Stinkin Crawfish
Last inspected: Jan 12, 2026
64
Score
Inspectors have visited Stinkin Crawfish nine times, with records going back to 2022. The most recent report on file is from Jan 12, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded six times.
That's lower than the typical Key West restaurant, which scores around 74. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holsters soiled at front bar.
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler's certification expired for Francisco and Alejandro.
53B-14-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at man's bathroom.
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open container on top of prep table at kitchen area. Cup was removed. **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Observed reach-in coolers at cook line with gaskets in disrepair.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in coolers gaskets at cook line soiled.
23-03-4
64
Jul 15, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected to a faucet without vacuum breaker. Under triple sink.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Manager cleaned it. **Corrected On-Site**
22-02-4
Basic - Floor area(s) covered with standing water. Standing water under the shelf by cooking equipments.
36-22-4
Basic - Floor soiled/has accumulation of debris. Grease under cooking equipments.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between reach in cooler and preparation table. Manager removed it. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tong on oven door handle. Manager put it inside the a container with hot water. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled gaskets 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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
22-20-5
55
Apr 7, 2025
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
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 kitchen cook touching dirty Pants, then engaged in food preparation.
12A-29-4
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.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, kitchen area
22-02-4
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. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen fryers
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed Cocktail sauce in reaching cooler, not covered.
08B-12-5
37
Aug 19, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked inside reach in cooler, as per manager over 24 hours. **Corrected On-Site**
02C-02-5
Basic - Equipment in poor repair. Observed broken rice warmer handle.
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on women bathroom.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed on seasoning container at cook line. **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to restaurant food on reach in cooler by kitchen door. **Corrected On-Site**
08B-49-4
64
Dec 12, 2023
Routine - Food
No violations found.
100
Dec 11, 2023
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on the side of the building across from the beer cooler.
29-34-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed sixty rodent droppings on floor in dry storage area next to mop sink, area is off the side of the kitchen. **Admin Complaint**
35A-04-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop stored in standing water, 81F.
10-05-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to dish area,
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for dish machine.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager working with seven employees working.
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles stored in reach-in cooler at front of kitchen. Manager stated item prepared on 12/9.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats and purses on dry storage shelf next to mop sink.
40-06-5
Basic - Equipment in poor repair. Handle for rice cooker on cook line. Handle for reach-in freezer in dry storage area.
14-11-5
Basic - Ice bucket not inverted between uses. Ice buckets stored on prep table in liquor storage room.
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above fryers. **Repeat Violation**
23-03-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go cups stored in area next to beer cooler.
25-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water next to three compartment sink. Manager placed chicken under running water in prep sink. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Containers of spices on cook line.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from grill on cook line. Employee removed drink from prep table. **Corrected On-Site**
12B-07-4
23
Aug 15, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
74
Jan 30, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer 10ppm. Advised manager to Use only triple sink to sanitize all dishes.
22-47-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
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. Poster was provided to operator **Corrective Action Taken**
11-27-4
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. Form was provided to operator **Corrective Action Taken**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup without handle inside rice. Advised manager he corrected it **Corrected On-Site**
14-01-5
55
Aug 23, 2022
Routine - Food
5 major violations. 8 minor violations.
View 13 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can in front of hand washing sink in the bar area. **Corrected On-Site**
31A-09-4
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 stored inside standing cooler not date marked. As per operator cooked pasta was cooked two days ago.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not properly labeled in the kitchen area.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and keys stored on top of kitchen prep table.
40-06-5
Basic - Floor soiled/has accumulation of debris. Located underneath kitchen equipment. **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed cases of water on floor.
08B-47-4
Basic - Hole in or other damage to wall. Observed small hole by the floor molding in the kitchen area by the dish machine. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Storage area not maintained clean and organized. Observed boxed on floor next to stairs. **Repeat Violation**
33-34-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area. **Repeat Violation**
36-27-5
41
Frequently Asked Questions
When was Stinkin Crawfish last inspected?
The most recent health inspection at Stinkin Crawfish on file is from Jan 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Stinkin Crawfish?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Stinkin Crawfish.
How does Stinkin Crawfish compare to other restaurants in Key West?
Stinkin Crawfish most recently scored 64 out of 100, which is lower than the Key West average of 74.
Has Stinkin Crawfish's inspection record improved over time?
Results have been roughly steady. Inspections at Stinkin Crawfish have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Stinkin Crawfish means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Stinkin Crawfish inspected?
Based on the inspection history on file, Stinkin Crawfish is inspected around three times per year on average.
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