DUFFYS STEAK AND LOBSTER HOUSE

Name: DUFFYS STEAK AND LOBSTER HOUSE
Address: 1007 SIMONTON ST, KEY WEST, FL, 330403107, US
Rating: 44.4

1007 SIMONTON ST, KEY WEST, FL 330403107

License #5401790

🦞 Seafood ℹ️

44.4 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 14 findings · 3 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

DUFFYS STEAK AND LOBSTER HOUSE in KEY WEST currently holds an InspectFL Health Score of 44.4 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 20, 2026. Across those visits, inspectors documented 48 total violations — 12 critical, 6 major, 30 minor.

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The latest inspection on October 20, 2026 shows 14 observation rows: 3 critical, 0 major, and 11 minor.

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Inspector notes

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Would you eat here?

DUFFYS STEAK AND LOBSTER HOUSE 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
[03B-04-5] Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed prime rib (128F - Hot Holding) inside hot holding unit. As per operator less than 4 hours. Operator increased temperature.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing hands. Coached employee on proper procedures.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed door handle of reach in cooler located in front of walk in cooler soiled.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine located in outdoor enclosed area soiled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign on sink in front of 3 compartment sink.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside of reach in cooler in front of walk in cooler. Operator removed personal drink from cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic 2 oz single use cup inside of container of dill stored in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler in front of walk in cooler with door gaskets soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelf with food debris soiled inside walk in cooler.
[08B-38-4] Food stored on floor. Observed box of potatoes placed on floor in front of reach in cooler, dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above cut lettuce inside kitchen line cooler in front of stovetop.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet towel on top of three compartment sink, surface area.

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in triple sink. Operator turned water on.to continue thawing shrimp.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on co2 tanks next to soda boxes.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on counter at front service line unable to properly air dry
[14-11-5] Equipment in poor repair. Gasket on single door reach-in cooler on cook line and gasket on walk-in-cooler torn.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of white substance stored on dry food storage shelf in warewashing area not labeled. Operator labeled container of flour.
[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. Dishwasher (Chlorine 0ppm). Operator tried priming machine and rerunning a couple of cycles but still 0ppm. Discussed with operator about setting up triple sink with sanitizer until machine is able to properly dispense sanitizer. Operator stated he will call to have machine serviced.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lemons at bar without gloves on. Lemons will not be heated/ cooked to 145F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked noodles in walk-in-cooler. Operator removed raw beef to properly store.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (70F - Cold Holding) on front service line near food pick up window. Observed ice in pan below sour cream was melted and water less than cool. Operator replenished pan of ice to chill sour cream.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cream sauce (118F - Hot Holding); cooked beef (118F-128F - Hot Holding) in food warmer at closed end of kitchen. Operator stated items were in there since around 3p. Operator raised the temp of the food warmer and reheated both foods to more than 165F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on clean storage shelf in warewashing area soiled/ stained
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee food safety training.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing toxic substance stored next to hand wash sink. Operator labeled spray bottle of bleach.