AZUR RESTAURANT

Name: AZUR RESTAURANT
Address: 425 GRINELL ST, KEY WEST, FL, 33040, US
Rating: 66.6

425 GRINELL ST, KEY WEST, FL 33040

License #5402716

66.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 7, 2026 · 16 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AZUR RESTAURANT in KEY WEST currently holds an InspectFL Health Score of 66.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 54 total violations — 11 critical, 15 major, 28 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 7, 2026 shows 16 observation rows: 5 critical, 3 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

AZUR RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates at cook line top shelf not stored inverted.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles missing at kitchen floor.
[08B-38-4] Food stored on floor. Observed at walk in cooler and freezer box of Cabbage, and containers of stock and rabbit stored on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer on vent.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on oven handles. Operator removed.
[24-01-4] Presetting of unwrapped silverware and/or tableware outdoors. Observed for preset silverware at outdoor dining area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed tray of raw duck thawing at room temperature at storage area cooling rack of kitchen. Operator removed and placed into walk in cooler.
[22-41-4] 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 Dishwasher (Chlorine 0ppm). Operator primed dish machine and sanitizer began to dispense.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed at walk in cooler, raw shelled eggs stored over box of cabbage. Operator removed box of cabbage to store elsewhere.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler container of raw whole fish stored inside container of gnocchi.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler, sliced ham (51F - Cold Holding); roasted chicken (56F - Cold Holding); as per operator less than 2 hours from walk in cooler. Operator placed ice bags onto items to rapid cool. Observed at walk in cooler cooked yellow rice (48F - Cold Holding); as per operator from the night prior. Operator removed to discard.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at outdoor mop sink splitter.
[31B-03-4] No soap provided at handwash sink. Observed none available at kitchen hand sink, bar hand sink and womens bathroom hand sink. Operator provided for kitchen hand sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for prepped then stored items in walk in cooler, cooked rice, dip, gnocchi, marinated salmon.
[53B-14-5] 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. Observed training expired for current employee Amir Palacio on 2/21/26.

Disposition: Met Inspection Standards
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed food stored on rack at walk in cooler.
[08B-38-4] Food stored on floor. Observed cooking oil containers stored on floor at preparation area. Also observed food cases on walk in freezer floor.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed on 3 units at kitchen area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed on kitchen area, also at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions (47F - Cold Holding) inside reach in cooler at cook line. As per manager from previous day. Manager discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce (125F - Hot Holding). At cook line, as per Manager sauce was prepared approximately 30 minutes. Manager proceeded to reheat sauce.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled flour and sugar containers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed furniture blocking access to HWS at front counter.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna carpaccio and beef carpaccio not identified as a raw food on menu.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.