KIM'S KUBAN
With 5 inspections documented, KIM'S KUBAN maintains a 2.3/5 food safety rating in KEY WEST. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 5 reports on file
2302 N ROOSEVELT BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
All Inspection Reports
1/20/2026· 1mo ago
Visit ID: 13469026
Met Inspection Standards3 high, 1 int, 4 basic
- 08B-38-4:Basic - Food stored on floor. Observed 1 case of purified water bottles stored on the floor by the kitchen entrance. During the inspection employee removed item. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination on top of shelve, located at cooking line.
- 08B-12-5:Basic - Stored food not covered. Observed cooked white and cooked yellow rice stored in flip top reach in cooler not covered.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change task and then changed gloves without washing hands. Discussed and couched employee in proper methods. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over birria sauce in 2 doors standing reach in cooler, located near the 3 compartment sink. During the inspection employee removed items and placed them correctly. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed several plastic containers with chemicals stored underneath the 3 compartment sink.
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.
7/22/2025· 7mo ago
Visit ID: 10915477
Met Inspection Standards1 int, 2 basic
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restraint. Employees put hats. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container unlabeled on front counter. Operator labeled container. Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser unlabeled in kitchen. Operator labeled bottle. Corrected On-Site
8/21/2024· 1y 6mo ago
1 high, 2 int, 7 basic
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on rice container. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of slicer at kitchen area. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter. Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at front counter. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at kitchen area. Corrected On-Site
- 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 steak stored above raw shrimp on drawers at cook line. 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.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
4/23/2024· 1y 10mo ago
Visit ID: 8509517
Met Inspection Standards1 int, 2 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager put it inside the sanitizer bucket.
- 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. Form were signed by employees. Corrected On-Site
9/26/2023· 2y 5mo ago
Visit ID: 8343793
Follow-up Inspection Required4 high, 5 int, 4 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter across from cook line grill. Manager discarded drink. Corrected On-Site
- 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 phone on counter next to cook line grill. Manager removed phone from shelf. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Eggs stored on floor at end of cook line. Manager moved eggs to reach-in cooler. Corrected On-Site Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut onions in reach-in cooler across from cook line grill. Manager moved eggs to bottom shelf of reach-in cooler. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on counter at 76F. Manager stated eggs on counter for 30 minutes. Manager moved eggs to reach-in cooler across from cook line grill, ambient temperature 40F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in cook line grill drawer: steak (49F - Cold Holding). Manager stated item placed in grill drawer one hour prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on counter next to cook line grill: pork (123F - Hot Holding); beef (124F - Hot Holding). Manager stated items placed on counter while cleaning warmer. Manager moved items to grill to reheat. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Steel wool and spray bottle stored in hand washing sink behind front counter. Employee removed items from hand washing sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for three compartment sink.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Proof of training for two employees, establishment had five employees working.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment has no consumer advisory posted. Inspector emailed consumer advisory to operator. Manager stated they would print and post consumer advisory. **Corrective Action Taken** Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging from the side of the three compartment sink.