BRUSCHETTA FRANCESCA

Name: BRUSCHETTA FRANCESCA
Address: 112 FITZPATRICK STREET, KEY WEST, FL, 33040, US
Rating: 86.4

112 FITZPATRICK STREET, KEY WEST, FL 33040

License #5428180

86.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BRUSCHETTA FRANCESCA in KEY WEST currently holds an InspectFL Health Score of 86.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 19 total violations — 2 critical, 5 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 7, 2026 shows 13 observation rows: 2 critical, 2 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed none at dish area hand sink. Operator provided.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink stored in mop bucket.
[10-07-4] 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.
[06-09-1] 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.
[08B-12-5] Stored food not covered. Observed at reach in cooler container of dices tomatoes stored uncovered.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen and behind fixed equipment.
[16-37-1] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed through kitchen and storage areas.
[10-08-5] Ice scoop handle in contact with ice. Observed at bar ice bin. Operator removed.
[08A-20-5] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors. Operator removed.
[08A-05-6] 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.
[36-50-4] Unclean building components, attachments or fixtures. Observed shelves at dry storage area soiled with dust build up.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse