PEPPERS MEXICAN GRILL AND CANTINA

High Priority - 2 Live, small flying insects found in dry storage area. Warning

High Priority - Dented/rusted cans present. See stop sale. -dented can of pineapple juice in storage area. Warning

High Priority - Employee handled soiled equipment in dish area and then handled clean equipment without washing hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 44°f, cooked pork 44°f in walk in cooler. Warning

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

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -for new employees hired on April 1. Warning

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing bleach not labeled. Repeat Violation Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water shut off at hand wash sink next to ice machine. Repeat Violation Warning

Basic - Cardboard used to line food-contact shelves. Warning

Basic - Cove molding at floor/wall juncture broken/missing at several locations. Repeat Violation Warning

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Employee cellphone stored in or above a food preparation area. Warning

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

Basic - Floor area(s) covered with standing water. -standing water on floor by ice machine. -standing water in between tiles and in areas where tiles are missing in dish washing area. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris under equipment at cook line. Warning

Basic - Floor tiles missing and/or in disrepair. -dishwashing area. Repeat Violation Warning

Basic - Floors not constructed to be easily cleanable. -deep grout lines in kitchen. -deep grout lines in dish washing area. Warning

Basic - Food stored on floor. -bags of onions and bag of sugar dry storage area. Warning

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation Warning

Basic - Interior of oven has accumulation of black substance/grease. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at cook line. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving at cook line soiled. -shelving in dry storage area soiled. -storage container lids heavily soiled with food debris. Repeat Violation Warning

Basic - Screen in door torn/in poor repair. Warning

Basic - Water leaking from handle at hand wash sink by ice machine. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning

Observed scorch marks around electrical outlet. For reporting purposes only.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked ground beef in walk in cooler at 53°f. Cooked and placed in walk in cooler yesterday. 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. Warning

High Priority - Pesticide-emitting strip present in food prep area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -flat of raw shell eggs stored on top of zucchini. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked ground beef in walk in cooler at 53°f. Cooked and placed in walk in cooler yesterday. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all items in cook line reach in cooler above 41°f (Beef 46°f, chicken 45°f, pork 44°f, shrimp 47°f, beef 45°f, cheese 48°f). Operator stated all items in cooler 2 hours. Operator moved to freezer for rapid cooling. Repeat Violation Admin Complaint

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. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink blocked shredder. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen. Repeat Violation Admin Complaint

Basic - 1 dead roach inside unused hot holding cabinet in kitchen and 1 dead roach in between cracks in oven door. Warning

Basic - Accumulation of dead flying insects on fly tape in kitchen. Warning

Basic - Cardboard used under food containers stored on unused flat grill. Warning

Basic - Clean knife stored in dirty, rusted rack. Corrected On-Site Warning

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Corrected On-Site Warning

Basic - Cove molding at floor/wall juncture broken/missing. Repeat Violation Warning

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Duct tape used to repair nonfood-contact surface. -microwave door handle. Repeat Violation Warning

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

Basic - Faucet/handle broken at handwash sink. Warning

Basic - Floor area(s) covered with standing water. -standing water between broken tiles in dishwashing area. Warning

Basic - Floor soiled/has accumulation of debris in bar area. Warning

Basic - Floor tiles missing and/or in disrepair in kitchen, dishwashing area and bar area. Repeat Violation Warning

Basic - Ice buildup in walk-in freezer. Warning

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

Basic - Lights in food storage area missing the proper shield. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -ladies restroom. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in dry storage area. -container lids soiled, dry storage area. -heavy buildup of grease under and on cooking equipment. -heavy buildup of grease on shelving in kitchen. Warning

Basic - Soiled dry wiping cloth in use. -soiled wiping cloth wrapped around door handle on walk in cooler. Warning

Basic - Stored food not covered. -salt container and tortillas in dry storage area. Warning

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

High Priority - 3 Live, small flying insects found in kitchen. Repeat Violation Warning

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 in walk in cooler between 54°f and 56°f. Cooked and placed in cooler yesterday. -cooked carnitas at 48°f in walk in cooler. Cooked and placed in walk in cooler yesterday. 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. -refried beans in walk in cooler between 54°f and 56°f. Cooked and placed in cooler yesterday. -cooked carnitas at 48°f in walk in cooler. Cooked and placed in walk in cooler yesterday. Repeat Violation Warning

High Priority - Metal stem-type thermometer soiled. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all foods in cookline reach in cooler between 46°f and 53°f. All foods in cooler overnight. -chorizo 48°f -beef 47°f -pork 48°f -beef 50°f, -shredded cheese 53°f -shredded pork 53°f Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all foods in cookline reach in cooler between 46°f and 53°f. All foods in cooler overnight. -chorizo 48°f -beef 47°f -pork 48°f -beef 50°f, -shredded cheese 53°f -shredded pork 53°f Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen. Warning

Basic - Cove molding at floor/wall juncture broken/missing in kitchen. Repeat Violation Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Duct tape used to repair microwave door handle. Warning

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. Warning

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

Basic - Floor soiled/has accumulation of debris in dry storage area. Warning

Basic - Floor tiles missing and/or in disrepair in kitchen. Warning

Basic - Floors not maintained smooth and durable. -deep grout lines between tiles in kitchen and dish washing area. Repeat Violation Warning

Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at cookline. Warning

Basic - Standing water in missing tiles at cookline. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. -ground beef thawing at room temperature. Warning

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-11-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing bleach not labeled. Warning - From follow-up inspection 2024-11-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Repeat Violation Warning - From follow-up inspection 2024-11-01: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle soiled. Warning - From follow-up inspection 2024-11-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling leaking in dining room. Warning - From follow-up inspection 2024-11-01: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken in several locations. Warning - From follow-up inspection 2024-11-01: Time Extended

Basic - - From initial inspection : Basic - Floor tiles broken in dish wash area. Warning - From follow-up inspection 2024-11-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving in dish wash area encrusted with grease/debris. Warning - From follow-up inspection 2024-11-01: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -reach in cooler at cookline. Warning - From follow-up inspection 2024-11-01: Time Extended

Basic - - From initial inspection : Basic - Water leaking from faucet/handle at cookline handwashing sink. Warning - From follow-up inspection 2024-11-01: Time Extended

High Priority - 1 Live, small flying insects in kitchen, food preparation area. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -shredded chicken at 51°f in walk in cooler. Cooked and placed in walk in cooler yesterday. Warning

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. -shredded chicken at 51°f in walk in cooler. Cooked and placed in walk in cooler yesterday. Warning

High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -chicken soup in walk in cooler dated 10/22. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken soup in walk in cooler dated 10/22. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler: raw beef 44°f, raw chicken 44°f, pork 44°f, chicken soup 44°f. Warning

High Priority - Toxic substance/chemical improperly stored. -can of spray paint stored over clean dishes. Warning

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 - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing bleach not labeled. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle soiled. Warning

Basic - Ceiling leaking in dining room. Warning

Basic - Cove molding at floor/wall juncture broken in several locations. Warning

Basic - Dead roaches on premises. -1 dead roach in dry storage area. Warning

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

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

Basic - Floor tiles broken in dish wash area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving in dish wash area encrusted with grease/debris. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. -reach in cooler at cookline. Warning

Basic - Water leaking from faucet/handle at cookline handwashing sink. Warning

Basic - employee beverage container in a cold holding unit with food to be served to customers. Warning

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. 0-10ppm, rechecked 4 times Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee on cook line handled portioned bag of raw poultry prior to handling bag of tortilla shells without washing hands between handling raw and ready to eat food.

High Priority - Food stored in ice used for drinks. See stop sale. -squeeze bottles stored inside drink ice at bar, next to ice scoop. Ice must be discarded prior to refilling for beverages. Advised to keep squeeze bottles inside of a nearby cooler for convenience.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued due to adulteration of food product. -ice inside well

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salsa prepared previous day brought out 1 hour prior to inspection, 46F in middle, 66F at edge held inside inadequate ice bath. Reviewed time as public health control option available for this process. Manager stated plan to address by using smaller batches in future to allow for more adequate ice bath temperature control.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -reheated refried beans 113-169F at steam table across from stove. Employee reheated during inspection Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink not accessible due to employee storing stacked salsa/dip containers inside basin Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -significant amount of food debris inside hand sink with pan of prepped food resting on top of basin to sink -employee drained potatoes into hand wash sink

Intermediate - Manager or person in charge lacking proof of food manager certification. -jessica

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/ -manager could not locate certificate

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -mens restroom Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut tomatoes from previous day inside walk in cooler without date mark

Intermediate - Spray bottle containing toxic substance not labeled. -purple chemical inside unlabeled spray bottle on cook line

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

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

Basic - Cove molding at floor/wall juncture broken/missing. -near access to kitchen from server/expo area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on countertop in front of pan of refried beans on cook line Corrected On-Site

Basic - Floor area(s) covered with standing water. -warewashing area -corridor outside warewashing area inside warewashing area directly in front of dish machine. Manager had employee use squeegee to push wastewater into nearby grease trap drain under machine. Warning

Basic - Floor soiled/has accumulation of debris. -behind some cooking equipment -inside bar under countertops in some areas

Basic - Floor tiles missing and/or in disrepair. -warewashing area Ceiling/ceiling tile shows damage or is in disrepair. -prep area

Basic - Food not stored at least 6 inches off of the floor. -inside walk ins Corrected On-Site

Basic - Food stored in a location that is exposed to splash. -prepped potatoes uncovered on top of basin to hand sink on cook lne Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle. Grease receptacle lid open, broken, or missing. Open dumpster lid. Warning

Basic - Hole in or other damage to wall. -wall in disrepair/bowing neat entrance at back door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -old air curtain/blower above back exit door at kitchen

Basic - Stored food not covered inside dry storage area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - 1 Live, small flying insect in kitchen. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching shirt, apron,arms with gloved hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream at 53°f in top area of reach in cooler. In cooler for two hours. Advised operator to keep container below fill line. Pico de gallo server area at 55°f. Out of cooler less than 2 hours. Advised operator that ice needs to surround container. Employee placed more ice in container. Warning

High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet. Warning

Intermediate - Food service manager,Pedro Lopez,not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Food-contact surface soiled with food debris: food storage cabinet at cookline. Warning

Intermediate - Handwash sink removed from server area where soda fountain with ice machine is located.Must be reinstalled in the same location where removed. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

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

Basic - Broken floor tiles by dish machine. Warning

Basic - Buildup of food debris/soil residue on equipment microwave door handle. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair in back kitchen area. Warning

Basic - Cove molding at floor/wall juncture broken/missing at several locations in kitchen. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Duct tape used to repair bottom of food storage container and microwave handle. Warning

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

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. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Warning

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

Basic - Floor soiled/has accumulation of debris under equipment. Warning

Basic - In-use knife/knives stored in cracks between cutting board and cooler. Warning

Basic - Interior of microwave has accumulation of food debris. Warning

Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers. Warning

Basic - No conspicuously located ambient air temperature thermometer in reach in cooler across from microwave. Warning

Basic - Nonfood-contact surface soiled with grease, food debris: cooking equipment, hood filters, mixer base. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning

Basic - Screen in door in poor repair - flies present. Warning