DirtyFLRestaurant Inspection Data

FLAGLERS (MAIN KITCHEN)

1500 Reynolds Street
Key West, Florida, 33040
Casa Marina
Monroe County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/26/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna still on ROP packages on shelves at walk in cooler, operator cut packages during inspection. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal water bottles on preparation table at kitchen area, operator removed during inspection. Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed behind equipment at cook line.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop holder interior, operator placed holder on dishwasher area to be washed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in 2 units across walk in cooler entrance. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit across walk in cooler entrance.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (49F - Cold Holding) on reach in cooler by dishwasher area, as per opertor less than 1 hour, operator moved food to walk in cooler. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on oysters tags.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.

Inspection Date: 5/21/2024

Inspection #: Visit ID: 8521115

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while working with food.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed accumulation of water at the Warewashing area. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment pieces. Knife was sent to the 3 compartment sink. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold on reach in cooler gaskets .
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed it inside the sanitizer. Corrected On-Site Repeat Violation
  • 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 lobster meat at 124 F ( as per employee for less than 4 hrs) . Executive chef discarded the lobster meat anyway. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary test kit to check sanitizer.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Not hot running water at the hand sink located at the Warewashing area , hot line was closed. Technician opened the line, then water temperature was 103 F. Corrected On-Site

Inspection Date: 5/21/2024

Inspection #: Visit ID: 8520706

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed at ware washing area. Warning - From follow-up inspection 2024-05-21: Observed accumulation of water on the floor. **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Warning - From follow-up inspection 2024-05-21: Observed wet towels left on prep table. **Time Extended**

Inspection Date: 10/9/2023

Inspection #: Visit ID: 8377243

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna stored inside reduced oxygen packaging at walk in cooler. As per manager, since 2 days prior. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed at ware washing area. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm. Employee took solution to replenish. **Corrective Action Taken** Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed package of thawed mahi stored inside reduced oxygen packaging at walk in cooler. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed package of thawed mahi stored inside reduced oxygen packaging at walk in cooler. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna stored inside reduced oxygen packaging at walk in cooler. As per manager, since 2 days prior. Warning
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on raw fish. Warning
  • 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. Printed and provided health reporting agreement and some employees reviewed and signed. **Corrective Action Taken** Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ham, cheese and cooked chicken. Warning
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed package of ham not labeled. Warning