GRAND CAFE KEY WEST
314 Duval Street
Key West, Florida, 33040
Lower Duval
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/16/2025
High Priority
1
Intermediate
7
Basic
15
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 4/16/2025 revealed 23 total violations (1 high priority, 7 intermediate, 15 basic).
Inspection on 8/19/2024
High Priority
0
Intermediate
3
Basic
15
Total
18
Inspection Details:
- 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.
Food safety inspection conducted on 8/19/2024 revealed 18 total violations (0 high priority, 3 intermediate, 15 basic).