Kim's Kuban
Last inspected: Jan 20, 2026
47
Score
Public records show seven inspections at Kim's Kuban stretching back to 2023. On Jan 20, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around seven violations each.
“Establishment has no written procedures for employees” accounts for the largest share of issues, appearing two times across the record.
Compared to other Key West restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
7
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Hot and Cold Water Available; Adequate Pressure
FL-25
47
Jul 22, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
82
Aug 21, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw shrimp on drawers at cook line. **Corrected On-Site**
08A-20-5
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 - Nonfood-grade basting brush used in food.
14-14-4
Basic - Bowl or other container with no handle used to dispense food. Observed on rice container. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of slicer at kitchen area. **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter. **Repeat Violation**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at front counter. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at kitchen area. **Corrected On-Site**
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
50
Apr 23, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. Form were signed by employees. **Corrected On-Site**
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager put it inside the sanitizer bucket.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
82
Sep 26, 2023
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in cook line grill drawer: steak (49F - Cold Holding). Manager stated item placed in grill drawer one hour prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on counter at 76F. Manager stated eggs on counter for 30 minutes. Manager moved eggs to reach-in cooler across from cook line grill, ambient temperature 40F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut onions in reach-in cooler across from cook line grill. Manager moved eggs to bottom shelf of reach-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on counter next to cook line grill: pork (123F - Hot Holding); beef (124F - Hot Holding). Manager stated items placed on counter while cleaning warmer. Manager moved items to grill to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool and spray bottle stored in hand washing sink behind front counter. Employee removed items from hand washing sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for three compartment sink.
16-37-1
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. Proof of training for two employees, establishment had five employees working.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment has no consumer advisory posted. Inspector emailed consumer advisory to operator. Manager stated they would print and post consumer advisory. **Corrective Action Taken** **Admin Complaint**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging from the side of the three compartment sink.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter across from cook line grill. Manager discarded drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on counter next to cook line grill. Manager removed phone from shelf. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Eggs stored on floor at end of cook line. Manager moved eggs to reach-in cooler. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.
16-46-4
27
Jun 12, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
50
Feb 6, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes without sanitizing them. Employee was instructed to add sanitizer to the water, then quat sanitizer 200 ppm. **Corrected On-Site**
22-45-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser ( as per owner ) without label. Employee labeled it immediately. **Corrected On-Site**
41-17-4
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. Information was provided. **Corrective Action Taken**
11-27-4
Intermediate - Expired quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted it. **Corrected On-Site**
02B-02-5
Basic - Stored food not covered. Observed uncovered food container with tuna inside reach in cooler. Employee covered the food. **Corrected On-Site**
08B-12-5
55
Frequently Asked Questions
When was Kim's Kuban last inspected?
The most recent health inspection at Kim's Kuban on file is from Jan 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Kim's Kuban?
Across the inspection record, “establishment has no written procedures for employees” has been cited two times, more than any other issue at Kim's Kuban.
How does Kim's Kuban compare to other restaurants in Key West?
Kim's Kuban most recently scored 47 out of 100, which is lower than the Key West average of 74.
Has Kim's Kuban's inspection record improved over time?
Results have been roughly steady. Inspections at Kim's Kuban have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kim's Kuban 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 Kim's Kuban inspected?
Based on the inspection history on file, Kim's Kuban is inspected around two times per year on average.
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