DirtyFLRestaurant Inspection Data

BRUSCHETTA FRANCESCA

BRUSCHETTA FRANCESCA has 6 health inspections on file for its KEY WEST location, with an overall rating of 2.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 6 reports on file

112 Fitzpatrick Street
Key West, Florida, 33040
Lower Duval
Monroe County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13491979

Met Inspection Standards

2 high, 2 int, 9 basic

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

8/12/2025· 8mo ago

Visit ID: 10922674

Met Inspection Standards

3 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Observed at walk in cooler. Operator placed the vegetables box on shelf. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Repeat Violation
  • 33-34-4:Basic - Storage area not maintained clean and organized.
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At prep area/ kitchen.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Just for machine( chlorine strips)
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. operator placed a new roll. Corrected On-Site

6/17/2025· 10mo ago

Visit ID: 10820366

Met Inspection Standards

1 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Observed oil plastic containers stored on kitchen floor. Operator removed containers from floor. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing shield inside ware washing area.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

4/16/2025· 1y ago

Visit ID: 8721057

Met Inspection Standards

1 high, 2 int, 1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed mussels, clams thawing at room temperate at prep area. Operator started food preparation. **Corrective Action Taken** Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs stored at room temperature at prep area. As per operator for less than 30 minutes. Operator placed eggs inside cooler for rapid cooling. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area. Operator provided. Corrected On-Site
  • 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm

12/14/2023· 2y 4mo ago

Visit ID: 8572694

Follow-up Inspection Required

2 high

  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0 ppm. Warning - From follow-up inspection 2023-12-14: No change. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line grill: calimari (50F - Cold Holding); snapp (49F - Cold Holding); cream (49F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in walk-in cooler: ricotta (51F - Cold Holding); ; cheese (50F - Cold Holding). Manager stated item's received 3 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in walk-in cooler: butter (50F,51F,50F - Cold Holding); cream (50F,,50F - Cold Holding). Manager stated items placed in cooler three days earlier. Repeat Violation Admin Complaint - From follow-up inspection 2023-12-14: Reach-in cooler: cheese 46F, tomatoes 46F. Manager stated items placed in cooler thirty minutes prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Admin Complaint **Corrective Action Taken**

12/12/2023· 2y 4mo ago

Visit ID: 8343085

Follow-up Inspection Required

3 high, 3 int, 5 basic

  • 24-24-4:Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Plastic containers stored on shelf across from walk-in.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line cooler drawers. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Octopus being thawed at room temperature. Managed placed octopus under cold running water to continue thawing. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager added bleach to bucket. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0 ppm. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in walk-in cooler: butter (50F,51F,50F - Cold Holding); cream (50F,,50F - Cold Holding). Manager stated items placed in cooler three days earlier.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line grill: calimari (50F - Cold Holding); snapp (49F - Cold Holding); cream (49F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in walk-in cooler: ricotta (51F - Cold Holding); ; cheese (50F - Cold Holding). Manager stated item's received 3 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in walk-in cooler: butter (50F,51F,50F - Cold Holding); cream (50F,,50F - Cold Holding). Manager stated items placed in cooler three days earlier. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in grill across from cook line grill. Cutting boards stored underneath kitchen prep table. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink across from dish machine.