DirtyFLRestaurant Inspection Data

THE KEY THAI RESTAURANT AND SUSHI BAR

Health inspection records show THE KEY THAI RESTAURANT AND SUSHI BAR in KEY LARGO has 7 inspections with a food safety rating of 2.7/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 7 reports on file

99611 OVERSEAS HIGHWAY, BAY #5

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

3/23/2026· 3w ago

Visit ID: 13585513

Met Inspection Standards

6 high, 1 int, 4 basic

  • 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. Observed raw tuna still on ROP packaging at sushi station. Operator discarded during inspection. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging food preparation at cook line wearing a watch.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed a raw onions container not 6 inches off the floor under 3 compartment sink.
  • 08B-38-4:Basic - Food stored on floor. Observed a case of cabbage stored on floor at kitchen area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked shrimp in standing unit at kitchen area. Operator stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna still on ROP packaging at sushi station. Operator discarded during inspection.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sushi rice not time marked at sushi station. Operator discarded during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed imitation crab (45F - Cold Holding) at sushi station, as per employee less than 35 minutes. Employee closed door during inspection. **Corrective Action Taken**
  • 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 not time marked at sushi station. Operator discarded during inspection. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

12/1/2025· 4mo ago

Visit ID: 10933374

Met Inspection Standards

1 high, 3 basic

  • 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. Observed raw tuna still on ROP package at sushi station, operator opened during inspection.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on chest freezer by kitchen entrance.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (45F - Cold Holding); raw salmon (45F - Cold Holding) at sushi station, as per employee less than 2 hours. Repeat Violation

2/14/2025· 1y 2mo ago

2 high, 2 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw salmon being stored above cooked duck inside reach in cooler at cool line. Employee stored properly during inspection. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw tuna (54F - Cold Holding) at sushi bar display , as per employee approximately 45 minutes, employee moved raw tuna to reach in cooler interior. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observe food residue on HWS at kitchen area. Employee cleaned during inspection. 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. Observe cooked duck not date marked on reach in cooler at kitchen area, as per employee over 24 hours. Employee dated cooked duck during inspection. Corrected On-Site

9/9/2024· 1y 7mo ago

1 high, 3 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
  • 08B-38-4:Basic - Food stored on floor. Observed cooking oil container stored dry storage floor. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler at kitchen area. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cut onions on reach in cooler at cook line. Corrected On-Site

2/28/2024· 2y 1mo ago

Visit ID: 8493462

Met Inspection Standards

2 int, 3 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in reach in cooler at kitchen area. Employee removed. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm) at sushi bar. Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing her hands on 3 compartment sink.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Thannicha and Sittichai.

11/15/2023· 2y 5mo ago

Visit ID: 8493084

Met Inspection Standards

1 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2023-11-15: Still observed exterior door has a gap at the threshold that opens to the outside. **Time Extended**

9/6/2023· 2y 7mo ago

Visit ID: 8377115

Follow-up Inspection Required

3 int, 3 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm. Employee discarded and replaced with a new solution. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking HWS employee removed during inspection. Corrected On-Site
  • 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. Provided form during inspection.