LOUIE'S BACKYARD

Name: LOUIE'S BACKYARD
Address: 700 WADDELL AVE, KEY WEST, FL, 33040-4729, US
Rating: 89.8

700 WADDELL AVE, KEY WEST, FL 33040-4729

License #5401483

🦞 Seafood ℹ️

89.8 Grade B / 100

Solid Health Score

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Latest inspection

November 12, 2025 · 14 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

LOUIE'S BACKYARD in KEY WEST currently holds an InspectFL Health Score of 89.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 12, 2025. Across those visits, inspectors documented 24 total violations — 6 critical, 2 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on November 12, 2025 shows 14 observation rows: no critical rows, 1 major, and 13 minor.

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Inspector notes

Coverage note

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LOUIE'S BACKYARD looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at cafe dish room and at outdoor bar hand washing sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at bakery area.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed forks not facing down near dish machine.
[08B-12-5] Stored food not covered. Observed cheese cake and chocolate cakes not covered at reach-in cooler at prep area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all over floor at bottom floor preparation area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at salad station. Rag was properly stored.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container inside hand washing sink at outdoor bar.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved white cutting board at cookline.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff cutting onions s at preparation area at bottom floor while wearing a watch.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed at metal containers on shelf across from ice machine at bottom preparation area.
[36-22-4] Floor area(s) covered with standing water. Observed on floor in front at ice machine at preparation area at bottom floor.
[36-24-5] Hole in or other damage to wall. Observed behind dish machine.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.

Disposition: Met Inspection Standards
[36-22-4] Floor area(s) covered with standing water. Observed standing water in first floor walk in cooler. Manager called repair technician during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed cooked lobster thawing in standing water at preparation area. Manager placed product inside walk in cooler.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.Observed at first floor preparation and storage areas.
[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 pork roast (47F - Cooling) at walk in cooler at first floor. As per manager, since 3 days prior.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle cell phone and then handled raw fish, no hand wash. Manager discussed proper hand washing with employee and employee washed hands.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle cell phone and then handled clean plate.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed conch fritter batter (51F - Cold Holding); cooked potatoes (53F - Cold Holding) at standing unit on 3rd floor. As per manager, since the previous day. Observed pork roast (47F - Cooling) at walk in cooler at first floor. As per manager, since 3 days prior.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch fritter batter (51F - Cold Holding); cooked potatoes (53F - Cold Holding) at standing unit on 3rd floor. As per manager, since the previous day.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed onion soup (123F - Hot Holding) at steam table at cook line. As per employee, less than 1 hour. Advised employee to reheat product.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.