DirtyFLRestaurant Inspection Data

PEPPERS MEXICAN GRILL AND CANTINA

With 11 inspections documented, PEPPERS MEXICAN GRILL AND CANTINA maintains a 3.3/5 food safety rating in NICEVILLE. Recent inspections show improving food safety practices.

510 JOHN SIMS PKWY W UNIT D

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 10/8/2025

Inspection #: Visit ID: 13542059

  • N/A:No Violations Were Observed

Inspection Date: 10/7/2025

Inspection #: Visit ID: 13540471

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw repacked chicken over raw beef. Chicken placed below beef during the inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boys at grill - raw steak 46, raw tilapia 45, scallops 46F per staff less than 2 hrs. Items iced during the inspection for rapid cooling . **Corrective Action Taken** Repeat Violation Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front expo line and cook line handwashing sinks 79/81/82F Adjacent prep area hand wash sink 88F Warning

Inspection Date: 8/26/2025

Inspection #: Visit ID: 10905526

  • 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 Cooked pork cook - cool overnight 49/55/51/50F
  • 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 Cooked pork cook - cool overnight 49/55/51/50F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boy cold drawer - fish 46/47F Less than 1 hr. Staff iced during the inspection for rapid cooling. **Corrective Action Taken** Repeat Violation

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