Peppers Mexican Grill and Cantina

3236 SW 35 Blvd, Gainesville, FL 32608 · Permanent Food Service · License 1103821

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 29, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
1 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot), 9 basic (2 repeats)
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul292026

Routine inspection

13 violations found

First visitJul 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 1 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  1/2 gallon of milk in front reach-in cooler with no date marked after opening and unknown open date.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: 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 in front reach-in cooler with unknown open date. See stop sale.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Reach-in cooler cutting board soiled with mold-like substances. Ice machine deflector plate soiled with mold-like substances.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at back right kitchen hand wash sink. Employee replaced paper towels.
  Fixed on the spot
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of food on floor of walk-in freezer.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handle contacting rice. Handle was adjusted to be above rice.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table. Employee moved to lower shelf.
  Fixed on the spot
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Opened employee drink in front reach-in cooler. Manager moved to segregated storage area.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach-in cooler cutting board grooved.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  On front line: Sanitizer Bucket (Chlorine 0ppm); manager remixed to (Chlorine 50ppm)
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth on cutting board. Manager moved to sani-bucket.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets not inverted or protected. Manager flipped them over.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone on shelf over salsa prep cooler. Manager removed phone.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.