La Grignote Key West
Last inspected: Jan 12, 2026
67
Score
Inspectors have visited La Grignote Key West seven times, with records going back to 2023. On Jan 12, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
Across the inspection history, “reach-in cooler interior/shelves have accumulation” is the issue that surfaces most often, recorded two times.
Compared to other Key West restaurants (averaging 74), there's room to close the gap. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
67
Oct 29, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced turkey (55F - Cold Holding); sliced ham (52F - Cold Holding) at reach in cooler by kitchen. As per employee prepared less than 2 hours. Employee prepared container with ice for rapid chill. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-10-29: At callback inspection turkey 54F, turkey 55F cut tomatoes 50F in lift lid unit in back prep area . **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed SS desserts boxes at front counter not inverted. **Warning** - From follow-up inspection 2025-10-29: **Time Extended**
25-06-4
82
Aug 18, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
33
Apr 7, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe sliced ham (48F - Cold Holding); sliced turkey (48F - Cold Holding) inside reach in cooler at cook line, as per employee less than 2 hours. Employee closed lid during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observe no quaternary test strips available
16-37-1
Basic - Food stored on floor. Observe brown sugar container stored on floor at front counter. Employee stored properly. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observe at front counter, employee removed during inspection. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe spoon on standing water at 92° F at kitchen area. Employee removed during inspection. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit at front counter.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on reach in freezer at the back of the establishment.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observe at kitchen area.
36-27-5
58
Apr 16, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (52F - Ambient temperature) stored on top of the reach in cooler. Operator placed items inside the reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-03-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 raw shell eggs cracked on top of the prep table, 5 eggs were discarded in total.
01B-14-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoops and banana cutter in standing water at 107F by he reach in cooler at the kitchen. Operator took water out. **Corrected On-Site**
10-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter handwashing sink with ice dumped inside. Advised operator to only use sink for handwashing.
31A-11-4
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under 3 compartment sink.
29-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of teacher in cooler soiled at the front counter.
22-16-4
52
Sep 28, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature of shelled eggs (48-49F - Cold Holding) on shelf above hot plate. Discussed with operator about using TPHC. Emailed paperwork to operator during this inspection for him to fill out. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat foods in reach-in freezer next to warewashing area, not all products are commercially packaged. Operator removed frozen beef to properly store. **Corrected On-Site**
08A-02-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on unclean apron with gloves on and then grabbed knife. Operator discussed hand washing with employee. Employee washed hands and put on new gloves **Corrective Action Taken**
12A-28-4
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. Dishwasher (Chlorine 0ppm). Operator rearranged the hose and reran a couple of cycles and retested at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on ledge in dining area. Operator labeled spray bottle of sanitizer. **Corrected On-Site**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados not washed prior to cutting, sticker still adhered to avocado.
08B-17-4
47
Jan 30, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food debris to kitchen wall Toaster location.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
86
Frequently Asked Questions
When was La Grignote Key West last inspected?
The most recent health inspection at La Grignote Key West on file is from Jan 12, 2026. The public record contains seven inspections in total.
What is the most common violation at La Grignote Key West?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited two times, more than any other issue at La Grignote Key West.
How does La Grignote Key West compare to other restaurants in Key West?
La Grignote Key West most recently scored 67 out of 100, which is lower than the Key West average of 74.
Has La Grignote Key West's inspection record improved over time?
Results have been roughly steady. Inspections at La Grignote Key West have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Grignote 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 La Grignote Key West inspected?
Based on the inspection history on file, La Grignote Key West is inspected around two times per year on average.
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