BREEZY BUDDHA KITCHEN/SMOOTHIE SHUTTLE

Name: BREEZY BUDDHA KITCHEN/SMOOTHIE SHUTTLE
Address: 2900 2900 N ROOSEVELT BLVD UNIT 112, KEY PLAZA, KEY WEST, FL, 33040, US
Rating: 36.8

2900 2900 N ROOSEVELT BLVD UNIT 112, KEY PLAZA, KEY WEST, FL 33040

License #5428396

🥤 Juice/Smoothie ℹ️

36.8 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 8 findings · 5 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

BREEZY BUDDHA KITCHEN/SMOOTHIE SHUTTLE in KEY WEST currently holds an InspectFL Health Score of 36.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 52 total violations — 16 critical, 9 major, 27 minor.

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The latest inspection on October 12, 2026 shows 8 observation rows: 5 critical, 2 major, and 1 minor.

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Inspector notes

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BREEZY BUDDHA KITCHEN/SMOOTHIE SHUTTLE has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for quaternary.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of prep table in kitchen.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed can of household raid stored under dish machine.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of windex cleaner stored on top of ice machine.
[14-86-1] Non-food grade towel used as liner for food container. Observed non food grade towel in contact with sushi rice at steam table.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then continue to handle clean equipment and utensils without changing gloves and washing hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (84F - Hot Holding) at steam table. As per operator rice will be held using time as a public health control moving forward. Provided operator with time form.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for sushi rice and boba pearls, no written procedures. Provided operator with form via email.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at front counter area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed food employees preparing smoothies, rice and poke bowls without hair restraints.
[25-05-4] Single-service articles improperly stored. Observed cases of single service cups stored on floor at kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[01B-07-4] Food with mold-like growth. See stop sale. Observed container of ginger with mold at walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tapioca pearls (74F - Cold Holding) at room temperature at front counter. As per manager, less than 3 hours. Discussed time as a public health control with manager and provided written procedures via
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (119F - Hot Holding) at room temperature at cook line.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at front counter. Manager prepared new chlorine solution. Final reading, 50ppm.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed electrical cord blocking hand sink at cook line.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed chlorine test kit missing chart.
[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.