DirtyFLRestaurant Inspection Data

GRAND CAFE KEY WEST

GRAND CAFE KEY WEST in KEY WEST has 8 health inspections on record with an overall food safety rating of 1.5/5. Recent inspections indicate some food safety concerns.

314 Duval Street
Key West, Florida, 33040
Lower Duval
Monroe County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/13/2025

Inspection #: Visit ID: 13574077

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed under hand sink next to dish machine. Warning - From follow-up inspection 2025-11-13: At call back inspection the floors have standing water due to the scrubbing and hosing down of the entire kitchen floor **Time Extended**
  • 35B-04-4:Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed back door open. Warning - From follow-up inspection 2025-11-13: A callback inspection the back door has a gap at the top that cannot be sealed when the restaurant is closed **Time Extended**
  • 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Observed Bite marks on penne pasta bag of 10 lbs. Warning - From follow-up inspection 2025-11-13: At Callback inspection the food that had bitemarks in the packages from initial inspection have been discarded. As per stop sale.during the callback inspection today another stop sale was issued for all the food that was out of temperature overnight in the walk-in cooler. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (50F - Cold Holding); raw tuna (52F - Cold Holding) inside walk in cooler. As per operator cooler door was open often during preparation. Warning - From follow-up inspection 2025-11-13: At callback inspection in the walkin cooler observed cooked rice @48F, cooked pasta @48 F, raw tuna @46F, raw chicken @47F, butter @ 46F, cooked potatoes @48F, clams 47, mussels garlic butter at 48° F, Admin Complaint

Inspection Date: 11/12/2025

Inspection #: Visit ID: 13462086

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen top surfaces soiled of Kitchen shelves. Warning - From follow-up inspection 2025-11-12: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall in kitchen throughout. Repeat Violation Warning - From follow-up inspection 2025-11-12: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 49 f in walk in cooler , pasta at 51 f Noodles 44 f Management place the items in the freezer to cool down. **Corrective Action Taken** Warning - From follow-up inspection 2025-11-12: Observed cooked pasta (51F -Cold Holding) Admin Complaint
  • 11-27-4:Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2025-11-12: Still Not provided **Time Extended**

Inspection Date: 11/12/2025

Inspection #: Visit ID: 13462538

  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed under hand sink next to dish machine. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed heavy accumulation of grease under friers at kitchen. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from oven door handle. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease between cooking equipment. Observed accumulation of debris under steam table. Repeat Violation Warning
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed back door open. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over lettuce inside glass door cooler. Observed raw shell eggs stored over butter inside walk in cooler. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 8 rodent droppings on top of dish machine at kitchen area. Observed approximately 2 rodent droppings behind beverage cooler at kitchen area. Observed approximately 6 rodent droppings under coffee machine at kitchen area. Observed approximately 15 rodent droppings under steam table at kitchen area. Observed 1 rodent dropping on top of plate under steam table at kitchen area. Observed approximately 5 rodent droppings wrapped on towel under steam table at kitchen area. Observed Bite marks on penne pasta bag of 10 lbs. Observed approximately 15 rodent droppings inside plastic container containing uncooked penne pasta on storage shelves at kitchen area. Observed approximately 20 rodent droppings on tray under freshly baked bread next triple sink at kitchen area. Observed approximately 15 rodent droppings on mop sink area next to kitchen. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Observed Bite marks on penne pasta bag of 10 lbs. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (50F - Cold Holding); raw tuna (52F - Cold Holding) inside walk in cooler. As per operator cooler door was open often during preparation. Warning
  • 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. Repeat Violation Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Inspection Date: 7/15/2025

Inspection #: Visit ID: 10902870

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards. Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen top surfaces soiled of Kitchen shelves. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen Reach in cooler. Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Repeat Violation Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall in kitchen throughout. Repeat Violation Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Food preparation area. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation, observed cooked potatoes as per kitchen cook exceeds Omer 7 days in side walk in cooler. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 49 f in walk in cooler , pasta at 51 f Noodles 44 f Management place the items in the freezer to cool down. **Corrective Action Taken** Warning
  • 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. Repeat Violation Warning
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site Repeat Violation Warning
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed Buckets of food in the dry storage not properly labeled. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certificates are expired 4-2025 Approximately 10 employees. Warning

Inspection Date: 4/16/2025

Inspection #: Visit ID: 8864128

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book bags,personal belongings, and food preparation area Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Bartender wearing watches while.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door. Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Repeat Violation
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed loose household tools stored in food preparation areas. Corrected On-Site
  • 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. Observe food debris throughout cooking area walls. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta at 47 f stored inside walking cooler. As per chef cook pasta was done one hour before inspection. Chef, please ice on the products. Corrected On-Site
  • 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. Repeat Violation
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. 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.
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. I've served roach spray in food preparation area.

Inspection Date: 8/19/2024

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellular phones kitchen area.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Kitchen cook
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC .
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean where needed from food spills.
  • 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.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice, flowers etc
  • 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.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8473612

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Next to kitchen fryers.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean where needed.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Repeat Violation

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8368057

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most boards throughout the kitchen.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under kitchen ovens throughout kitchen area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside most kitchen RIC.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employees hand washing sign next to Soda machine kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like Substance to walk in cooler door gasket.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
  • 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.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener .
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.