Peppers Mexican Grill & Cantina
7750 W Newberry Rd, Gainesville, FL 32606 · Permanent Food Service · License 1103320
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection5 high priority (4 fixed by the Aug 5 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 10 basic-34
- Administrative complaint on Jul 30, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Pork made 7/19 in walk in cooler.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Establishment offers ceviche with lime juice marinated pangasius fish no parasite destruction.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
salsa (51°F - Cold Holding) item in front server reach in cooler, manager placed ice bag on top of cups. Retemped at 42°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee hanging out at host stand came behind bar and started scooping ice into a clean up and filled with drink then served to customer without first washing hands.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Backflow preventers missing at end of 4 way splitter attached at mop sink faucet.
Repeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink on server line with ice inside indicating the sink is used as a dump sink.
Repeat violation
Soap dispenser at handwash sink not working/unable to dispense soap.
At Handwash sink on cooks line and outside of walk in cooler.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container with powdery substances inside on reach in freezer on server line, operator stated it is cinnamon sugar.
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
French fries on rolling cart at end of cooks line, manager moved items to cooler.
Fixed on the spot
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Salmon fillets in walk in cooler, fish still partially frozen, plastic packaging was removed.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Vegetable mix in walk in cooler no cover, manager covered.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice cream scoop and spoon in standing water with a of temperature 112°F on top of reach in freezer on server line.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-Rusted shelving in walk in cooler. -Cut marks on large cutting boards on cooks line.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Sanitizer buckets on floor on cooks line and server line.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At Handwash sink on cooks line and outside of walk in cooler.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Discarded sink and ice machine outside back door.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
In dish washing area. Ceiling in disrepair on cooks line and above clean dish storage. Wall tiles cracked on cooks line.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.