RICKY'S BLUE HEAVEN

Name: RICKY'S BLUE HEAVEN
Address: 729 THOMAS ST, KEY WEST, FL, 330407334, US
Rating: 69

729 THOMAS ST, KEY WEST, FL 330407334

License #5401950

69 Grade F / 100

Failing Health Score

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Latest inspection

August 11, 2026 · 16 findings · 7 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

RICKY'S BLUE HEAVEN in KEY WEST currently holds an InspectFL Health Score of 69 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 11, 2026. Across those visits, inspectors documented 16 total violations — 7 critical, 1 major, 8 minor.

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The latest inspection on August 11, 2026 shows 16 observation rows: 7 critical, 1 major, and 8 minor.

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Inspector notes

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Would you eat here?

RICKY'S BLUE HEAVEN 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line shelf pancake batter (78F - Cold Holding). As per operator less than 1 hour. Operator removed and stored in walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw chicken stored over box of lobster tails. Operator removed.
[10-08-5] Ice scoop handle in contact with ice. Observed at ice bin at entrance of kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at several coolers at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash kitchen at cook line used as dump sink with evidence of food remnants inside.
[08B-12-5] Stored food not covered. Observed at cook line containers of shrimp, beef, lobster meet, pancake cake batter store uncovered.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at prep kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand sink.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line 3 cartons of shelled eggs (53F - Cold Holding). Operator placed into an ice bath to rapid cool.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed employee remove pancakes from griddle with spatula and bare hand then plated and adjust pancakes on plate with bare hands. Coached employee on proper glove usage. Operator discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line sautéed mushroom (110F - Hot Holding); operator increased heat.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout.
[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. Observed employee remove pancakes from griddle with spatula and bare hand then plated and adjust pancakes on plate with bare hands. Coached employee on proper glove usage.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at prep kitchen oven door. Operator removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at waiter station. Operator placed chain.
[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 set up three compartment sink.