint**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand wash sink used for rinsing utensils.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Hand wash sink dispenser. Frontline.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Kitchen.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at Hand wash sink near bar.
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over restaurant utensils. Kitchen.
40-06-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers
23-24-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use scoop in standing water of 73°. Kitchen.
10-07-4
Basic - Floors not maintained smooth and durable. Unsealed , rough floors by cookline.
36-11-4
35
Jun 29, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : 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 chlorine dish machine at 0ppm. **Repeat Violation** **Warning** - From follow-up inspection 2023-06-29: 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 chlorine dish machine at 0ppm. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed manager, Scott no proof of Food Manager certification. **Warning** - From follow-up inspection 2023-06-29: Manager or person in charge lacking proof of food manager certification. Observed manager, Scott no proof of Food Manager certification. **Time Extended**
53A-01-7
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-06-29: 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. **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available at hand sink at front service area and bar. **Warning** - From follow-up inspection 2023-06-29: Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available at hand sink at front service area and bar. **Time Extended**
27-16-4
Basic - - From initial inspection : 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. Coached manager and employee on procedures. **Warning** - From follow-up inspection 2023-06-29: Observed mahi stored inside reduced oxygen packaging at preparation area. Operator voluntarily discarded items. Coached employee on procedures. **Time Extended** **Corrective Action Taken**
06-09-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Warning** - From follow-up inspection 2023-06-29: Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning** - From follow-up inspection 2023-06-29: Observed top portion reach in coolers soiled with old food debris. **Time Extended**
22-16-4
55
Jun 28, 2023
Routine - Food
5 critical violations. 6 major violations. 5 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken wings (116F-118F - Hot Holding) at room temperature at expo area. As per employee, for approximately 1 hour. Employee took items to reheat to 165F. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (57F - Cold Holding); raw shrimp (54F - Cold Holding) at walk in cooler. As per employee for approximately 1 hour. Observed raw beef patties (54F - Cold Holding); raw mahi filets (47F - Cold Holding); raw tuna (51F - Cold Holding) at walk in cooler. Items date marked from previous day. Observed corn salsa (50F - Cold Holding); coleslaw (53F - Cold Holding) at reach in cooler across from grill. As per employee, for less than 2 hours. Operator placed bags of ice over products. **Corrective Action Taken** **Warning**
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 raw beef patties (54F - Cold Holding); raw mahi filets (47F - Cold Holding); raw tuna (51F - Cold Holding) at walk in cooler. Items date marked from previous day. **Warning**
01B-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager coached employees on proper hand washing practices before initiating task. **Corrective Action Taken** **Warning**
12A-16-4
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 chlorine dish machine at 0ppm. **Repeat Violation** **Warning**
22-41-4
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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bucket stored inside hand sink at back preparation area. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed manager, Scott no proof of Food Manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at ware washing and back preparation area. **Repeat Violation** **Warning**
31B-02-4
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. **Warning**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available at hand sink at front service area and bar. **Warning**
27-16-4
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. Coached manager and employee on procedures. **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Warning**
14-09-4
Basic - Food stored on floor.Observed plastic containers of cooking oil stored on floor at dry storage area and kitchen. **Warning**
08B-38-4
Basic - In-use utensil stored in sanitizer between uses. Employees removed water and rinsed knives. **Corrected On-Site** **Repeat Violation** **Warning**
10-18-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
20
Apr 4, 2023
Routine - Food
3 critical violations. 5 major violations. 12 minor violations.
View 20 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 machine with chlorine sanitation solutions at 0 ppm. Instructed operator to set up the three compartment sink. **Corrective Action Taken**
22-41-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried hands on a towel.
12A-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (96°F - Hot Holding); mushroom (80°F - Hot Holding) for less than 4 hours as per operator, operator placed the food items on top of the grill to reheat it. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler and reach in cooler shelves.
22-02-4
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. Clean-Up of Vomiting and Diarrheal Events poster emailed to operator. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located on hand wash sink at the kitchen area. Operator placed paper towels during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Food Employee Reporting Agreement emailed to operator. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. located on hand wash sink at the kitchen area. Operator placed soap during inspection. **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in sanitizer between uses. Operator empty the container. **Corrected On-Site**
10-18-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Seafood reach in freezer located in dry storage.
14-69-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in cooler door is a residential entry door. **Repeat Violation**
14-10-4
Basic - Equipment in poor repair. Double door reach in cooler located by the walk-in cooler.
14-11-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates above preparation line without protection.
24-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken inside standing water, operator open the cold running water. **Corrected On-Site**
06-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Plumbing system in disrepair. Observed hot water faucet on disrepair located at the back bar station.
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan cover in walk in cooler. **Repeat Violation**
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler located in front of cook line.
05-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. **Corrected On-Site**
21-04-4
21
Nov 30, 2022
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on reach in cooler **Warning** - From follow-up inspection 2022-04-20: Equipment in poor repair. Gaskets torn on reach in cooler **Time Extended** - From follow-up inspection 2022-11-30: Gaskets torn on reach in cooler **Time Extended**
14-11-4
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in cooler door is a residential entry door . **Warning** - From follow-up inspection 2022-04-20: Equipment or utensils not designed or constructed in a durable manner. Walk in cooler door is a residential entry door . **Time Extended** - From follow-up inspection 2022-11-30: Walk in cooler door is a residential entry door . * **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Kitchen Floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2022-04-20: Kitchen Floor soiled/has accumulation of debris. **Admin Complaint** - From follow-up inspection 2022-11-30: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, bar **Warning** - From follow-up inspection 2022-04-20: Unsealed concrete floor in food preparation, food storage, bar **Admin Complaint** - From follow-up inspection 2022-11-30: Unsealed concrete floor in food preparation, food storage, bar **Time Extended**
36-02-5
82
Frequently Asked Questions
When was Kaya Island Eats/Key West Emporium last inspected?
The most recent health inspection at Kaya Island Eats/Key West Emporium on file is from Apr 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Kaya Island Eats/Key West Emporium?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited five times, more than any other issue at Kaya Island Eats/Key West Emporium.
How does Kaya Island Eats/Key West Emporium compare to other restaurants in Key West?
Kaya Island Eats/Key West Emporium most recently scored 10 out of 100, which is lower than the Key West average of 74.
Has Kaya Island Eats/Key West Emporium's inspection record improved over time?
No. Recent inspections at Kaya Island Eats/Key West Emporium have averaged around 17 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Kaya Island Eats/Key West Emporium 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 Kaya Island Eats/Key West Emporium inspected?
Based on the inspection history on file, Kaya Island Eats/Key West Emporium is inspected around three times per year on average.
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