Red Pepper
10309 Royal Palm Blvd, Coral Springs, FL 33065 · Permanent Food Service · License 1620687
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection4 high priority (fixed on the spot, 1 repeat), 4 intermediate (3 fixed on the spot, 1 repeat), 8 basic (1 repeat)-33
- Administrative complaint on Sep 15Counts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
FLIP TOP- ; sprouts (42-50°F). Sprouts overfilled above fill line. Operator states sprouts were stocked approximately 1 hour ago, operator removed excess sprouts and placed in reach in section of cooler. Retook temperature at 40°F-42°F at end of inspection noodles (49°F - Cold Holding) being held at room temperature on cook line with no temperature for less than 1 hour, operator moved to reach in cooler. Noddles not prepared or portioned today. Retook temperature at end of inspection at 41°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored above cooked ribs in cook line reach in cooler. Operator reorganized. Raw chicken stored over ready to eat broccoli in walk in cooler. Operator moved the raw chicken to the bottom shelf. Raw shrimp stored above cooked shrimp in walk in cooler. Operator reorganized.
Fixed on the spotRepeat violationAdministrative complaint
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.
Observed employee mopping floor and handling soiled wares then proceed to cook without washing hands. Instructed employee to properly wash hands
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed a can of WD-40 stored between the microwave and dry storage shelves on cook line. Operator removed and properly stored
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Establishment thermometer calibrated at 208°F using boiling water method
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hands inside the 3 compartment sink. Discussed proper handwashing station. Employee washed hands in designated sink.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed dishes in handwashing sink next to Three compartment sink. Operator removed.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing a clear substance not labeled.
Operator labeled sanitizer.
Fixed on the spot
Basic8
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table next to clean equipment/utensils.
Operator discarded drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed exposed insulation in chest freezer at front counter area
Ice buildup in walk-in freezer.
Observed on wall and door
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelving soiled
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
Bathroom near the back door has a strong odor.
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Boxes of tools stored on shelf under prep table with dry storage items. Operator removed and properly stored
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.