THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: GRAND CAFE KEY WEST License Number: SEA5402741
Rank: Seating License Expiration Date: 10/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 314 DUVAL ST
KEY WEST, FL 33040

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/28/2022 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
14 6 24
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
22-20-5    Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located outside.
16-07-4    Basic - Accumulation of debris in three-compartment sink. Bar.
21-16-4    Basic - Clean linens stored in improper location. Observed linen used as bread liners, bread bowls and plates stored outside that will be in contact with food located in an open environment. Informed person in charge that no food handling or linens can be stored outside or handle outside. As per chef, bread is brought outside in a thermo and placed in a bread bowl with the liner to serve bread to the customers.
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed linen used as bread liners, bread bowls and plates stored outside that will be in contact with food located in an open environment. Informed person in charge that no food handling or linens can be stored outside or handle outside. As per chef, bread is brought outside in a thermo and placed in a bread bowl with the liner to serve bread to the customers.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink stored in reach in freezer. Chef discarded drink. **Corrected On-Site**
40-06-5    Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Adidas sneakers stored with pots and pans on a shelf.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
14-11-4    Basic - Equipment in poor repair. Observed reach in cooler by the dish washer area at ambient temperature of 53F.
36-22-4    Basic - Floor area(s) covered with standing water. Observed standing water by dishwashing area.
36-73-4    Basic - Floor soiled/has accumulation of debris. Cookline by fryer.
14-42-4    Basic - Hood filter missing from automatic fire suppression/exhaust system.
10-08-5    Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
22-08-4    Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with splashes of food debris.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen.
23-03-4    Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove with heavy accumulation of old food debris. All reach in cooler gaskets.
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. Located by the dish washing area.
14-20-4    Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation**
25-05-4    Basic - Single-service articles improperly stored. Observed bread liners and bread bowls that will be in contact with food stored outside in a bag outside in an open environment. Informed person in charge that no food handling or linens can be stored outside or handle outside. As per chef, bread is brought outside in a thermo and placed in a bread bowl with the liner to serve bread to the customers.
06-02-5    Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Observed lobsters thawed in standing water on a kitchen prep table at 48F.
06-01-5    Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef (48F - Cold Holding)in the walk in cooler. As per chef, ground beef was left in the kitchen, decided not to make burger patties and placed back in the walk in cooler.
33-31-5    Basic - Unnecessary items/unused equipment on the premises. Observed used microwaves and prep table discarded on the side of the building.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. By soda machine, wall by cook line is heavily soiled. Wall by hand wash sink close to 3-comp sink. Bar wall soiled.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Observed a blue tin spray bottle with truffle oil, salt in a container next to tea dispenser by soda machine. Flour inside a container with no label.
22-42-4    High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, corrected to 100ppm.
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0ppm.
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching cooked short ribs on the steam table with bare hand contact.
01B-12-4    High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees washing and rinsing dishes, but not sanitizing. **Corrected On-Site**
35A-02-6    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flies flying inside the kitchen, not touching food.
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a blue tin spray bottle with truffle oil.
50-17-2    High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
08A-05-6    High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready-to-eat mixed veggies in the reach in cooler by the dish washing area.
08A-20-5    High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored over raw fish on a shelf in the walk in cooler.
01B-02-5    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler by the dish washer area: salmon (51F - Cold Holding); green mixed veggies (51F - Cold Holding); cheese (49F - Cold Holding); cooked beets (56F - Cold Holding); diced tomatoes (53F - Cold Holding). As per chef, food was stored in the reach in cooler overnight.
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler by the dish washer area: salmon (51F - Cold Holding); green mixed veggies (51F - Cold Holding); cheese (49F - Cold Holding); cooked beets (56F - Cold Holding); diced tomatoes (53F - Cold Holding). As per chef, food was stored in the reach in cooler overnight. Observed in cook line cooler: fresh garlic in oil (60F - Cold Holding), scallops (45F - Cold Holding); fish (45F - Cold Holding)
03B-01-6    High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cooked short ribs (111F - Hot Holding)
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
22-02-4    Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All reach in coolers with food debris.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in the dish machine area blocked by dish racks. **Corrected On-Site**
53A-01-7    Intermediate - Manager or person in charge lacking proof of food manager certification. Rick Milankov has been working for 7 months.
53A-05-6    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 more than five employees engaging in food prep.
53B-01-5    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. Marcos, Esteban, Oscar and Juan have been working for at least a few years.
31B-03-4    Intermediate - No soap provided at handwash sink. Kitchen hand wash sink by 3-comp sink.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.