Tin Cup Chalice
Last inspected: Apr 8, 2026
52
Score
Across the available record, Tin Cup Chalice has nine inspections on file, the first dated 2023. Inspectors last stopped by on Apr 8, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
Restaurants in Key West average 74, so Tin Cup Chalice trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
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 Dishwasher (Temperature 141). During the inspection operator set up Triple Sink (Quaternary 300ppm)
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. During the inspection employee cleaned it. **Corrected On-Site**
22-02-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled.
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues, located at cooking line.
22-16-4
Basic - Single-service articles improperly stored. Observed 1 case of to go boxes stored on the floor in dry storage.
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, throughout the kitchen areas.
36-34-5
Basic - Clean , cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Food stored on floor. Observed 2 cases of chips skins stored on the floor in walk in freezer.
08B-38-4
52
Jul 30, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook touch a raw beef patty and then removed his gloves and put on new ones without washing hands.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed the soda gun nozzle soiled at the bar.
22-02-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. The manager put the straws behind the bar. **Corrected On-Site**
25-27-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The manager removed the bowl. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice bucket stored on floor between uses. The chef put them on a rack. **Corrected On-Site**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
50
May 6, 2025
Routine - Food
No violations found.
100
Apr 22, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding); spinach (49F - Cold Holding); in walk in cooler. Operator moved the food items in another walk in cooler. Also lift lid reach in cooler cut tomatoes (48F - Cold Holding); cheese (49F - Cold Holding) for less than 4 hours as per operator. Operator placed the food items under ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
01B-14-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Dishwasher area. **Warning**
31A-04-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-56-4
Basic - Food stored on floor. Observed cases of pork on walk in freezer floor. Operator properly stored it. **Corrected On-Site** **Warning**
08B-38-4
58
Dec 9, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
Toilet Rooms Maintained
FL-53
52
Jun 24, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired quat test kit since 2/2024.
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/ Certified manager not present at the time of the inspection.
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 and cooked spaghettis from earlier yesterday with no date inside walk in cooler . Employee dated the products. **Corrected On-Site**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Employee inverted the pots and pans . **Corrected On-Site**
24-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed commercially packaged fish thawing at room temperature inside prep sink for approximately 1 hr. Employee opened the cold running water to continue thawing the fish. **Corrected On-Site**
06-01-5
Basic - Stored food not covered. Observed uncovered container with cooked rice stored inside walk in cooler .
08B-12-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water. Water temperature was 88 F . Employee sent the utensils to the 3 compartment sink. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water residue inside clean pots and pans ready to use.
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between reach in coolers. Employee sent them to 3 compartment sink. **Corrective Action Taken**
10-17-4
50
Sep 29, 2023
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottles stored next to go cup lids in wait station. Manager moved spray bottles to area away from single service items. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Items in warmer across from cook line grill: Manager stated item started reheating at 6:30 am, temperature taken at 8:50 am.
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in warmer across from cook line grill: Manager stated item started reheating at 6:30 am, temperature taken at 8:50 am.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over pasteurized egg whites in walk-in cooler across from office. Manager placed Shell eggs on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings board on reach-in cooler across from cook line grill stained. Blade of can opener on prep table in front of walk-in cooler.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature dish machine in dish area.
16-62-1
Intermediate - No soap provided at handwash sink. No soap at hand washing sink in bar area.
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line stored in standing water,101F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of coffee machine in wait station. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf at end of cook line.
16-46-4
35
Apr 26, 2023
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped Butter cups 80F less than 4 hrs, relocated to walk-in cooler .
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gaskets are soiled.
23-03-4
Basic - Insect control device installed over food preparation area.
35B-02-4
64
Feb 28, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (54F - Cold Holding) at reach in cooler at salad preparation area. As per manager, for approximately 1 hour. Advised manager to submerge container in ice or move to another unit. Observed cooked lobster chunks (64F - Cold Holding) at reach in cooler at cook line. As per manager, for less than 1 hour. Employee took item to walk in freezer to rapidly chill. **Corrective Action Taken** **Warning**
03A-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. **Warning**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Sony, Javier, Juan, Jean and Bern employed more than 60 days, no proof of employee training. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as control for butter at expo area. **Warning**
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at cook line soiled with black substance. **Warning**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on storage shelf at cook line. **Corrected On-Site** **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink near toaster soiled with black substance. Observed fan cover at standing reach in cooler at cook line soiled. **Warning**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
24-18-4
Basic - Standing water or very slow draining water in handwash sink near toaster. **Warning**
29-20-5
41
Frequently Asked Questions
When was Tin Cup Chalice last inspected?
The most recent health inspection at Tin Cup Chalice on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Tin Cup Chalice?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Tin Cup Chalice.
How does Tin Cup Chalice compare to other restaurants in Key West?
Tin Cup Chalice most recently scored 52 out of 100, which is lower than the Key West average of 74.
Has Tin Cup Chalice's inspection record improved over time?
Results have been roughly steady. Inspections at Tin Cup Chalice have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tin Cup Chalice 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 Tin Cup Chalice inspected?
Based on the inspection history on file, Tin Cup Chalice is inspected around three times per year on average.
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