KEBO RESTAURANT

Name: KEBO RESTAURANT
Address: 200 CRANDON BLVD STE 104, KEY BISCAYNE, FL, 33149, US
Rating: 91.5

200 CRANDON BLVD STE 104, KEY BISCAYNE, FL 33149

License #2331970

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

KEBO RESTAURANT in KEY BISCAYNE currently holds an InspectFL Health Score of 91.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 8 total violations — 1 critical, 3 major, 4 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 January 29, 2026 included 1 critical violation, 3 major, and 4 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.

Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed three packs of octopus not frozen after being packaged onsite and with no HACCP plan approved. Product was discarded.
[14-11-5] Equipment in poor repair. Observed RIF gaskets in disrepair next to prep sink, RIC door handle in disrepair to the right of entrance door.
[08B-38-4] Food stored on floor. Observed plastic container of oil on floor next to hand washing sink at cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at both hand washing sinks. Paper towels were provided.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[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.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment doing reduced oxygen packaging of raw beef, octopus, and branzino with no approved HACCP plan.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles not labeled at cook line.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse