Yellowfin

5950 Peninsular Ave, Key West, FL 33040

Seafood

Last inspected: Mar 2, 2026

Score

Low Risk

Public records show six inspections at Yellowfin stretching back to 2023. The latest inspection on file is from Mar 2, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.

Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.

When inspectors have written things up, “carbon dioxide/helium tanks not adequately secured” has been the most frequent reason, cited two times.

The city-wide average for Key West sits at 74, putting Yellowfin on the better side of that line. Taken together, the history is a positive one.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 2, 2026

Routine - Food

1 major violation. 2 minor violations.

View 3 violations

Employee Health Policies Present

FL-03

Warewashing Facilities Maintained and Used

FL-24

Hot and Cold Water Available; Adequate Pressure

FL-25

Aug 5, 2025

Routine - Food

1 critical violation. 1 major violation. 2 minor violations.

View 4 violations

Certified Food Manager Identification

FL-02

Employee Health Policies Present

FL-03

Food Received at Proper Temperature

FL-12

Food and Non-Food Contact Surfaces Designed and Constructed

FL-50

Jun 10, 2025

Routine - Food

2 critical violations. 1 major violation. 4 minor violations.

View 7 violations

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans stored in deep container for more than 24 hours with cold holding temperature of 49°F/51°F.

03D-02-5

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans stored in deep container for more than 24 hours with cold holding temperature of 49°F/51°F.

01B-02-5

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beans stored in deep container for more than 24 hours with cold holding temperature of 49°F/51°F.

03D-15-4

Basic - Carbon dioxide/helium tanks not adequately secured. Operator properly secured. **Corrected On-Site**

51-11-4

Basic - Food stored on floor. Observed cases of spinach sauce on walk in freezer floor. Operator properly stored it. **Corrected On-Site**

08B-38-4

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitazer bucket on preparation table and on the floor. Operator properly stored it. **Corrected On-Site**

21-44-1

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator properly stored it. **Corrected On-Site**

42-01-4

Mar 25, 2025

Routine - Food

1 major violation. 2 minor violations.

View 3 violations

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator replaced the tag on the container.

01C-10-4

Basic - Ice buildup in reach-in freezer.

14-69-4

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

16-38-5

Apr 23, 2024

Routine - Food

1 critical violation. 3 major violations. 2 minor violations.

View 6 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Underneath the heated lamps: cooked onions (127F - Hot Holding); cooked mushrooms (122F - Hot Holding); As per operator, cooked 45 minutes before the inspection. Operator reheated, cooked onions (166F - Reheating); cooked mushrooms (168F - Reheating) **Corrected On-Site**

03B-01-6

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area : can opener blade soiled. bar area: soda gun nozzles soiled. **Corrected On-Site**

22-02-4

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit.

16-37-1

Intermediate - Oyster tags not marked with last date served. Discussed with the operator the proper method.

01C-03-4

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the cookline: multiple tongs in a container standing water, water temperature 117F. **Corrected On-Site**

10-07-4

Basic - No handwashing sign provided at a hand sink used by food employees. By the servers station in the kitchen. **Corrected On-Site**

31B-04-4

Apr 4, 2023

Routine - Food

1 major violation. 5 minor violations.

View 6 violations

Intermediate - Handwash sink not accessible for employee use at all times. Observed ice scoop being stored in hand washing sink. Located in cafe area. Manager removed. **Corrected On-Site**

31A-09-4

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

14-11-5

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. **Corrected On-Site**

21-04-4

Basic - Carbon dioxide/helium tanks not adequately secured.

51-11-4

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep tables. Chef removed. **Corrected On-Site**

10-17-4

Basic - Food stored on floor. Observed case of raw beef patties being stored on floor in walk in cooler and sodas on floor in cafe area. Manager moved to shelf. **Corrected On-Site**

08B-38-4

Show all 6 inspections Show less

Frequently Asked Questions

When was Yellowfin last inspected?

The most recent health inspection at Yellowfin on file is from Mar 2, 2026. The public record contains six inspections in total.

What is the most common violation at Yellowfin?

Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited two times, more than any other issue at Yellowfin.

How does Yellowfin compare to other restaurants in Key West?

Yellowfin most recently scored 82 out of 100, which is higher than the Key West average of 74.

Has Yellowfin's inspection record improved over time?

Results have been roughly steady. Inspections at Yellowfin have averaged around five violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Yellowfin means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Yellowfin inspected?

Based on the inspection history on file, Yellowfin is inspected around two times per year on average.

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