3 Pepper Burrito CO
24065 Peachland Blvd Ste 102, Port Charlotte, FL 33954 · Permanent Food Service · License 1801975
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection2 high priority (fixed on the spot), 4 basic (1 repeat)-11
- Safety score89
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 visitAug 13, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomatoes (48°F - Cold Holding); cut lettuce (50°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the front counter. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed an employee rinse off a soiled knife then hang the knife for drying without proper sanitation. The employee rewashed the knife using the three steps wash, rinse, sanitize.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed under water that was barely running/dripping.
Observed raw beef thawing under slow running water. The operator increased the water flow.
Fixed on the spot
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler.
The operator properly stored the employee foods.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a plastic container with no handle used as a scoop for uncooked rice in the kitchen. The operator removed the plastic container.
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Observed self-service plastic knives and forks stored with the food contact surface up in the dining area. The operator properly stored the utensils.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.