THE SAINT HOTEL KEY WEST Inspection – January 20, 2026

High Priority 1

#9High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Observed chemicals stored underneath hands sink, and 3 compartment sink.

Intermediate 1

#10Intermediate31B-06-4

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap.

Basic 8

#1Basic06-09-1

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 2 reduced oxygen packaged fish in flip top reach in cooler. During the inspection employee opened.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Repeat Violation

#3Basic13-02-4

Basic – Employee with ineffective hair restraint while engaging in food preparation.

#4Basic10-20-4

Basic – In-use tongs stored on oven door handle between uses. During the inspection employee removed item. **Corrective Action Taken**

Corrective Action Taken

#5Basic14-33-4

Basic – Reach-in cooler shelve with rust that has pitted the surface, located at dry storage.

#6Basic22-16-4

Basic – Reach-in freezer interior have accumulation of soil residues.

#7Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler, located at cooking line.

#8Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**

Repeat Violation

Florida Food Watch