Light Keepers
Last inspected: Feb 18, 2026
37
Score
Across the available record, Light Keepers has nine inspections on file, the first dated 2022. Light Keepers was last inspected on Feb 18, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly four violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
The city-wide average sits at 57, which Light Keepers' 37 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
5
Major latest
7
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding); sliced cheese (50F - Cold Holding). As per staff, less than 2 hours. Products were moved to another cooling unit for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS at kitchen entrance with ice inside.
31A-11-4
Intermediate - No soap provided at handwash sink. Observed no soap at HWS at kitchen entrance at front counter. Soap was provided. **Corrected On-Site**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw beef and veil being ROPed with no HACCP plan submitted. Chef, decided to stop using ROP during inspection and products removed from packaging. **Corrected On-Site**
03G-50-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster consumer advisory. Provided one to chef, it was printed and posted at front kitchen area. **Corrected On-Site**
02A-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled over 3CS. **Repeat Violation**
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside flour container at front counter. Bowl was removed. **Corrected On-Site**
14-01-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw pork missing time of production at protein WIC. Coached chef on correct procedure.
03G-53-1
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line. Tongs were removed. **Corrected On-Site**
10-20-4
Basic - Equipment in poor repair. Observed gaskets in disrepair end at multi door RIC next to cook line.
14-11-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff wearing a watch doing food preparation at pastries area. Watch was removed. **Corrected On-Site**
13-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved blue cutting board at front area kitchen. Cutting boards was discarded. **Corrected On-Site**
14-09-4
37
Feb 7, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside walk in cooler no date marked, as per chef for more than 24 hours prior chef placed label. **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside drawers by cook line.
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by dishwasher area.
36-34-5
82
Jul 8, 2024
Routine - Food
3 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Feb 28, 2024
Routine - Food
No violations found.
100
Feb 27, 2024
Routine - Food
2 critical violations. 6 major violations. 2 minor violations.
View 10 violations
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. Produce cooler: Canadian bacon 45F, Per manager over night, see stop sale. Pantry drawers: diced tomatoes 56F, cooked shrimp 55F, per manager over night. See stop sale Grill: stewed beef 47F, cooked onions 47F, cooked pasta 47F, per manager in unit overnight. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce cooler: Canadian bacon 45F, Per manager over night, see stop sale. Pantry drawers: diced tomatoes 56F, cooked shrimp 55F, per manager over night. See stop sale Grill: stewed beef 47F, cooked onions 47F, cooked pasta 47F, per manager in unit overnight. See stop sale Pizza station: shredded cheese 50F, hummus 52F, Breakfast drawers: butter 52F, boiled eggs 53F, Per manager less than 2 hours, transferred to colder unit at time of inspection. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Temperature at dish surface 157F, **Warning**
22-59-4
Intermediate - No detergent at bar dish machine. Restocked at time of inspection. **Corrected On-Site** **Warning**
16-06-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Restocked at time of inspection. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At bar. Restocked at time of inspection. **Repeat Violation** **Warning**
31B-03-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. On cook line. **Warning**
33-38-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw chicken in vacuum sealed bags. Manager states product is stored in bags for less than 48 hours. No date or time on bags. Discussed requirements for 48 hour option with manager. Manager cut out all vacuum sealed products from bags. **Corrected On-Site** **Repeat Violation** **Warning**
03G-53-1
37
Feb 1, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-02-01: Intermediate - Mussel/oyster tags not marked with last date served.**Time Extended** **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals raw fish, beef, chicken, duck and cooked octopus along with other fish items. As per chef items are cold held more than 48 hours. No approved HACCP. **Warning** - From follow-up inspection 2024-02-01: Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals raw fish, beef, chicken, duck and cooked octopus along with other fish items. As per chef items are cold held more than 48 hours. No approved HACCP. **Warning** **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Observed meat walk in cooler shelves rusted. **Warning** - From follow-up inspection 2024-02-01: Walk-in cooler shelves with rust that has pitted the surface. Observed meat walk in cooler shelves rusted. **Warning** **Time Extended**
14-17-4
78
Dec 19, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
64
Jun 27, 2023
Routine - Food
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black rice (47F - Cold Holding); cooked potatoes (49F - Cold Holding) in reach-in cooler drawers near coal fire oven. Observed drawers not fully closed. Operator aligned drawer and closed drawer properly for TCS foods to chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels in direct contact with fish on cook line. Operator unable to show towel was food grade safe.
14-86-1
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in kitchen area
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. Observed three cans of sliced peaches with dents and crimped rims of cans. Also, observed one can of sliced peaches with rust around rim and seam of can. Stop sale
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat pasteurized eggs in reach-in cooler at end of prep area. Operator removed shelled eggs to properly store **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. No soap at hand wash sink at entrance to kitchen. Operator replenished soap **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Establishment curing chorizo sausage and dehydrating prosciutto without a variance. Emailed variance request form to operator during this inspection.
03G-41-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of ice machine soiled. Also, portable cutting boards in kitchen and prep area soiled/ stained **Repeat Violation**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink in bar area near entrance of bar has been removed. Discussed with operator that he will need to go through plan review to find out if it can be removed or not **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at entrance to kitchen. Operator replenished paper towels **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler drawers across from coal fire oven unable to maintain temperature of 41F and below. Ambient temperature is 45F. Observed drawers of cooler not aligned properly. Operator aligned drawer to close properly. Retemped later into inspection and temperature dropped to 43F **Corrected On-Site**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on shelf next to single service items in banquet kitchen across from grill. Operator removed employees purse and backpack **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler in prep area soiled **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not washed prior to being cut on cookline. Avocado still has sticker stuck to it
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored with ready to eat tortillas in walk-in-cooler.
08B-17-4
22
Nov 28, 2022
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (52F - Cold Holding); liquid eggs (60F - Cold Holding) at breakfast cook line less than two hours. Chef placed items in walk in freezer to rapid cool. **Corrective Action Taken**
03A-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the time of the inspection observed avocado toast, peanut butter toast, croissants, pastries, dry fruits and seeds missing sneeze guards exposed to customer contamination. At the time of the inspection chef removed items. **Corrected On-Site**
08B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tomato soup date marked 11-20-22.
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Observed interior of ice machine soiled.
22-02-4
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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment holds yogurt, smoked salmon, ham, and cheese all holding under time. No procedures available. Provided procedures to chef.
03F-10-5
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples for customer self service not wrapped.
08B-15-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled.
23-03-4
33
Frequently Asked Questions
When was Light Keepers last inspected?
The most recent health inspection at Light Keepers on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Light Keepers?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Light Keepers.
How does Light Keepers compare to other restaurants in Key Biscayne?
Light Keepers most recently scored 37 out of 100, which is lower than the Key Biscayne average of 57.
Has Light Keepers' inspection record improved over time?
No. Recent inspections at Light Keepers have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Light Keepers 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 Light Keepers inspected?
Based on the inspection history on file, Light Keepers is inspected around three times per year on average.
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