EL MESON DE PEPE
410 WALL ST, Key West FL 33040 · 2952620
Last inspected Aug 11, 2026 · 6 visits since August 2023
AUG 23
FEB 25
NOV 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (44F - Cold Holding); garlic oil (76F - Cold Holding) at cook line, as per operator less than 1 hour. Operator add ice for rapid cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed on hose attached at dishwashing area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled with food debris can opener blade, operator moved to dishwashing area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
Show the remaining 11 findings ▾
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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed by dishwashing area, operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded beef prepared onsite and held more than 24 hours not date marked on shelves at walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated on vents throughout kitchen.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean pot stored on floor at dishwashing area. Operator removed from floor.
Food stored on floor. Observed a plastic container stored on walk in cooler floor, operator stored properly.
In-use tongs stored on equipment door handle between uses. Observed at cook line, operator moved to dishwashing area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on rice container, operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 93° F at cook line, operator moved to flat grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler at cook line.
Walk in cooler shelves have accumulation of soil residues.
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose attached at warewash area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker.
Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Floor soiled/has accumulation of debris. Observed behind bar equipment. Observed behind cook line.
Floor tiles missing and/or in disrepair. Observed in bar; broken floor. Observed throughout kitchen.
Hole in or other damage to wall. Observed in walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed on cook line.
No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers in kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen and bar area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Feb 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority2 Intermediate13 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over cooked beef in reach in across cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temp of 49F. The following TCS foods stored inside for less than 4 hours: Across cook line: tomato sliced (56F - Cold Holding); raw steak (53F - Cold Holding); raw chicken (56F - Cold Holding); cooked beef (48F - Cold Holding); mojo (49F - Cold Holding); raw shrimp (51F - Cold Holding); raw snapper (54F - Cold Holding). Operator had employees move items to other working cooler.
Toxic substance/chemical improperly stored. Observed disinfectant on prep table while employee is prepping food. Employee removed during inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose attached at warewash area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink above mop sink. Operator brought over paper towels.
Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
Bowl or other container with no handle used to dispense food. Observed cup stored inside sugar container. Operator removed during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line with ambient temp of 49F. The following TCS foods stored inside for less than 4 hours: Across cook line: tomato sliced (56F - Cold Holding); raw steak (53F - Cold Holding); raw chicken (56F - Cold Holding); cooked beef (48F - Cold Holding); mojo (49F - Cold Holding); raw shrimp (51F - Cold Holding); raw snapper (54F - Cold Holding). Operator had employees move items to other working cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phones above reach in coolers across cook line.
Floor soiled/has accumulation of debris. Observed behind bar equipment. Observed behind cook line.
Floor tiles missing and/or in disrepair. Observed in bar; broken floor. Observed throughout kitchen.
Hole in or other damage to wall. Observed in walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed on cook line.
No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers in kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen and bar area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board next to cook line soiled. Also observed, both bars gun holsters with mold-like substance inside. Holsters were removed for cleaning and sanitizing.
Handwash sink used for purposes other than handwashing. Observed hand washing sink with plastic container inside at bar area. Container was removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink near mop sink.
Spray bottle containing toxic substance not labeled. Observed plastic spray bottle with sanitizer at prepares not labeled.
Bowl or other container with no handle used to dispense food. Observed two bowls with no handles inside container of sugar at ware washing area. Bowls were removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vent at preparation area soiled with mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at ware washing area shelf.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board grooved at entrance to preparation area.
Equipment in poor repair. Observed reach-in gaskets at prep area, cook line, and at 2nd walk-in cooler and walk-in freezer in disrepair.
No handwashing sign provided at a hand sink used by food employees. Observed at exterior hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler and all reach-in cooler gaskets soiled. Also observed fan guards soiled at walk-in cooler.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch fritter mix (49F - Cold Holding); plantains (49F - Cold Holding) next to fryers, as per employee,ess than 3 hours. Employee add ice to container.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed raw onions and raw bell peppers stored on walk in cooler floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 91° F at cook line, employee removed from cook line.
In-use wet wiping cloth/towel used under cutting board. Observed at cook line.
Soiled dry wiping cloth in use. Observed at cook line.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by steam table inside kitchen.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator did not know how to calibrate Probe Thermometer. Operator was trained by Inspector how to calibrate Probe Thermometer.
Spray bottle containing toxic substance not labeled. Observed spry bottle with degreaser not labeled inside kitchen. Operator labeled it.
Bowl or other container with no handle used to dispense food. Observed foam cup stored inside flour container under prep table inside kitchen. Operator removed it.
Carbon dioxide/helium tanks not adequately secured. Observed outside by soda machine. Operator secured it.
Food stored on floor. Observed oil plastic container stored on kitchen floor. Operator removed it from floor.
In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle inside kitchen. Operator removed it.
No handwashing sign provided at a hand sink used by food employees. Observed inside Bar outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets in front of cook line. Also, observed soiled Walk in cooler fan cover.
Reach-in cooler shelves with rust that has pitted the surface. Observed in front of cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside Walk in cooler y dry storage.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels throughout kitchen. Operator stored them inside bucket with sanitizer.
Working containers of food removed from original container not identified by common name. Observed sugar container by coffee station. Operator labeled it.
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.