Bruschetta Francesca
Last inspected: Apr 7, 2026
39
Score
Bruschetta Francesca appears in inspection records eight times, starting in 2022. Inspectors last stopped by on Apr 7, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
“No paper towels” comes up most often, recorded five times in the inspection record.
That's lower than the typical Key West restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
2
Major latest
9
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - 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.
08A-05-6
High Priority - 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. **Corrected On-Site**
08A-20-5
Intermediate - 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. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none at dish area hand sink. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Ice scoop handle in contact with ice. Observed at bar ice bin. Operator removed. **Corrected On-Site**
10-08-5
Basic - 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. **Corrective Action Taken**
06-09-1
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen and behind fixed equipment.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors. Operator removed. **Corrected On-Site**
10-20-4
Basic - 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. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Observed at reach in cooler container of dices tomatoes stored uncovered.
08B-12-5
Basic - Unclean building components, attachments or fixtures. Observed shelves at dry storage area soiled with dust build up.
36-50-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed through kitchen and storage areas.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink stored in mop bucket.
42-01-4
39
Aug 12, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. operator placed a new roll. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At prep area/ kitchen.
27-19-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Just for machine( chlorine strips)
16-37-1
Basic - Food stored on floor. Observed at walk in cooler. Operator placed the vegetables box on shelf. **Corrected On-Site**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
38-07-4
Basic - Storage area not maintained clean and organized.
33-34-4
64
Jun 17, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Insects, Rodents, and Animals Not Present
FL-38
82
Apr 16, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm
16-59-1
Basic - 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. **Corrective Action Taken** **Repeat Violation**
06-01-5
67
Dec 14, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2023-12-14: No change. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-12-14: Reach-in cooler: cheese 46F, tomatoes 46F. Manager stated items placed in cooler thirty minutes prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Admin Complaint** **Corrective Action Taken**
03A-02-5
74
Dec 12, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - 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. **Warning**
22-41-4
High Priority - 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.
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
16-37-1
Intermediate - No soap provided at handwash sink. No soap at hand washing sink across from dish machine.
31B-03-4
Intermediate - 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. **Repeat Violation**
22-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager added bleach to bucket. **Corrected On-Site**
21-07-4
Basic - 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.
24-24-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line cooler drawers. **Repeat Violation**
23-03-4
Basic - 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. **Corrected On-Site**
06-01-5
37
Feb 27, 2023
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw bacon (54F - Cold Holding); cheese (55F - Cold Holding) at reach in cooler across from cook line. As per employee, Unit door was opened for approximately 30 minutes for restocking.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - 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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed cutting boards with black stains at preparation area and on shelves across from cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside hand sink at preparation area. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing area.
31B-02-4
Intermediate - 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.
11-26-1
Basic - Building components, attachments or fixtures in poor repair. Observed fan covers missing at walk in cooler.
36-51-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line.
23-24-4
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed plastic containers, rice cooker, fryer baskets baking sheets stored on shelves outside across from walk in freezer.
24-24-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler drawers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawers gaskets soiled with black substance.
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Observed reach in cooler/freezer outside near back exit door. As per employee, Unit is no longer utilized.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with black substance at ware washing area. Observed wall soiled with accumulated food debris at cook line and preparation areas.
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 200ppm. Employee took bucket to dilute with water. **Corrective Action Taken**
21-07-4
30
Aug 2, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Corrected On-Site** - From follow-up inspection 2022-08-02: At the time of the callback inspection observed no paper towel at front counter. **Time Extended**
31B-02-4
90
Frequently Asked Questions
When was Bruschetta Francesca last inspected?
The most recent health inspection at Bruschetta Francesca on file is from Apr 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Bruschetta Francesca?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Bruschetta Francesca.
How does Bruschetta Francesca compare to other restaurants in Key West?
Bruschetta Francesca most recently scored 39 out of 100, which is lower than the Key West average of 74.
Has Bruschetta Francesca's inspection record improved over time?
Results have been roughly steady. Inspections at Bruschetta Francesca have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bruschetta Francesca means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bruschetta Francesca inspected?
Based on the inspection history on file, Bruschetta Francesca is inspected around two times per year on average.
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