KEY WEST YACHT CLUB
2315 N ROOSEVELT BLVD · KEY WEST · Monroe County · FL 33040
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 6
41-07-4High Priority – Container of medicine improperly stored. Spray bottle of stainless steel cleaner stored on top of dish machine. Case of dish sanitizer stored next to cooking oil in dry storage area. Manager moved items to area where chemicals are stored. **Corrected On-Site**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean pans without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in salad prep reach-in cooler next to dish area: blue cheese (54F – Cold Holding); tomatoes (53F – Cold Holding); cheese (51F – Cold Holding); lettuce (61F – Cold Holding). Employee stated items placed in cooler 4 hours and 30 minutes prior to temperature being taken. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on cook line counter: buttermilk (58F – Cold Holding); butter (71F – Cold Holding). Employee stated items placed out one hour prior to temperature being taken. Employee moved items to walk-in freezer to reduce temperature to 41F. Items stored in salad prep reach-in cooler next to dish area: blue cheese (54F – Cold Holding); tomatoes (53F – Cold Holding); cheese (51F – Cold Holding); lettuce (61F – Cold Holding). Employee stated items placed in cooler 4 hours and 30 minutes prior to temperature being taken. Items stored in walk-in cooler: blue cheese (47F – Cold Holding); butter (46F – Cold Holding); milk (46F – Cold Holding); cheese (47F – Cold Holding); beef (46F – Cold Holding); (46F). Employee stated cooler was working properly at 11:00 am. Employee opened door to walk-in freezer to reduce temperature in walk-in cooler. **Warning**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker for faucet above oven next to back door.
Intermediate 5
11-27-4Intermediate – 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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw prepared at 11:30 am at 51F at 3:15 pm. Employee moved item to walk-in freezer to finish cooling process.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the kitchen. Blade of can opener at end of kitchen prep table. Hot water nozzle of coffee machine in wait station.
53A-07-6Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of certified food manager for establishment. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to kitchen entrance at end of cook line. No hand towels at hand washing sink next to door leading to the dining room. Employee provided hand towels at hand washing sinks. **Corrected On-Site**
Basic 8
16-03-4Basic – Accumulation of debris inside warewashing machine. Dish machine in dish area.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf in kitchen above prep area. Manager removed drink. **Corrected On-Site**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Pepsi stored on shelf in walk-in cooler.
08B-38-4Basic – Food stored on floor. Cooking oil stored on floor at end of cook line. Case of chicken stored on floor in walk-in freezer. **Repeat Violation**
08B-42-4Basic – Food stored outside. Cases of cooking oil stored in a room outside of back door that is not fully enclosed. Employee moved cases of cooking oil inside. **Corrected On-Site**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handles.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Hamburger thawing in standing water in dish area.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Containers of ap salt and pepper stored on shelf across from salad prep area.
Inspector observations synchronized from DBPR on October 21, 2026 1:07 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 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.