Key West Diner
Last inspected: Jan 12, 2026
55
Score
Going back to 2022, Key West Diner has nine inspections in the public record. Inspectors last stopped by on Jan 12, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
The city-wide average sits at 81, which Key West Diner's 55 doesn't quite reach. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
55
Aug 18, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
18
Oct 3, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sausage patties at 46F-cold holding- per operator, items not prepared or portioned today, items out of temperature more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
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 Sausage patties at 46F-cold holding- per operator, items not prepared or portioned today, items out of temperature more than 4 hours. See stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over ready to eat cooked pasta noodles in walk in cooler. Operator stored items properly. **Corrected On-Site**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw egg then proceed to handle clean dish at cook line in kitchen. Employee washed hands properly. **Corrective Action Taken**
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing wash clothes in hand sink at front bar area.
31A-11-4
Basic - Food stored on floor. Observed various food items stored on floor of establishment.
08B-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
45
Jul 23, 2024
Routine - Food
6 critical violations. 6 major violations. 3 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato soup (128F - Hot Holding) steam table. In unit less than four hours. Stirred to 135F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (64F - Cold Holding); provolone cheese (64F - Cold Holding); flip top cooler on cook line. Not prepped or portioned. Over stocked above rim less than four hours. Placed back in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roast beef (44F - Cooling); in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not cool to 41F within 6 hours. **Warning**
01B-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw meat in grocery bag in walk in freezer **Warning**
14-15-4
High Priority - Dented/rusted cans present. See stop sale. One dented can of mushrooms **Warning**
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roast beef (44F - Cooling); in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not cool to 41F within 6 hours. **Warning**
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Chef rinsing bowl in hand sink on cook line **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips on site for swimming pool **Warning**
16-37-1
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
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not provided on site **Repeat Violation** **Warning**
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents unclean in kitchen **Warning**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones over prep table next to microwave on cook line **Warning**
40-06-5
Basic - Food stored on floor. Potatoes on floor next to office Potatoes cooling on floor in front of dry storage rack Potatoes on floor in walk in cooler Raw meat bucket on floor in walk in freezer **Warning**
08B-38-4
19
Apr 1, 2024
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
39
Aug 10, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-08-10: Employee training certificates will be inspected upon next routine inspection. **Time Extended**
53B-01-5
90
Aug 9, 2023
Routine - Food
6 critical violations. 4 major violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (47F - Cold Holding); white fish (48F - Cold Holding); cooked penne (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately two hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam well server line: chicken tortilla soup (83F - reheating) at 10:40 since 8:30am Per operator, soup removed from walk in cooler and placed in steam well at 8:30am to reheat. Operator placed soup on stove to finish reheating to 165F. **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Toxic substance/chemical improperly stored. Observed Ibuprofen and gorilla glue stored over bread at cook line by microwave. Operator stored properly. **Corrected On-Site** **Warning**
41-10-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Crack raw shell eggs and then grabbed plate with same hand to plate food without washing hands. Educated employee on proper hand washing procedures after handling raw meat products. Employee washed hands. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over sweet potato fries reach in freezer cook line, Raw pork over pita bread and raw beef liver over chocolate chips at walk in freezer. Operator stored properly. Sent storage chart to operator. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over roasted peppers, raw beef over cooked sausage at reach in cooler on cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Middle cook line reach in: sliced tomatoes (48F - Cooling) at 10:00 since 7:00 - 47F at 10:30 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent time control procedure to operator. **Warning**
03F-10-5
27
Mar 8, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 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. Dish machine sanitizing at 0/ppm/chlorine/corrective action taken/operator called for service. **Corrective Action Taken**
22-41-4
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. Cut banana and putting on top of waffle/cook line/corrective action taken/line cook washed hands and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers over cheese/prep cooler#1(cook line)/corrective action taken/operator stored raw hamburgers on bottom shelf. **Corrective Action Taken**
08A-05-6
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/corrective action taken/operator cleaned and sanitized can opener. **Corrective Action Taken**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw eggs, blended butter, potatoes.(cook line) **Repeat Violation**
03F-10-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook line. Corrective action taken/line cooks put on hats. **Corrective Action Taken**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, money, keys/prep table/cook line/corrective action taken/operator removed personal items. **Corrective Action Taken**
40-06-5
43
Sep 7, 2022
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50 degrees, cheese/stored within 2 hours/prep cooler#2/cookline/corrective action taken/operator stored cheese properly. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers over cooked broccoli/prep cooler#1/cookline/corrective action taken/operator stored raw hamburgers in proper area. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Storing of whisk/cookline/corrective action taken/operator removed utensil. **Corrective Action Taken**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw eggs, cooked potatoes,butter/cookline
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area.
22-02-4
Basic - Food stored on floor. Chicken/walk in freezer/corrective action taken/operator stored foods back on shelf. **Corrected On-Site**
08B-38-4
52
Frequently Asked Questions
When was Key West Diner last inspected?
The most recent health inspection at Key West Diner on file is from Jan 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Key West Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Key West Diner.
How does Key West Diner compare to other restaurants in Stuart?
Key West Diner most recently scored 55 out of 100, which is lower than the Stuart average of 81.
Has Key West Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Key West Diner have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Key West Diner 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 Key West Diner inspected?
Based on the inspection history on file, Key West Diner is inspected around three times per year on average.
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