DirtyFLRestaurant Inspection Data

THE DOCKS STOCK ISLAND

Health inspection records show THE DOCKS STOCK ISLAND in KEY WEST has 6 inspections with a food safety rating of 2.1/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

Front Street
Key West, Florida, 33040
Lower Duval
Monroe County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 13642400

Met Inspection Standards

2 int, 2 basic

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area. Also observed accumulation of dust above expo area. Warning - From follow-up inspection 2026-03-03: Ceiling not smooth, and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area. Also observed accumulation of dust above expo area. **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Warning - From follow-up inspection 2026-03-03: No handwashing sign provided at a hand sink used by food employees. **Time Extended**
  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2026-03-03: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended**
  • 16-32-5:Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine. Observed quaternary ammonium test kit available. Warning - From follow-up inspection 2026-03-03: Observed quaternary ammonium test kit available. **Time Extended**

3/2/2026· 1mo ago

Visit ID: 13483699

Follow-up Inspection Required

4 high, 6 int, 4 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area. Also observed accumulation of dust above expo area. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Warning
  • 25-34-4:Basic - Oyster/clam/mussel/crab or other shells reused to serve food. Observed establishment reusing shells to serve scallop ceviche. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked lobster meat and raw shrimp thawing in standing water at 3 compartment sink. Warning
  • 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. Observed chlorine dish machine at 0ppm. Observed bar dish machine chlorine at 0ppm. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 0ppm at bar. Warning
  • 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 cooked fries (81F - Hot Holding) at room temperature across from walk in cooler. As per employee, for approximately 2 hours. Employees placed products inside the walk in cooler. Observed marinara (67F - Hot Holding); cream sauce (71F - Hot Holding) at steam table at cook line. As per employee, less than 1 hour. Employee began increased unit temperature and took product to reheat to 165F. **Corrective Action Taken** Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal strainer and container stored in hand sink at cook line. Employee removed items. Corrected On-Site Warning
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine. Observed quaternary ammonium test kit available. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at cook line. Warning

8/5/2025· 8mo ago

Visit ID: 10908792

Met Inspection Standards

1 high, 3 int, 4 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored next to to ice machine.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic bottles of water stored directly on floor inside walk in cooler.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar area and kitchen.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator handled soiled dishes or utensils and then prepared food without washing hands. Coached employee on proper hand washing procedures.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Repeat Violation

6/10/2025· 10mo ago

Visit ID: 10806047

Met Inspection Standards

1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-06-10: Still observed **Time Extended**

3/25/2025· 1y ago

1 high, 5 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitation bucket, on top of preparation table. Operator properly stored it. Corrected On-Site Warning
  • 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. Emailed form to operator. **Corrective Action Taken** Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager name Ryan Shapiro, Matt. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Anthony, Angie,Soup,Maria,Lali, Yanet,Jen, Kaisa, Steve, with more than 2 months of hired. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning

1/17/2024· 2y 3mo ago

Visit ID: 8590566

Met Inspection Standards

1 high, 5 int, 5 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Terry cloth towel cover pasta Corrected On-Site
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Repair technician was called and unit was iced down. **Corrective Action Taken**
  • 08B-42-4:Basic - Food stored outside. Chest freezer stored outside under cover.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler on the end of cookline
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (61F - Cooling); butter (48*F - Cold Holding); ceviche (48*F - Cold Holding); cut tomatoes (46*F - Cold Holding) all items were put on ice and as per the owner were out of temp under 4 hourscalamari was transferred to walk-in cooler.m **Corrective Action Taken**
  • 31A-11-4:Intermediate - Bar Hand-wash sink used for purposes other than handwashing. Observed Strainers in handwash sinks at the bar
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.