DirtyFLRestaurant Inspection Data

CHICOS CANTINA OF KEY WEST

CHICOS CANTINA OF KEY WEST located in KEY WEST has undergone 4 health department inspections, achieving a 1.5/5 overall safety rating. Recent inspections indicate some food safety concerns.

5230 US HWY 1

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 8/13/2025

Inspection #: Visit ID: 10899661

  • 08B-38-4:Basic - Food stored on floor. Observed box of shrimp and box of raw pork on walk in freezer floor. Operator properly stored it. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed it. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hand sink next to the exit door.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitation bucket on top of preparation area. Operator properly stored it.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator redo the sanitaizer. 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 over green sauce and cheese in open lids reach in cooler. Operator properly stored it. Corrected On-Site
  • 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 ground beef over raw shrimp in reach in cooler, operator properly stored it. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (58F - Cold Holding); cooked pork (52F - Cold Holding) for less than 4 hours as per operator, operator placed moved the items to another reach in cooler. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spatula stored in hand sink. Repeat Violation

Inspection Date: 4/2/2025

Inspection #: Visit ID: 8844557

  • 08B-38-4:Basic - Food stored on floor. Walk in cooler and walk in freezer raw chicken and a bag of carrots. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By the door nearby the microwaves.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the ware wash area, black wall by the dish washer and rinse single compartment sink. Repeat Violation
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storage area: utility containers used to store fried nacho chips and rice.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Inspection Date: 7/30/2024

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 08B-38-4:Basic - Food stored on floor. Observed containers of radishes, raw whole fish and raw beef stored on floor underneath shelves at walk in cooler.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed hoods soiled with grease.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near dish machine soiled with black substance.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at sink when valves are closed at ware washing area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (57F - Cold Holding) at preparation cooler across from cook line. As per operator, product placed inside unit less than 1 hour prior. Advised operator to place bag of ice over product.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at preparation area. Employee took solution to dilute with water. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at ware washing area utilized as dump sink. Operator discussed with employee. **Corrective Action Taken**

Inspection Date: 10/9/2023

Inspection #: Visit ID: 8340177

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at cook line.
  • 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 chlorine dish machine at 0 ppm. Operator primed line. Final reading, 50ppm. 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 employee health reporting agreement and operator printed and some employees reviewed and signed. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Coached operator on oyster tag procedures.
  • 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 container of flan not date marked at reach in cooler at beverage area. As per operator, item prepared 2 days prior.