SEAGRASS

Name: SEAGRASS
Address: 2802 N ROOSEVELT BLVD, KEY WEST, FL, 33040, US
Rating: 72.6

2802 N ROOSEVELT BLVD, KEY WEST, FL 33040

License #5428484

🦞 Seafood ℹ️

72.6 Grade C / 100

Mixed Health Record

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Latest inspection

November 12, 2025 · 22 findings · 8 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SEAGRASS in KEY WEST currently holds an InspectFL Health Score of 72.6 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 November 12, 2025. Across those visits, inspectors documented 42 total violations — 9 critical, 6 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on November 12, 2025 shows 22 observation rows: 8 critical, 2 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SEAGRASS has some meaningful issues on record. Would you still eat here?

C record

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 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
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on top of preparation table, operator properly stored it.
[14-11-5] Equipment in poor repair. Observed reach in cooler across the cook line with ambient temperature of 48°F.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop inside standing water of 84° F. Operator discarded the water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter , hand washing sink, mop sink soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[21-10-4] Soiled dry wiping cloth in use.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wipping towels inside chlorine sanitation solution of 0 ppm. Operator add chlorine, recheck chlorine 100 ppm.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Operator properly stored it.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 2 can of Bamboo Shoot, Premium Quality 106 oz.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw beef in reach in cooler, operator properly stored it.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice no time marked.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs (49F - Cold Holding); raw chicken (50F - Cold Holding) in reach in cooler for less than 4 hours as per operator, operator removed the food items to walk in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup (125F - Hot Holding), for less than 4 hours as per operator. Operator reheated at 165°F or above.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle with degreaser next to white rice. Operator properly stored it.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as a public health control form provided to operator.