EL ALAMO KEY WEST

Name: EL ALAMO KEY WEST
Address: 4 & 6 CHARLES ST, AND 213-217 TELEGRAPH LANE, KEY WEST, FL, 33040, US
Rating: 70.9

4 & 6 CHARLES ST, AND 213-217 TELEGRAPH LANE, KEY WEST, FL 33040

License #5428104

70.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

EL ALAMO KEY WEST in KEY WEST currently holds an InspectFL Health Score of 70.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 18 total violations — 3 critical, 3 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 March 3, 2026 included 3 critical violations, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[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 cooked chicken not dated at reach in cooler across cook line, as per employee prepared a day prior. Employee labeled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by prep area near dishwasher.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer buckets stored inside hand sink kitchen. Employee removed.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By dry storage room.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken box stored over a bag with pizza inside by freezer at storage room.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with windex not labeled at bar.
[25-05-4] Single-service articles improperly stored. Observed SS stored on floor by storage room.
[36-36-4] Ceiling tile missing. Observed above by kitchen entrance.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil 123°F inside standing water container by cook line.
[14-74-7] Cold holding equipment not maint Observed at storage room, equipment disconnected no TCS food stored.ned in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on racks storage with clean plates. By prep area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sause (128F - Hot Holding) at steamer across cook line. As per employee less than one hour. Employee started reheating.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed cheese pizza stored inside black trash bags by freezer storage room.

Community reaction

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Community pulse