BREEZY BUDDHA KITCHEN/SMOOTHIE SHUTTLE

Name: BREEZY BUDDHA KITCHEN/SMOOTHIE SHUTTLE
Address: 2900 2900 N ROOSEVELT BLVD UNIT 112, KEY PLAZA, KEY WEST, FL, 33040, US
Rating: 72.8

2900 2900 N ROOSEVELT BLVD UNIT 112, KEY PLAZA, KEY WEST, FL 33040

License #5428396

🥤 Juice/Smoothie ℹ️

72.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

November 12, 2025 · 14 findings · 2 critical

Routine - Food

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Quick take

BREEZY BUDDHA KITCHEN/SMOOTHIE SHUTTLE in KEY WEST currently holds an InspectFL Health Score of 72.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on November 12, 2025. Across those visits, inspectors documented 44 total violations — 11 critical, 7 major, 26 minor.

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The latest inspection on November 12, 2025 shows 14 observation rows: 2 critical, 2 major, and 10 minor.

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Inspector notes

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BREEZY BUDDHA KITCHEN/SMOOTHIE SHUTTLE has some meaningful issues on record. Would you still eat here?

C record

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*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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic bowl inside sugar container, operator removed it.
[06-09-1] 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.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watch while preparing food.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitaizer bucket on top of preparation table, operator properly stored it.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on top of preparation table.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (86F - Cold Holding), in front of the cook line for less than 4 hours as per operator, operator placed inside reach in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray windex bottle on top of the ice machine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit.
[31B-03-4] No soap provided at handwash sink.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at front counter area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed food employees preparing smoothies, rice and poke bowls without hair restraints.
[25-05-4] Single-service articles improperly stored. Observed cases of single service cups stored on floor at kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[01B-07-4] Food with mold-like growth. See stop sale. Observed container of ginger with mold at walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tapioca pearls (74F - Cold Holding) at room temperature at front counter. As per manager, less than 3 hours. Discussed time as a public health control with manager and provided written procedures via
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (119F - Hot Holding) at room temperature at cook line.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at front counter. Manager prepared new chlorine solution. Final reading, 50ppm.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed electrical cord blocking hand sink at cook line.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed chlorine test kit missing chart.
[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.