DirtyFLRestaurant Inspection Data

THE SACRED PEPPER

THE SACRED PEPPER has 6 health inspections on file for its TAMPA location, with an overall rating of 2.5/5. Recent inspections indicate some food safety concerns.

15405 N DALE MABRY HWY

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/3/2025

Inspection #: Visit ID: 10888039

  • 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Pink mold-like substance inside ice machine, adjacent to front service line. Black mold-like substance inside ice machine, adjacent to pasta maker. Employee began cleaning ice machine during time of inspection. **Corrective Action Taken**
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 personal drink on table next to glass carafes at bar area. Employee relocated all glass carafes to a clean location during time of inspection. Corrected On-Site Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. 4 knives stored between wall and beer dispenser in bar area. Employee removed knives during time of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butter packs 63F at 4:41pm set on service station counter at 4:11 pm. All out of temperature butter packs used out prior to end of inspection.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for buttermilk in front line Reach in cooler. Employee added date during time of inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen area soiled. Interior of 2 soda nozzles soiled at bar area. Repeat Violation

Inspection Date: 6/11/2025

Inspection #: Visit ID: 10756879

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on service window. Employee relocated beverage during time of inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry dish rack next to dish pit. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at to-go front line cook station.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at main front line cook station. Manager provided paper towels during time of inspection. Corrected On-Site

Inspection Date: 1/8/2025

Inspection #: Visit ID: 8788536

  • 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator diluted Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with ladder operator moved it. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired in 2018

Inspection Date: 5/22/2024

Inspection #: Visit ID: 8565475

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Middle ice machine in main kitchen.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets plate cooler
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over oysters being served raw.

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8565168

  • N/A:No Violations Were Observed

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8386271

  • 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.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on prep shelf. Employee removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Ice chest on floor cooks line.
  • 01B-01-4:High Priority - Dented/rusted cans present. Mission pride diced tomatoes
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat food. Employee removed to proper storage. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 45 f cut tomatoes 45 f cheese 45 f cook lobster 45 2nd temps 43 f all items manager moved to freezer Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: beef sauce 124 f cook meatballs 124 f Alfredo sauce 124 f all temps went to 165 f employee reheated to 165 f Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping liquid from can goods into
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For tuna tar tar oysters on menu.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked Corrected On-Site
  • 51-14-7:Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area and dining room from old plans is missing on new plans.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. 2nd kitchen employee restocked Corrected On-Site