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Solid Health Score
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.
SEBAGO CATERING in KEY WEST currently holds an InspectFL Health Score of 92.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on November 12, 2025. Across those visits, inspectors documented 13 total violations — 2 critical, 3 major, 8 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on November 12, 2025 shows 7 observation rows: no critical rows, 2 major, and 5 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?
SEBAGO CATERING looks fairly solid on paper. Would you eat here?
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 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
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table across cook line. Operator removed the phone. Observed back pack on top of small chest freezer. operator removed the items.
- [14-73-4] No container installed for catching grease from hood drip tray.
- [29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at hand sink next to triple sink.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed cocktail sauce without label inside reach in cooler across cook line.
- [33-31-5] unused equipment on the premises. Observed small chest freezer unused next to walk in cooler.
- [53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to respond how to calibrate thermometer. Discussed with manager proper calibration.
- [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 cooked shrimp without date mark inside reach in cooler across cook line. As per operator for more than 24 hrs. Observed jambalaya stock inside walk in cooler without date marked. As per operator for approximately 3 days.
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