EL MESON DE PEPE

Name: EL MESON DE PEPE
Address: 410 WALL ST, KEY WEST, FL, 33040, US
Rating: 75.3

410 WALL ST, KEY WEST, FL 33040

License #5402522

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

EL MESON DE PEPE in KEY WEST currently holds an InspectFL Health Score of 75.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 44 total violations — 7 critical, 7 major, 30 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.

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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 March 11, 2026 shows 13 observation rows: 2 critical, 1 major, and 10 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

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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: Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in bar; broken floor. Observed throughout kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers in kitchen.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen and bar area.
[36-24-5] Hole in or other damage to wall. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed behind bar equipment. Observed behind cook line.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose attached at warewash area.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on cook line.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose attached at warewash area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup stored inside sugar container. Operator removed during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Observed disinfectant on prep table while employee is prepping food. Employee removed during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink above mop sink. Operator brought over paper towels.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temp of 49F. The following TCS foods stored inside for less than 4 hours: Across cook line: tomato sliced (56F - Cold Holding); raw steak (53F - Cold Holding); raw chicken (56F - Cold Holding); cooked beef (48F - Cold Holding); mojo (49F - Cold Holding); raw shrimp (51F - Cold Holding); raw snapper (54F - Cold Holding). Operator had employees move items to other working cooler.
[36-24-5] Hole in or other damage to wall. Observed in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phones above reach in coolers across cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over cooked beef in reach in across cook line.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in bar; broken floor. Observed throughout kitchen.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line with ambient temp of 49F. The following TCS foods stored inside for less than 4 hours: Across cook line: tomato sliced (56F - Cold Holding); raw steak (53F - Cold Holding); raw chicken (56F - Cold Holding); cooked beef (48F - Cold Holding); mojo (49F - Cold Holding); raw shrimp (51F - Cold Holding); raw snapper (54F - Cold Holding). Operator had employees move items to other working cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker.
[36-73-4] Floor soiled/has accumulation of debris. Observed behind bar equipment. Observed behind cook line.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen and bar area.

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