El Meson de Pepe

410 Wall St, Key West, FL 33040 · Permanent Food Service · License 5402522

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 11, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate (2 fixed on the spot), 8 basic (1 repeat)
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

15 violations found

First visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
- 2 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked chicken wings (44°F - Cold Holding); garlic oil (76°F - Cold Holding) at cook line, as per operator less than 1 hour. Operator add ice for rapid cooling.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed on hose attached at dishwashing area.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: 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.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips available.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with food debris can opener blade, operator moved to dishwashing area.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed by dishwashing area, operator provided.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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/
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a plastic container stored on walk in cooler floor, operator stored properly.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed on rice container, operator stored properly.
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  Observed utensil in standing water at 93° F at cook line, operator moved to flat grill.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Observed at cook line, operator moved to dishwashing area.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Walk in cooler shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets on reach in cooler at cook line.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed clean pot stored on floor at dishwashing area. Operator removed from floor.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulated on vents throughout kitchen.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.