DirtyFLRestaurant Inspection Data

KEYS LATIN HOUSE

With 4 inspections documented, KEYS LATIN HOUSE maintains a 3.0/5 food safety rating in KEY LARGO. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

105970 Overseas Highway
Florida, 33037
Monroe County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 13568573

Met Inspection Standards

3 high, 4 int, 6 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed in reach in cooler at cook line.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a hair restraint. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on drawers at cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in al standing units at dry storage area. Repeat Violation
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, operator discarded during inspection.
  • 08B-12-5:Basic - Stored food not covered. Observed cooked pork container not covered inside reach in cooler at front counter.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef steak and raw pork stored in same container in standing unit across 3 compartment sink, operator separated and stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (58F - Cold Holding) at front counter, as per operator less than 40 minutes. Operator moved to reach in cooler. **Corrective Action Taken**
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked pork (116F - Hot Holding); on steam table over 2 hours, employee removed and proceeded to reheated cooked pork (168F - Reheating) Corrected On-Site
  • 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. Observed commercially processed red peppers not date marked inside reach in cooler at front counter, as per operator can was opened and held more than 24 hours.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands at 3 compartment sink. Manager coached employee on proper procedures. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue on hand wash sink at front counter next to rice cooker.
  • 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. Observed cooked pork prepared onsite and held more than 24 hours not properly date.

11/12/2025· 5mo ago

Visit ID: 13567582

Met Inspection Standards
  • N/A:No Violations Were Observed

11/4/2025· 5mo ago

Visit ID: 10882202

Follow-up Inspection Required

5 high, 2 int, 5 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in hot holding unit at front counter, operator stored properly during inspection. Corrected On-Site Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, operator removed. Corrected On-Site Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in unit across cook line. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths at cook line. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks without changing gloves. Discuss with operator on proper procedures. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (50F - Cold Holding) rice and beans (49F - Cold Holding) in reach in cooler at cook line over 4 hours, operator discarded food during inspection. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (50F - Cold Holding) rice and beans (49F - Cold Holding) in reach in cooler at cook line over 4 hours, operator discarded food during inspection. Corrected On-Site 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 yellow rice (89F - Hot Holding); rice and beans (90F - Hot Holding) at front counter not time marked, as per operator less than 1 hour. Operator reheating food during inspection, yellow rice (173F - Reheating); rice and beans (174F - Reheating) Corrected On-Site Warning
  • 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 pork roast (126F - Hot Holding) at front counter, as per operator less than 1 hour. Operator proceeded to reheat food. pork roast (168F - Reheating) Corrected On-Site Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands at preparation sink at front counter. Discuss with operator on proper procedures. Warning
  • 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. Observed cooked pork, cooked rice,cooked ground beef not date marked in reach in cooler across flat grill, as per operator over 24 hours. Warning

6/25/2025· 9mo ago

Visit ID: 10861981

Met Inspection Standards
  • N/A:No Violations Were Observed