THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
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: PEPPERS MEXICAN GRILL & CANTINA License Number: SEA5501072
Rank: Seating License Expiration Date: 06/01/2024
Primary Status: Ownership Changed Secondary Status:
Location Address: 530 CENTRE ST
FERNANDINA BEACH, FL 32034

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 07/10/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		25 11
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
35B    Critical - Back door does not have self closure attached.
22    Critical - Can opener has food build up on blade. COS. R.
50    Critical - Current license expired more than 30 days but less than 60 days.
20A    Critical - Dishmachine behind bar not properly working 0 ppm. Chlorine.
05    Critical - Drawer cooler does not have working thermometer.
22    Critical - Dust build up on fan inside RIC on cooks line.
12B    Critical - Employee drink up stored without lid/straw on cooks line. COS.
02    Critical - Flan made 2 days ago does not have date marking on it.
23    Food build up seen on can rack in prep area.
20A    Critical - Food contact surfaces (cups/glasses) not sanitized behind bar. 0 ppm.
08A    Critical - Food items stored on floor in WIC and freezer. Sour cream, salsa, other containers.
53A    Critical - Food manager certification expired 03/28/12 for Jacobo Benavidez and Jorge Lopez. R
29    Hand sink in server station clogged (draining very, very slow).
32    Critical - Hand sink without soap (one next to 3 comp sink). COS.
32    Critical - Handsink @ bar is without soap. COS.
31    Critical - Handwashing sign and soap dispenser @ prep sink.
23    Ice bin ledge @ coke machine has mold like buildup on it.
10    Ice scoop sitting in ice in machine. COS. Kitchen behind bar. COS.
32    Critical - Ladies restrooms does not hace covered trash can.
35A    Critical - Live flies seen in kitchen.
48    Critical - No 16" separation or wall between fryer and open fire area. R.
17    Critical - No chlorine test strips available.
02    Critical - Pans of flour on shelf in storage area without label. COS.
14    Pastry brush with metal band used on broiler.
40    Personal belongings stored next to food items on shelf in server station.
03A    Critical - Potentially hazardous foods not held at 41F or below. 47-50 Tamales, ceviche, stuffed peppers, flan, sour cream (iced down to 43), cheese in prep RIC. 50: imitation crab, fish, beef, chicken drawer cooler on cooks line. Foods iced down.
08A    Critical - Raw chorizo stored over tomatoes in RIC online. COS. R.
04    Critical - Reach in cooler (prep area) and drawer cooler on cooks line not properly working unable to keep potentially hazardous foods at 41 or below. Reach on cooler thermometer reading 50F. Drawer cooler did not have thermometer all fools at 50F.
51    Restaurant has 260 seats total gave parasite destruction. Using raw fish to make ceviche - do not sell any raw food until parasite destruction has been received. Invoice does not have any information.
10    Scoop used to dispense sugar has handle touching sugar.
14    Seasoning container has unapproved scoop in it without handle.
01B    Critical - Stop sale.
06    Critical - Thawing fish in standing water 37F. COS put uner running water. R.
08A    Critical - Uncovered flour in storage area. COS.
42    Unnecessary equipment on site (knoves, forks dirty but not used).
25    Unwrapped straws sitting out at bar within customers reach. COS.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.