TIN CUP CHALICE
2001 South Roosevelt Boulevard
Key West, Florida, 33040
Beachside
Monroe County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 5/6/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation - From follow-up inspection 2025-05-06: Still observed **Time Extended**
Food safety inspection conducted on 5/6/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/22/2025
High Priority
2
Intermediate
2
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed cases of pork on walk in freezer floor. Operator properly stored it. Corrected On-Site Warning
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding); spinach (49F - Cold Holding); in walk in cooler. Operator moved the food items in another walk in cooler. Also lift lid reach in cooler cut tomatoes (48F - Cold Holding); cheese (49F - Cold Holding) for less than 4 hours as per operator. Operator placed the food items under ice. **Corrective Action Taken** Warning
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Dishwasher area. Warning
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation
Food safety inspection conducted on 4/22/2025 revealed 6 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 12/9/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as control for butter at expo area. Warning - From follow-up inspection 2024-12-09: Observed establishment utilizing time as control for butter at expo area. **Time Extended**
Food safety inspection conducted on 12/9/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
2
Intermediate
2
Basic
3
Total
8
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at keg walk in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall shield with black substance at ware washing area. Observed wall soiled with old food debris at outside bar.
- 29-17-4:Basic - Waste line missing at soda gun holster. Observed at outside bar area. Manager began placing waste line during inspection. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon stored over cooked wings at walk in cooler. Manager rearranged products. Observed raw shell eggs stored over cheese at reach in cooler at cook line. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes at 62F at room temperature at cook line. As per manager, less than 1 hour. Employee took product to walk in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade shield with old food debris at preparation area.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certificate expired on 10-13-24.
Food safety inspection conducted on 12/9/2024 revealed 8 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 6/24/2024
High Priority
0
Intermediate
3
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Employee inverted the pots and pans . Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water residue inside clean pots and pans ready to use.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between reach in coolers. Employee sent them to 3 compartment sink. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water. Water temperature was 88 F . Employee sent the utensils to the 3 compartment sink. **Corrective Action Taken** Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 08B-12-5:Basic - Stored food not covered. Observed uncovered container with cooked rice stored inside walk in cooler .
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed commercially packaged fish thawing at room temperature inside prep sink for approximately 1 hr. Employee opened the cold running water to continue thawing the fish. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 16-37-1:Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired quat test kit since 2/2024.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified manager not present at the time of the inspection.
- 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 and cooked spaghettis from earlier yesterday with no date inside walk in cooler . Employee dated the products. Corrected On-Site
Food safety inspection conducted on 6/24/2024 revealed 11 total violations (0 high priority, 3 intermediate, 8 basic).
Inspection on 9/29/2023
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line stored in standing water,101F.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of coffee machine in wait station. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf at end of cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over pasteurized egg whites in walk-in cooler across from office. Manager placed Shell eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in warmer across from cook line grill: Manager stated item started reheating at 6:30 am, temperature taken at 8:50 am.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Items in warmer across from cook line grill: Manager stated item started reheating at 6:30 am, temperature taken at 8:50 am.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottles stored next to go cup lids in wait station. Manager moved spray bottles to area away from single service items. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings board on reach-in cooler across from cook line grill stained. Blade of can opener on prep table in front of walk-in cooler.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature dish machine in dish area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink in bar area.
Food safety inspection conducted on 9/29/2023 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).