PEPITOS CANTINA & GRILL
Emerald Coast Parkway
Florida, 32541
Okaloosa County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 7/29/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler-raw chicken 45F,guacamole 49F, diced raw beef 45F, salsa 68F (held overnight).)see stop sale. **Warning** - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw chicken 45F, quacamole 49F, diced raw beef 45F, salsa 68F (held overnight).)see stop sale. **Warning** - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. **Admin Complaint**
Food safety inspection conducted on 7/29/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/29/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperatures 57F, 54F. **Warning** **Warning** - From follow-up inspection 2024-07-24: Observed upright reach in cooler ambient temperature 59F. Do not use unit until repaired. **Admin Complaint** - From follow-up inspection 2024-07-26: Ambient temp of upright cooler 38.1 F. Walk in cooler- 47F.Admin Complaint** **Admin Complaint** - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. Walk in cooler ambient 39F, upright cooler 37F, make table 38F. **Admin Complaint**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tilapia, 50F, cream salsa 51F (11:00-3:30) **Warning** - From follow-up inspection 2024-07-24: Observe red upright reach in cooler- shrimp 63F, tilapia 54F( 12:09-3:15). Salsa ranchero 51F, adobe salsa 51F, salsa 52F, shredded cheese 63F, jug salsa 54F, cream salsa 51F Ambient 59F. **Admin Complaint** - From follow-up inspection 2024-07-26: Upright- salsa 43F. Wait station - salsa 51F (2:20-2:55). Limited items kept in upright cooler. Walk in cooler- guacamole 49F, salsa 45F, cooked shrimp 65F ( 10:00-3:15) . Make line- guacamole 42F. **Admin Complaint** - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30) see stop sale. Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30). Make table- guacamole 46F, pico 53F, lettuce (71F 2:00-4:00). **Repeat Violation** **Warning** - From follow-up inspection 2024-07-24: Observed -upright reach in cooler- shrimp 63F, tilapia 54F( 12:09-3:15). Salsa ranchero 51F, adobe salsa 51F, salsa 52F, shredded cheese 63F, jug salsa 54F, cream salsa 51F Ambient 59F. See stop sale. **Admin Complaint** - From follow-up inspection 2024-07-26: Upright- salsa 43F. Wait station - salsa 51F (2:20-2:55). Limited items kept in upright cooler. Walk in cooler- guacamole 49F, salsa 45F, cooked shrimp 65F ( 10:00-3:15) . See stop sale. Make line- guacamole 42F. **Admin Complaint** - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. **Admin Complaint**
Food safety inspection conducted on 7/29/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 7/26/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperatures 57F, 54F. **Warning** **Warning** - From follow-up inspection 2024-07-24: Observed upright reach in cooler ambient temperature 59F. Do not use unit until repaired. **Admin Complaint** - From follow-up inspection 2024-07-26: Ambient temp of upright cooler 38.1 F. Walk in cooler- 47F.Admin Complaint** **Admin Complaint**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tilapia, 50F, cream salsa 51F (11:00-3:30) **Warning** - From follow-up inspection 2024-07-24: Observe red upright reach in cooler- shrimp 63F, tilapia 54F( 12:09-3:15). Salsa ranchero 51F, adobe salsa 51F, salsa 52F, shredded cheese 63F, jug salsa 54F, cream salsa 51F Ambient 59F. **Admin Complaint** - From follow-up inspection 2024-07-26: Upright- salsa 43F. Wait station - salsa 51F (2:20-2:55). Limited items kept in upright cooler. Walk in cooler- guacamole 49F, salsa 45F, cooked shrimp 65F ( 10:00-3:15) . Make line- guacamole 42F. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30) see stop sale. Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30). Make table- guacamole 46F, pico 53F, lettuce (71F 2:00-4:00). **Repeat Violation** **Warning** - From follow-up inspection 2024-07-24: Observed -upright reach in cooler- shrimp 63F, tilapia 54F( 12:09-3:15). Salsa ranchero 51F, adobe salsa 51F, salsa 52F, shredded cheese 63F, jug salsa 54F, cream salsa 51F Ambient 59F. See stop sale. **Admin Complaint** - From follow-up inspection 2024-07-26: Upright- salsa 43F. Wait station - salsa 51F (2:20-2:55). Limited items kept in upright cooler. Walk in cooler- guacamole 49F, salsa 45F, cooked shrimp 65F ( 10:00-3:15) . See stop sale. Make line- guacamole 42F. **Admin Complaint**
Food safety inspection conducted on 7/26/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 7/26/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-10-4:Basic - Soiled dry wiping cloth in use at expo station and all cooks have soiled dry cloths hanging from aprons on cook line.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored near expo station.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooling- pork 86F (1:30-3:39). Reheated- 2:02. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler-raw chicken 45F,guacamole 49F, diced raw beef 45F, salsa 68F (held overnight).)see stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw chicken 45F, quacamole 49F, diced raw beef 45F, salsa 68F (held overnight).)see stop sale. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen and on cook line heavily soiled.
Food safety inspection conducted on 7/26/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 7/24/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperatures 57F, 54F. **Warning** **Warning** - From follow-up inspection 2024-07-24: Observed upright reach in cooler ambient temperature 59F. Do not use unit until repaired. **Admin Complaint**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tilapia, 50F, cream salsa 51F (11:00-3:30) **Warning** - From follow-up inspection 2024-07-24: Observe red upright reach in cooler- shrimp 63F, tilapia 54F( 12:09-3:15). Salsa ranchero 51F, adobe salsa 51F, salsa 52F, shredded cheese 63F, jug salsa 54F, cream salsa 51F Ambient 59F. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30) see stop sale. Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30). Make table- guacamole 46F, pico 53F, lettuce (71F 2:00-4:00). **Repeat Violation** **Warning** - From follow-up inspection 2024-07-24: Observed -upright reach in cooler- shrimp 63F, tilapia 54F( 12:09-3:15). Salsa ranchero 51F, adobe salsa 51F, salsa 52F, shredded cheese 63F, jug salsa 54F, cream salsa 51F Ambient 59F. See stop sale. **Admin Complaint**
Food safety inspection conducted on 7/24/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 7/23/2024
High Priority
3
Intermediate
3
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 21-05-5:Basic - Cloth used as a food-contact surface under jalapeños. Manager removed cloth from food contact surface. **Corrected On-Site** **Repeat Violation**
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperatures 57F, 54F. **Warning** **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 22-16-4:Basic - Dish shelves have accumulation of soil residues.
- 33-14-4:Basic - Dumpster overflowing garbage.
- 08B-38-4:Basic - Food stored on floor. Oil jug stored on floor near hand sink. **Repeat Violation**
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in some holding units.
- 33-16-4:Basic - Open dumpster lid.
- 08B-12-5:Basic - Stored food not covered. Snow crab legs stored in upright freezer, sausage, whole red snapper and ground beef stored in walk in cooler not covered. **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tilapia, 50F, cream salsa 51F (11:00-3:30) **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30) see stop sale. Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30). Make table- guacamole 46F, pico 53F, lettuce (71F 2:00-4:00). **Repeat Violation** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- cooked chicken breast 121F.reheat 188F.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavily soiled cutting boards in multiple areas.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in sink at bar. Ice in sink in wait station. **Repeat Violation**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 7/23/2024 revealed 17 total violations (3 high priority, 3 intermediate, 11 basic).