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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CAFE MARQUESA in KEY WEST currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 13, 2026. Across those visits, inspectors documented 11 total violations — 1 critical, 3 major, 7 minor.
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What stands out in this inspection history
The latest inspection on July 13, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CAFE MARQUESA has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen prep area containers of butter (57F - Cold Holding) and pooled eggs (63F - Cold Holding). As per chef less than 4 hours.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line ovens. Operator removed.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep counter spoons stored in standing water of 56F.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine dish machine.
- [01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags.
- [24-01-4] Presetting of unwrapped silverware and/or tableware outdoors. Observed for preset silverware on outdoor tables.
- [32-12-6] Covered waste receptacle not provided in womens bathroom. Observed for both shared unisex bathrooms.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout soiled with dust.
- [36-73-4] Floor soiled/has accumulation of debris. Observed throughout.
- [36-50-4] Unclean building components, attachments or fixtures. Observed cook line hood filters soiled with grease build up.
- [53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified manager present with 4 employees onsite during inspection.
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