DirtyFLRestaurant Inspection Data

EL PEPIAN RESTAURANTE INC

Dixie Highway
Florida, 33460
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/19/2025

Inspection #: Visit ID: 8890704

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round bowl used to scoop cooked rice. Manager removed the bowl. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Female purse stored with clean plates. Manager removed the purse. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Water bottle case stored on floor in not in use walk in cooler. Manager moved water to the shelf. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with flour. Employee stored handle above flour. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Storing open butter in thank you to go bag. Explained.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef bag in contact with cooked beef bag in chest freezer. Operator moved the cooked meat bag. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. boiled potatoes 107 f at 11:25 am .as per manager cooling 1/2 hour. Second temperature 107 f at 11:45 am . At this rate of cooling it will not reach 135 f to 70 f within 2 hours. Operator removed the water and put ice on top .third temperature 64 f at 12:38 pm Corrected On-Site
  • 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. Employee working 55 days. Provided the form .employee signed. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Rice drink, wheat drink, chicken prepared 2 days ago not date marked. Explained. Employee marked the date on all. Corrected On-Site

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8781187

  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing raw chicken in freezer chest in dining room
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (64F - Cooling) at 11:30 am to 64F at 11:47 am since 7 am. In large plastic container. At this rate food will not cool to 41F within 4 hours. Instructed operator to break food down into smaller portions. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand sink Removed Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quatanary
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8616126

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Green scoop handle in contact with sugar in the large bin. Stored handle above sugar. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in container on floor in front of hand sink. Raw chicken thawing at room temperature in a container on floor in front of hand sink by three compartment sink. Beef 34 f, chicken 30 f .Explained and manager moved both to reach in cooler Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour. Manager labeled. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee was using phone then put on gloves to handle food in reach in cooler to prepare the order prior to washing hands.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw beef stored in thank you to go plastic bag. Explained to wrap with food grade plastic film then put in the bag or use food grade bag.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice 125 f hot holding. Advised to reheat to 165 f
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Green bucket and large container of dish soap stored in hand sink and buckets of raw beef and chicken stored on floor in front of hand sink by three compartment sink. Manager removed all Corrected On-Site
  • 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. One employee hired within last 30 days. Explained and emailed food employee reporting agreement

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8380212

  • 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 on prep table
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (47F - Cooling); cooked chicken (47F - Cooling) in reach in coolers. Not prepped or portioned today. In unit since yesterday. Food did not reach 41F within 6 hours. Covered in large containers.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing meat in freezer chest
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (47F - Cooling); cooked chicken (47F - Cooling) in reach in coolers. Not prepped or portioned today. In unit since yesterday. Food did not reach 41F within 6 hours. Covered in large containers.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle with pot of soup on shelf Raid insect spray with spices
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quantanary
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.