KEY WEST CUBAN COFFEE COCINA, LLC Inspection – September 8, 2026

High Priority 2

#6High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following foods were off temperature on kitchen work table. kitchen cook place the food of temperature inside a working cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#8Intermediate11-07-5

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

#9Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures.

Basic 5

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**

Corrected On-Site

#2Basic14-09-4

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

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Corrected On-Site

#4Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Observed bags of onions on kitchen floor.

#5Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch