FULANO

Name: FULANO
Address: 328 CRANDON BLVD UNIT 117, KEY BISCAYNE, FL, 33149, US
Rating: 31

328 CRANDON BLVD UNIT 117, KEY BISCAYNE, FL 33149

License #2337511

🫔 Latin American ℹ️

31 Grade F / 100

Failing Health Score

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Latest inspection

May 4, 2026 · 6 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FULANO in KEY BISCAYNE currently holds an InspectFL Health Score of 31 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 96 total violations — 10 critical, 41 major, 45 minor.

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Record snapshot

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Inspections on file

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The latest inspection on May 4, 2026 shows 6 observation rows: no critical rows, 1 major, and 5 minor.

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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FULANO 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

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

Disposition: Met Inspection Standards
[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. Observed 6 frozen commercially packaged branzino inside reach in cooler being thawed improperly inside ROP bag. Coached operator the correct method. Operator removed from commercially packaged.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on top of prep table at kitchen entrance. Operator removed.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed The establishment is licensed for eight seats but was observed with 28 seats.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under brown cutting board at prep table located at kitchen entrance.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at handwashing sink located next to three compartment sink.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board across cook line grooved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone over cutting board at kitchen area.
[08B-38-4] Food stored on floor. Observed fries not covered while stored in reach-in cooler across from cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand washing next to 3CS.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salts not labeled at cook line.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction letter for raw salmon and raw snapper sold raw.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1, 2025.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed person in charge no knowing how to calibrate a thermometer using the cold method. Coached person in charge.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled across from cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed front counter hand washing sink with cups inside.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing next to 3CS.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Rosario, Santiago, and Mariana working for more than 60 days with no food handlers training,
[31B-03-4] No soap provided at handwash sink. Observed at hand washing next to 3CS. Soap was provided.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed plastic spray bottle with cleaning solution not labeled at front counter.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at front counter.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed across cook line.
[08B-38-4] Food stored on floor. Observed oil container stored on floor at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 88F at cook line.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator via email.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed dressing thawing inside 3 compartment sink with standing water, coached chef on correct procedures.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over spring mix at front reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (72F - Cold Holding) on top of prep table at cook line, as per chef for approximately 1 hour prior.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[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. Provided to operator via email.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bottles stored inside front counter handwashing sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at front counter.
[50-09-4] Current Hotel and Restaurant license in displayed expired on 10-01-2023.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 88F at cook line. Operator discarded water.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside reach in cooler soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese inside reach in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bottles stored inside front counter handwashing sink. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen handwashing sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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 noodles inside reach in cooler with no date marking, as per operator for more than 24 hours prior.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified as its common name.

Disposition: Warning Issued
[31B-02-4] ntermediate - No paper towels or mechanical hand drying device provided at handwash sink. Moved by manager paper towels at rear Hand wash sink.
[31B-03-4] No soap provided at handwash sink. Missing soap at kitchen wait station.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed exterior of reach in cooler handle soiled.
[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. Observed 1 commercially packaged fish thawed inside reduced oxygen package. Instructed operator to cut through plastic wrap and operator cut plastic bag.
[10-08-5] Ice scoop handle in contact with ice. Observed inside ice machine at front counter touching ice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 70F.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler at kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled at kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler at kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (44F - Cold Holding); blue cheese (44F - Cold Holding) inside reach in cooler. As per operator its been preparing for approximately 30 minutes.
[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. Provided to operator via email.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed kitchen handwashing sink blocked with boxes.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Juan missing employee food handler.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employee Juan with no health reporting agreement. Provided to operator via email.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not identified by its common name.