EL PATIO
Washington Street
Key West, Florida, 33040
Casa Marina
Monroe County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/9/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/7/2025
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed: a bowl in the 2door reach-in cooler in the food pan with beef. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe: an employee covered drink stored on the prep table next to the flat top. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Observed: a door gasket on the flip top reach-in cooler next to the wall on the cook line, is torn. **Repeat Violation**
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the floor behind the bar.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed: a wet cloth under a cutting board in prep.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed: lack of signs directing employees to wash hands, at multiple hand wash sinks in the kitchen and bar.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: the dish wash machine was at 0ppm for chlorine. The jug was changed and reached 100 ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line in the glass front reach-in cooler: butter 50°, pork 45°, slice cheese 48°, raw beef 44°. All items moved to a reach-in freezer. Repair man called, on the way. ALSO, on the cook line: flip top reach-in cooler: shrimp 52°, chicken 53°, fish 55°, beef 56,54°, snow crab mix 54°. All items moved to the reach-in freezer. Items stocked from other coolers/areas, some items may have been prepped today, no history to verify. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: refried beans at 117° in the hot well. These were moved to the flat top, to achieve 165° or greater. ALSO, rice in the hot well, 129°. This was discarded and fresh rice was added, 174°. **Corrective Action Taken**
- 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. Observed: a sanitizer bucket at the wait station, 400 ppm for chlorine. This was stored over bottled ketchup. The bucket was moved below. Staff went to dilute the concentration to 100 ppm by dumping some solution and adding water. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener has dried food debris on the blade.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at the bar. **Repeat Violation**
Food safety inspection conducted on 4/7/2025 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 11/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/22/2024
High Priority
6
Intermediate
6
Basic
8
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls inside cooked beef and rice in reach in cooler. Cup no handle inside sugar bin. Manager moved all handle less items. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep area in side room. Manager moved drink. **Corrected On-Site** **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bag of milk on shelf over chocolate cake in storage reach in freezer, manager moved item to the bottom and labeled.
- 14-11-5:Basic - Equipment in poor repair. Small reach in cooler on cooks line the gasket is torn. Small reach in cooler holding salsa the shelves are started to rust Pitt the surface. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Box of soda syrup on floor in side storage room.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces attached to wall to hold shelves the wood is unsealed. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers in side prep room the exterior is soiled. Walk in cooler fan guards. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Box of dinner napkins on floor in side storage room.
- 41-07-4:High Priority - Container of medicine improperly stored. Container of pain pills on shelf over cooking lard in side prep room, manager moved medicine. **Corrected On-Site**
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Birria beef cooked 8/9.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm, manager changed chemical bucket, primed line, retested at 50ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 12A-13-4:High 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 placed raw chicken on cook top then with same gloves he grabbed tongs and scooped tomatoes onto flat top, manager stopped employee and had him change gloves and wash hands.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting onions and cilantro in prep area no gloves, inspector gave gloves to employee and put them on.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (55F - Cold Holding); sour cream (51F - Cold Holding); lettuce (51F - Cold Holding) Items in flip top cooler on cooks line, other items were 41F or below, employee added ice pans below items. Retemped items lettuce 48, cheese 49, sour cream 43. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cooks line with staining. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple metal scrub pads in Handwash sink by Three compartment sink. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by Three compartment sink also missing handwashing sign. Employee replaced paper towels. **Corrective Action Taken** **Repeat Violation**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Manager was unable to find thermometer.
- 53B-01-5:Intermediate - 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. Observed all Servsafe certificates expired. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by tea area with no label. **Repeat Violation**
Food safety inspection conducted on 8/22/2024 revealed 20 total violations (6 high priority, 6 intermediate, 8 basic).