Critical. Working containers of food removed from original container not identified by common name.
Critical. No thermometer provided to measure temperature of food product.
Observed knife block in use to store knives.
Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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