CHINA GARDEN WEST DOWNTOWN
531 Fleming Street
Key West, Florida, 33040
Downtown
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection Date: 2/26/2025
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside most kitchen RIC.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all top surfaces of kitchen shelves soiled.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Observed coked rice in walking cooler not covered.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen wall with food debris around cooking area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 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.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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.