SANDY'S CAFE AND STORAGE AREA
1026 White Street
Key West, Florida, 33040
White Street Gallery District
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
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All Inspection Reports
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).