PEPPERS MEXICAN GRILL & CANTINA

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Huevos Rancheros, Burger and Avocado Toast has sunny-side up eggs in the description. The Sopes Benedictos has poached eggs in the description. These menu items are not marked/identified as having raw/undercooked ingredients. Warning - From follow-up inspection 2024-07-10: Operator needs provided time to complete. Time Extended - From follow-up inspection 2024-09-09: Operator states menus have been ordered approximately 30 days ago and are due to arrive beginning of September. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Huevos Rancheros, Burger and Avocado Toast has sunny-side up eggs in the description. The Sopes Benedictos has poached eggs in the description. These menu items are not marked/identified as having raw/undercooked ingredients. Warning - From follow-up inspection 2024-07-10: Operator needs provided time to complete. Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food and/or clean utensils without washing hands. Observed cook with gloved hands, place raw beef on the grill, wipe hands on apron then handle clean grill spatulas to turn the raw beef. Operator spoke with cook and cook washed hands and replaced gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, chicken (53F/51F/50F/59F/53F/50F - Cold Holding); cut lettuce (68F - Cold Holding); quesa fresca (50F - Cold Holding); garlic in oil (52F - Cold Holding); cut tomato (51F - Cold Holding); pork (50F - Cold Holding); rice (52F - Cold Holding); beef (52F/51F - Cold Holding); raw bacon (51F - Cold Holding). Per operator, all products in walk in cooler overnight or over four hours. Ambient temperature of walk in cooler 52F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut tomatoes at 73F on cart in kitchen. Per person in charge, tomatoes were left out for approximately 30 minutes. Person in charge moved to reach in cooler. In walk in cooler, chicken (53F/51F/50F/59F/53F/50F - Cold Holding); cut lettuce (68F - Cold Holding); quesa fresca (50F - Cold Holding); garlic in oil (52F - Cold Holding); cut tomato (51F - Cold Holding); pork (50F - Cold Holding); rice (52F - Cold Holding); beef (52F/51F - Cold Holding); raw bacon (51F - Cold Holding). Per operator, all products in walk in cooler overnight or over four hours. Ambient temperature of walk in cooler 52F. Repeat Violation Admin Complaint

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. Gallon of milk at front service line opened 2 days ago, per person in charge, has no date marking. Person in charge added date opened to milk. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Huevos Rancheros, Burger and Avocado Toast has sunny-side up eggs in the description. The Sopes Benedictos has poached eggs in the description. These menu items are not marked/identified as having raw/undercooked ingredients. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in dishroom. Operator replenished towels. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange liquid at kitchen hand wash sink and at dishroom. Operator identified as degreaser and labeled both. Unlabeled spray bottle with clear liquid at kitchen handwashing sink and at dishroom. Operator identified as bleach and labeled both. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans stacked on storage rack in dishroom have water between pans and around the rims.

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door handle. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around nozzles on left soda machine is soiled. Repeat Violation

Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Upon exiting the establishment at completion of routine inspection, observed a cart with vertical spit of raw meat below a flat grill on the outdoor covered patio with customer seating. Cart has working area to the left with a cutting board, to the right a vertical rotating spit with raw marinated layered pork with heat applied via propane tank. Small flat grill below the spit. Customers are not ordering from or served from the cart. When ordered, the partially cooked pork is cut from the spit onto the flat grill. Meat is then fully cooked, added to tortillas with cilantro and onions then plated and given to a staff member to deliver to the customer. No physical barrier present at cutting area or the rotating spit. Warning

High Priority - Dented/rusted cans present. See stop sale. Two cans of Jalepenos with dents along seam.

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. Observed employee cut and place avocado with bare hand on top of dish, not heated again.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves ceviche with shrimp that is boiled, grouper that has no heat applied. Person in charge unable to provide proof of parasite destruction for grouper. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over raw beef and bacon. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from each side of splitter at mop sink. Also, missing vacuum breaker from hose bibb out back with black hose attached.

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. Person in charge unable to provide proof of written procedures for biohazard event. Provided during inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Plate in hand wash sink at cookline, person in charge removed. Corrected On-Site

Intermediate - Misrepresentation of a fruit or fruit juice. Establishment has drinks on drink menu offering "fresh pineapple and orange juice" when I asked manager what juice they are utilizing, manager states canned pineapple juice and Tropicana bottled orange juice. Admin Complaint

Intermediate - No soap provided at handwash sink. Missing soap from back hand wash sink, person in charge provided. Also, several hand wash sink in kitchen and restrooms missing hand wash signs.

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with yellow chemical unlabeled. Person in charge labeled Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper portion of ice machine with mold like substance buildup.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust buildup in room with beer storage on ceiling and walls. Also, paint chipping around vents in kitchen. Also, grease buildup on floor by fryers.

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. Observed multiple open drinks in kitchen with no lids on prep areas. Person in charge removed. Corrected On-Site

Basic - Food not covered. Bar garnishes not covered. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Lava bowls used for meats and guacamole per person in charge observed in clean dish area. Not easily cleanable.

Basic - Garbage on the ground and/or pad around dumpster. Garbage on ground around shared dumpster. Also, grease receptacle lid open.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust buildup on fans in walk in cooler.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler observed, enchilada sauce (48F - Cold Holding); queso cheese (54F - Cold Holding); rice (49F - Cold Holding). Operator stated items were made yesterday and voluntarily discarded items during inspection. Repeat Violation Admin Complaint - From follow-up inspection 2022-08-18:

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler observed, enchilada sauce (48F - Cold Holding); queso cheese (54F - Cold Holding); rice (49F - Cold Holding). Operator stated items were made yesterday and voluntarily discarded items during inspection. Repeat Violation Admin Complaint - From follow-up inspection 2022-08-18: Observed two non food grade buckets being used to store salsa. One bucket labeled ALL PURPOSE MIXING BUCKET HDX and the other bucket labeled POT AND PAN DETERGENT. Issued a stop sale for both buckets per RP. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the menu item Ceviche Mixto is identified to alert consumer to the advisory at bottom of menu. Warning - From follow-up inspection 2022-08-18: Observed dinner menus do not match the lunch menus in marking ceviche to denote raw. Time Extended

Intermediate - - From initial inspection : 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. Two employees working during inspection with no proof of training. - From follow-up inspection 2022-08-18:

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler observed, enchilada sauce (48F - Cold Holding); queso cheese (54F - Cold Holding); rice (49F - Cold Holding). Operator stated items were made yesterday and voluntarily discarded items during inspection. Repeat Violation Admin Complaint

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. Observed 0ppm for dish machine during inspection. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cooking tortillas, flipping on grill and removing from grill without gloves. Operator had employee wear gloves during inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler observed multiple pans of raw fish stored over case of lemons and ready to eat sauces. Operator moved fish during inspection. In walk-in freezer observed fish and shrimp stored over vegetables and other ready to eat items. Operator moved items during inspection. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler observed, enchilada sauce (48F - Cold Holding); queso cheese (54F - Cold Holding); rice (49F - Cold Holding). Operator stated items were made yesterday and voluntarily discarded items during inspection. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from flat top grill on cook line observed, pico (60F - Cooling); sour cream (46F - Cooling). In reach-in cooler across from stove top on cook line observed, cut lettuce (46F - Cooling); cut tomatoes (50F - Cooling); pico (56F - Cooling). Operator stated items were prepped and placed in cooler one hour prior and had employees place ice bags under pans. In walk-in cooler observed, enchilada sauce (48F - Cold Holding); queso cheese (54F - Cold Holding); rice (49F - Cold Holding). Operator stated items were made yesterday and voluntarily discarded items during inspection. In walk-in cooler observed, salsa (51F - Cooling). Operator stated salsa had been prepped and placed in cooler two hours prior. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In standing reach-in warmer at end of cook line observed, beans (126F - Hot Holding); beans (112F - Hot Holding). Operator stated beans had been cooked and placed in warmer two hours prior. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler observed, enchilada sauce (48F - Cold Holding); queso cheese (54F - Cold Holding); rice (49F - Cold Holding). Operator stated items were made yesterday and voluntarily discarded items during inspection. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the menu item Ceviche Mixto is identified to alert consumer to the advisory at bottom of menu. Warning

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. Two employees working during inspection with no proof of training.

Intermediate - Spray bottle containing toxic substance not labeled. Multiple bottles of chemical not labeled throughout kitchen. Operator started labeling bottles during inspection. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area observed multiple stacks of pans stacked wet. Operator had employee separate pans during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk-in freezer covering the floor.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from handle of oven. Operator removed tongs during inspection. Corrected On-Site

Basic - Stored food not covered. In walk-in freezer observed pan of tamales and a pan of peppers without lid. Operator had employee place lids during inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line observed wet towels on cart next to grill. Operator removed towels during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ground beef (49F-53F - Cooling) in four large stacked covered pans in walk in cooler, per manager beef was cooked last night and placed in walk in cooler with no additional preparation. Repeat Violation Admin Complaint

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. ground beef (49F-53F - Cooling) in four large stacked covered pans in walk in cooler, per manager beef was cooked last night and placed in walk in cooler with no additional preparation. Repeat Violation Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food/clean utensils without washing hands. Employee placed raw shrimp on grill with gloved hands then continued to handle clean utensils and handle tortillas without changing gloves and washing hands. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over open can of corn in broom of reach in cooler on cook line, manager moved raw fish. Raw fish sitting on top of container of cut onions and peppers in walk in cooler, manager moved raw fish. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (49F-53F - Cooling) in four large stacked covered pans in walk in cooler, per manager beef was cooked last night and placed in walk in cooler with no additional preparation. french fries (51F - Cold Holding) sitting out under oven on cook line, per manager fries have been sitting there for approximately one hour, fires moved to reach in cooler. raw fish (45F - Cold Holding) in bottom of reach in cooler on cook line, per manager fish was thawed out and placed in reach in cooler no more then three hours prior. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ground beef (49F-53F - Cooling) in four large stacked covered pans in walk in cooler, per manager beef was cooked last night and placed in walk in cooler with no additional preparation.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in server area, manager corrected during inspection. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. All records are missing expiration date, manager fill out all certification during inspection. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. french fries (51F - Cold Holding) sitting out under oven on cook line, per manager fries have been sitting there for approximately one hour, fires moved to reach in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cup of water in reach in cooler on cook line, manager removed cup. Corrected On-Site

Basic - Stored food not covered. Two pans of chilis and box of tamales in walk in freezer.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar at server area.

High Priority - - From initial inspection : 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 (46°F, 55°F - Cooling) in walk in cooler, per manager both beans where cookies yesterday and placed in walk in cooler. - From follow-up inspection 2021-08-10: refried beans (46°F, 61°F - Cooling); ground beef (64°F, 63°F - Cooling) in large covered pans in walk in cooler, per manager all items where cooked yesterday and placed in walk in cooler. Admin Complaint

High Priority - - From initial inspection : 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 (46°F, 55°F - Cooling) in walk in cooler, per manager both beans where cookies yesterday and placed in walk in cooler. - From follow-up inspection 2021-08-10: refried beans (46°F, 61°F - Cooling); ground beef (64°F, 63°F - Cooling) in large covered pans in walk in cooler, per manager all items where cooked yesterday and placed in walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2021 Admin Complaint - From follow-up inspection 2021-08-10: License still expired Admin Complaint

High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One broken shell egg in walk in cooler. - From follow-up inspection 2021-08-10: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Water for dripping condenser in reach in cooler at wait station inside container of cheesecake. - From follow-up inspection 2021-08-10: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (46°F - Cold Holding); cheese (47°F - Cold Holding); milk (49°F - Cold Holding) in reach in cooler at wait station, per manager doors have been consistently opened for two and a half hours, all items moved to walk in cooler. All retemps between 44°F and 45°F. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2021-08-10: cheesecake (51°F - Cold Holding); cheese (51°F - Cold Holding) in reach in cooler at wait station, per manager cooler had been consistently opened for one hour, both items placed in walk in cooler. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Juan M Hurtado, ServeSafe, expired 4/7/2021, there are no other certified food managers for the establishment. Warning - From follow-up inspection 2021-08-10: 60 day callback for certification Time Extended

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station by dish machine. - From follow-up inspection 2021-08-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on drain board of dish machine. - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and food stored over clean plates on rack by dish machine. - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Glass door reach in cooler at bar. - From follow-up inspection 2021-08-10: Time Extended

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 (46°F, 55°F - Cooling) in walk in cooler, per manager both beans where cookies yesterday and placed in walk in cooler.

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 (46°F, 55°F - Cooling) in walk in cooler, per manager both beans where cookies yesterday and placed in walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2021 Admin Complaint

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers removing soiled plates form tables then picking up plated food for other tables and not washing hands inbetween.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One broken shell egg in walk in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Water for dripping condenser in reach in cooler at wait station inside container of cheesecake.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (46°F - Cold Holding); cheese (47°F - Cold Holding); milk (49°F - Cold Holding) in reach in cooler at wait station, per manager doors have been consistently opened for two and a half hours, all items moved to walk in cooler. All retemps between 44°F and 45°F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Juan M Hurtado, ServeSafe, expired 4/7/2021, there are no other certified food managers for the establishment. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Lime, degreaser, and scrub pad in hand wash stations in back of kitchen, all items removed. Corrected On-Site Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station by dish machine.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on drain board of dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and food stored over clean plates on rack by dish machine.

Basic - Ice scoop handle in contact with ice. In ice bin at bar and soda machine ice bin by office, manager corrected during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Glass door reach in cooler at bar.