DON PEPE TAQUERIA MEXICAN GRILL
835 CYPRESS PKWY
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/13/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-27-5:Basic - Front counter, wall soiled with accumulated grease, food debris, and/or dust.
- 10-08-5:Basic - Ice scoop handle in contact with ice. operator repositioned. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator. **Corrective Action Taken**
- 51-18-6:Basic - No copy of latest inspection report available.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator , who then posted. Corrected On-Site
Food safety inspection conducted on 12/13/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 4/23/2024
High Priority
6
Intermediate
5
Basic
8
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Big hole in bottom of door.
- 08B-38-4:Basic - Food stored on floor. Jug of oil. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in 102 water on flat top. Reheat water 135. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Repeat Violation
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Wrench on shelf over tortillas. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went from computer to expediting order, grabbing sauce before washing hands. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/24, please remit payment. Paid for during inspection Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef wrapped by worker over pork in reach in
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork over cooked chicken in walk in cooler Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tilapia fully thawed in package.
- 29-37-4:High Priority - hose at mop sink lower than flood rim of sink. Mop sink.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter blocked by child's recliner.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to Operator, printed began getting employees to read and sign. **Corrective Action Taken**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, soap dispenser difficulty dispensing soap too, front counter by drink station.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, pork and beef. Made 2 days prior. Corrected On-Site
Food safety inspection conducted on 4/23/2024 revealed 19 total violations (6 high priority, 5 intermediate, 8 basic).
Inspection on 8/17/2023
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above steam table on cook line
- 08B-38-4:Basic - Food stored on floor. Fryer oil on floor Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle Above restaurant food on cook line
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By door to kitchen on cook line
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee preparing meat only wash hands in 3 comp sink for 10-15 seconds then put on gloves
Food safety inspection conducted on 8/17/2023 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).