Question 1

How many health inspections has ST. REGIS/BANQUET KITCHEN LONGBOAT KEY had?

Accepted Answer

ST. REGIS/BANQUET KITCHEN LONGBOAT KEY has had 2 inspections according to Florida DBPR records.

Question 2

Has ST. REGIS/BANQUET KITCHEN LONGBOAT KEY ever been shut down?

Accepted Answer

No, ST. REGIS/BANQUET KITCHEN LONGBOAT KEY has no emergency closures on record.

Question 3

What are the most common violations at ST. REGIS/BANQUET KITCHEN LONGBOAT KEY?

Accepted Answer

The most frequently cited violations at ST. REGIS/BANQUET KITCHEN LONGBOAT KEY are: Proper sewage disposal, Proper hand/arm washing, Adequate lighting.

Question 4

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

Question 5

What does Florida violation V29 (Proper sewage disposal) mean?

Accepted Answer

SEWAGE EXPOSURE: Improper sewage disposal creates risk of fecal contamination throughout the facility. Raw sewage contains billions of pathogens per liter including Norovirus, Hepatitis A, pathogenic E. coli, Campylobacter, and parasites. Sewage backup in food areas requires immediate closure and extensive decontamination. Groundwater contamination affects entire communities. All sewage and waste water must be disposed through approved sanitary sewer or private system. No direct connections between sewage lines and water supply. Grease traps must be maintained and cleaned regularly. Floor drains must function properly. Report sewage backups immediately and cease food operations until resolved.

Question 6

What does Florida violation V40 (Wiping cloths usage) mean?

Accepted Answer

CONTAMINATION SPREAD: Improperly used wiping cloths are one of the most common contamination vehicles in food service. A single dirty cloth spreads millions of bacteria across every surface wiped. Cloths used on raw meat surfaces and then food contact surfaces cause direct cross-contamination. Bacteria double every 20 minutes on damp cloths at room temperature. Wet wiping cloths must be stored in sanitizer solution between uses: chlorine 50-100 ppm or quaternary ammonium 200-400 ppm. Change solution every 4 hours or when visibly soiled. Use separate cloths for food contact vs. non-food contact surfaces. Dry wiping cloths may be used on food contact surfaces only if laundered daily. Test sanitizer concentration with test strips.

ST. REGIS/BANQUET KITCHEN LONGBOAT KEY

Inspection History (2)

High Priority Violations

Intermediate Violations

Basic Violations

How Does This Facility Compare?

Frequently Asked Questions

Nearby Establishments

CW PRIME

RIVA

AURA BEACH GRILL

Editorial Standards & Data Oversight