FLOUR AND WEIRDOUGHS

Name: FLOUR AND WEIRDOUGHS
Address: 19-21 HARBOR DR, KEY BISCAYNE, FL, 33149, US
Rating: 83

19-21 HARBOR DR, KEY BISCAYNE, FL 33149

License #2335318

83 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FLOUR AND WEIRDOUGHS in KEY BISCAYNE currently holds an InspectFL Health Score of 83 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 11, 2026. Across those visits, inspectors documented 24 total violations — 2 critical, 8 major, 14 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 11, 2026 shows 15 observation rows: 1 critical, 6 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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.

Disposition: Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[29-08-4] Plumbing system in disrepair. Observed hot water knob at HWS next to 3CS in disrepair.
[36-36-4] Ceiling tile missing. Observed ceiling tiles missing at prep area behind front counter.
[08B-38-4] Food stored on floor. Observed potatos crates on floor at WIC and frying oil box on floor at kitchen area. Products were removed from floor.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 3CS being used incorrectly. Coached staff on correct procedure.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (53F - Cold Holding) and Ham and cheese sandwich (71F - Cold Holding). Shredded cheese was placed in water and ice for rapid cooling. Ham and cheese sandwich is under Time but operator had no written plan. Time is being tracked.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed plastic containers of different powders not labeled at kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed HWS sink with water pitcher inside at prep area behind front counter.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at WIF door.
[36-73-4] Floor soiled/has accumulation of debris. Observed under shelf next to WIF entrance.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS next to storage shelves.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all vents at kitchen area soiled and ceiling tiles adjacent to them.
[31B-03-4] No soap provided at handwash sink. Observed at HWS next to 3CS and HWS at prep area behind front counter.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using and tracking 4 hours product rotation with no written plan for ham and cheese sandwich at front counter. Form was provided.

Community reaction

What do locals think?

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Community pulse