SUNSET GRILLE & RAW BAR
7 Knights Key Boulevard
Florida, 33050
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
5
Intermediate
7
Basic
8
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-12-5:Basic - At upstairs bar In-use ice scoop stored on soiled surface between uses.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor in the walk-in freezer
- 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Stored in blue container with used gloves
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.at upstairs bar handwashing sink
- 25-05-4:Basic - Single-service articles improperly stored on the floor in storage room
- 14-11-5:Basic - The walkin cooler door in poor repair.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Conch and lobster thawing in standing water cold water was turned on to thaw the conch and lobster **Corrected On-Site**
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over cooked chicken wings in drawers under oven . Raw Food was relocated to bottom drawer **Corrected On-Site**
- 08A-20-5:High Priority - Raw calamari, and shrimp stored under raw beef in the walk-in cooler . not properly separated from each other in holding unit based upon minimum required cooking temperature. In downstairs walk-in cooler observed raw beef stored over raw fish . **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At bar standup glass door cooler side orders of salsa 56F over night
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar standup glass door cooler side orders of salsa 56F over night
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation** **Admin Complaint**
- 27-16-4:Intermediate - At the pool bar both of the handwashing sinks are at 81F after running for 5 minutes Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Repeat Violation** **Admin Complaint**
- 31A-10-4:Intermediate - Equipment drain line draining into the bar handwash sink.
- 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. Rinse @ 170 F on high temp dish machine. Rinse temp 189F **Corrected On-Site**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon not identified as raw on the breakfast menu On the sushi menu raw items salmon, tuna, white fish, are not identified as raw. **Repeat Violation** **Admin Complaint**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar handwashing
- 31B-03-4:Intermediate - No soap provided at handwash sink.upstairs bar
- 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. Cooked pork, chicken, in walk-in cooler not date marked .
Food safety inspection conducted on 4/11/2025 revealed 20 total violations (5 high priority, 7 intermediate, 8 basic).
Inspection on 11/1/2024
High Priority
4
Intermediate
4
Basic
13
Total
21
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense potatoes. Side order Cups in seasoning in dry storage area
- 08B-38-4:Basic - Chips stored on floor. Dry storage are beans , cornstarch plastic bottles of water on the floor
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored., stored on the floor
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind reach in cooler on cook line
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 109 F
- 36-27-5:Basic - Next to the stove top the Wall soiled with accumulated grease, or dust.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit with dressing sides
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at pool bar
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 14-11-5:Basic - Reach in Freezer gaskets in poor repair. The walk-in cooler interior door handle is loose and fell off, has sharp metal and is rusting on interior side of door
- 25-05-4:Basic - Single-service articles improperly stored on the ground in storage area
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Lobster and beef thawing in standing water
- 08A-20-5:High Priority - Raw animal food not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in the walk-in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over dressing in the walk-in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked fish (45*F - Cold Holding); oyster (47*F - Cold Holding); cooked shrimp (52*F - Cold Holding); clams (58*F); stone crabs (57*F - Cold Holding) sliced ham 47F. Opened containers of oasis drink mixes 70F.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. discarded paint brush **Corrective Action Taken**
- 02B-01-5:Intermediate - Sushi and menus Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at pool bar water is 82F
- 22-02-4:Intermediate - Yellow , whit Cutting boards soiled with food debris, mold-like substance or slime.
Food safety inspection conducted on 11/1/2024 revealed 21 total violations (4 high priority, 4 intermediate, 13 basic).