LOUIE'S BACKYARD
700 Waddell Avenue
Key West, Florida, 33040
Casa Marina
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 5/7/2025
High Priority
6
Intermediate
1
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water in first floor walk in cooler. Manager called repair technician during inspection.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked lobster thawing in standing water at preparation area. Manager placed product inside walk in cooler. Corrected On-Site
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.Observed at first floor preparation and storage areas. Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork roast (47F - Cooling) at walk in cooler at first floor. As per manager, since 3 days prior.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle cell phone and then handled raw fish, no hand wash. Manager discussed proper hand washing with employee and employee washed hands. Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle cell phone and then handled clean plate.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed conch fritter batter (51F - Cold Holding); cooked potatoes (53F - Cold Holding) at standing unit on 3rd floor. As per manager, since the previous day. Observed pork roast (47F - Cooling) at walk in cooler at first floor. As per manager, since 3 days prior.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch fritter batter (51F - Cold Holding); cooked potatoes (53F - Cold Holding) at standing unit on 3rd floor. As per manager, since the previous day.
- 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 onion soup (123F - Hot Holding) at steam table at cook line. As per employee, less than 1 hour. Advised employee to reheat product.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
Food safety inspection conducted on 5/7/2025 revealed 10 total violations (6 high priority, 1 intermediate, 3 basic).
Inspection on 8/2/2023
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Entire downstairs kitchen
- 36-22-4:Basic - Floor area(s) covered with standing water in walk-in cooler
- 08B-38-4:Basic - Food stored on floor. In walk-in cooler and prep area.
- 36-24-5:Basic - Hole in or other damage to wall by walk-in cooler down stairs kitchen
- 14-69-4:Basic - Ice buildup in reach-in freezer. Chest freezer in dry storage room.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage prime rib and octopus in walk-in cooler cooling over night at 48-49 F
- 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 COS 100 ppm chlorine Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over dressing in stand up cooler Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface can opener blade soiled with food debris, mold-like substance or slime. Mixer head is soiled .
- 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. **Corrective Action Taken**
Food safety inspection conducted on 8/2/2023 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).