SANTIAGO'S BODEGA
Petronia Street
Key West, Florida, 33041
Bahama Village
Monroe County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/14/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler. Operator opened package Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Ice cream containers in walk in freezer Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink container in Reach in cooler at salad station Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Speaker inside hand wash sink at prep station Corrected On-Site
Food safety inspection conducted on 4/14/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 1/7/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -multiple cutting boards in kitchen. Per operator, will sand/plane cutting boards. - From follow-up inspection 2024-12-26: **Time Extended** - From follow-up inspection 2025-01-07: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -2 kitchen employees. - From follow-up inspection 2024-12-26: **Time Extended** - From follow-up inspection 2025-01-07: **Time Extended**
Food safety inspection conducted on 1/7/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 12/26/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -yellowtail. Operator opened packages immediately. **Corrective Action Taken** - From follow-up inspection 2024-12-26: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -multiple cutting boards in kitchen. Per operator, will sand/plane cutting boards. - From follow-up inspection 2024-12-26: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -2 kitchen employees. - From follow-up inspection 2024-12-26: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in walk in cooler. -oven interior has build up of grease/food debris. - From follow-up inspection 2024-12-26: **Time Extended**
- 08A-11-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over canned/bottled drinks. -raw chicken on tray above beer, juice in walk in cooler. Operator moved chicken to bottom. Corrected On-Site - From follow-up inspection 2024-12-26: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -croquettes (48F - Cold Holding); lamb chops (46F - Cold Holding) in cold drawers under flat grill less than 4 hours. Operator moved product to walk in cooler for temperature recovery. **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-12-26: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hot water handle missing on hand wash sink at left end of cook line. Warning - From follow-up inspection 2024-12-26: Facility placed work order, time extend additional 7 days. **Time Extended**
Food safety inspection conducted on 12/26/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 12/17/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -yellowtail. Operator opened packages immediately. **Corrective Action Taken**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -multiple cutting boards in kitchen. Per operator, will sand/plane cutting boards.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -2 kitchen employees.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in walk in cooler. -oven interior has build up of grease/food debris.
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. -raw chicken on tray above beer, juice in walk in cooler. Operator moved chicken to bottom. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -croquettes (48F - Cold Holding); lamb chops (46F - Cold Holding) in cold drawers under flat grill less than 4 hours. Operator moved product to walk in cooler for temperature recovery. **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hot water handle missing on hand wash sink at left end of cook line. Warning
Food safety inspection conducted on 12/17/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 4/24/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -sanitizer not dispensing properly, ran multiple cycles, changed container of product. <50ppm. Operator will use dish machine in kitchen or 3 compartment sink until repaired.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease and food debris on cook line floors under equipment. Wall, ceiling tiles soiled with accumulated grease, food debris, and/or dust. -above cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of over has build up of food debris.
- 08B-02-4:High Priority - Food not properly protected from contamination. -croissant in contact with bar towel during prep. Product moved away from towel. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -black beans 3 oz past 7 days. Operator discarded.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -hand wash sink on wall past dish machine.
Food safety inspection conducted on 4/24/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 11/30/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -2 kitchen employees.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -blue ice scoop holder soiled in bottom. Operator washed, rinsed and sanitized holder and scoops. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handles of scoops in bulk dry goods in contact with product. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers, shelf has build up of dust above covered food. -fan above prep area dusty. Repeat Violation
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -bruschetta made 11/22. Operator discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -croquettas (41-45F - Cold Holding) in front of cook line drawer less than 1 hour. Product above 41°f at front of drawer. -smoked salmon (50F - Cold Holding); salmon (46F - Cold Holding); bruschetta (46F - Cold Holding) in top left drawer of cooler. Drawer slightly ajar. All product out of temperature less than 4 hours, operator will move product for temperature recovery. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -rolling cart blocking hand wash sink on cook line. Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/30/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).