DirtyFLRestaurant Inspection Data

KEYS FISHERIES MARKET & MARINA

Based on 7 health inspections, KEYS FISHERIES MARKET & MARINA in MARATHON has earned a 2.2/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

Gulfview Avenue
Florida, 33050
Monroe County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 13491866

Met Inspection Standards

1 high, 2 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Covering pasta with terry-clothe towel while cooling
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils were put into metal pan and put on the flat top to bring water up to 135 F. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter and fresh garlic 71F Put on flat top to reheat . **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Advisory was printed and posted at raw bar during inspection Corrected On-Site

8/13/2025· 7mo ago

Visit ID: 10871254

Met Inspection Standards

3 high, 1 int, 2 basic

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm. Cos 100 ppm chlorine Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (45*F - Cold Holding); conch (44*F - Cold Holding); scallops (45*F - Cold Holding) As per manager the items are removed nightly , and restocked in the morning. These items were restocked this morning from the walk-in cooler . Doors and lids were open for restocking
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 102Fbutter was put on flat top to reheat **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.

2/13/2025· 1y ago

5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in 87F water on cookline
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees @ end of cookline
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The walk-in cooler door on exterior is soiled
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water

1/3/2025· 1y 2mo ago

2 high, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In old bay season
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed ROP raw tuna in walk-in cooler packed in ice but thawing . FISH WAS STILL partially frozen at KM opened the packages during inspection.
  • 14-11-5:Basic - Equipment in poor repair.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walkin cooler door
  • 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm chlorine. Service technician was called to service machine and triple sink is being used to sanitize
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

7/23/2024· 1y 7mo ago

1 high, 1 int, 5 basic

  • 29-17-4:Basic - At the bar observed Waste line missing at soda gun holster.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used for scooping rice
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water is 87 F holding in use tongs on cook line
  • 25-05-4:Basic - Single-service articles improperly stored. Cups stored on the floor at bar.
  • 29-34-4:High Priority - In prep room Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. On cook line the handwashing sink is in the corner with the garbage can in front of it and a cooler right next to it Prep room handwashing sink is covered by a lid

1/25/2024· 2y 1mo ago

Visit ID: 8597713

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense seasoning.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in prep area
  • 31A-09-4:Intermediate - Handwash sink on cookline not accessible for employee use at all times, block by garbage can

9/5/2023· 2y 6mo ago

Visit ID: 8387267

Met Inspection Standards

3 int, 4 basic

  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket is soiled
  • 29-49-6:Basic - Salad flip top reach in Standing water in bottom of reach-in-cooler.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed No running cold water used to thaw frozen seafood. Lobster in standing water , thawing calamari in container in sink with no running water 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. **Corrective Action Taken**
  • 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. **Corrective Action Taken**
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine temperature is at 90-95 F .