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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
OLD TOWN TAVERN in KEY WEST currently holds an InspectFL Health Score of 80.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on August 18, 2025. Across those visits, inspectors documented 36 total violations — 6 critical, 7 major, 23 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 18, 2025 shows 7 observation rows: 2 critical, 2 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
OLD TOWN TAVERN has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [36-22-4] Floor area(s) covered with standing water. Observed at washing area.
- [29-49-6] Standing water in bottom of reach-in-cooler. Observed at salad station.
- [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm)at prep area. Operator replaced solution, retest Sanitizer Bucket (Quaternary 150ppm)
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over sauces inside reach in cooler across cook line. Operator properly arranged.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding); beef patties (48F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling.
- [02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna poke not identified as raw.
- [41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not labeled next to triple sink. Operator labeled.
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