KEYS FISHERIES MARKET & MARINA Inspection – July 22, 2026

High Priority 3

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab cakes 45F, conch fritters 45F, black beans 44F all items in cook line units were emptied last night and restocked this morning from the walk-in cooler , out of temp less than 4 hours

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.garlic butter 112F put on the grill to reheat **Corrective Action Taken**

Corrective Action Taken

#8High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate 2

#9Intermediate11-27-4

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.

#10Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Storage of cups of in hand wash sink

Basic 5

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The walk-in freezer is not working. No food is stored in the unit

#3Basic40-06-5

Basic – Employee purse stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

#4Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

#5Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler.

Florida Food Watch