KAYA ISLAND EATS/KEY WEST EMPORIUM

Name: KAYA ISLAND EATS/KEY WEST EMPORIUM
Address: 618 DUVAL ST, KEY WEST, FL, 33040, US
Rating: 30.3

618 DUVAL ST, KEY WEST, FL 33040

License #5402763

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

30.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

KAYA ISLAND EATS/KEY WEST EMPORIUM in KEY WEST currently holds an InspectFL Health Score of 30.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 37 total violations — 6 critical, 7 major, 24 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 April 15, 2026 included 4 critical violations, 4 major, and 9 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
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw tuna in package not frozen
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce, dressing and Slaw in 5 gallon bucket no date marked
[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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Wait station Hot water faucet does not work , cold water at 80F
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[38-07-4] Lights in food storage area missing the proper shield, sleeve coatings or covers.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled.
[29-08-4] Plumbing system in disrepair. The hand wash sink leaks from the faucet when the turned on.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains @91F hot holding cooked plantains were covered on stove over pilot light
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over feta cheese in stand up cooler Raw fish over fruit pulp in walk-in cooler
[10-08-5] Ice scoop handle in contact with ice.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm at dish machine 100 ppm chrlorine
[14-01-5] Bowl or other container with no handle used to dispense food, using side orders cups to dispense. Parmesan, blue cheese
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.

Community reaction

What do locals think?

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Community pulse