THE JERK
508 SOUTHARD UNIT 101, KEY WEST, FL 33040
License #5428420
🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurateSign in to watch restaurants and track them on your watchlist.
Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
THE JERK in KEY WEST currently holds an InspectFL Health Score of 74 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 18, 2026. Across those visits, inspectors documented 17 total violations — 2 critical, 5 major, 10 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on August 18, 2026 shows 17 observation rows: 2 critical, 5 major, and 10 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
THE JERK has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [08B-38-4] Food stored on floor. Observed seasoning container stored on floor by soda cooler. Observed cooking oil stored on floor by big reach in coolers gaskets soiled.
- [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 cooked chicken stew,cooked oxtails and cooked chicken thighs bbq not dated at reach in cooler across hand sink by three compartment sink. As per employee prepared a day prior. Employee dated.
- [14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn by prep area.
- [16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board at prep area heavily soiled.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers not inverted above oven by three compartment sink.
- [31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink cook line by three compartment sink. Employee provided.
- [50-09-4] Current Hotel and Restaurant license not displayed.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by three compartment sink. Employee provided.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of microwave greasy and soiled. Observed reach in coolers gaskets soiled by prep area.
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaning and touching the trash can with bare hands and proceeded to take out food from oven to serve to customer. Coached employee to wash hands properly.
- [36-24-5] Hole in or other damage to wall. Observed wall damage by cook line. Observed holes by wall by prep area behind reach in cooler.
- [29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed mop sink disconnected by three compartment sink.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beans (98F - Hot Holding) at prep table. As per employee prepared less than 2 hours. Employee started reheating.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed behind ovens across three compartment sink.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling heavily soiled by prep area and cook line. Observed vents dusty by cook line and prep area.
- [36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled by cook line and under three compartment sink.
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