DirtyFLRestaurant Inspection Data

MARTIN'S

Based on 6 health inspections, MARTIN'S in KEY WEST has earned a 2.9/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 6 reports on file

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

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13495906

Follow-up Inspection Required

4 high, 2 int, 3 basic

  • 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 raw tuna thawed completely inside reduced oxygen packaging inside walk in cooler.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with handout via email. Operator printed and posted sign. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining container of arugula across from cook line.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw tuna thawed completely inside reduced oxygen packaging inside walk in cooler.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored next to microwave. Operator removed can. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed faucet at mop sink missing vacuum breaker with hose attached.
  • 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. Provided operator with handout via email. Operator printed and posted sign. Corrected On-Site Repeat Violation
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment vacuum packaging raw chicken and raw beef, holding longer than 48 hours. Provided operator with HACCP templates.

8/18/2025· 6mo ago

Visit ID: 10915528

Met Inspection Standards

1 high, 1 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at cook line.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded beef (46F - Cold Holding) at cook line.
  • 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. Provided to operator via email.

4/2/2025· 11mo ago

Visit ID: 8864029

Met Inspection Standards

7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at rack by cook line.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed by dishwasher.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler by cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen.
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

8/19/2024· 1y 6mo ago

1 int, 3 basic

  • 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed inside kitchen. Operator removed bucket from floor. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle with butter unlabeled inside kitchen. Operator labeled bottle. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser unlabeled in ware washing area. Operator labeled bottle. Corrected On-Site Repeat Violation

6/26/2024· 1y 8mo ago

Visit ID: 8654813

Met Inspection Standards

1 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-06-26: Still observed accumulation of black/green mold like substance. **Time Extended**

4/16/2024· 1y 11mo ago

Visit ID: 8351715

Follow-up Inspection Required

1 high, 3 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above sliced cheese in 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.
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified. Repeat Violation