211C DUVAL ST, KEY WEST, FL 33040
State inspectors have documented 4 high-priority violations at IRISH KEVIN'S BAR over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 20 violations, including 4 high-priority and 0 Emergency Orders of Closure.
Scores higher than 16% of the 297 inspected restaurants in KEY WEST on the trailing-year record.
4 high-priority violations on the trailing-year record — above the Monroe County average of 2.9.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Other conditions related to sanitary and safe operation.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
The establishment's license expired, not obtained, or not properly displayed.
Missing or inaccurate food and equipment thermometers.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Clean equipment and utensils stored improperly or not air-dried.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing or inaccurate food and equipment thermometers.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Clean equipment and utensils stored improperly or not air-dried.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
No live pests — roaches, rodents, flies — and no gaps that let them in: doors, screens, and outer openings must be protected. Pests move between waste areas and food-prep surfaces, carrying bacteria with them, which is why live activity is among the most serious findings on the form.
On this record, the category appears in 1 of the 3 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 5428322 — you can read the original documents yourself and compare.