MAIN KITCHEN AND TROPICADO & PERLA

Name: MAIN KITCHEN AND TROPICADO & PERLA
Address: 430 DUVAL ST, KEY WEST, FL, 33040, US
Rating: 84

430 DUVAL ST, KEY WEST, FL 33040

License #5401964

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MAIN KITCHEN AND TROPICADO & PERLA in KEY WEST currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on November 12, 2025. Across those visits, inspectors documented 22 total violations — 10 critical, 1 major, 11 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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fahrenheit. Observed ham (59F - Cold Holding) at reach in cooler held for more than 4hrs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (59F - Cold Holding) at reach in cooler held for more than 4hrs.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in cooler across kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper method.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen and at bar area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet. Employee placed hat on.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at kitchen.

Community reaction

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Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse