DirtyFLRestaurant Inspection Data

IRISH KEVIN'S BAR

IRISH KEVIN'S BAR located in KEY WEST has undergone 4 health department inspections, achieving a 2.6/5 overall safety rating. Recent inspections indicate some food safety concerns.

Duval Street
Key West, Florida, 33040
Downtown
Monroe County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 7/15/2025

Inspection #: Visit ID: 10919535

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside the ice machine.
  • 16-07-4:Basic - Accumulation of debris in three-compartment sink. Triple sink soiled.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Mold li substance under triple sink.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler gasket soiled shelves with rust .
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by triple sink.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected to a faucet without a vacuum breaker.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nuzzle soiled.

Inspection Date: 8/19/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on diced raw jalapeños container. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed on both bathrooms.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler next to cook line. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork container not dated marked, as per employee from previous day inside walk in cooler. Corrected On-Site

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8473440

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 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. Repeat Violation
  • 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.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8344176

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 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.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.