DirtyFLRestaurant Inspection Data

KAYA ISLAND EATS/KEY WEST EMPORIUM

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

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/26/2025

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured at the front area behind the counter .
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets with food contact surface up. Employee inverted them. Corrected On-Site
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed missing faucet handle at the hand sink at the back.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed excessive accumulation of ice in reach in freezer located at the dry storage.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water. Employee discarded the water. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler located close to the billiard area. Repeat Violation
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched his face and continued working with food. Employees were coached about the issue. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish inside walk in cooler . Owner inverted the storage order. Corrected On-Site
  • 16-37-1:Intermediate - Missing chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8575137

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Grease under cooking equipments.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floor in disrepair throughout the kitchen.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Plastic containers with onion the floor in dry storage.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer/ cooler soiled.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No signs in kitchen area.

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8350793

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over restaurant utensils. Kitchen.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Unsealed , rough floors by cookline.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use scoop in standing water of 73°. Kitchen.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep line employee handled cooked pork with bare hand contact. Manager intervened. **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear kitchen.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10/01/2023 Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand wash sink used for rinsing utensils.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Hand wash sink dispenser. Frontline.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Kitchen.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at Hand wash sink near bar.

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8326357

  • N/A:No Violations Were Observed