PEPE'S CAFE
806 CAROLINE ST, Key West FL 33040 · (305)294-7192
Last inspected Jun 10, 2026 · 6 visits since April 2024
APR 24
MAR 25
JUL 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling food with no gloves or hand wash, Fruit, preparation, station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021023879 | Apr 23, 2021 | Jun 30, 2021 | $400 |
Inspection history
6 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee washed it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board. Manager removed it.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside the oven.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling fruits with no gloves or hand wash at fruit station area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (54F - Cold Holding); cut tomatoes (56F - Cold Holding) at drawers by cook line, as per operator for approximately 30 minutes prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water.
Floor soiled/has accumulation of debris.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout RIC.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Establishment staff, Waitress.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Liquid eggs 78 f cut fruits, mushrooms 70 f cheese 69 f kitchen food Preparation table.
Food thermometer(s) not calibrated according to manufacturer's specifications.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Cooking omelette, no temperature observed taken.
Probe thermometer not used to ensure proper food temperatures.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish racks area.
Floor area(s) covered with standing water. Cooking area
Floor soiled/has accumulation of debris. Cooking area.
Food stored on floor. Boxes of can goods on floor Dry storage area.
Hole in or other damage to wall. Behind dish, washer and dishwashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen shelves from food scraps.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Food preparation area.
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 4 high priority.
4 High priority4 Intermediate18 Basic
Show 26 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling food with no gloves or hand wash, Fruit, preparation, station.
Raw animal food stored over/not properly separated from ready-to-eat food. Rew fish over Rew lettuce kitchen Reach in cooler.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Establishment staff, Waitress.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Liquid eggs 78 f cut fruits, mushrooms 70 f cheese 69 f kitchen food Preparation table.
Food thermometer(s) not calibrated according to manufacturer's specifications.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Cooking omelette, no temperature observed taken.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris inside warewashing machine.
Accumulation of debris on drainboards or equivalent.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing. No drop ceiling throughout kitchen area and Food preparation area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish racks area.
Cutting board has cut marks and is no longer cleanable. Food preparation cutting boards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone on food preparation, table kitchen area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen workers Engage in food preparation with watches on.
Floor area(s) covered with standing water. Cooking area
Floor soiled/has accumulation of debris. Cooking area.
Food stored on floor. Boxes of can goods on floor Dry storage area.
Hole in or other damage to wall. Behind dish, washer and dishwashing area.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen shelves from food scraps.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen, reaching coolers throughout.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Food preparation area.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Operator unable to verify source of shellstock. See stop sale. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed container of fresh raw oysters without tag inside reach in cooler at washing area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef patties inside reach cooler at washing area. Operator properly arranged products.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled at washing area.
No soap provided at handwash sink. Observed at washing area.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed container of fresh raw oysters without tag inside reach in cooler at washing area.
Floor area(s) covered with standing water. Observed standing water at cook line. Observed standing water at storage area.
In-use utensil stored in sanitizer between uses. Observed at cook line. Operator removed the utensils.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water inside reach in cooler next to beverage station.
Time/temperature control for safety food thawed in an improper manner. Observed 2 bags of chicken breast (frozen) thawing at room temperature at storage area.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled soiled dishes and touching clean dishes without washing hands. Operator was trained by Inspector how to wash hands properly. Employee washed hands.
Equipment in poor repair. Observed reach in cooler gaskets torn inside ware washing area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching coleslaw inside reach in cooler in kitchen. Operator stored scoop correctly.
In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on prep table inside kitchen. Operator removed towel.
No handwashing sign provided at a hand sink used by food employees. Observed inside Bar.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on prep table inside kitchen. Operator placed towels inside bucket with sanitizer.
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.