Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: PEPPER'S MEXICAN GRILL & CANTINA License Number: SEA5500987
Rank: Seating License Expiration Date: 06/01/2014
Primary Status: Ownership Changed Secondary Status:
Location Address: 96098 LOFTON SQUARE CT
YULEE, FL 32097

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 09/04/2012 Met Inspection Standards
During This Visit
More information about inspections.
25 6
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
53A-11-1    Critical - Certified Food Manager unable to answer basic Food Code questions. cold holding temperature
27-04-1    Critical - Cold water not provided/shut off at employee handwash sink. front line
03D-05-1    Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beans in walk in cooler cooked yesterday, temperature taken today at 44f. Verified with Manager Hector
14-31-1    Equipment or utensils not designed or constructed in a manner consistent with the food code. bowls used in bulk seasoning containers
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions. no sign or soap at sink on front line. Repeat Violation.
31-09-1    Critical - Handwash sink not accessible for employee use at all times. Repeat Violation. front cooks line
27-16-1    Critical - Hot water not provided/shut off at employee hand wash sink. front line
14-30-1    Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. bucket in walk in cooler
17-07-1    Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting vegetables
22-20-1    Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
08B-04-1    Critical - Observed cloth used as a food-contact surface. under cutting board at cook line
12B-01-1    Critical - Observed employee eating while preparing food. on front line
12A-16-1    Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before gloves when cooking food.
08B-03-1    Critical - Observed employee food stored with restaurant food. Cereal with restaurant food at cook line.
08A-28-1    Critical - Observed food stored on floor. oil jugs in storage area and soda boxes in cooler
22-28-1    Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. on line
35A-08-1    Critical - Observed live flies in kitchen. Repeat Violation fruit flies in closet with mop sink and throughout kitchen
17-03-1    Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
14-51-1    Observed nonfood-grade containers used for food storage.grocery style bags used for tortillas on front line
18-04-1    Observed old labels stuck to food containers after cleaning. bus tubs on shelf
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 47f corrective action-iced down
08A-27-1    Critical - Observed raw animal food stored over cooked food. Repeat Violation. multiple in walk in cooler
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. sausage in reach in cooler and open packages of chicken tenders and nuggets in reach in freezer all on front line.
08A-24-1    Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. shrimp and fish on cooks line
25-01-1    Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws at bar
41A-02-1    Critical - Observed toxic item stored by food. chemicals stored on same shelf as sauces
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cut beef 69f, chicken 59f, beef steak 49f. Under front counter at cook line. corrective action voluntarily discarded
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple in walk in cooler
01B-16-1    Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). black beans
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses. on front line
New Search
1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395