SUSHI SONG
925 Duval Street
Key West, Florida, 33040
Downtown
Monroe County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
4
Intermediate
3
Basic
1
Total
8
Inspection Details:
- 29-11-4:Basic - Water leaking from pipe - under front counter hand sink.
- 12A-29-4:High Priority - Employee touched personal cell phone and then began washing dishes without first washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
- 08A-05-6:High Priority - Front counter right flip top - Raw fish stored over ready-to-eat mayonnaise. Operator stored all items properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice time stamped 11am, operator confirmed that's when time control began - current time 4pm. See stop sale.
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice time stamped 11am, operator confirmed that's when time control began - current time 4pm. See stop sale.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand sink - water 77F.
Food safety inspection conducted on 3/6/2025 revealed 8 total violations (4 high priority, 3 intermediate, 1 basic).
Inspection on 8/15/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door by triple sink Repeat Violation Warning - From follow-up inspection 2024-08-15: Observed at callback- same **Time Extended**
Food safety inspection conducted on 8/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/14/2024
High Priority
7
Intermediate
5
Basic
3
Total
15
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food and drink on shelf next with clean glasses. Employee stored in separate area. Corrected On-Site Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed operator wearing wristwatch, bracelet, and ring while prepping sushi. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door by triple sink Repeat Violation Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put gloves on to prepare customer order without hand wash. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpacked fish over ready to eat edamame in reach in freezer. operator stored properlyCorrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front flip top cooler- breaded shrimp (52F - Cold Holding). Per operator items were left in unit overnight. Items were not prepared or portioned today. See stop-sale 2. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen center fliptop- raw fish (50F - Cold holding). Per operator items were cooling overnight. Observed items in unit over fill line. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front flip top cooler- breaded shrimp (52F - Cold Holding). Per operator items in unit over night. Items were not prepared or portioned today. See stop sale Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice on right side of sushi bar with no time mark. Operator timemarked Corrected On-Site Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Kitchen center fliptop- raw fish (50F - Cold holding). Per operator items were cooling overnight. Observed items in unit over fill line. See stop sale. Warning
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine over 200ppm) operator remade. Now 100ppm Corrected On-Site Warning
- 11-07-5:Intermediate - 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. Provided handout to operator. Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for green tea cheesecake opened over 72 hours. Operator date marked Corrected On-Site Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen center fliptop- raw fish (50F - Cold holding). Per operator items were cooling overnight. Observed items in unit over fill line. See stop sale. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed rice spatula stored at drink cooler with food debris. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled windex bottle in ware washing area. Operator labeled cleaner Corrected On-Site Warning
Food safety inspection conducted on 8/14/2024 revealed 15 total violations (7 high priority, 5 intermediate, 3 basic).
Inspection on 4/5/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat milk in prep area flip top. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Food safety inspection conducted on 4/5/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 7/21/2023
High Priority
2
Intermediate
0
Basic
6
Total
8
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. Front counter. Reviewed proper procedures with operator and operator properly opened packages. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 08B-38-4:Basic - Food stored on floor - containers of fresh fish stored on floor under front counter shelf. Operator removed. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Operator stored properly. Corrected On-Site Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Front counter large flip top.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Front counter - operator stored properly. Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo - Non-exempt fish may not be served raw or undercooked - invoice states seafood products are to be fully cooked prior to human consumption. Operator removed product from display. Operator stated they will discontinue serving wahoo until proper parasite records are obtained. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over butter in front counter flip top. Raw quail eggs stored over tofu and cream cheese in upstairs glass door reach in. Operator stored all items properly. Corrected On-Site
Food safety inspection conducted on 7/21/2023 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).