DirtyFLRestaurant Inspection Data

PEPE & SALE

101 Southeast Ocean Boulevard
Florida, 34994
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10805461

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over containers of ready to heavy cream inside reach in cooler. Operator removed. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked potatoes on prep counter with no time mark, per operator, items are on time as a public health control, items placed on prep table approximately 1 hour ago. Operator placed time stamp for remaining time. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags not marked with last date served.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink full of dirty dishes at cook line in kitchen. Operator removed and sanitized hand wash sink properly. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for Maria C 12/9/2024 Luca B 11/22/2024 Mariano Garcia B 11/10/2024

Inspection Date: 3/20/2025

Inspection #: Visit ID: 8739775

  • 14-01-5:Basic - Bowl with no handle used to dispense flour. Cook removed . Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice at bar. Waiter removed. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored on the floor at cook line. Operator used double bucket. Corrected On-Site
  • 02D-01-5:Basic - Working containers of flour removed from original container not identified by common name in prep area. Cook labeled. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Veal 48F, raw chicken 48F, portioned yesterday and placed in refrigerator 2 hours ago. Observed a circulation problem, big boxes obstruct cold air flow to the bottom of refrigerator. Cook iced items for quick cooling. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Reviewed proper date marking of clam tags with cook. Repeat Violation
  • 01C-10-4:Intermediate - Clams tag removed from original container prior to container being emptied in prep area. Cook placed tag on container. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8539748

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At cook line. Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed ready to use avocados at reach in cooler in kitchen with stickers still in tact.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over parsley oil and heavy cream at reach in cooler on cook line. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb on back dock.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam and mussel tags with no date of last order served. Educated operator on proper shellfish tag procedures.

Inspection Date: 11/13/2023

Inspection #: Visit ID: 8540747

  • 21-05-5:Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Wet cloths used to cover mussels and clams. - From follow-up inspection 2023-10-31: **Time Extended** - From follow-up inspection 2023-11-13: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-10-31: **Time Extended** - From follow-up inspection 2023-11-13: **Time Extended**
  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-10-31: **Time Extended** - From follow-up inspection 2023-11-13: **Time Extended**

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8539668

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on storage shelves - From follow-up inspection 2023-10-31: **Time Extended**
  • 21-05-5:Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Wet cloths used to cover mussels and clams. - From follow-up inspection 2023-10-31: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-10-31: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-10-31: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauces and beef - From follow-up inspection 2023-10-31: **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00pm Warning - From follow-up inspection 2023-10-31: **Time Extended**
  • 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed p Raw salmon over unwashed produce - From follow-up inspection 2023-10-31: **Time Extended**
  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-10-31: **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. Provided operator with forms Corrected On-Site - From follow-up inspection 2023-10-31: **Time Extended**

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8361192

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on storage shelves
  • 21-05-5:Basic - Cloth used as a food-contact surface. Wet cloths used to cover mussels and clams.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauces and beef
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00pm Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed p Raw salmon over unwashed produce
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in reach in cooler by dish machine 60F less than 4hours. Advised operator to immediately put on ice for temperature recovery. Cut tomatoes 57F in reach in cooler less than 4hours double panned. Advised operator not to double pan **Corrective Action Taken** Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans, soup, broth 75F-89F less than 2 hours per operator. Advised operator to reheat **Corrective Action Taken** Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 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. Provided operator with forms Corrected On-Site