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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.
VIVA ARGENTINIAN STEAKHOUSE in KEY WEST currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 21, 2026. Across those visits, inspectors documented 10 total violations — 3 critical, 7 minor.
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What stands out in this inspection history
The latest inspection on July 21, 2026 shows 10 observation rows: 3 critical, 0 major, and 7 minor.
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- •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?
VIVA ARGENTINIAN STEAKHOUSE has some meaningful issues on record. Would you still eat here?
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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: Inspection Completed - No Further Action
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (50F - Cold Holding); feta cheese (58F - Cold Holding) inside reach in cooler next to fryers. As per operator for 1 hour. Operator moved products to separate reach in cooler for rapid cooling.
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Next to cook line.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over sliced onions at flip top portion of reach in cooler across cook line. Operator relocated products.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (128F - Hot Holding) at steam table, as per operator for 30 mins.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator properly placed tongs.
- [14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler next to fryers with ambient temperature 50F. Operator called technician to fix unit.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled.
- [16-21-4] Accumulation of debris on exterior of warewashing machine.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink next to dish machine.
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