DirtyFLRestaurant Inspection Data

CUBAN COFFEE QUEEN

CUBAN COFFEE QUEEN maintains a 1.7/5 food safety rating based on 3 health department inspections in KEY WEST. Recent inspections show improving food safety practices.

Margaret Street
Key West, Florida, 33040
Historic Seaport
Monroe County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10882850

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed excessive cut marks on cutting boards on prep line.
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets in disrepair on ice cube freezer door.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler by prep line.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed ladder and mop bucket in front of handwashing sink in kitchen area. Operator moved items out of the way onsite. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers inside hand sink in kitchen area. Operator removed plastic containers onsite. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at paper dispenser at handwashing sink in kitchen area.

Inspection Date: 2/26/2025

  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 2 doors standing reach in freezer interior soiled.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler, located next to the flat grill.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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. Discussed with employee and printed handout. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed mop bucket stored in front of the hand sink. During the inspection employee removed item. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located next to three compartments sink.

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8353966

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table next to ice machine. Manager removed bottle of water from prep table. Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Ice machine next to three compartment sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of ice bin for ice machine next to three compartment sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on kitchen prep table. Employee placed cloth in sanitizer bucket. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen, 0 ppm. Employee added bleach to bucket, 50 ppm. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on counter next to grill: eggs (ambient) (78F - Cold Holding). Employee placed eggs in reach-in cooler. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in warmer on cook line: pork (3 hours) (111F - Reheating). Employee stated item was placed in warmer to reheat at 7 am.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to sandwich making prep table: ham (48F - Cold Holding). Manager stated item placed in cooler two hours prior to temperature being taken. Employee placed item in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Item stored in warmer on cook line: pork (3 hours) (111F - Reheating). Employee stated item was placed in warmer to reheat at 7 am.
  • 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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to three compartment sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in front counter hand washing sink. Manager removed sanitizer bucket. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to three compartment sink.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available for establishment.