LOUIE'S BACKYARD
700 WADDELL AVE · KEY WEST · Monroe County · FL 33040-4729
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork roast (47F – Cooling) at walk in cooler at first floor. As per manager, since 3 days prior.
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle cell phone and then handled raw fish, no hand wash. Manager discussed proper hand washing with employee and employee washed hands. **Corrected On-Site**
12A-02-4High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle cell phone and then handled clean plate.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed conch fritter batter (51F – Cold Holding); cooked potatoes (53F – Cold Holding) at standing unit on 3rd floor. As per manager, since the previous day. Observed pork roast (47F – Cooling) at walk in cooler at first floor. As per manager, since 3 days prior.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch fritter batter (51F – Cold Holding); cooked potatoes (53F – Cold Holding) at standing unit on 3rd floor. As per manager, since the previous day.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed onion soup (123F – Hot Holding) at steam table at cook line. As per employee, less than 1 hour. Advised employee to reheat product.
Intermediate 1
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
Basic 3
36-22-4Basic – Floor area(s) covered with standing water. Observed standing water in first floor walk in cooler. Manager called repair technician during inspection.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Observed cooked lobster thawing in standing water at preparation area. Manager placed product inside walk in cooler. **Corrected On-Site**
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.Observed at first floor preparation and storage areas. **Repeat Violation**
Inspector observations synchronized from DBPR on September 10, 2026 12:05 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.