DirtyFLRestaurant Inspection Data

PEPPERS MEXICANA COCINA AND TEQUILA BAR

PEPPERS MEXICANA COCINA AND TEQUILA BAR maintains a 2.3/5 food safety rating based on 8 health department inspections in ST. JOHNS. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

Harper Lane
Florida, 32259
Saint Johns County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

12/16/2025· 2mo ago

Visit ID: 10922481

Follow-up Inspection Required

4 high, 4 int, 4 basic

  • 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. 1 package of fully thawed out raw fish still inside package in reach in cooler drawer under grill on cook line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks over make line in kitchen, drinks moved. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at outside bar area. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in standing water in triple sink, cold water turned on. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee taking tortillas off of grill on cook line with bare hands.
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat and/or raw food. Bits of raw beef sitting on top of raw fish in same container in reach in cooler drawer under grill on cook line. Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 package of fully thawed out raw fish still inside package in reach in cooler drawer under grill on cook line. Bits of raw beef sitting on top of raw fish in same container in reach in cooler drawer under grill on cook line. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of stainless steel cleaner stored over make line in kitchen. Spray bottle of all purpose cleaner stored with clean pates in ware washing area. Bottles removed. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pan in sink of hand wash station at outside bar and at hand wash station by triple sink in ware washing area, pans removed. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing limes off in hand wash station in prep area.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by triple sink in ware washing area. At hand wash station on cook line. Paper towels added. Corrected On-Site Repeat Violation
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. All certificates missing expiration. Repeat Violation Admin Complaint

4/14/2025· 11mo ago

Visit ID: 10776056

Follow-up Inspection Required

1 high

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024 Repeat Violation Admin Complaint - From follow-up inspection 2025-04-14: No change Admin Complaint

2/10/2025· 1y 1mo ago

Visit ID: 8871784

Follow-up Inspection Required

8 high, 5 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at outside 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. rice (51F - Cooling over 6 hours) in container in walk in cooler that was previously covered and deeper then a few inches, per manager rice was made yesterday and placed in walk in cooler without any additional preparation today.
  • 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. rice (51F - Cooling over 6 hours) in container in walk in cooler that was previously covered and deeper then a few inches, per manager rice was made yesterday and placed in walk in cooler without any additional preparation today.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer loaded dirty dishes in dish machine then handled the clean dishes coming out of machine with the same gloved hands and did not wash hands between tasks.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024 Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over cut pepper and onions in bottom of reach in cooler on make line, burgers moved. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese sauce (69F - Cold Holding) in reach in cooler in server area in kitchen, employees began to empty cooler and place all items in walk in cooler when inspector arrived, per manager cooler lost power sometime overnight but, is not sure what time.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese sauce (69F - Cold Holding) in reach in cooler in server area in kitchen, employees began to empty cooler and place all items in walk in cooler when inspector arrived, per manager cooler lost power sometime overnight but, is not sure what time. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles of wood polish stored with paper towel rolls in back storage area, polish moved. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (51F - Cooling over 6 hours) in container in walk in cooler that was previously covered and deeper then a few inches, per manager rice was made yesterday and placed in walk in cooler without any additional preparation today.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pan inside hand wash station at bar. Scrub brushes inside hand wash station in ware washing area. Employee corrected during inspection Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in warehouse washing area, employee corrected during inspection. Corrected On-Site Repeat Violation
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty unable to find any training for any employee during inspection. Warning

8/26/2024· 1y 6mo ago

Visit ID: 8791865

Follow-up Inspection Required

6 high, 4 int, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At prep area. At ware washing area. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In keg cooler at both bars.
  • 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. In use dish machine reading 0ppm, employee changed out empty sanitizer bucket, primed and reran machine, retested at 50ppm. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee running dish ware and utensils through dish machine reading 0ppm, employee fixed machine and began to rerun all dish ware and utensils. **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024 Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in reach in cooler drawer on cook line. Raw shell eggs stored over raw fish in walk in cooler. Raw beef stored over raw shrimp in walk in cooler. Raw chicken stored over raw beef and raw pork in walk in cooler. Also raw bacon over open container of corn in reach in cooler on make line. Employees began to rearrange all items during inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (54F - Cold Holding); raw chicken (51F - Cold Holding) in small reach in cooler drawer under grill on cook line, per operator items when taken out of walk in cooler and placed in reach in cooler without any additional preparation less then 1 hour prior.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of window cleaner stored with clean cups and taco holders on rack in dish area. Spray bottle glass cleaner stored over wine bottles at inside bar area. Spray bottle of glass cleaner stored with plastic ice bucket in server area. Hand soap stored with hot sauce, salt and pepper shakers at outside bar area. All chemicals moved. Corrected On-Site Repeat Violation Admin Complaint
  • 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line. At server area. At prep area. At warewashing area. Employees began to refill paper towels at all locations during inspection. **Corrective Action Taken**
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. All employee certifications are missing expiration date. Repeat Violation Admin Complaint
  • 01B-16-5:Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. Broken package of fish in walk in freezer with ice from condenser unit getting inside container, package covered in ice, per operator package contains fish.

3/6/2024· 2y ago

Visit ID: 8440839

Follow-up Inspection Required

4 high, 2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of ice bin at inside bar area, employee took lids to dish area. **Corrective Action Taken** Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 1 dented can of tomato paste on rack in prep area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At both hand wash stations in both bar areas. In both men and women's restrooms.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. All unwashed produce is stored on the top shelfs of all the rack in walk in cooler above all other ready to eat food items.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of tomato paste on rack in prep area. Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of cooked chicken tamales stored under raw beef in walk in freezer, tamales moved. Also raw chicken stored over raw shrimp in reach in cooler on cook line, items rearranged. Packages of raw beef stored over various sauce bottles in reach in cooler on make line, beef moved Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Soap, bleach, and Fabuloso stored with clean plates on rack in dish area, chemicals moved. Corrected On-Site Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from one side of splitter on mop sink in dish area. Repeat Violation Admin Complaint
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At both hand wash stations at both bar areas, manager corrected during inspection. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. All training certifications are missing expiration dates. Repeat Violation Admin Complaint

9/19/2023· 2y 5mo ago

Visit ID: 8496544

Met Inspection Standards
  • N/A:No Violations Were Observed

9/11/2023· 2y 6mo ago

Visit ID: 8440463

Follow-up Inspection Required

1 int

  • 53B-01-5:Intermediate - - From initial inspection : 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. At time of inspection no proof of any employee food handler training. Warning - From follow-up inspection 2023-09-11: At time of follow up inspection no proof of any employee food handler training. Operator has food handler training books but no certificates. Admin Complaint

7/10/2023· 2y 8mo ago

Visit ID: 8390549

Follow-up Inspection Required

8 high, 6 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance around the lip of the ice chute.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining dry storage shelf in the prep area. Operator removed the cardboard from the shelf. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over chopped onions in flip top reach in cooler next to the tortilla chip container. Operator asked employee to relocate the personal food. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean metal containers stacked while wet. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In the dry storage room, jugs of fryer oil stored on the floor. Operator relocated the jugs of fryer oil. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored hanging on the oven door handle. Employee relocated the tongs. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line closest to the office area has build up of food debris. Operator instructed employee to clean the microwave. **Corrective Action Taken**
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed avocados stored on the main cook line in reach in cooler evident by stickers still attached.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection chicken thawing at ambient air temperature in prep sink. Operator instructed employee to thaw under cold running water. **Corrective Action Taken**
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of salsa tomatoes with large dent around the cans seal. Operator removed the can from the shelf. **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in the prep area by the middle prep sink.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired from 06/01/2023.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the dry storage room opposite the walk in cooler, one bag of Ancho peppers with a fly landing on the peppers. Informed operator to not sell the peppers. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the waitstation line, pico de gallo (54F - Cold Holding). Per operator pico de gallo was removed from the cooler, then replaced but stored over the cooling plane. Operator moved the pico de gallo to the interior of the reach in cooler to bring back to temperature range. **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. In a metal plan on the char grill, steak (98F - Hot Holding); chicken (123F - Hot Holding). Operator had employee place items back on the grill and add more water to the steam pan to raise the temperature of the product. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles stored on the dry storage rack of the prep area hanging over unwashed avocados and facing a bag of red onions. Operator relocated the chemical spray bottles.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at the mop sink for the black hose attached after the splitter. Repeat Violation Admin Complaint
  • 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board on the main cook line has build up of food residue staining. Outside bar soda gun has build up of soda syrup residue in the nozzle.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the back prep line used to store/strain black beans at start of inspection. Operator removed the beans from the hand wash sink. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink on the main cook line.
  • 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. At time of inspection no proof of any employee food handler training. 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. No employee reporting agreement or similar documentation or posters present to prove employees are aware of reporting responsibilities. Provided the employee reporting agreement. **Corrective Action Taken**