DANTE'S KEY WEST/PRIME 951

Name: DANTE'S KEY WEST/PRIME 951
Address: 951 CAROLINE STREET, KEY WEST, FL, 33040, US
Rating: 47.7

951 CAROLINE STREET, KEY WEST, FL 33040

License #5428001

47.7 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 12 findings · 2 critical

Routine - Food

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Quick take

DANTE'S KEY WEST/PRIME 951 in KEY WEST currently holds an InspectFL Health Score of 47.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 45 total violations — 10 critical, 8 major, 27 minor.

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The latest inspection on September 22, 2026 shows 12 observation rows: 2 critical, 1 major, and 9 minor.

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Inspector notes

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DANTE'S KEY WEST/PRIME 951 has a rough inspection history. Would you risk it?

F 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

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Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-02-5] 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 at salad station shrimp ceviche (52F - Cold Holding). As per operator since the day before. Observed inside Coca-Cola cooler roasted garlic (52F - Cold Holding); blue cheese (49F - Cold Holding). As per operator since the night before.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed at prep area flour and sugar inside plastic containers without label. Operator labeled during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled with coffee debris.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at salad station shrimp ceviche (52F - Cold Holding). As per operator since the day before. Observed Tuna (45F - Cold Holding); shredded chicken (45F - Cold Holding); ceviche (45F - Cold Holding); salsa (45F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) inside walk in cooler. As per operator cooler was in defrost mode for less than 4 hrs. Observed inside reach in cooler across cook line shrimp (48F - Cold Holding); chicken wings (47F - Cold Holding) coleslaw (48F - Cold Holding); fresco cheese (49F - Cold Holding) as per operator products were brought from walk in cooler to cook line approximately 2 hrs ago. Observed inside Coca-Cola cooler roasted garlic (52F - Cold Holding); blue cheese (49F - Cold Holding). As per operator since the night before.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside walk in cooler.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean spoons and forks on shelves next to dishmachine not inverted. Operator inverted.
[29-49-6] Standing water in bottom of reach-in-freezer. Observed across cook line.
[10-20-4] In-use 2 pair of tongs stored on equipment door handle between uses.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside panko and flour with handle in contact with food at prep area. Operator placed handle upwards.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at expo station,

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at expo and storage areas.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at preparation cooler at cook line at 48 F.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at preparation area.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over pickles at reach in cooler at preparation area.
[01B-02-5] 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 conch and shrimp ceviche (45F - Cold Holding), cut lettuce (53F - Cold Holding) at preparation cooler at cook line. As per manager, product placed inside unit more than 4 hours prior. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (119F - Hot Holding), butter (98F - Hot Holding) at steam table at expo area. As per manager, for more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch and shrimp ceviche (45F - Cold Holding), cut lettuce (53F - Cold Holding) at preparation cooler at cook line. As per manager, product placed inside unit more than 4 hours prior.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (119F - Hot Holding), butter (98F - Hot Holding) at steam table at expo area. As per manager, for more than 4 hours.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed no chlorine test kit available for dish machine.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink at cook line.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.