DirtyFLRestaurant Inspection Data

KEY COLONY INN

700 Ocean Drive West
Florida, 33051
Monroe County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/18/2024

  • 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.
  • 36-11-4:Basic - Floors not maintained smooth and durable.
  • 08B-38-4:Basic - Food stored on floor in the walk in cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to handwash sink on cookline
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Rop tuna thawed in unopened packaging
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (45*F - Cold Holding); fish (44*F - Cold Holding);

Inspection Date: 10/25/2024

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawers and lift lid unit on cook line are not cold holding @41F or below
  • 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. Raw fish Thawed in unopened ROP packaging
  • 36-27-5:Basic - Kitchen Wall soiled with accumulated grease, food debris.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ROP fish thawed in u open packages
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (50*F - Cold Holding); tuna salad (50*F - Cold Holding)the unit thermostat was set to a lower temperature. shrimp (50F - Cold Holding); Poultry (50F - Cold Holding); Fish (50F - Cold Holding) **Corrective Action Taken**

Inspection Date: 6/14/2024

Inspection #: Visit ID: 8640518

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage and peeling paint above dish machine - From follow-up inspection 2024-06-14: Ceiling/ceiling tile shows damage and peeling paint above dish machine **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In prep room and dish room - From follow-up inspection 2024-06-14: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2024-06-14: double sink needs Vacuum breaker **Time Extended**

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8547203

  • 08B-38-4:Basic - Bags of flour stored on floor.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense diced tomatoes
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage and peeling paint above dish machine
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In prep room and dish room
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  • 08B-12-5:Basic - Stored ice cream in freezer not covered with lid
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Soup vide chicken on site . No HACPP plan Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is ROP raw chicken and sou vide chicken. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8372812

  • 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. Corrected On-Site
  • 36-17-5:Basic - Kitchen Floor tiles missing and/or in disrepair.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.in wait station area Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dish machine, green hose.
  • 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. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta not date marked