DirtyFLRestaurant Inspection Data

PEPPERS MEXICAN GRILL AND CANTINA

510 JOHN SIMS PKWY W UNIT D

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 4/8/2025

Inspection #: Visit ID: 10813282

  • N/A:No Violations Were Observed

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10812316

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line reach in coolers and make bars - grill - Beef 44/47, tomatoes 47, sausage 48, shredded cheese 49, pork 49/46, beef 47F // Line low boys and cold drawers- corn dogs 47, beef patties 48, beef 45, fish 47, wings 44F Salad station - shredded cheese 56F , cold drawer- cheese 64F Per staff above TCS foods out of temperature less than 4 hrs. (Last checks 2:00 pm and 3:00 pm ) Advised operator to use Ice and relocation to facilitate rapid cooling. Food iced during the inspection **Corrective Action Taken** Warning - From follow-up inspection 2025-04-03: Upon callback Line make bars and salad station- Shredded cheese 42/43, salad mix 40, pork 42/43, tomatoes 41/41F ( cold drawers empty ) all items iced // line Low boys - steak 47, beef 45, chicken 47/48, corn dogs 63F ( per staff less than 4 hrs. ) Staff Iced low boy food during the callback to facilitate rapid cooling. Per staff no TCS food left overnight in cook-line make bars or low boys. **Time Extended**

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10742072

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line reach in coolers and make bars - grill - Beef 44/47, tomatoes 47, sausage 48, shredded cheese 49, pork 49/46, beef 47F // Line low boys and cold drawers- corn dogs 47, beef patties 48, beef 45, fish 47, wings 44F Salad station - shredded cheese 56F , cold drawer- cheese 64F Per staff above TCS foods out of temperature less than 4 hrs. (Last checks 2:00 pm and 3:00 pm ) Advised operator to use Ice and relocation to facilitate rapid cooling. Food iced during the inspection **Corrective Action Taken** Warning

Inspection Date: 12/12/2024

Inspection #: Visit ID: 8758799

  • 10-17-4:Basic - In-use knife/knives stored in cracks between make bar and wall . Cook line Knife removed and cleaned Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Frozen Chile Rellenos located in the walk in freezer. Covered during the inspection Corrected On-Site

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8601654

  • N/A:No Violations Were Observed

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8533631

  • 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. Cook line lowboy coolers Repeat Violation
  • 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. Walk in cooler Cook cool beef 46/47/51/50F overnight. See stop sale Repeat Violation Warning
  • 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. Walk in cooler Cook cool beef 46/47/51/50F overnight. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line lowboys - Chicken 54/54, beef 54, nuggets 54/54F Per cook staff and manager less than 4 hr. Lowboys stocked at start of the day. Advised operator to Ice food and relocate into secondary cold hold units for rapid cooling and cold hold. Repeat Violation Warning

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8533429

  • N/A:No Violations Were Observed

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8368092

  • 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. Cook line Fajitas make bar Repeat Violation
  • 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. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Queso cheese dip cooling overnight 45F. Prob Thermometer calibrated with operator Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw fish used for Ceviche Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Queso cheese dip cooling overnight 45F. Prob Thermometer calibrated with operator Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fajitas make bar - top - steak 52, chicken 53, bottom drawers - beef 68/70, shredded cheese 61F ( per operator less than 4 hrs. Items iced for rapid cooling during the inspection) Make line low boy drawers under Grill top - sausage 57, steak 44/45, beef 44/45F ( per operator less than 4 hrs. Items also iced to facilitate cooling ) Repeat Violation Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning