SANDY'S CAFE AND STORAGE AREA
1026 White Street
Key West, Florida, 33040
White Street Gallery District
Monroe County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/12/2025
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaged in food preparation with no hair restraints. During the inspection employee put on the hair restraints. Corrected On-Site
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed and coached operator and employee in proper methods.
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses. During the inspection employee removed tong. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spatula stored in standing water at 76 F. During the inspection employee discarded water. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets soiled.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over sliced ham at 2 doors standing reach in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in the three compartment sink. Discussed and coached the operator in proper methods.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee washing a blender jar in the designated handwashing sink. Repeat Violation
Food safety inspection conducted on 5/12/2025 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 3/25/2025
High Priority
2
Intermediate
5
Basic
7
Total
14
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 10 seats in the establishment. Hotels in restaurant licenses 0
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surface of all kitchen counters from excessive dust throughout.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen, coolers throughout.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Observed Cook ham inside kitchen cooler, not covered.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Kitchen Cook, touching dirty apron, and then engage in food preparation.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cook beans dated 3-15-25 kitchen cooler.
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). 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. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 3/25/2025 revealed 14 total violations (2 high priority, 5 intermediate, 7 basic).
Inspection on 11/13/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Inspection Details:
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths on top of preparation tables.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic bottles with different sauces without labels, located on top of the shelf by stove.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching dirty kitchen utensils and then changed gloves without washing hands. Discussed and coached employee in proper methods.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his pants and then engaged in food preparation without washing hands.
Food safety inspection conducted on 11/13/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 6/24/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed screen door not closing properly.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to coffee machine.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (75F - Cold Holding) next to panini's press, as per employee less than 2 hours. Employee add ice bath during inspection. **Corrective Action Taken** Repeat Violation
- 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.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked, as per employee from previous day, inside reach in cooler at cook line. Corrected On-Site Repeat Violation
Food safety inspection conducted on 6/24/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 8/15/2023
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employee restroom.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged with food preparation without hair restraint inside kitchen. Operator provided hair nets for employees. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle inside kitchen. Operator removed it. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed white and brown sugar containers by coffee machine. Operator labeled them. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Quaternary Test Kit.
Food safety inspection conducted on 8/15/2023 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).