DANTE'S KEY WEST/PRIME 951
951 Caroline Street
Key West, Florida, 33040
Historic Seaport
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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. Reach in on cook line not maintaining 41F or below
- 08A-05-6:High Priority - Raw beef stored over/not properly separated from ready-to-eat food, cooked chicken
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (52*F - Cold Holding); calamari (55*F - Cold Holding) All TCS SEAFOOD foods were put on ice to rapid cool **Corrective Action Taken**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche not identified as raw on the menu
- 02A-02-5:Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. mailed and printed and posted by Frank **Corrected On-Site**
Food safety inspection conducted on 2/26/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 12/9/2024
High Priority
4
Intermediate
3
Basic
4
Total
11
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at expo and storage areas.
- 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 ambient temperature at preparation cooler at cook line at 48 F.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at preparation area.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over pickles at reach in cooler at preparation area.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch and shrimp ceviche (45F - Cold Holding), cut lettuce (53F - Cold Holding) at preparation cooler at cook line. As per manager, product placed inside unit more than 4 hours prior. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (119F - Hot Holding), butter (98F - Hot Holding) at steam table at expo area. As per manager, for more than 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch and shrimp ceviche (45F - Cold Holding), cut lettuce (53F - Cold Holding) at preparation cooler at cook line. As per manager, product placed inside unit more than 4 hours prior. **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. Observed cheese sauce (119F - Hot Holding), butter (98F - Hot Holding) at steam table at expo area. As per manager, for more than 4 hours. **Repeat Violation** **Admin Complaint**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed no chlorine test kit available for dish machine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand sink at cook line.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 12/9/2024 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).