AZUR RESTAURANT

Name: AZUR RESTAURANT
Address: 425 GRINELL ST, KEY WEST, FL, 33040, US
Rating: 62.5

425 GRINELL ST, KEY WEST, FL 33040

License #5402716

62.5 Grade F / 100

Failing Health Score

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Quick take

AZUR RESTAURANT in KEY WEST currently holds an InspectFL Health Score of 62.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 22 total violations — 5 critical, 4 major, 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on oven handles. Operator removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer on vent.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates at cook line top shelf not stored inverted.
[31B-03-4] No soap provided at handwash sink. Observed none available at kitchen hand sink, bar hand sink and womens bathroom hand sink. Operator provided for kitchen hand sink.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles missing at kitchen floor.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training expired for current employee Amir Palacio on 2/21/26.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at outdoor mop sink splitter.
[24-01-4] Presetting of unwrapped silverware and/or tableware outdoors. Observed for preset silverware at outdoor dining area.
[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 for prepped then stored items in walk in cooler, cooked rice, dip, gnocchi, marinated salmon.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed tray of raw duck thawing at room temperature at storage area cooling rack of kitchen. Operator removed and placed into walk in cooler.
[08B-38-4] Food stored on floor. Observed at walk in cooler and freezer box of Cabbage, and containers of stock and rabbit stored on floor.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed at walk in cooler, raw shelled eggs stored over box of cabbage. Operator removed box of cabbage to store elsewhere.
[22-41-4] 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 (Chlorine 0ppm). Operator primed dish machine and sanitizer began to dispense.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler, sliced ham (51F - Cold Holding); roasted chicken (56F - Cold Holding); as per operator less than 2 hours from walk in cooler. Operator placed ice bags onto items to rapid cool. Observed at walk in cooler cooked yellow rice (48F - Cold Holding); as per operator from the night prior. Operator removed to discard.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler container of raw whole fish stored inside container of gnocchi.

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Community pulse