Mary Ellen's Bar

420 Appelrouth Lane, Key West, FL 33040 · Permanent Food Service · License 5428310

A
Grade A
Safety score 93 of 100
Latest visit: Sep 8, 2026

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority · no follow-up needed · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 8 routine inspection
    1 high priority (no follow-up needed), 4 basic
    -7
  • Safety score93

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitSep 8, 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.

    5 violations found:

    • 1 High priority
    • 4 Basic
    What the inspector cited

    High priority1

    • Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.

      Observed regular non food grade towels covering the tortillas in the steam table.

    Basic4

    • Code 08, Food protection and cross-contamination: Food stored on floor.

      Observed plastic containers with flour, rice, and black beans on kitchen floor.

    • Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.

      Observed employee drinking tea in the kitchen area by the window.

    • Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

      Observed foam container used to scoop rice.

    • Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

      Observed cell phone on prep table. Employee moved it out immediately.

      Fixed on the spot

    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.

Most cited

Food-contact surfaces designed and maintained2
Food protection and cross-contamination1
Handwashing and hygienic practices1
Employee personal belongings1