DirtyFLRestaurant Inspection Data

AMIGOS TORTILLA BAR & STORAGE AREA

425 Greene Street
Key West, Florida, 33040
Lower Duval
Monroe County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10814881

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed mahi thawing in room temperature by the prep station.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice, beans and flour in containers with no name label.
  • 16-37-1:Intermediate - Observed no quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 4/7/2025

Inspection #: Visit ID: 8773257

  • 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. Observed food inside reach in cooler is out of temperature. Manager was advised to stop using the equipment until it is fixed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee thermo stored above preparation table. Manager removed it. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating above food preparation area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in rack above 3 compartment sink.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic oil container stored on the floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
  • 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. Observed employees handled dirty dishes to the kitchen and then returned to serve a beverage to customers without washing hands.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (56 F - Cold Holding); beef (48 F - Cold Holding)inside the reach in cooler across the stove.Also observed beans (55 F - Cold Holding); pork (57 F - Cold Holding); beef (57 F - Cold Holding) inside the walk in cooler. As per operator more than 4 hours and from previous day. Stop sale was issued
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (56 F - Cold Holding); beef (48 F - Cold Holding)inside the reach in cooler across the stove . Also observed beans (55 F - Cold Holding); pork (57 F - Cold Holding); beef (57 F - Cold Holding) inside the walk in cooler. As per operator more than 4 hours and from previous day. Stop sale was issued Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink in the kitchen area.

Inspection Date: 5/21/2024

Inspection #: Visit ID: 8571502

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by the dishwasher machine.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (49F - Cold Holding)inside walk inside walk in cooler, as per manager from previous day. Manager discarded during inspection. Corrected On-Site

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8572699

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); salsa with cut tomatoes (49F - Cold Holding); shredded cojita cheese (51F - Cold Holding); cooked beef (48F - Cold Holding) in walk-in-cooler. Operator stated the door has been opened a lot this morning while setting up cook line. Operator stated he will keep door closed to get temperature to drop. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-12-12: At callback shredded cheese blend, cotija cheese, sour cream 45-47F. Admin Complaint - From follow-up inspection 2023-12-14: At callback cooked chicken 45F. Other TCS foods 43F and below. Employee moved chicken to colder area of cooler and took off lid to chill chicken Admin Complaint

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8571144

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); salsa with cut tomatoes (49F - Cold Holding); shredded cojita cheese (51F - Cold Holding); cooked beef (48F - Cold Holding) in walk-in-cooler. Operator stated the door has been opened a lot this morning while setting up cook line. Operator stated he will keep door closed to get temperature to drop. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-12-12: At callback shredded cheese blend, cotija cheese, sour cream 45-47F. Admin Complaint

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8372151

  • 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. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 47-51F. Observed ice build up on back of fan area. Operator stated walk-in-cooler was working fine this morning but has been opened a lot this morning while setting up cook line. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above triple sink and in hallway area leading to back door unable to properly air dry
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, fan covers in walk-in-cooler soiled.
  • 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. Dishwasher (Chlorine 0ppm); operator stated the dishwasher has been acting up lately and they are getting a new one soon. Operator tried priming machine during this inspection. Operator set up triple sink during this inspection. Discussed with operator that dishes that were recently ran in the dishwasher need to be sanitized. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touching dirty plates while scraping the plate, then grabbed plate of food to serve without washing hands. Discussed with operator. Operator discussed with employee. **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects near storage shelf and triple sink area. Operator stated employee just had back door opened when emptying trash. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); salsa with cut tomatoes (49F - Cold Holding); shredded cojita cheese (51F - Cold Holding); cooked beef (48F - Cold Holding) in walk-in-cooler. Operator stated the door has been opened a lot this morning while setting up cook line. Operator stated he will keep door closed to get temperature to drop. **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. cooked black beans (112-123F - Hot Holding); cooked chicken (125-128F - Hot Holding); in food warmer on service line near hand wash sink. Operator reheated both items to more than 165F and placed back in food warmer. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach-in cooler across from grill soiled/ stained.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on service line used to fill pitchers of water.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front service line. Also, paper towels unable to dispense at hand wash sink near triple sink. Operator replenished paper towels at both hand wash sinks. Corrected On-Site