PEPES CANTINA I DRIVE

Intermediate - - From initial inspection : 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/. Operator has added a hand sink and soda station in downstairs area Storage area downstairs also not on plans - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in kitchen and bar - From follow-up inspection 2026-05-14: New ones are on order Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Equipment in poor repair. Blue glass racks - From follow-up inspection 2026-05-14: Glass racks are on order Time Extended Corrective Action Taken

High Priority - Live, small flying insects found -3 flying insects found in bar area Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over flan in walk in cooler, operator moved flan to ready to eat section Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hoses in dish area -cutting boards on cook line -walk in cooler shelves have residue buildup Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -downstairs server area blocked by high chairs. Operator moved chairs Corrected On-Site

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. -Andy, operator had employee read and sign form. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of pink liquid on cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -hot water room Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage bottle on bar area, operator removed Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -license states 150 seats, counted 199, provided seating change evaluation to operator.Repeat Violation Repeat Violation

Basic - Holes in or other damage to wall in downstairs kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lid covers on tortillas across from triple sink

Basic - Stored food not covered. -multiple items in walk in cooler, reach in freezer, and tortilla shells on cook line

Basic - Time/temperature control for safety food thawed in an improper manner. -cooked shredded chicken was thawing at room temperature. Educated operator

Basic - Working containers of food removed from original container not identified by common name. -sugar and salt containers at bar area Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2025-06-04: Time Extended - From follow-up inspection 2025-08-05: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line touching raw beef then touching cooking utensils and ready to eat items on cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose -white cutting boards on cook line Repeat Violation

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. -2 expired in September

Basic - Bowl or other container with no handle used to dispense food. -lentil bean container in dry storage. Operator removed. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees wearing watch scooping ice and making drinks.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -license states 150, establishment has 199

Basic - Ice scoop handle in contact with ice. -at bar. Operator corrected Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -on oven on cook line Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -at bar

Basic - No handwashing sign provided at a hand sink used by food employees. -ladies restroom. Operator put up new one. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers -exterior sides of fryers Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons not all facing one wat. -at server area.

Basic - Stored food not covered. -breaded chicken tenders, prepped green peppers in walk in cooler. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 fly in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw mahi over cooked octopus in reach in freezer -raw shrimp over french fries in reach in freezer. -raw beef over veggies in reach in freezer -raw pork over cooked chicken in walk in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef in walk in cooler Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -interior of fryers

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at bar -handwash sink in kitchen by soda boxes

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ceviche trio. Operator marked menus with an asterisk to connect to the consumer advisory. Corrected On-Site

Basic - -back door open at time of inspection. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. -bowl in cooked rice on cook line. Corrected On-Site

Basic - Ceiling tile missing. -in kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean silverware in server wait station Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board in bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle water on prep table by clean utensils in server wait area -personal drink in server side station by water pitchers

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over chipotle peppers in dry storage area. Corrected On-Site

Basic - Equipment in poor repair. -gaskets in reach in freezer

Basic - Floor soiled/has accumulation of debris. -underneath fryers on cook line.

Basic - Floor tiles missing and/or in disrepair. -on cook line.

Basic - In-use tongs stored on equipment door handle between uses. -on stove on cook line. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -on cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers -backsplash of stove -exterior sides of fryers and stove on cook line

Basic - Old labels stuck to food containers after cleaning. -in dish storage area

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored by cutting boards, soda boxes and water bottles in kitchen. Corrected On-Site

Basic - Stored food not covered. -refried beans, black beans and queso in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. -frozen veggies thawing at room temperature. Operator moved to walk in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce and cilantro over cheese and prepped peppers in walk in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -beans in dry storage 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. Cheese sauce in large covered bus tub 47F in the middle cooling from previous day. See stop sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and seafood over corn salsa Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked wings 11/26, cooked chicken 11/29, vegan beans 11/19

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Crumble cheese 50-52F sour cream 46-53F, front of cookline double cooler - cut tomatoes improperly iced in wait station 49F Less than 4 hours Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice and refried beans approximately 120F, on top of oven. Returned to oven to reheat Corrective Action Taken Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine

Basic - Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda Corrected On-Site

Basic - Ice scoop handle in contact with ice. In ice bins upstairs Corrected On-Site

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Sprayer in dish room

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 6" pan of shredded chicken in walk in cooler dated 5-30

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 6" pan of shredded chicken in walk in cooler dated 5-30

High Priority - Three Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- Kitchen 1- bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The large sandwich top cooler on cooks line Cooked portioned chicken 48 Cooked portioned beef 47 Ground beef patty 45 Less than four hours placed in walk in cooler for temperature recovery 30 minutes later Cooked portioned chicken 43 Cooked portioned beef 41 Ground beef patty 40 Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Caramelized onions on top of oven in kitchen 113 Cook placed on flattop grill and reheated to 177F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Brooms and buss pan in front of hand sink by three compartment sink Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation

Basic - Food stored on floor. Box of oil on cooks line Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses on cooks line Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris on cooks line

Basic - Single-service articles not stored inverted or protected from contamination. Round aluminum to go bottom on top,of microwave on cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat mozzarella cheese. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards at preparation table in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with a clear solution no labeled at kitchen and server station Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to,single service item at servers station. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear container at bar station.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled Interior oven at cook line in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior on fryers in cook line in the kitchen. Soiled gaskets walk-in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over beans in walk in cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ladle in hand washing sink in kitchen. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket lowboy cooler.

Basic - Food stored on floor. In walk in cooler. Corrected On-Site