DirtyFLRestaurant Inspection Data

KENNEDY CAFE

With 7 inspections documented, KENNEDY CAFE maintains a 2.0/5 food safety rating in KEY WEST. Recent inspections show improving food safety practices.

Kennedy Drive
Key West, Florida, 33040
Monroe County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/18/2025

Inspection #: Visit ID: 13491517

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area Repeat Violation - From follow-up inspection 2025-08-18: At time of callback inspection observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area. **Time Extended**
  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tiles missing on top of the walk in cooler. Repeat Violation - From follow-up inspection 2025-08-18: At ti e of callback inspection Observed ceiling tiles missing on top of the walk in cooler. **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-08-18: At time of callback inspection observed Exterior door has a gap at the threshold that opens to the outside. **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-08-18: At time of callback inspection observed Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended**

Inspection Date: 8/13/2025

Inspection #: Visit ID: 10873445

  • 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. Observed reach coolers doors with heavy soiled located soiled
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. Observed ceiling tiles missing on top of the walk in cooler. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with heavy soiled throughout the establishment
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean pans stored in a dirty shelf.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed prep reach in cooler ambient temperature 59 F, located next to the gyro machine
  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Observed coffee machine condensation hose being disposed inside a bucket.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet.
  • 14-11-5:Basic - Equipment in poor repair. Observed prep reach in cooler ambient temperature 59 F, located next to the gyro machine
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the prep area, kitchen area with heavy soiled
  • 08B-38-4:Basic - Food stored on floor. Observed cases of liquid oil on the floor in the prep area
  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole on wall on the outlet sodas area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of reach in cooler.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed ovens with heavy soiled located in the kitchen area, prep area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease outside the fryers.
  • 23-01-4:Basic - Oven machine exterior soiled.observed on top of pizza oven with heavy soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside of the reach in cooler, freezer with heavy soiled located next to the walk in cooler,in the front counter area, kitchen area.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed reach in cooler with standing water located next to the walk in cooler. Repeat Violation
  • 33-34-4:Basic - Storage area not maintained clean and organized. Observed storage area under front counter shelves not maintained clean and organized.
  • 08B-12-5:Basic - Stored food not covered. Observed eggplant inside of the white chest freezer not covered.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the establishment Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed three garbanzo cans dented.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside of the kitchen prep cooler located next to the gyro machine Sliced ham (54 F - Cold Holding); American cheese (55 F - Cold Holding); Cut tomatoes (60 F - Cold Holding); veggie salad (61 F - Cold Holding); Tzatziki sauce (55 F - Cold Holding); Cut lettuce (59 F - Cold Holding); Provolone cheese (61 F - Cold Holding), according to person in charge for more than 8 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside of the kitchen prep cooler located next to the gyro machine Sliced ham (54 F - Cold Holding); American cheese (55 F - Cold Holding); Cut tomatoes (60 F - Cold Holding); veggie salad (61 F - Cold Holding); Tzatziki sauce (55 F - Cold Holding); Cut lettuce (59 F - Cold Holding); Provolone cheese (61 F - Cold Holding), according to person in charge for more than 8 hours.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles with heavy soiled located.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit onsite. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Efren Quiche,Nodir kayumov, Kelly Ray without employee certification.

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10740868

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In the back storage room.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the kitchen.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in the kitchen soiled.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed pizza boxes stored on the floor by the bathroom.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler in the kitchen. In front of the oven.
  • 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. By the kitchen 3 compartment sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food storage shelves in the bake room with rust. Observed all reach in coolers with shelves heavily 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.

Inspection Date: 12/11/2024

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen, ware washing and preparation areas.
  • 24-28-4:Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed plates stored underneath paper towel dispenser at cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf underneath char grill soiled with old food debris.
  • 14-69-4:Basic - Observed heavy accumulation of Ice buildup in reach-in freezer at cook line. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves at preparation area soiled with black substance and reach in freezer at preparation room soiled with old food debris.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed hoods soiled with accumulated grease. Also observed walls at preparation room soiled with old food debris.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (52F - Cold Holding), pooled eggs (48F - Cold Holding) at room temperature at cook line. As per operator, less than 1 hour. Operator placed products in reach in cooler. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium solution at 500ppm. Operator took solution to dilute with water. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris at preparation room. Operator took to ware washing area. **Corrective Action Taken**

Inspection Date: 5/23/2024

Inspection #: Visit ID: 8636612

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor, potatoes on the floor in walk in cooler Warning - From follow-up inspection 2024-05-23: Food stored on floor, potatoes on the floor in walk in cooler **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2024-05-23: Interior of oven has accumulation of black substance/grease/food debris. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior white of refrigerator is soiled , bottom shelves on prep and grill tables are full of rust. Soda gun holster is soiled. Bar reach in cooler gaskets are soiled with mold like substance. Warning - From follow-up inspection 2024-05-23: Soda gun holster is soiled. Bar reach in cooler gaskets are soiled with mold like substance. bottom shelves on prep and grill tables are full of rust. **Time Extended**

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8521009

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of grease. Near grease interceptor in kitchen Warning
  • 08B-38-4:Basic - Food stored on floor, potatoes on the floor in walk in cooler Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. Warning
  • 38-07-4:Basic - Kitchen Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warning
  • 36-27-5:Basic - Kitchen Wall soiled with accumulated grease, food debris, and/or dust. Behind triple sink and fryer, and cooking equipment. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken** Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior white of refrigerator is soiled , bottom shelves on prep and grill tables are full of rust. Soda gun holster is soiled. Bar reach in cooler gaskets are soiled with mold like substance. Warning
  • 29-08-4:Basic - Plumbing system in disrepair.triple sink hot water faucet is taped closed Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Pizza boxes on the floor Warning
  • 12A-07-5:High Priority - Cook failed to wash hands before putting on gloves to initiate a task working with food. Prep man put gloves on without washing hands . Prep man washed hands and put gloves on. Corrected On-Site Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm chlorine in dishmachine Warning
  • 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. Observed prep cook cutting tomatoes for salad without wearing gloves. Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Ready to eat Tomatoes cut without wearing gloves. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes 92F , potatoes were put on stove top to reheat to 165F. **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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The Bar Soda gun is soiled with mold like substance and debris . Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dirty container stored in handwash sink 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: 10/9/2023

Inspection #: Visit ID: 8352493

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled with black substance.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout establishment.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles bulging down at cook line.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed near hand sink at kitchen.
  • 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 5 packages of thawed mahi at reach in cooler at storage area. Coached manager on thawing procedures for reduced oxygen packaging.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 food employees preparing food with no hair restraint.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic container of falafel mix stored on floor at kitchen. Observed plastic containers of sauces stored on floor at walk in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer at cook line.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in coolers at cook line. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
  • 16-48-4:Basic - Old food stuck to clean dishware. Employee took bowl to wash,rinse and sanitize. **Corrective Action Taken**
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food debris throughout kitchen and preparation areas.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 5 packages of thawed mahi at reach in cooler at storage area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (52F - Cold Holding); potato salad (48F - Cold Holding) at preparation reach in cooler near kitchen entrance. As per employee for less than 2 hours. Employee removed products from double containers and closed unit lid. **Corrective Action Taken**
  • 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 grits (92F - Hot Holding); cooked potatoes (83F - Hot Holding) at room temperature at cook line. As per employee for less than 2 hours. Advised employee to reheat products to 165F.
  • 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.
  • 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 employee health agreement to manager and some employees reviewed and signed.