Pepe's Cafe
Last inspected: Nov 12, 2025
45
Score
The health department has logged seven inspections at Pepe's Cafe, the earliest from 2022. The latest inspection on file is from Nov 12, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 17 violations per visit lately, up from roughly seven violations before.
“Floor area(s) covered with standing water” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 74, which Pepe's Cafe's 45 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
3
Critical latest
0
Major latest
7
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - 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. **Repeat Violation**
09-01-4
High Priority - 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.
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor area(s) covered with standing water. **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout RIC.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
45
Aug 5, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Establishment staff, Waitress. - From follow-up inspection 2025-08-05: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Establishment staff, Waitress. **Time Extended**
12A-02-4
High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2025-08-05: Pooled eggs (52F - Cold Holding), cut strawberries (57F - Cold Holding), Crab Cakes (53F - Cold Holding) stored in the cookline reach in cooler. Advised operator to place ice inside with small amounts of food items until unit if fixed. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. - From follow-up inspection 2025-08-05: Probe thermometer not used to ensure proper food temperatures. **Time Extended**
05-10-4
Intermediate - - From initial inspection : Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. - From follow-up inspection 2025-08-05: Food thermometer(s) not calibrated according to manufacturer's specifications. **Time Extended**
05-07-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-08-05: 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. **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Cooking omelette, no temperature observed taken. - From follow-up inspection 2025-08-05: Probe thermometer not used to ensure proper food temperatures. **Time Extended**
05-13-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area. - From follow-up inspection 2025-08-05: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish racks area. - From follow-up inspection 2025-08-05: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish racks area. **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cooking area **Repeat Violation** - From follow-up inspection 2025-08-05: In the wear washing area. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Food stored on floor. Boxes of can goods on floor Dry storage area. - From follow-up inspection 2025-08-05: Food stored on floor. Boxes of can goods on floor Dry storage area. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Behind dish, washer and dishwashing area. - From follow-up inspection 2025-08-05: Hole in or other damage to wall. Behind dish, washer and dishwashing area. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen shelves from food scraps. - From follow-up inspection 2025-08-05: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen shelves from food scraps. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Food preparation area. - From follow-up inspection 2025-08-05: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Food preparation area. **Time Extended**
21-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cooking area. - From follow-up inspection 2025-08-05: Floor soiled/has accumulation of debris. Throughput the kitchen. **Time Extended**
36-73-4
33
Jul 30, 2025
Routine - Food
4 critical violations. 4 major violations. 18 minor violations.
View 26 violations
High Priority - 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.
01B-02-5
High Priority - 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. **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rew fish over Rew lettuce kitchen Reach in cooler.
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Establishment staff, Waitress.
12A-02-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Cooking omelette, no temperature observed taken.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen, reaching coolers throughout.
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Food preparation area.
21-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on drainboards or equivalent.
16-15-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. No drop ceiling throughout kitchen area and Food preparation area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish racks area.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Food preparation cutting boards.
14-09-4
Basic - 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.
40-06-5
Basic - 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.
13-07-4
Basic - Floor area(s) covered with standing water. Cooking area **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Cooking area.
36-73-4
Basic - Food stored on floor. Boxes of can goods on floor Dry storage area.
08B-38-4
Basic - Hole in or other damage to wall. Behind dish, washer and dishwashing area.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen shelves from food scraps.
23-03-4
15
Mar 25, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - 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.
01A-09-4
High Priority - 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. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled at washing area.
22-02-4
Intermediate - No soap provided at handwash sink. Observed at washing area.
31B-03-4
Intermediate - 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.
01C-01-4
Basic - Floor area(s) covered with standing water. Observed standing water at cook line. Observed standing water at storage area.
36-22-4
Basic - In-use utensil stored in sanitizer between uses. Observed at cook line. Operator removed the utensils. **Corrected On-Site**
10-18-5
Basic - 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.
12B-13-4
Basic - 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.
06-01-5
45
Apr 16, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - 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. **Corrected On-Site**
12A-02-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn inside ware washing area.
14-11-5
Basic - 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. **Corrected On-Site**
10-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on prep table inside kitchen. Operator removed towel. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed inside Bar.
31B-04-4
Basic - 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. **Corrected On-Site**
21-12-4
67
Mar 27, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef. Advised manager, she corrected it **Corrected On-Site**
08A-17-6
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. Poster was provided to operator **Corrective Action Taken**
11-27-4
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. Form was provided to operator **Corrective Action Taken**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board.
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Advised manager she corrected it **Corrective Action Taken**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside reach in freezer
22-16-4
61
Sep 21, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Frequently Asked Questions
When was Pepe's Cafe last inspected?
The most recent health inspection at Pepe's Cafe on file is from Nov 12, 2025. The public record contains seven inspections in total.
What is the most common violation at Pepe's Cafe?
Across the inspection record, “floor area(s) covered with standing water” has been cited four times, more than any other issue at Pepe's Cafe.
How does Pepe's Cafe compare to other restaurants in Key West?
Pepe's Cafe most recently scored 45 out of 100, which is lower than the Key West average of 74.
Has Pepe's Cafe's inspection record improved over time?
No. Recent inspections at Pepe's Cafe have averaged around 17 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Pepe's Cafe 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 Pepe's Cafe inspected?
Based on the inspection history on file, Pepe's Cafe is inspected around two times per year on average.
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