Louie's Backyard
Last inspected: Nov 12, 2025
47
Score
The health department has logged five inspections at Louie's Backyard, the earliest from 2023. Louie's Backyard was last inspected on Nov 12, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to 12 violations before.
The pattern that stands out is “floor area(s) covered with standing water”, which has been cited three times.
Restaurants in Key West average 74, so Louie's Backyard trails the local norm. Diners may want to scan the inspection details before deciding to visit.
5
Inspections
0
Critical latest
1
Major latest
13
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 major violation. 13 minor violations.
View 14 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed container inside hand washing sink at outdoor bar.
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff cutting onions s at preparation area at bottom floor while wearing a watch.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at metal containers on shelf across from ice machine at bottom preparation area.
24-08-4
Basic - Floor area(s) covered with standing water. Observed on floor in front at ice machine at preparation area at bottom floor. **Repeat Violation**
36-22-4
Basic - Hole in or other damage to wall. Observed behind dish machine.
36-24-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at cafe dish room and at outdoor bar hand washing sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at bakery area.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks not facing down near dish machine.
24-18-4
Basic - Stored food not covered. Observed cheese cake and chocolate cakes not covered at reach-in cooler at prep area.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all over floor at bottom floor preparation area. **Repeat Violation**
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at salad station. Rag was properly stored. **Corrected On-Site**
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved white cutting board at cookline.
14-09-4
47
May 7, 2025
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle cell phone and then handled clean plate.
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed conch fritter batter (51F - Cold Holding); cooked potatoes (53F - Cold Holding) at standing unit on 3rd floor. As per manager, since the previous day. Observed pork roast (47F - Cooling) at walk in cooler at first floor. As per manager, since 3 days prior.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch fritter batter (51F - Cold Holding); cooked potatoes (53F - Cold Holding) at standing unit on 3rd floor. As per manager, since the previous day.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed onion soup (123F - Hot Holding) at steam table at cook line. As per employee, less than 1 hour. Advised employee to reheat product.
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork roast (47F - Cooling) at walk in cooler at first floor. As per manager, since 3 days prior.
03D-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle cell phone and then handled raw fish, no hand wash. Manager discussed proper hand washing with employee and employee washed hands. **Corrected On-Site**
12A-29-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked lobster thawing in standing water at preparation area. Manager placed product inside walk in cooler. **Corrected On-Site**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.Observed at first floor preparation and storage areas. **Repeat Violation**
36-02-5
Basic - Floor area(s) covered with standing water. Observed standing water in first floor walk in cooler. Manager called repair technician during inspection.
36-22-4
32
Aug 2, 2023
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage prime rib and octopus in walk-in cooler cooling over night at 48-49 F
03D-02-5
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. 0 ppm COS 100 ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over dressing in stand up cooler **Corrected On-Site**
08A-05-6
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. **Corrective Action Taken**
11-26-1
Intermediate - Food-contact surface can opener blade soiled with food debris, mold-like substance or slime. Mixer head is soiled .
22-02-4
Basic - Cove molding at floor/wall juncture broken/missing. Entire downstairs kitchen
36-03-4
Basic - Floor area(s) covered with standing water in walk-in cooler
36-22-4
Basic - Food stored on floor. In walk-in cooler and prep area.
08B-38-4
Basic - Hole in or other damage to wall by walk-in cooler down stairs kitchen
36-24-5
Basic - Ice buildup in reach-in freezer. Chest freezer in dry storage room.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
35
May 3, 2023
Routine - Food
No violations found.
100
May 2, 2023
Routine - Food
7 critical violations. 5 major violations. 12 minor violations.
View 24 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in downstairs walk-in cooler: chicken (53F - Cooling). Manager stated item prepared the previous day. Item in third floor reach-in cooler next to fryer: skirt steak (58F - Cooling). Employee stated item prepared the previous day. **Warning**
01B-36-5
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 in second floor dish area, 0 ppm. Employee primed dish machine, 50 ppm.
22-41-4
High Priority - Food with mold-like growth. See stop sale. 3 limes in downstairs walk-in cooler. **Warning**
01B-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flies in 2nd floor kitchen.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler third floor cook line across from oven: cheese (48F, 50F,51F - Cold Holding). Employee stated item stored in cooler overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in downstairs walk-in cooler: bacon (47F - Cold Holding); butter (46F - Cold Holding). Manager stated items were at proper temperature 1 hour prior to temperature being taken, manager stated door open and closed a lot during prep. Item in reach-in cooler across from fryer in third floor kitchen: pico (47F - Cold Holding). Employee stated item placed in cooler 2 hours prior to temperature being taken. Employee placed item in reach-in freezer to reduce temperature to 41F. Item in reach-in cooler third floor cook line across from oven: cheese (48F, 50F,51F - Cold Holding). Employee stated item stored in cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in downstairs walk-in cooler: chicken (53F - Cooling). Manager stated item prepared the previous day. Item in third floor reach-in cooler next to fryer: skirt steak (58F - Cooling). Employee stated item prepared the previous day. **Warning**
03D-02-5
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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on 3rd floor reach-in coolers. Deflector plate inside of ice machine in downstairs prep area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Containers in 2nd floor cook line hand washing sink. Employee removed containers. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at 3rd floor hand washing sink in dish area. No hand towels and soap at 2nd floor cook line hand washing sink.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in upstairs reach-in cooler across from oven. Employee stated item prepared on 4/29. Employee placed proper date mark on item. **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in coolers in third floor kitchen. Gaskets of second floor walk-in cooler. **Repeat Violation**
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen with buildup of mold like substance. **Repeat Violation**
36-34-5
Basic - Dead roaches on premises. 2 dead roaches on floor in upstairs kitchen.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of coke on prep table next to cook line. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table next to cook line. Employee moved to dining room. **Corrected On-Site**
12B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in downstairs office.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven on third floor cook line. Employee placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel underneath cutting board on prep table in third floor cook line area. Employee removed towel. **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on top of ice machine.
16-46-4
Basic - Outer openings not protected with self-closing doors. Exterior door to second floor kitchen.
35B-03-4
Basic - Storage shelves with rust that has pitted the surface. Shelves across from downstairs ice machine.
14-33-4
Basic - Stored food not covered. Coffee in 2nd floor wait station.
08B-12-5
12
Frequently Asked Questions
When was Louie's Backyard last inspected?
The most recent health inspection at Louie's Backyard on file is from Nov 12, 2025. The public record contains five inspections in total.
What is the most common violation at Louie's Backyard?
Across the inspection record, “floor area(s) covered with standing water” has been cited three times, more than any other issue at Louie's Backyard.
How does Louie's Backyard compare to other restaurants in Key West?
Louie's Backyard most recently scored 47 out of 100, which is lower than the Key West average of 74.
Has Louie's Backyard's inspection record improved over time?
No. Recent inspections at Louie's Backyard have averaged around 14 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Louie's Backyard 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 Louie's Backyard inspected?
Based on the inspection history on file, Louie's Backyard is inspected around two times per year on average.
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