Tong's Garden Key West
Last inspected: Mar 3, 2026
70
Score
Going back to 2023, Tong's Garden Key West has nine inspections in the public record. Inspectors last stopped by on Mar 3, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around five violations compared to roughly nine violations earlier on.
“Bowl or other container with no handle used to dispense food” comes up most often, recorded five times in the inspection record.
That's lower than the typical Key West restaurant, which scores around 74. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at walk in cooler. Manager rearranged products. **Corrected On-Site**
08A-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside rice cooker. Manager removed item. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. Employee removed cardboard. **Corrected On-Site**
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Screen in door torn. Observed bottom of screen torn at back exit door.
35B-09-4
70
Aug 18, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser unlabeled over three compartment sink. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Stored food not covered. Observed honey chicken container uncovered in reach in cooler. Operator covered container. **Corrected On-Site**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside white rice cooker in kitchen. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed flour bag stored on kitchen floor. Operator removed bag from floor. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board in kitchen. Operator removed towel. **Corrected On-Site**
21-04-4
74
Apr 16, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (54F - Cold Holding); salmon (49F - Cold Holding) stored in the reach in cooler for less than 2 hours,as per operator. Items were placed inside the walk in freezer for rapid cooling.
03A-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
36-37-5
Basic - Observed ice build up in sushi reach in cooler.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cloths stored around the kitchen, not in sanitation buckets.
21-12-4
70
Dec 11, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (82F - Cold Holding), pooled eggs (49F - Cold Holding) at room temperature at cook line. As per operator, for less than 2 hours. Operator took products to walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink near walk in cooler.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside container of rice. Operator removed item. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen, ware washing and storage areas.
36-37-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee soda inside preparation cooler at cook line. **Corrected On-Site**
12B-13-4
Basic - Self-closing device on bathroom door disconnected/broken.
32-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation tables at front line and cook line. Operator placed towels in chlorine solution. **Corrected On-Site**
21-12-4
61
Jun 24, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (88°F - Hot Holding), at the cooked line for less than 4 hours as per operator. Operator reheated at 165° F. **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pasta (88/68F - Cooling); fried rice (108/100F - Cooling) covered during cooling process, operator uncovered. **Corrected On-Site**
03D-15-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cel, phone on preparation table, operator removed it. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
58
Oct 10, 2023
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken (86F - Cooling) at room temperature at back storage area. As per manager, chicken was prepared more than 2 hours prior. Advised manager to reheat product to 165F.
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and tuna stored over krab sticks and cut avocado at preparation cooler at cook line. Manager rearranged products. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (56F - Cold Holding); cooked noodles (47F - Cold Holding) at preparation cooler at cook line. As per manager, more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (56F - Cold Holding); cooked noodles (47F - Cold Holding) at preparation cooler at cook line. As per manager, more than 4 hours.
03A-02-5
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed storage containers with cracks at walk in cooler.
14-16-4
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 - Floor soiled/has accumulation of debris. Observed heavy accumulation of food debris at walk in freezer. Observed floor soiled at dry storage area.
36-73-4
Basic - Screen in door torn at back exit door.
35B-09-4
Basic - Stored food not covered. Observed raw chicken and raw beef not covered at walk in freezer. **Repeat Violation**
08B-12-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
36-30-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside raw and cooked rice containers. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Observed at cook line.
14-45-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at side and bottom of back exit door. **Repeat Violation**
35B-01-4
32
Jun 16, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Jun 15, 2023
Routine - Food
7 critical violations. 2 major violations. 13 minor violations.
View 22 violations
High Priority - Nonfood-grade bags used in direct contact with food. To go bag used to store ginger in walk-in cooler.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked pork in reach-in cooler across from stove. Manager moved eggs to a different shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Bottle of water stored in container of carrots.
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler across from stove: shrimp (53F - Cold Holding); beef (51F - Cold Holding); chicken (52F,51F - Cold Holding); pork (52F - Cold Holding); tofu (51F - Cold Holding). Manager stated items stored in cooler over night. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from fryers: chicken (62F - Cold Holding); pork (61F - Cold Holding); eggs ambient) (67F - Cold Holding); krab (60F - Cold Holding). Manager stated items placed in cooler four hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Item stored on cook line: fresh garlic in oil (86F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from stove: shrimp (53F - Cold Holding); beef (51F - Cold Holding); chicken (52F,51F - Cold Holding); pork (52F - Cold Holding); tofu (51F - Cold Holding). Manager stated items stored in cooler over night. **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 stored on cook line: egg rolls (95F - Hot Holding). Manager stated item prepared thirty minutes prior to temperature being taken. Manager voluntarily discarded items. **Warning**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area. Observed three flies in back prep area.
35A-02-6
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottle next to three compartment sink. Manager added label to bottle. **Corrected On-Site** **Repeat Violation**
41-21-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Manager had employee wash hands in hand washing sink. **Corrective Action Taken**
12A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards stored on shelf across from three compartment sink.
14-09-4
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 across from fryers, ambient temperature 67F. Reach-in cooler across from stove, ambient temperature 47F.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry storage shelf at end of cook line. Manager removed phone. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the top that opens to the outside. Back door to kitchen.
35B-01-4
Basic - Food stored on floor. Container of oil and bag of rice stored on kitchen floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops on prep table in standing water, 91F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut avocado with label. Manager rewashed avocado and removed label. **Corrected On-Site**
08B-39-4
Basic - Stored food not covered. Shrimp in reach-in freezer next to back door. **Repeat Violation**
08B-12-5
Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Bottle of water stored in container of carrots.
08B-60-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Top shelf in walk-in cooler.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table across from fryers. Employee placed cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket next to three compartment sink, 10 ppm. Manager added bleach to bucket, 75 ppm. **Corrected On-Site**
21-07-4
15
Mar 27, 2023
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (45 F - Cold Holding); salmon (45 F - Cold Holding). As per Operator they have been placed outside 1 hour ago. Operator removed them to Walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spry bottle with degreaser not labeled inside kitchen. Employee labeled it. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside rice cooker in Kitchen. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tile inside kitchen. **Repeat Violation**
36-32-5
Basic - Food stored on floor. Observed soy sauce plastic containers stored on Kitchen floor. Employee removed them from floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave interior inside kitchen. Employee cleaned it. **Corrected On-Site**
22-08-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler fan cover. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed honey chicken containers not covered inside Walk in cooler. Operator covered them. **Corrected On-Site**
08B-12-5
55
Frequently Asked Questions
When was Tong's Garden Key West last inspected?
The most recent health inspection at Tong's Garden Key West on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Tong's Garden Key West?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Tong's Garden Key West.
How does Tong's Garden Key West compare to other restaurants in Key West?
Tong's Garden Key West most recently scored 70 out of 100, which is lower than the Key West average of 74.
Has Tong's Garden Key West's inspection record improved over time?
Yes. Recent inspections at Tong's Garden Key West have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tong's Garden Key West 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 Tong's Garden Key West inspected?
Based on the inspection history on file, Tong's Garden Key West is inspected around three times per year on average.
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