DirtyFLRestaurant Inspection Data

PEPPERS MEXICAN GRILL AND CANTINA

794 South Atlantic Avenue
Florida, 32176
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 5/23/2025

Inspection #: Visit ID: 10845100

  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing in kitchen. Repeat Violation Warning - From follow-up inspection 2025-05-23: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2025-05-23: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. Warning - From follow-up inspection 2025-05-23: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -deep grout lines between tiles in kitchen and dish washing area. Repeat Violation Warning - From follow-up inspection 2025-05-23: **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers. Warning - From follow-up inspection 2025-05-23: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Standing water in missing tiles at cookline. Warning - From follow-up inspection 2025-05-23: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation Warning - From follow-up inspection 2025-05-23: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen. Warning - From follow-up inspection 2025-05-23: **Time Extended**

Inspection Date: 5/22/2025

Inspection #: Visit ID: 10709546

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing in kitchen. Repeat Violation Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 14-71-4:Basic - Duct tape used to repair microwave door handle. Warning
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in dry storage area. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in kitchen. Warning
  • 36-11-4:Basic - Floors not maintained smooth and durable. -deep grout lines between tiles in kitchen and dish washing area. Repeat Violation Warning
  • 38-07-4:Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at cookline. Warning
  • 36-22-4:Basic - Standing water in missing tiles at cookline. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -ground beef thawing at room temperature. Warning
  • 35A-02-7:High Priority - 3 Live, small flying insects found in kitchen. Repeat Violation Warning
  • 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. -refried beans in walk in cooler between 54°f and 56°f. Cooked and placed in cooler yesterday. -cooked carnitas at 48°f in walk in cooler. Cooked and placed in walk in cooler yesterday. Repeat Violation Admin Complaint
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -refried beans in walk in cooler between 54°f and 56°f. Cooked and placed in cooler yesterday. -cooked carnitas at 48°f in walk in cooler. Cooked and placed in walk in cooler yesterday. Repeat Violation Warning
  • 22-12-5:High Priority - Metal stem-type thermometer soiled. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all foods in cookline reach in cooler between 46°f and 53°f. All foods in cooler overnight. -chorizo 48°f -beef 47°f -pork 48°f -beef 50°f, -shredded cheese 53°f -shredded pork 53°f Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all foods in cookline reach in cooler between 46°f and 53°f. All foods in cooler overnight. -chorizo 48°f -beef 47°f -pork 48°f -beef 50°f, -shredded cheese 53°f -shredded pork 53°f Warning
  • 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. -refried beans in walk in cooler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen. Warning

Inspection Date: 1/2/2025

Inspection #: Visit ID: 10710039

  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken in several locations. Warning - From follow-up inspection 2024-11-01: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles broken in dish wash area. Warning - From follow-up inspection 2024-11-01: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -reach in cooler at cookline. Warning - From follow-up inspection 2024-11-01: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from faucet/handle at cookline handwashing sink. Warning - From follow-up inspection 2024-11-01: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-01: **Time Extended** - From follow-up inspection 2025-01-02: Admin Complaint
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-01: **Time Extended** - From follow-up inspection 2025-01-02: Admin Complaint

Inspection Date: 11/1/2024

Inspection #: Visit ID: 10709118

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle soiled. Warning - From follow-up inspection 2024-11-01: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling leaking in dining room. Warning - From follow-up inspection 2024-11-01: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken in several locations. Warning - From follow-up inspection 2024-11-01: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles broken in dish wash area. Warning - From follow-up inspection 2024-11-01: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving in dish wash area encrusted with grease/debris. Warning - From follow-up inspection 2024-11-01: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -reach in cooler at cookline. Warning - From follow-up inspection 2024-11-01: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from faucet/handle at cookline handwashing sink. Warning - From follow-up inspection 2024-11-01: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-01: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-01: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing bleach not labeled. Warning - From follow-up inspection 2024-11-01: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Repeat Violation Warning - From follow-up inspection 2024-11-01: **Time Extended**

Inspection Date: 10/31/2024

Inspection #: Visit ID: 8735117

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle soiled. Warning
  • 36-32-5:Basic - Ceiling leaking in dining room. Warning
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken in several locations. Warning
  • 35A-03-4:Basic - Dead roaches on premises. -1 dead roach in dry storage area. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 36-17-5:Basic - Floor tiles broken in dish wash area. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving in dish wash area encrusted with grease/debris. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. -reach in cooler at cookline. Warning
  • 29-11-4:Basic - Water leaking from faucet/handle at cookline handwashing sink. Warning
  • 12B-13-4:Basic - employee beverage container in a cold holding unit with food to be served to customers. Warning
  • 35A-02-6:High Priority - 1 Live, small flying insects in kitchen, food preparation area. Warning
  • 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. -shredded chicken at 51°f in walk in cooler. Cooked and placed in walk in cooler yesterday. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -shredded chicken at 51°f in walk in cooler. Cooked and placed in walk in cooler yesterday. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -chicken soup in walk in cooler dated 10/22. Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken soup in walk in cooler dated 10/22. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler: raw beef 44°f, raw chicken 44°f, pork 44°f, chicken soup 44°f. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -can of spray paint stored over clean dishes. Warning
  • 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.
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing bleach not labeled. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Repeat Violation Warning

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8648693

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -warewashing area -corridor outside warewashing area inside warewashing area directly in front of dish machine. Manager had employee use squeegee to push wastewater into nearby grease trap drain under machine. Warning - From follow-up inspection 2024-04-23: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -wall in disrepair/bowing neat entrance at back door - From follow-up inspection 2024-04-23: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-04-23: **Time Extended**

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8658933

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen over prep area.
  • 36-08-4:Basic - Cove molding in disrepair under handwash sink at cookline.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water in walk in cooler.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris under microwave.
  • 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. -cooked chicken wings in reach in cooler.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cookline.

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8555686

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -near access to kitchen from server/expo area
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on countertop in front of pan of refried beans on cook line Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. -warewashing area -corridor outside warewashing area inside warewashing area directly in front of dish machine. Manager had employee use squeegee to push wastewater into nearby grease trap drain under machine. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind some cooking equipment -inside bar under countertops in some areas
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -warewashing area Ceiling/ceiling tile shows damage or is in disrepair. -prep area
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -inside walk ins Corrected On-Site
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash. -prepped potatoes uncovered on top of basin to hand sink on cook lne Corrected On-Site
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Grease receptacle lid open, broken, or missing. Open dumpster lid. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. -wall in disrepair/bowing neat entrance at back door
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -old air curtain/blower above back exit door at kitchen
  • 08B-12-5:Basic - Stored food not covered inside dry storage area.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0-10ppm, rechecked 4 times Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee on cook line handled portioned bag of raw poultry prior to handling bag of tortilla shells without washing hands between handling raw and ready to eat food.
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. -squeeze bottles stored inside drink ice at bar, next to ice scoop. Ice must be discarded prior to refilling for beverages. Advised to keep squeeze bottles inside of a nearby cooler for convenience.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. -ice inside well
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salsa prepared previous day brought out 1 hour prior to inspection, 46F in middle, 66F at edge held inside inadequate ice bath. Reviewed time as public health control option available for this process. Manager stated plan to address by using smaller batches in future to allow for more adequate ice bath temperature control.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -reheated refried beans 113-169F at steam table across from stove. Employee reheated during inspection **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink not accessible due to employee storing stacked salsa/dip containers inside basin Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -significant amount of food debris inside hand sink with pan of prepped food resting on top of basin to sink -employee drained potatoes into hand wash sink
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. -jessica
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -manager could not locate certificate
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -mens restroom Corrected On-Site
  • 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. -cut tomatoes from previous day inside walk in cooler without date mark
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -purple chemical inside unlabeled spray bottle on cook line

Inspection Date: 11/17/2023

Inspection #: Visit ID: 8356922

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -dry storage
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on back prep table next to pots Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. -inside broken tiles in back prep area -warewashing area
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -small tiles in back prep area near floor drain
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -outer portion of pork, 42F. Advised to thaw in refrigerator ahead of time or use cold running water
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 33-29-4:Basic - Grease receptacle lid open.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above makeline cooler on cook line
  • 36-64-5:Basic - Objectionable odors in areas of the establishment. -beer cooler in bar
  • 33-16-4:Basic - Open dumpster lid.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 08B-12-5:Basic - Stored food not covered. -sheet tray of peppers inside wall in freezer
  • 14-17-4:Basic - Walk-in freezer shelves with rust that has pitted the surface.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk sugar container Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0-25ppm, ran multiple times during inspection, manager corrected line inside sanitizer bucket feeding into unit. 100ppm. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bag used for direct contact with raw pork
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -brute bins used for direct contact with rice, beans
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 46-47F, raw shrimp 49F, pork 54F inside makeline cooler acroas from grills. Manager stated 3.5 hours, see stop sale due to rate of growth. Raw seafood 47F. Repeat Violation
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -house salsa, manager stated made 3.5 hours prior 57F on top of improper ice bath. See stop sale for rate of growth. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooke rice, 125F in double pan set up on steam table. Cooked and placed on line 2 hours prior. Manager added water to other pan for double boil. Manager reheated to 165F
  • 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. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large trash can Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 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. -multiple items inside walk in cooler, manager had employee correct dates Corrected On-Site