Cafe Marquesa
Last inspected: Nov 12, 2025
64
Score
Cafe Marquesa has been inspected eight times since 2023. Inspectors last stopped by on Nov 12, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to five violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
Compared to other Key West restaurants (averaging 74), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing cup in HWS in kitchen.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on oven door handle in kitchen. Employee removed tong. **Corrected On-Site**
10-20-4
Basic - 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. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in front of cook line.
23-03-4
64
Aug 18, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. During the inspection operator cleaned it. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler interior has accumulation of soil residues, located at cooking line.
22-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ice buildup in reach-in freezer, located at cooking line.
14-69-4
67
Mar 25, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - 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. **Corrective Action Taken**
02A-01-5
Basic - 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.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
82
Aug 27, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - 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. **Corrected On-Site**
08A-02-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. During the inspection operator cleaned it. **Corrected On-Site**
22-20-5
82
Dec 11, 2023
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
25
Sep 25, 2023
Routine - Food
5 critical violations. 6 major violations. 1 minor violation.
View 12 violations
High Priority - 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
01B-02-5
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. 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 **Corrective Action Taken**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. Can of red peppers dented and crimped around the top rim of can. See Stop Sale
01B-01-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bibb on cookline.
29-34-4
High Priority - 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
03A-02-5
Intermediate - 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. **Corrective Action Taken** **Warning**
03G-50-1
Intermediate - 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.
01C-02-4
Intermediate - 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. **Corrective Action Taken** **Warning**
03G-43-1
Intermediate - 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.
22-02-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar area. Operator replenished soap at hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Equipment in poor repair. Gasket on reach-in freezer next to ice machine torn.
14-11-5
25
Jun 13, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
67
Jan 30, 2023
Routine - Food
7 major violations. 10 minor violations.
View 17 violations
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. Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty hand wash sink with coffee residue, in kitchen area. Also observed stored bottles inside bar hand wash sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area. Employee restocked during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the bar area. Employee restocked during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked inside walk-in cooler. As per employee over24 hours. Employee date marked during inspection. **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Observed one of the reach in cooler in kitchen area, not working. As per chef they have an open work order for unit.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
35B-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed scoop stored on top of the ice machine.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area. Employee removed during inspection. **Corrected On-Site**
10-20-4
Basic - Soiled dry wiping cloth in use. Observed in kitchen area.
21-10-4
Basic - Stored food not covered. Observed potatoes gratin not covered in reach in cooler in kitchen area.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
30
Frequently Asked Questions
When was Cafe Marquesa last inspected?
The most recent health inspection at Cafe Marquesa on file is from Nov 12, 2025. The public record contains eight inspections in total.
What is the most common violation at Cafe Marquesa?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Cafe Marquesa.
How does Cafe Marquesa compare to other restaurants in Key West?
Cafe Marquesa most recently scored 64 out of 100, which is lower than the Key West average of 74.
Has Cafe Marquesa's inspection record improved over time?
Yes. Recent inspections at Cafe Marquesa have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cafe Marquesa means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cafe Marquesa inspected?
Based on the inspection history on file, Cafe Marquesa is inspected around three times per year on average.
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