TONG'S GARDEN KEY WEST INC
1458 KENNEDY DR · KEY WEST · Monroe County · FL 33040
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
31 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-4High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork at 56°f located in the cookline reach in cooler, as per operator it was cooked last night.
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Black soy sauce cans
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 47°f in the cookline cooler, fresh garlic in oil 90°f located in crash cart, sushi rice 113°F on the prep table.
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cooked rice at 85°F sitting on a prep table in the cookline, fried rice 127°f located in the rice cooker.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches underneath the microwave, 1 crawling on top of cookline cooler, 15+ live roaches on a glue trap located in front of the microwave, 1 on the floor next to MSG container that is located in the kitchen by the chest freezer, 1 by employee water dispenser machine next to walk in cooler.
41-23-4High Priority – Rodent bait not contained in a covered, tamper-resistant bait station. Observed rodent cage traps on a shelf next to oil.
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Fresh garlic in oil, cooked pork.
Intermediate 4
11-07-4Intermediate – 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.
52-03-4Intermediate – Establishment advertised crab on menu/menu board but served no type of crab in the crab rangoon.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sink. **Corrected On-Site**
53B-01-5Intermediate – 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.
Basic 20
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
14-01-4Basic – Bowl or other container with no handle used to dispense food. Flour container
23-04-4Basic – Build-up of mold-like substance on nonfood-contact surface. Walk in cooler curtains
08B-45-4Basic – Case/container/bag of food stored on floor in walk-in cooler/freezer. Cut broccoli and whole cabbage bag.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls
35A-03-4Basic – Dead roaches on premises. Observed approximately 1 dead reach in cooler inside the cookline cooler, 7+ dead roaches on the floor below the microwave, 2 dead underneath a prep table in the kitchen.
12B-12-4Basic – Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an open Pepsi can on a shelf.
08B-37-4Basic – Food stored in a prohibited area. Observed rodent cage traps on a shelf next to oil.
08B-12-4Basic – Food stored in holding unit not covered. Observed shrimp toast not covered in the chest freezer.
08B-38-4Basic – Food stored on floor. Observed MSG containers on the floor by the chest freezer in the back, oil container on the cook line, spicy sauce, soy sauce buckets.
36-14-4Basic – Grease accumulated on kitchen floor and/or under cooking equipment. Underneath the cookline.
36-47-5Basic – Hood soiled with accumulated grease, dust or food debris. .
14-31-4Basic – Nonfood-grade bags used in direct contact with food. Thank you bags with dough, located in the walk in cooler.
25-43-4Basic – Plastic jug cut in half and reused as scoop.
23-09-4Basic – Soiled reach-in cooler gaskets. Cookline coolers
08B-13-4Basic – Stored food not covered in walk-in cooler. Cut vegetables, egg rolls.
23-10-4Basic – Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses.
14-06-4Basic – Wood food-contact surface not properly sealed.
Inspector observations synchronized from DBPR on August 11, 2026 1:24 AM.
Violation category totals
2 observation(s)
3 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.