THE SAINT HOTEL KEY WEST Inspection – July 28, 2026

High Priority 3

#4High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed macaroni (46F – Cooling), as per chef, prepared the night before.

#5High Priority01B-36-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed macaroni (46F – Cooling), as per chef, prepared the night before.

Stop Sale

#6High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter.

Intermediate 2

#7Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife magnet.

Basic 3

#1Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface. Observed on shelves in reach in. **Repeat Violation**

Repeat Violation

#2Basic24-18-4

Basic – Silverware/utensils stored upright with the food-contact surface up. Observed at triple sink.

#3Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed dust accumulation.

Florida Food Watch