KEY WEST DINER

Name: KEY WEST DINER
Address: 1619 NW FEDERAL HWY, STUART, FL, 34994, US
Rating: 84.3

1619 NW FEDERAL HWY, STUART, FL 34994

License #5301501

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

84.3 Grade C / 100

Mixed Health Record

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Quick take

KEY WEST DINER in STUART currently holds an InspectFL Health Score of 84.3 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 January 12, 2026. Across those visits, inspectors documented 21 total violations — 11 critical, 3 major, 7 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 12, 2026 shows 6 observation rows: 3 critical, 0 major, and 3 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.

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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: Administrative complaint recommended
[03F-02-5] Observed raw shell eggs identified in the written procedure as a food held using time as a public health control has no time marking and out of temperature for approximately 15 minutes Operator placed proper stamp
[08B-38-4] Raw beef thawing in buckets stored on floor of back kitchen
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee crack raw shell egg then proceed to rinsed hands in sink for less than 5 seconds, then continue prepping food orders at cook line Observed employee wash hands correctly
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in back kitchen
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed whole muscle beef thawing inside plastic buckets of standing water on floor of back kitchen Operator placed items in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed cold smoked raw salmon stored over cooked pasta in walk in cooler Operator moved

Disposition: Administrative complaint recommended
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at bottom of flip top reach in cooler on cook line.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with food debris underneath stove, kitchen equipmentat cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over ready to eat sauces inside walk in cooler. Operator stored food properly.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (55F - Cold Holding) over stacked on plate in flip top cooler at cook line, per operator, items not prepared or portioned today. Items placed inside flip top cooler at 9:00 and left out of temperature for approximately 1 hour. Operator placed inside reach in cooler to quick chill. 54F at 10:45
[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. Observed dish machine chlorine sanitizer running at 0 ppm. Employee replaced chlorine sanitizer chemical solution and re-ran machine to 100ppm at time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at back kitchen near dish pit.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta ranging from 57F-60F in metal container inside reach in cooler at cook line. Per operator, pasta cooling since yesterday 8/17 at approximately 2 pm. At current rate of cooling, pasta did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
[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 container of cooked pasta inside walk in cooler with no date marking, per operator, items made on Saturday, 8/16 at approximately 1:00pm. Food made more than 24 hours ago. Operator provided correct date marking.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then proceed to handle clean food equipment and prep order at cook line. Advised operator to wash hands properly.
[08B-38-4] Food stored on floor. Observed containers of raw chicken stored on floor of walk in freezer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at back kitchen near dish pit. Employee provided.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta ranging from 57F-60F in metal container inside reach in cooler at cook line. Per operator, pasta cooling since yesterday 8/17 at approximately 2 pm. At current rate of cooling, pasta did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn beef hash on stove cook line at 113F holt holding, per operator, food placed on stove top at 9:00 and left out of temperature for approximately 1 hour. Operator placed items on time as a public health control for remaining

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