BLACKFIN BISTRO
BLACKFIN BISTRO maintains a 2.6/5 food safety rating based on 6 health department inspections in KEY WEST. Recent inspections indicate some food safety concerns.
Last inspection: 4 weeks ago · 6 reports on file
918 Duval Street
Key West, Florida, 33040
Downtown
Monroe County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 6 health inspection reports
All Inspection Reports
2/11/2026· 4w ago
Visit ID: 13495800
Met Inspection Standards3 high, 1 int, 7 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board in prep area.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator via email. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves inside reach in cooler in kitchen area.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining slowly in kitchen area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in dish area.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef burgers stored over green beans inside reach in cooler in kitchen. Operator properly relocated products. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over chopped garlic inside flip top portion of reach in cooler in kitchen area. Operator properly relocated products. Corrected On-Site
- 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 blanched fries (70F - Hot Holding) across from fryer. Operator placed product inside reach in freezer for rapid cooling. Operator opting to use time as public health control for blanched fries moving forward.
- 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 operator form via email. Repeat Violation
8/18/2025· 6mo ago
Visit ID: 10887423
Met Inspection Standards1 high, 2 int, 2 basic
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at cook line.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 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 chicken stored over fish inside reach in cooler.
- 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 to operator via email.
- 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 milk opened for more than 24 hours prior not date marked.
4/7/2025· 11mo ago
Visit ID: 8864098
Met Inspection Standards1 high, 1 int, 3 basic
- 14-11-5:Basic - Equipment gaskets in poor repair. Observed gaskets in disrepair at the dessert area.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on the floor at the front bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on reach in cooler gaskets for desserts.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above mashed potatoes inside reach in cooler. Employee inverted the products . Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the bar station.
8/19/2024· 1y 6mo ago
6/26/2024· 1y 8mo ago
Visit ID: 8654843
Met Inspection Standards2 int, 1 basic
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line. - From follow-up inspection 2024-06-26: Still observed. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-06-26: **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-06-26: No training available. **Time Extended**
4/16/2024· 1y 11mo ago
Visit ID: 8363831
Follow-up Inspection Required2 high, 4 int, 4 basic
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.
- 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 Dishwasher (Chlorine 25ppm).
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
- 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.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
- 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 lobster salad not date marked in reach in cooler at kitchen area. As per Chef from previous day. Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.