CAFE MARQUESA
600 Fleming Street
Key West, Florida, 33040
Downtown
Monroe County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/25/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. observed one instance of chicken and one plastic container with raw fish being stored underneath a shelf in the walk-in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Discussed with operator and provided printed sign. **Corrective Action Taken**
Food safety inspection conducted on 3/25/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 8/27/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. During the inspection operator cleaned it. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw eggs over greets, stored inside reach in cooler, located at cooking line. Employee removed items and placed them correctly. Corrected On-Site
Food safety inspection conducted on 8/27/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 12/11/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/11/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/11/2023
High Priority
5
Intermediate
4
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee on shelf next to butter in wait station. Mana removed drink. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon on cook line stored in standing water, 98F. Manager placed container in double boiler on top of stove. **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 10/1/2023. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on shelf in wait station: butter (65F - Cold Holding). Manager stated item was prepped on plates thirty minutes prior to temperature being taken. Manager stated item would be held on time going forward. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in double boiler on top of cook line stove: grits (111F - Hot Holding). Manager stated item was reheated thirty minutes prior to temperature being taken. Manager had employee Place grits on stove top to reheat. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on cook line. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filled water container in wait station hand washing sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Food safety inspection conducted on 12/11/2023 revealed 14 total violations (5 high priority, 4 intermediate, 5 basic).
Inspection on 9/25/2023
High Priority
5
Intermediate
6
Basic
1
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach-in freezer next to ice machine torn.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can of red peppers dented and crimped around the top rim of can. See Stop Sale
- 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. Dishwasher (Chlorine 0ppm); operator ran a couple of cycles and then called to have serviced since still was 0 ppm. Operator stated he will set up triple sink if not repaired when they open at 5:30p **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk (48F - Cold Holding); bleu cheese crumbles (47F - Cold Holding) in reach-in cooler in bar area. Operator unsure of how long temperature has been out in cooler. Items were in cooler from yesterday. Stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding); bleu cheese crumbles (47F - Cold Holding) in reach-in cooler in bar area. Operator unsure of how long temperature has been out in cooler. Items were in cooler from yesterday. See stop sale
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bibb on cookline.
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator unable to provide oyster tags for 90 days. Operator stated someone may have put them somewhere else.
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment vacuum packaging raw fish without an approved variance. Emailed variance info to operator during this inspection. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at reach-in coolers on cook line soiled/ stained. Also, blade of can opener at front service area soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front service area and in bar area. Operator replenished paper towels at both hand wash sinks. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar area. Operator replenished soap at hand wash sink. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packaging raw fish and cheese without an approved HACCP plan. Emailed Haccp info to operator during this inspection. **Corrective Action Taken** Warning
Food safety inspection conducted on 9/25/2023 revealed 12 total violations (5 high priority, 6 intermediate, 1 basic).