La Te Da Key West
Last inspected: Aug 20, 2025
90
Score
La Te Da Key West has been inspected seven times since 2022. The newest entry in the record is dated Aug 20, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 13 violations before that.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded three times.
Compared to the broader Key West restaurant scene, where the average is 74, this is a stronger showing. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Aug 20, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at reach in cooler salad station. Observed reach in cooler gaskets torn across cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-20: On 8/20/2025 at the time of the callback inspection Equipment in poor repair. Observed reach in cooler gaskets torn at reach in cooler salad station. Observed reach in cooler gaskets torn across cook line. **Repeat Violation** **Warning* **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves at salad station. **Warning** - From follow-up inspection 2025-08-20: On 8/20/2025 at the time of the callback inspection Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves at salad station. **Warning** **Time Extended**
14-33-4
90
Aug 18, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); cooked shrimp (51F - Cold Holding) feta cheese (51F - Cold Holding) at salad reach in cooler. As per cook prepared less than 4 hours. Employee stored inside walk in cooler for rapid cooling. **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. Observed steam table across cook line; cooked potatoes (88F - Reheating); beef stock (120F - Reheating ); cooked mushrooms (112F - Reheating ). As per employee removed from walk in cooler and stored in steam table to reheat. As per employee put to reheat less than 1 hour. Employee reheat product at stove. Recheck ; cooked potatoes (168F - Reheating); beef stock (170F - Reheating ); cooked mushrooms (142F - Reheating ). **Corrected On-Site** **Warning**
03E-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at salad prep area and cutting board across cook line. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored inside hand sink at indoor bar area. **Warning**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers stored above three compartment sink. Manager inverted. **Corrected On-Site** **Warning**
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at reach in cooler salad station. Observed reach in cooler gaskets torn across cook line. **Repeat Violation** **Warning**
14-11-5
Basic - Food stored on floor. Observed a container with portion butter stored at walk in freezer floor. Observed cooking oil container stored on floor by dry storage area. Observed plastic bottles of water stored on floor at walk in cooler. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tongs stored at door oven handle. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves at salad station. **Warning**
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Observed cooking oil squeeze bottle and sugar container not labeled at prep area at salad station. **Warning**
02D-01-5
41
Apr 2, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Equipment in poor repair. Observed gaskets at reach in coolers throughout kitchen in poor repair.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Employee removed it. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in cooler at kitchen.
23-03-4
82
Apr 16, 2024
Routine - Food
5 major violations. 6 minor violations.
View 11 violations
Intermediate - No soap provided at handwash sink. Observed handwashing sink with no soap by the dishwasher and bar. Operator placed new soap. **Corrected On-Site**
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. Observed crab salad stored inside the reach in cooler with no date marking, as per operator prepped yesterday morning. Operator placed date. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dumped ice inside handwashing sink at the bar. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the handwashing sink next to dishwasher and bar. Operator placed new roll. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing sign with ink faded, can not show wording of "Employees must wash hands"
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC filters with heavy dust.
23-03-4
Basic - Observed shelves soiled by the walk in cooler.
14-33-4
Basic - Observed wet mop not stored in a manner to allow the mop to dry. Operator stored properly.
42-01-4
45
Sep 28, 2023
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made sausage gravy (45F - Cold Holding); operator stated the staff was in the walk-in-cooler a lot this morning and may not have closed the door fully. Operator placed sausage gravy in ice bath to chill. Also, raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) in reach-in cooler drawer below grill. Operator stated the drawer may not have been fully closed during breakfast. Operator placed both meats in ice bath. Retemped meats at end of inspection and both below 43F. Also, half and half (48F - Cold Holding) in outside bar area. Employee stated she had it out for coffees. Employee stated she will keep in reach-in cooler to chill.. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (90-99F - Hot Holding) in pan on grill. Employee stated they were cooked this morning. Employee turned on burner under potatoes to reheat back up to 165F **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Multiple spray bottles containing toxic substance stored near food in dry food storage area, and near clean dishes in warewashing area. Operator removed all spray bottles of cleaners to proper store. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bibb next to hand wash sink by kitchen entry door.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at outside bar soiled. **Repeat Violation**
22-02-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator unable to provide oyster tags during this inspection. Operator stated he was unsure where chef keeps them.
01C-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in outside bar area. Operator replenished paper towels. **Corrected On-Site**
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and operator had employees on duty start filling form out. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in outside bar area. Operator replenished soap at hand wash sink. **Corrected On-Site**
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. House made sausage grave made 4 days prior not date marked. Operator date marked sausage gravy. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging on hook at ice machine not inverted.
24-05-4
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. Raw fish in commercially packaged ROP packaging with a label to remove when thawing, still in sealed packaging after thawing. Discussed with operator. Operator stated he will get employee to put slit in packaging. **Corrective Action Taken**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal belongings stored on cutting board, prep table and on dry food storage shelf. Operator removed employees cell phones, jackets and back pack from the areas listed to properly store. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket on reach-in cooler near warewashing area torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Container of oil and bag in box sodas stored on floor in dry food storage area.
08B-38-4
23
Apr 4, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in reach in cooler drawers under grill.
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Observed cleaner stored next to open bottles at bar area
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Operator cleaned blade. **Corrected On-Site**
22-02-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine chemical test kit provided is expired.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lobster bisque with no date marked, as per operator item was made over 24 hours ago
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees cooking and preparing food with no hair restraints.
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets in cold prep area are torn
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towel. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan guards are soiled
23-03-4
Basic - Soiled floors under soda dispenser at bar area
36-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed key lime pies thawing at room temperature. Operator moved pies to reach in cooler to finish thawing. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed working container of sugar with no name.
02D-01-5
37
Aug 2, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Stored food not covered. Observed ice cream inside walk in cooler. Cook put a lid on it **Corrected On-Site**
08B-12-5
Basic - Walk in cooler vents soiled with accumulated dust.
36-34-5
86
Frequently Asked Questions
When was La Te Da Key West last inspected?
The most recent health inspection at La Te Da Key West on file is from Aug 20, 2025. The public record contains seven inspections in total.
What is the most common violation at La Te Da Key West?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at La Te Da Key West.
How does La Te Da Key West compare to other restaurants in Key West?
La Te Da Key West most recently scored 90 out of 100, which is higher than the Key West average of 74.
Has La Te Da Key West's inspection record improved over time?
Yes. Recent inspections at La Te Da Key West have averaged around six violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at La Te Da Key West means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Te Da Key West inspected?
Based on the inspection history on file, La Te Da Key West is inspected around two times per year on average.
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