CAFE MARQUESA
600 FLEMING ST, Key West FL 33040 · 3052921919
Last inspected Jul 13, 2026 · 8 visits since September 2023
AUG 24
MAR 25
AUG 25
NOV 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired on 10/1/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021022028 | Mar 12, 2021 | Aug 12, 2021 | $160 |
Inspection history
8 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen prep area containers of butter (57F - Cold Holding) and pooled eggs (63F - Cold Holding). As per chef less than 4 hours.
Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine dish machine.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified manager present with 4 employees onsite during inspection.
Show the remaining 7 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout soiled with dust.
Covered waste receptacle not provided in women's bathroom. Observed for both shared unisex bathrooms.
Floor soiled/has accumulation of debris. Observed throughout.
In-use tongs stored on equipment door handle between uses. Observed at cook line ovens. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep counter spoons stored in standing water of 56F.
Presetting of unwrapped silverware and/or tableware outdoors. Observed for preset silverware on outdoor tables.
Unclean building components, attachments or fixtures. Observed cook line hood filters soiled with grease build up.
Nov 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in kitchen.
Handwash sink used for purposes other than handwashing. Observed employee washing cup in HWS in kitchen.
No probe thermometer provided to measure temperature of food products.
In-use tongs stored on equipment door handle between uses. Observed tong stored on oven door handle in kitchen. Employee removed tong.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 90°F on reach in cooler in kitchen. Employee removed water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in front of cook line.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. During the inspection operator cleaned it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris on exterior of warewashing machine.
Ice buildup in reach-in freezer, located at cooking line.
Interior of oven has accumulation of black substance/grease/food debris.
Reach-in cooler interior has accumulation of soil residues, located at cooking line.
Mar 25, 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 ▾
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Discussed with operator and provided printed sign.
Food stored on floor. observed one instance of chicken and one plastic container with raw fish being stored underneath a shelf in the walk-in cooler.
In-use tongs stored on equipment door handle between uses.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw eggs over greets, stored inside reach in cooler, located at cooking line. Employee removed items and placed them correctly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. During the inspection operator cleaned it.
Dec 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands.
Operating with an expired Division of Hotels and Restaurants license. License expired on 10/1/2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on shelf in wait station: butter (65F - Cold Holding). Manager stated item was prepped on plates thirty minutes prior to temperature being taken. Manager stated item would be held on time going forward.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in double boiler on top of cook line stove: grits (111F - Hot Holding). Manager stated item was reheated thirty minutes prior to temperature being taken. Manager had employee Place grits on stove top to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven.
Handwash sink used for purposes other than handwashing. Employee filled water container in wait station hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee on shelf next to butter in wait station. Mana removed drink.
Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon on cook line stored in standing water, 98F. Manager placed container in double boiler on top of stove.
Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority6 Intermediate1 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Can of red peppers dented and crimped around the top rim of can. See Stop Sale
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. Dishwasher (Chlorine 0ppm); operator ran a couple of cycles and then called to have serviced since still was 0 ppm. Operator stated he will set up triple sink if not repaired when they open at 5:30p
Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk (48F - Cold Holding); bleu cheese crumbles (47F - Cold Holding) in reach-in cooler in bar area. Operator unsure of how long temperature has been out in cooler. Items were in cooler from yesterday. Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding); bleu cheese crumbles (47F - Cold Holding) in reach-in cooler in bar area. Operator unsure of how long temperature has been out in cooler. Items were in cooler from yesterday. See stop sale
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bibb on cookline.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator unable to provide oyster tags for 90 days. Operator stated someone may have put them somewhere else.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment vacuum packaging raw fish without an approved variance. Emailed variance info to operator during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at reach-in coolers on cook line soiled/ stained. Also, blade of can opener at front service area soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front service area and in bar area. Operator replenished paper towels at both hand wash sinks.
No soap provided at handwash sink. No soap at hand wash sink in bar area. Operator replenished soap at hand wash sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packaging raw fish and cheese without an approved HACCP plan. Emailed Haccp info to operator during this inspection.
Equipment in poor repair. Gasket on reach-in freezer next to ice machine torn.
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.