DirtyFLRestaurant Inspection Data

TONG'S GARDEN KEY WEST INC

1458 Kennedy Drive
Key West, Florida, 33040
Monroe County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10741001

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
  • 14-69-4:Basic - Observed ice build up in sushi reach in cooler.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cloths stored around the kitchen, not in sanitation buckets.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (54F - Cold Holding); salmon (49F - Cold Holding) stored in the reach in cooler for less than 2 hours,as per operator. Items were placed inside the walk in freezer for rapid cooling.

Inspection Date: 12/11/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside container of rice. Operator removed item. Corrected On-Site
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen, ware washing and storage areas.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee soda inside preparation cooler at cook line. Corrected On-Site
  • 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation tables at front line and cook line. Operator placed towels in chlorine solution. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (82F - Cold Holding), pooled eggs (49F - Cold Holding) at room temperature at cook line. As per operator, for less than 2 hours. Operator took products to walk in cooler. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink near walk in cooler.

Inspection Date: 6/24/2024

Inspection #: Visit ID: 8522248

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cel, phone on preparation table, operator removed it. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 22-12-5:High Priority - Metal stem-type thermometer soiled.
  • 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 fried rice (88°F - Hot Holding), at the cooked line for less than 4 hours as per operator. Operator reheated at 165° F. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pasta (88/68F - Cooling); fried rice (108/100F - Cooling) covered during cooling process, operator uncovered. Corrected On-Site

Inspection Date: 10/10/2023

Inspection #: Visit ID: 8383150

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside raw and cooked rice containers. Corrected On-Site Repeat Violation
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed at cook line.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at side and bottom of back exit door. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed heavy accumulation of food debris at walk in freezer. Observed floor soiled at dry storage area.
  • 35B-09-4:Basic - Screen in door torn at back exit door.
  • 08B-12-5:Basic - Stored food not covered. Observed raw chicken and raw beef not covered at walk in freezer. Repeat Violation
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken (86F - Cooling) at room temperature at back storage area. As per manager, chicken was prepared more than 2 hours prior. Advised manager to reheat product to 165F.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and tuna stored over krab sticks and cut avocado at preparation cooler at cook line. Manager rearranged products. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (56F - Cold Holding); cooked noodles (47F - Cold Holding) at preparation cooler at cook line. As per manager, more than 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (56F - Cold Holding); cooked noodles (47F - Cold Holding) at preparation cooler at cook line. As per manager, more than 4 hours.
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed storage containers with cracks at walk in cooler.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.