Sarabeths
Last inspected: Apr 21, 2026
70
Score
Across the available record, Sarabeths has 10 inspections on file, the first dated 2023. The latest inspection on file is from Apr 21, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly three violations earlier in the record.
Across the inspection history, “cutting board has cut marks and is no longer cleanable” is the issue that surfaces most often, recorded three times.
By comparison, the average Key West facility scores 74, putting Sarabeths on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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. Observed hollandaise sauce and liquid eggs on the cooking line without proper time marking. As per employee for less than 2 hours. During the inspection employee placed a label with the time. **Corrected On-Site**
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed and coached operator in proper methods. During the inspection operator filled out the form. **Corrected On-Site**
03F-10-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna fish fillets in reach in cooler. During the inspection employee removed tuna from package. **Corrective Action Taken**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line.
14-09-4
70
Jul 22, 2025
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs than touched cleaned utensils. Instructed operator regarding the hand washing procedures.
12A-27-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solution.
22-41-4
High Priority - Toxic substance/chemical improperly stored. Observed sanitation bucket next to cleaned utensils.
41-10-4
Basic - Cove molding at floor/wall juncture broken/missing. Under hand sink located at the cook line.
36-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees wearing bracelets with dangling charms and watches .
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor tiles missing and/or in disrepair. Preparation room.
36-17-5
Basic - Food stored on floor. Observed plastic container with potatoes on walk in cooler floor, operator properly stored it. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed it. **Corrected On-Site**
10-20-4
41
Apr 23, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces, Parsley, Garlic, Ginger Production date 04-21-2025
02C-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed most kitchen RIC
05-09-4
70
Nov 20, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - 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 walk in cooler temperature 61F no TCS food at the time of the inspection. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-20: at callback inspection the walk-in cooler is at approximately 48F ambient temperature. Observed shell eggs , cream, butter stored at 48F in the walk-in cooler. Unit is using a Cool Bot unit with a wall Air conditioner unit installed **Admin Complaint**
14-74-7
95
Nov 13, 2024
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
74
Aug 27, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shells eggs over cut vegetables stored inside reach in cooler, located at cooking line. Employee removed items and placed them correctly. **Corrected On-Site**
08A-02-6
Basic - 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 walk in cooler running at 65F. No tcs food at the time of the inspection.
14-74-7
Basic - Equipment in poor repair. Observed that the establishment is using a wall air conditioner to cool down items. No tcs items at the time of the inspection.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
70
Jun 26, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw lobster over banana inside Walk in cooler. Operator stored products correctly. **Corrected On-Site**
08A-04-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed spry bottle with degreaser unlabeled inside kitchen. Operator labeled spry bottle. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on reach in cooler in kitchen.
14-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Food stored on floor. Observed oil plastic container stored on prep kitchen floor. Operator removed container from floor. **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on prep table inside kitchen. Operator removed phone. **Corrected On-Site**
40-06-5
58
Sep 29, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in middle reach-in cooler in prep area: turkey (46F - Cold Holding); cheese (45F - Cold Holding). Manager stated items were at proper temperature at 1 pm, door was opened for quite awhile to restock. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger and steak stored above cooked potatoes on cook line. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Slaw dressing stored in prep area reach-in cooler dated 9/17.
01B-28-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored in prep area.
24-08-4
Basic - Old labels stuck to food containers after cleaning. Containers stored in prep area.
16-46-4
52
May 3, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
Adequate Handwashing Facilities Supplied and Accessible
FL-10
52
Jan 30, 2023
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (92F - Hot Holding) at room temperature at cook line. As per employee, less than 1 hour. Advised employee to reheat item to 165F. **Corrective Action Taken**
03B-01-6
Basic - Food stored on floor. Observed container of ice stored on floor at beverage station. Operator placed item on shelf. **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at preparation reach in cooler and standing reach in cooler at cook line.
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line.
36-27-5
74
Frequently Asked Questions
When was Sarabeths last inspected?
The most recent health inspection at Sarabeths on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sarabeths?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Sarabeths.
How does Sarabeths compare to other restaurants in Key West?
Sarabeths most recently scored 70 out of 100, which is lower than the Key West average of 74.
Has Sarabeths' inspection record improved over time?
No. Recent inspections at Sarabeths have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sarabeths means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sarabeths inspected?
Based on the inspection history on file, Sarabeths is inspected around three times per year on average.
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