PEPPERS MEXICAN GRILL INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over carnitas. Properly stored during inspection Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink in dish room and sink on line.

Basic - Food stored on floor. Pan of cut tomato's.

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. - From follow-up inspection 2025-08-08:

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. 0 ppm chlorine. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Left side of cook line.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Ice scoop handle in contact with ice.

Basic - Water leaking from pipe and/or faucet/handle. Hand sink on right side of cook line.

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. 0 ppm. Sanitizer changed retested 100 ppm. Corrected On-Site

High Priority - Food preparation sink has soil/old food residue.

High Priority - Toxic substance/chemical improperly stored. Spray bottle stored by ice.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Floor area(s) covered with standing water. In stockroom.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.

High Priority - Toxic substance/chemical improperly stored. Steel polish on dishwasher.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawing fish parts at 51°, queso stored under grill at room temperature at 50°. Less than 4 hours per operator, fish was Iced during inspection, queso transferred to walk-in. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored upright under steam table.

Basic - Clean utensils or equipment stored on dirty shelf's.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf's in dishroom.

Basic - Ripped/worn tin foil used as shelf cover. Multiple areas.

Basic - Time/temperature control for safety food thawed in an improper manner. In standing water.

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 PPM chlorine sanitizer at 0ppm. Manager changed out sanitizer container. New PPM 100. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork stored over cut unwashed mushrooms. Employee moved raw pork to bottom shelf. Corrected On-Site

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed two containers of spice in hand wash sink. Employee removed. 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.

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.

Basic - Employee beverage container in ice machine/ice bin. Observed can of coke stored in drink ice at the bar. Manager had employee melt all ice.

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 employee drinking out of open container sitting on prep table. Employee threw away. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone plugged in and stored on top of oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vent above dishwasher with build up of dust NA floors in dry storage area with build up of food debris.

High Priority - Raw animal food stored over ready-to-eat food. She'll eggs over cooked pork. Properly stored during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at 54°, ice at low level , re-Iced during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster has mold like substance. Containers of various foods in walk-in cooler soiled.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler coils Iced over unit only maintaining 43°.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Case of pork on floor of walk-in cooler.

Basic - Nonfood-contact surface soiled with grease. Hood system.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn at 90°.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar.

Basic - Standing water or very slow draining water in handwash sink. At bar.

Basic - Stored food not covered. Pan of shrimp in freezer. Covered during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Thawing liquid eggs.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone.

Basic - Food stored on floor. Bag of onions and case of chicken in walk-in freezer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso cheese at 49° cooling from previous day. Operator discarded.

High Priority - Displayed food not properly protected from contamination. Salsa in bowl on bar. Properly stored during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 53°, left on counter, put in cooler during inspection. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site

Basic - Food stored on floor. Pan of green peppers. Properly stored during inspection.

Basic - Ice scoop handle in contact with ice. Properly stored during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife removed.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Carnita pork cooked yesterday per Manager.

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. 0 ppm.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cut lettuce touching unsanitized wall.

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

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink on cook line.

Intermediate - No soap provided at handwash sink. Bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Cut lettuce on prep table touching soiled wall. Lettuce discarded. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Margarita machine not 6 inches off floor.

Basic - Food stored on floor. Multiple items in walk-in cooler and freezer.

Basic - Ice scoop handle in contact with ice.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen behind prep table.