SUSHI SONG
With 5 inspections documented, SUSHI SONG maintains a 2.6/5 food safety rating in KEY WEST. Food safety practices have remained consistent.
Last inspection: 1 months ago · 5 reports on file
925 Duval Street
Key West, Florida, 33040
Downtown
Monroe County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
All Inspection Reports
1/12/2026· 1mo ago
Visit ID: 13495930
Met Inspection Standards4 high, 2 int, 13 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 36-36-4:Basic - Ceiling tile missing. Observed at dry storage area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets inside poor repair at cook line RIC.
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked pasta inside RIC at end of cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding) inside RIC cook line, as per cook for approximately 2 hours prior. Observed tuna (48F - Cold Holding) at front counter sushi area, as per cook 1 hour prior.
- 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 white rice (115F - Hot Holding) at cook line ambient temperature, as per cook for approximately 30 minutes prior.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue inside HWS at kitchen entrance.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed written procedures without items of time.
8/18/2025· 6mo ago
Visit ID: 10929182
Met Inspection Standards2 high, 4 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler across cook line soiled. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at ware washing area. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed fish stored over soup inside reach in cooler at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding) at reach in cooler by cook line double pan, coached operator on correct procedures.
4/2/2025· 11mo ago
Visit ID: 8864037
Met Inspection Standards5 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout kitchen. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table.
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets in poor repair at reach in cooler across cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler across cook line soiled. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled behind 3 compartment.
8/19/2024· 1y 6mo ago
4/16/2024· 1y 11mo ago
Visit ID: 8353853
Met Inspection Standards1 high, 2 int, 4 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed 3 co tanks not secure across walk in cooler entrance.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents at cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of salad reach in cooler at kitchen area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw chicken (47F - Cold Holding) in reach in cooler at cook line, as per employee less than 1 hour. Employee moved food to walk in cooler **Corrective Action Taken**
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a knife at HWS next to rice warmers.