The Key Club
Last inspected: Feb 26, 2026
55
Score
The Key Club appears in inspection records seven times, starting in 2022. On Feb 26, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to nine violations.
“Carbon dioxide/helium tanks not adequately secured” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Miami average 74, so The Key Club trails the local norm. The inspection history reads as standard for a restaurant of this size.
7
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink where splitter was added. **Repeat Violation**
29-42-4
Intermediate - Equipment drain line draining into handwash sink. Observed at bar hand wash sink.
31A-10-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at rear chemical storage area. **Repeat Violation**
51-11-4
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. Observed at walk in cooler frozen packages of mahi placed to thaw still in vacuum seal. Operator began to remove from packaging. **Corrective Action Taken**
06-09-1
Basic - Floor soiled/has accumulation of debris. Observed at cook line floors.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed throughout kitchen between cooler units. Chef removed. **Corrected On-Site**
10-17-4
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 at rear kitchen storage area, in containers of flour. Operator removed. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at rear kitchen prep table. Chef removed. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line reach in cooler exteriors soiled. **Repeat Violation**
23-03-4
55
Oct 20, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink where splitter was added.
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade and vegetable chopper soiled.
22-02-4
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/ Observed no certified manager present with 4 employees engaging in food preparation.
53A-05-6
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink at dish washer area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean dishes on dish area storage rack.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout cook line.
22-16-4
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 in containers of flour and lanky breading at rear kitchen prep area. Chef removed and stored upright. **Corrected On-Site**
10-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at rear chemical storage area.
51-11-4
Basic - Equipment in poor repair. Observed bar dish machine non operational. Establishment utilizing main kitchen dish machine.
14-11-5
Basic - Floor area(s) covered with standing water. Observed throughout kitchen cook line and bar area.
36-22-4
Basic - Ice scoop handle in contact with ice. Observed at bar ice bin.
10-08-5
41
May 15, 2025
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine dish machines and quaternary three compartment sink.
16-37-1
Basic - Covered waste receptacle not provided in women's bathroom. Observed in unisex employee bathroom.
32-12-6
Basic - No handwashing sign provided at a hand sink used by food employees. Observed for all hand wash sinks. Operator began to place during inspection. **Corrective Action Taken**
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. Observed at center three compartment sink pipe leaking. Plumber began to fix during inspection. **Corrective Action Taken**
29-11-4
78
Apr 9, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
67
Nov 9, 2023
Routine - Food
No violations found.
100
Aug 22, 2022
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temperature dish machine final rinse at Dishwasher (Temperature 107F). The operator set up three compartment sinks and called technician. **Corrective Action Taken**
16-54-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw spicy tuna on the special menu not identified as raw item. **Repeat Violation**
02B-01-5
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. Raw oyster serving on the menu without consumer advisory. **Repeat Violation**
02A-01-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Water leaking. Observed water leaking from the ceiling tile in kitchen area.
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
64
Aug 17, 2022
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw spicy tuna on the special menu not identified as raw item.
02B-01-5
Intermediate - No soap provided at handwash sink. Observed a soap missing at the kit corner hand wash sink. the operator refilled the soap. **Corrected On-Site**
31B-03-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
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. Provided to the operator by email. The operator posted the raw oyster consumer advisory. **Corrected On-Site**
02A-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed small plastic container with no handle using with sushi vinegar. The operator removed the cup. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Stored food not covered. Observed ice cream stored in the reach in freezer not covered. The operator discarded the item. **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe disconnected at the hand wash sink by the dishwasher area
29-11-4
52
Frequently Asked Questions
When was The Key Club last inspected?
The most recent health inspection at The Key Club on file is from Feb 26, 2026. The public record contains seven inspections in total.
What is the most common violation at The Key Club?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited three times, more than any other issue at The Key Club.
How does The Key Club compare to other restaurants in Miami?
The Key Club most recently scored 55 out of 100, which is lower than the Miami average of 74.
Has The Key Club's inspection record improved over time?
No. Recent inspections at The Key Club have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Key Club 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 The Key Club inspected?
Based on the inspection history on file, The Key Club is inspected around two times per year on average.
Nearby Restaurants