Rams Head Southernmost
Last inspected: Mar 3, 2026
47
Score
Public records show nine inspections at Rams Head Southernmost stretching back to 2022. On Mar 3, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly nine violations earlier in the record.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
That's lower than the typical Key West restaurant, which scores around 74. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
47
Aug 13, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Mar 25, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open soiled. Employee washed it. Soda gun soiled. **Corrected On-Site**
22-02-4
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. Fish not frozen. Manager opened them . **Corrected On-Site**
06-09-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food. Food debris inside oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Hood filters soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
21-12-4
74
May 21, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
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.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
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.
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Food stored on floor. Observed boxes of Frozen food walk in cooler floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Provided where needed.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance to most kitchen RIC and walk in cooler gaskets.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
52
Dec 15, 2023
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched avocado with bare hand, employee proceeded to put gloves on to complete preparation of avocados. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over cole slaw in reach-in cooler across from dish machine. Manager placed hamburger on bottom shelf. Shell eggs stored over salad dressing in walk-in cooler. Manager had employee place eggs on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger stored over raw bacon in walk-in cooler. Manager had employee place hamburger on bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line grill drawers: beef (48F - Cold Holding); rice (49F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F. Items in reach-in cooler closest to dining room door: potato salad (48F - Cold Holding); blue cheese (49F - Cold Holding); scallops (47F - Cold Holding); shrimp (49F - Cold Holding). Employee stated items placed in cooler 3 hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F, potato salad (43F - Cold Holding); blue cheese (43F); scallops (42F - Cold Holding); shrimp (40F - Cold Holding). **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item underneath heat lamp in pass through window: hash browns (118F - Hot Holding). Employee stated hash browns placed underneath heat lamp 15 minutes prior to temperature being taken. Manager voluntarily discarded hash browns. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler at end of cook line. Can opener on kitchen prep table across from dish machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Mixer stored in hand washing sink across from dish area. Employee removed mixer from hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine.
16-62-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer registering 37F when calibrated.
05-06-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in dry storage area in front of walk-in cooler.
51-11-4
Basic - In-use utensil stored in sanitizer between uses. Tongs stored in sanitizer in prep area.
10-18-5
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from dish area.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in coolers and freezers on cook line.
23-03-4
Basic - Food stored on floor. Cooking oil and A1 sauce stored on floor in dry storage in front of walk-in cooler. Employee placed items on shelf. **Corrected On-Site**
08B-38-4
Basic - Food storage container/container lid cracked or broken. Container stored in cook line grill drawer.
14-38-4
Basic - Exterior door has a gap in the door. Back door to kitchen.
35B-01-4
21
Jun 16, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler used for breakfast with Raw shell eggs (52F - Cold Holding); Sliced cheese (52F - Cold Holding); Sliced ham (52F - Cold Holding); Shredded cheese (53F - Cold Holding); Cooked mushrooms (54F - Cold Holding); Diced tomatoes (54F - Cold Holding). Cooler has an Ambient Temperature of 57F. Employees removed all food from reach in cooler and placed in stand alone cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-06-16: Cook line: coleslaw 48F,hamburger 52F,chicken 53F, sour cream 51F. Manager stated items placed in ice baths 1 hour prior to temperature being taken. Operator added ice to ice baths to bring ice level to match level of food. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Jun 15, 2023
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink to not have back flow device installed at faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler used for breakfast with Raw shell eggs (52F - Cold Holding); Sliced cheese (52F - Cold Holding); Sliced ham (52F - Cold Holding); Shredded cheese (53F - Cold Holding); Cooked mushrooms (54F - Cold Holding); Diced tomatoes (54F - Cold Holding). Cooler has an Ambient Temperature of 57F. Employees removed all food from reach in cooler and placed in stand alone cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked shell eggs stored with raw shell eggs. Manager removed cracked eggs from carton. **Corrected On-Site**
01B-14-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects near ware washing area.
35A-02-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dish machine chemical sanitizer at 0ppm. Manager will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink at 200ppm. **Corrective Action Taken**
22-49-4
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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the interior of ice machine soiled behind splash guard. Manager had employee clean during inspection. **Corrected On-Site**
22-20-5
Basic - Food not stored at least 6 inches off of the floor. Observed pickle buckets stored on floor of walk-in cooler. Manager removed and stored pickle buckets properly. **Corrected On-Site**
08B-47-4
39
Feb 21, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits (121F - Hot Holding); hollandaise sauce (97F - Hot Holding). As per Chef, food items were prepared at 7:30am, temperature taken at 1:12pm, more than 4 hours, held at room temperature.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef burgers (53F - Cold Holding); raw shrimp (60F - Cold Holding); pasta (62F - Cold Holding) located at reach in cooler drawers under kitchen cookline. Observed sauteed mushrooms (71F - Cold Holding); diced tomatoes (72F - Cold Holding); shredded cheese (71F - Cold Holding) located at prep cooler next to corner handsink, near cookline. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits (121F - Hot Holding); hollandaise sauce (97F - Hot Holding). As per Chef, food items were prepared at 7:30am, temperature taken at 1:12pm, more than 4 hours, held at room temperature.
01B-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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to operator.
11-27-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection. **Repeat Violation**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None provided at the time of inspection regarding dish machine located at kitchen area.
16-62-1
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. Emailed employee reporting agreement form to Manager.
11-26-1
Basic - Condensation or other drainage not disposed of according to law. Observed condensation from air vents inside walk in cooler, dripping water into a bucket.
28-02-4
Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep counter.
14-09-4
Basic - Floor soiled/has accumulation of debris located inside walk in freezer and dry storage. **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed bagged onions and a box of potatoes stored on floor at dry storage area, near walk in cooler. Manager removed food items from dry storage floor. **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 101F located at kitchen cookline.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters at kitchen area.
23-03-4
Basic - Old labels stuck to food containers after cleaning located on plastic containers on storage shelves at kitchen area.
16-46-4
Basic - Ripped/worn tin foil used as shelf cover located under prep counter in front of cookline.
14-20-4
29
Oct 26, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Frequently Asked Questions
When was Rams Head Southernmost last inspected?
The most recent health inspection at Rams Head Southernmost on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Rams Head Southernmost?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Rams Head Southernmost.
How does Rams Head Southernmost compare to other restaurants in Key West?
Rams Head Southernmost most recently scored 47 out of 100, which is lower than the Key West average of 74.
Has Rams Head Southernmost's inspection record improved over time?
Yes. Recent inspections at Rams Head Southernmost have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Rams Head Southernmost 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 Rams Head Southernmost inspected?
Based on the inspection history on file, Rams Head Southernmost is inspected around three times per year on average.
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