BRUSCHETTA FRANCESCA
112 FITZPATRICK STREET, Key West FL 33040 · 956-407-8397
Last inspected Aug 18, 2026 · 7 visits since December 2023
APR 25
JUN 25
AUG 25
APR 26
AUG 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
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 ground beef. Operator removed and stored correctly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019018871 | Feb 27, 2019 | Jul 23, 2019 | $200 |
Inspection history
7 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee washed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cutting board has cut marks and is no longer cleanable.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line reach in cooler drawers, raw chicken, calamari, veal stored over cooked lasagna.
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 ground beef. Operator removed and stored correctly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for chlorine dish machine and quaternary triple sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed none at dish area hand sink. Operator provided.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at cook line reach in cooler packages of snapper not removed prior to being placed to thaw. Operator began to remove items during inspection.
Floor soiled/has accumulation of debris. Observed throughout kitchen and behind fixed equipment.
Ice scoop handle in contact with ice. Observed at bar ice bin. Operator removed.
In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep table utensils in standing water of 68F. Operator removed and emptied water.
Stored food not covered. Observed at reach in cooler container of dices tomatoes stored uncovered.
Unclean building components, attachments or fixtures. Observed shelves at dry storage area soiled with dust build up.
Wall soiled with accumulated grease, food debris, and/or dust. Observed through kitchen and storage areas.
Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink stored in mop bucket.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink does not have enough water pressure to properly wash hands. At prep area/ kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Just for machine( chlorine strips)
No paper towels or mechanical hand drying device provided at handwash sink. Cook line. operator placed a new roll.
Food stored on floor. Observed at walk in cooler. Operator placed the vegetables box on shelf.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Storage area not maintained clean and organized.
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products.
Food stored on floor. Observed oil plastic containers stored on kitchen floor. Operator removed containers from floor.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing shield inside ware washing area.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs stored at room temperature at prep area. As per operator for less than 30 minutes. Operator placed eggs inside cooler for rapid cooling.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area. Operator provided.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm
Time/temperature control for safety food thawed in an improper manner. Observed mussels, clams thawing at room temperate at prep area. Operator started food preparation.
Dec 14, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. Dish machine, 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line grill: calimari (50F - Cold Holding); snapp (49F - Cold Holding); cream (49F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in walk-in cooler: ricotta (51F - Cold Holding);; cheese (50F - Cold Holding). Manager stated item's received 3 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in walk-in cooler: butter (50F,51F,50F - Cold Holding); cream (50F,,50F - Cold Holding). Manager stated items placed in cooler three days earlier.
Dec 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
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. Dish machine, 0 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in walk-in cooler: butter (50F,51F,50F - Cold Holding); cream (50F,,50F - Cold Holding). Manager stated items placed in cooler three days earlier.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line grill: calimari (50F - Cold Holding); snapp (49F - Cold Holding); cream (49F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in walk-in cooler: ricotta (51F - Cold Holding);; cheese (50F - Cold Holding). Manager stated item's received 3 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in walk-in cooler: butter (50F,51F,50F - Cold Holding); cream (50F,,50F - Cold Holding). Manager stated items placed in cooler three days earlier.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in grill across from cook line grill. Cutting boards stored underneath kitchen prep table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
No soap provided at handwash sink. No soap at hand washing sink across from dish machine.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Plastic containers stored on shelf across from walk-in.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line cooler drawers.
Time/temperature control for safety food thawed in an improper manner. Octopus being thawed at room temperature. Managed placed octopus under cold running water to continue thawing.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager added bleach to bucket.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.