EL MESON DE PEPE
410 WALL ST, KEY WEST, FL 33040
License #5402522
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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.
EL MESON DE PEPE in KEY WEST currently holds an InspectFL Health Score of 79 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 August 11, 2026. Across those visits, DBPR recorded 15 total findings; InspectFL has detailed violation rows for 12 of them so far.
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.
What stands out in this inspection history
The latest inspection on August 11, 2026 shows 12 observation rows: 2 critical, 4 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
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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*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
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded beef prepared onsite and held more than 24 hours not date marked on shelves at walk in cooler.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
- [24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean pot stored on floor at dishwashing area. Operator removed from floor.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed by dishwashing area, operator provided.
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed on hose attached at dishwashing area.
- [08B-38-4] Food stored on floor. Observed a plastic container stored on walk in cooler floor, operator stored properly.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated on vents throughout kitchen.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (44F - Cold Holding); garlic oil (76F - Cold Holding) at cook line, as per operator less than 1 hour. Operator add ice for rapid cooling.
- [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/
- [22-16-4] Walk in cooler shelves have accumulation of soil residues.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler at cook line.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line, operator moved to dishwashing area.
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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.
Would you eat here?
EL MESON DE PEPE has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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