Nine One Five
Last inspected: Feb 11, 2026
52
Score
Public records show 10 inspections at Nine One Five stretching back to 2023. On Feb 11, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
Looking across the full record, “vacuum breaker missing at hose bibb” is the recurring theme, flagged five times.
Restaurants in Key West average 74, so Nine One Five trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter at hose bibb missing vacuum breakers on both sides. **Repeat Violation**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon wrapped dates stored over cabbage slaw in flip top portion of reach in cooler and raw whole yellowtail snapper stored over cabbage in bottom of reach in cooler across from cook line. Operator relocated products. **Corrected On-Site**
08A-05-6
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. Provided operator with form via email. **Corrective Action Taken** **Repeat Violation**
11-27-4
Basic - In-use wet wiping cloth/towel used under cutting board. Across from cook line.
21-04-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with form via email. **Corrective Action Taken** **Repeat Violation**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled next to cook line.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At standing reach in freezer near back door.
14-69-4
52
Sep 26, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing backflow preventer at the hose connection at back yard. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding) at cook line, advised chef on correct procedures. **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over fish inside WIC. **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at HWS located at bar area. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : 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. Provided to operator via email. **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance at cutting boards at cook line. **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed fish boxes stored on floor at WIF. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
51-13-4
39
Aug 18, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding) at cook line, advised chef on correct procedures. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over fish inside WIC. **Warning**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing backflow preventer at the hose connection at back yard. **Repeat Violation** **Warning**
29-34-4
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. Provided to operator via email. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance at cutting boards at cook line. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Frania Esquivel general manager test schedule for 09-24-2025. **Warning**
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at HWS located at bar area. **Repeat Violation** **Warning**
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. **Warning**
51-13-4
Basic - Food stored on floor. Observed fish boxes stored on floor at WIF. **Repeat Violation** **Warning**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
13-03-4
35
Apr 7, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing backflow preventer at the hose connection, back yard. . **Repeat Violation**
29-34-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs above raw fish in the walk in cooler . Employee inverted the products . **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the hand sink station located in front of the cook line.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some mold like substance inside ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used to scoop flour.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food prep with no hair restrain. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Observed onion and carrot bags on dry storage floor. Employee moved them. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. Employee moved it immediately. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counters .
21-12-4
50
Aug 19, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in back yard.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards throughout kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside hand wash sinks in kitchen. Operator removed containers. **Corrected On-Site**
31A-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean plastic containers stored on kitchen floor.
24-26-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged with food preparation in kitchen with no hair restraint. Operator provided a hair net. **Corrected On-Site**
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on reach in cooler inside kitchen. Operator removed towel. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets throughout kitchen. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari thawing at room temperature inside kitchen. Operator stored box inside Walk in cooler.
06-01-5
55
Apr 16, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked sauce in reach in cooler at cook line. **Corrected On-Site**
08A-05-6
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board.
22-02-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at kitchen area.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Observed white bins containing sugar,salt and flour not identified at dry storage area.
02D-01-5
58
Dec 13, 2023
Routine - Food
No violations found.
100
Dec 11, 2023
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. raw grouper used for ceviche with no proof of parasites destruction. **Warning**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creme 55°. Grouper 55° , dairy 55° in Reach in cooler left of Dish Machine line. Some Items moved to another cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Creme 55°, dairy 55° **Warning**
01B-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0ppm **Warning**
22-45-4
Basic - Hole in or other damage to wall. Missing wall by end walk in freezer. Per Person In Charge walls being replaced.
36-24-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.
29-49-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned pans stored by open wall. Near walk in cooler
24-05-4
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 left of Dish Machine line not holding foods to 41° or below. Creme 55°. Grouper 55° , dairy 55°. Door not forming a tight seal. **Warning**
14-74-7
Basic - Floor area(s) covered with standing water. Standing water on floor by Dish Machine.
36-22-4
43
Jun 15, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
37
Apr 4, 2023
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
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. Observed Dishwasher (Chlorine 0ppm), informed operator to stop use on dishwasher until repaired.
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef patties (46F - Cold Holding); risotto (46F - Cold Holding), as per operator items were left in walk in cooler since night prior.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef patties (46F - Cold Holding); risotto (46F - Cold Holding), as per operator items were left in walk in cooler since night prior.
03A-02-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored with food contact side up. Operator inverted all silverware. **Corrected On-Site**
24-18-4
Basic - Reach-in freezer interior have accumulation of soil residues.
22-16-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towel. **Corrected On-Site**
21-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle stored in semolina. Operator lifted handle. **Corrected On-Site**
10-01-5
52
Frequently Asked Questions
When was Nine One Five last inspected?
The most recent health inspection at Nine One Five on file is from Feb 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Nine One Five?
Across the inspection record, “vacuum breaker missing at hose bibb” has been cited five times, more than any other issue at Nine One Five.
How does Nine One Five compare to other restaurants in Key West?
Nine One Five most recently scored 52 out of 100, which is lower than the Key West average of 74.
Has Nine One Five's inspection record improved over time?
Results have been roughly steady. Inspections at Nine One Five have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Nine One Five 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 Nine One Five inspected?
Based on the inspection history on file, Nine One Five is inspected around three times per year on average.
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