KENNEDY CAFE

Name: KENNEDY CAFE
Address: 924-A KENNEDY DR, KEY WEST, FL, 33040, US
Rating: 73.6

924-A KENNEDY DR, KEY WEST, FL 33040

License #5428095

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.6 Grade C / 100

Mixed Health Record

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Quick take

KENNEDY CAFE in KEY WEST currently holds an InspectFL Health Score of 73.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 30 total violations — 5 critical, 4 major, 21 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, 0 major, and 6 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.

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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. 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 9 thawed packages of raw mahi inside reduced oxygen packaging at chest reach in freezer at back preparation area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lamb shawarma (67F - Hot Holding) at room temperature on vertical broiler. As per employee for 2 hours. Employee took product to reheat to 165F. Observed breakfast potatoes (70F - Hot Holding) at room temperature at cook line. As per employee, for approximately 2 hours. Employee placed product inside reach in cooler.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean plates stored by hand sink at cook line.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed plastic cup stored inside container of taziki in preparation cooler.
[14-11-5] Equipment in poor repair. Observed fryer baskets in disrepair.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with old food debris throughout kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at back preparation area and cook line.
[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 9 thawed packages of raw mahi inside reduced oxygen packaging at chest reach in freezer at back preparation area.

Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed reach in cooler with standing water located next to the walk in cooler.
[33-34-4] Storage area not maintained clean and organized. Observed storage area under front counter shelves not maintained clean and organized.
[28-02-4] Condensation or other drainage not disposed of according to law. Observed coffee machine condensation hose being disposed inside a bucket.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean pans stored in a dirty shelf.
[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 Efren Quiche,Nodir kayumov, Kelly Ray without employee certification.
[36-36-4] Ceiling tile missing. Observed ceiling tiles missing on top of the walk in cooler.
[08B-12-5] Stored food not covered. Observed eggplant inside of the white chest freezer not covered.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside of the kitchen prep cooler located next to the gyro machine Sliced ham (54 F - Cold Holding); American cheese (55 F - Cold Holding); Cut tomatoes (60 F - Cold Holding); veggie salad (61 F - Cold Holding); Tzatziki sauce (55 F - Cold Holding); Cut lettuce (59 F - Cold Holding); Provolone cheese (61 F - Cold Holding), according to person in charge for more than 8 hours.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach coolers doors with heavy soiled located soiled
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles with heavy soiled located.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside of the kitchen prep cooler located next to the gyro machine Sliced ham (54 F - Cold Holding); American cheese (55 F - Cold Holding); Cut tomatoes (60 F - Cold Holding); veggie salad (61 F - Cold Holding); Tzatziki sauce (55 F - Cold Holding); Cut lettuce (59 F - Cold Holding); Provolone cheese (61 F - Cold Holding), according to person in charge for more than 8 hours.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with heavy soiled throughout the establishment

Community reaction

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Community pulse