The White Tarpon / Bel Mare
Last inspected: Nov 12, 2025
82
Score
The White Tarpon / Bel Mare appears in inspection records eight times, starting in 2023. On Nov 12, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Looking across the full record, “clam/mussel/oyster tags not marked” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Key West restaurant scores 74. The file should reassure diners considering a visit.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 500plus-400ppm). Sanitizer was diluted with a final reading of 400ppm. **Corrected On-Site**
41-15-5
Basic - Reach-in cooler /Walk-cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled.
22-16-4
82
Jul 29, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with on hair restraint. Employee provided hair restraint. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Observed plastic jug of oil stored on floor at dry storage.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board at prep station. Operator removed wet wiping cloth. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sinks in restrooms missing hand wash sign.
31B-04-4
82
Apr 16, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employee engaging in food preparation without hair restraint
13-03-4
Basic - Soiled dry wiping cloth in use. Observed on precutting board across cook line.
21-10-4
90
Feb 26, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
64
Apr 16, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 80°feet. Operator discard the water during inspection. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
67
Dec 13, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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 seals fish. **Warning** - From follow-up inspection 2023-12-13: No change. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Approved variance not maintained at the food establishment. Establishment vacuum seals fish. **Warning** - From follow-up inspection 2023-12-13: No change. **Time Extended**
03G-56-1
82
Dec 12, 2023
Routine - Food
2 critical violations. 7 major violations. 5 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon ricotta dated 12/4 in dessert prep area reach-in cooler.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to cook line fryers: chicken (45F - Cold Holding); chicken (50F - Cold Holding); fish (51F - Cold Holding); shrimp (51F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Manager placed items in downstairs walk-in freezer. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cook line and hand washing sink in upstairs wait station.
31B-02-4
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 seals fish. **Warning**
03G-50-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory available. Inspector provided operator with consumer advisory. Operator posted consumer advisory. **Corrected On-Site**
02B-02-5
Intermediate - Approved variance not maintained at the food establishment. Establishment vacuum seals fish. **Warning**
03G-56-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags stored upstairs. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fryers. Deflector plate inside of downstairs ice machine across from the manager office. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in hand washing sink outside of upstairs walk-in cooler.
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on dry storage shelf above orange peel.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in downstairs wait station.
24-08-4
Basic - Ice bucket not inverted between uses. Ice buckets stored next to downstairs ice machine across from manager office.
10-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spoons stored in 80F water on cook line.
10-07-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack next to upstairs kitchen. **Repeat Violation**
16-46-4
29
Feb 21, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: trays with raw shelled eggs stored above containers with cut lettuce and marinara sauce. **Corrected On-Site**
08A-05-6
Intermediate - Clam and mussel tags not marked with last date served. Discussed with the operator.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Two ice machines on the first floor.
22-20-5
Basic - Ice buildup in walk-in freezer. First floor.
14-69-4
Basic - In-use tongs stored on garbage can between uses. Observed placed into the three compartment sink. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. blue taps on multiple trays. **Corrective Action Taken** **Repeat Violation**
16-46-4
64
Frequently Asked Questions
When was The White Tarpon / Bel Mare last inspected?
The most recent health inspection at The White Tarpon / Bel Mare on file is from Nov 12, 2025. The public record contains eight inspections in total.
What is the most common violation at The White Tarpon / Bel Mare?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited three times, more than any other issue at The White Tarpon / Bel Mare.
How does The White Tarpon / Bel Mare compare to other restaurants in Key West?
The White Tarpon / Bel Mare most recently scored 82 out of 100, which is higher than the Key West average of 74.
Has The White Tarpon / Bel Mare's inspection record improved over time?
Results have been roughly steady. Inspections at The White Tarpon / Bel Mare have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The White Tarpon / Bel Mare means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The White Tarpon / Bel Mare inspected?
Based on the inspection history on file, The White Tarpon / Bel Mare is inspected around three times per year on average.
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