PEPE'S CAFE

Name: PEPE'S CAFE
Address: 806 CAROLINE ST, KEY WEST, FL, 33040, US
Rating: 32.2

806 CAROLINE ST, KEY WEST, FL 33040

License #5401240

☕ Café/Breakfast ℹ️

32.2 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

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Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PEPE'S CAFE in KEY WEST currently holds an InspectFL Health Score of 32.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 77 total violations — 14 critical, 14 major, 49 minor.

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The latest inspection on September 22, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Inspector notes

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DBPR

Community reaction

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PEPE'S CAFE has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (60F - Cold Holding); Canadian ham (63F - Cold Holding) inside drawers at cook line. As per operator for less than 2 hrs. Operator added ice for rapid cooling.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags on shelves next to dry goods at dry storage. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator cleaned.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed raw chicken wings and cooked chicken stored in same container. Operator separated.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sani bucket on prep table at prep area. Operator removed.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed knife sharpener on shelves next to dry goods at dry storage. Operator removed.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish racks area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Food preparation cutting boards.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone on food preparation, table kitchen area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen workers Engage in food preparation with watches on.
[36-22-4] Floor area(s) covered with standing water. Cooking area
[36-73-4] Floor soiled/has accumulation of debris. Cooking area.
[08B-38-4] Food stored on floor. Boxes of can goods on floor Dry storage area.
[36-24-5] Hole in or other damage to wall. Behind dish, washer and dishwashing area.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen shelves from food scraps.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen, reaching coolers throughout.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Food preparation area.
[36-36-4] Ceiling tile missing. No drop ceiling throughout kitchen area and Food preparation area.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-15-4] Accumulation of debris on drainboards or equivalent.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling food with no gloves or hand wash, Fruit, preparation, station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Rew fish over Rew lettuce kitchen Reach in cooler.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Establishment staff, Waitress.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Liquid eggs 78 f cut fruits, mushrooms 70 f cheese 69 f kitchen food Preparation table.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Cooking omelette, no temperature observed taken.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.