Peppers Mexican Grill & Cantina

1560 Business Center Dr #14, Fleming Island, FL 32003 · Permanent Food Service · License 2000990

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 35 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 complaint inspection
10 high priority (8 fixed on the spot, 3 repeats), 5 intermediate (1 repeat), 20 basic (2 repeats); basic violations cost 12 at most
-70
Violations at the Nov 2 complaint check
1 intermediate; intermediate violations cost 18 at most; all violations together cost 70 at most
Administrative complaint on Nov 2
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

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

Inspection history

2 inspections · 3 visits

Latest inspection

Nov22026

Complaint check

1 violation found

First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
1 violation found:
- 1 Intermediate
What the inspector cited
Intermediate1
- Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
  Lobster nachos advertised on menu. No lobster present in establishment at time of inspection. Establishment is using imitation crab in place of lobster.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep22026F10Complaint inspection35 violations, 10 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitSep 3, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 3 High priority
What was still cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooling Not observed at callback. Time extended to next unannounced inspection.
  More time given
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 1 flying insect at triples sinks in ware wash area.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  At bar spray bottle of window cleaner stored on liquor railing. Operator moved to floor.
  Administrative complaintFixed on the spot
Official report, on the Florida DBPR website
First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
35 violations found:
- 10 High priority
- 5 Intermediate
- 20 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In walk-in cooler rice cooled over night. Rice (45°F - Cold Holding).Operator removed to discard.
  Fixed on the spotRepeat violationAdministrative complaint
  Stop Sale issued due to food not being in a wholesome, sound condition.
  In walk-in cooler observed 18 individually vacuum packaged and fully thawed tilapia with label to fully remove prior to thawing.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In front counter ice well, pico de gallo (56°F - Cold Holding) over melted ice. Operator added more ice to all sides.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In walk-in cooler rice cooled over night. Rice (45°F - Cold Holding).Operator removed to discard.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In flip-top cooler on cook line raw eggs over Jalapeños and raw shrimp over spinach. Operator moved raw items to bottom shelf. Raw chicken over Tamales. Operator moved raw chicken to bottom shelf. In reach in cooler at front counter, raw quail eggs over ready to eat dessert. Operator relocated. In walk-in freezer raw bacon and scallops over bottled beverages. Operator relocated.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee on cook line with gloved hand eat a piece of cooked steak, then returned to food preparation without changing gloves/washed hands. Discussed with operator.
  Fixed on the spot
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee on cook line touch apron/clothing/wiping cloth then handle raw chicken. No hand wash or changing of gloves then began handling clean plates. Discussed with operator and operator discussed with employee.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer in spray bottle not at proper minimum strength.
  Bar counter chlorine dish machine at 0ppm, operator switched chemical container to 100ppm.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 3 small flying insects in ware washing area. As well as 4 flying insects in dry storage shelving area by tortillas.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Windex chemical spray bottle on top shelf of cook line over pass through window, as well as stainless steal polish oven cleaner on top shelf over pass through.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  On brunch menu, huevos rancheros offers under cooked sunny side up eggs with no identifier for consumer advisory.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Syrup build up in soda gun at bar counter.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap at hand washing station by dish machine.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Multiple chlorine spray bottles and windex spray bottles throughout establishment.
  Repeat violation
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Person in charge at time of inspection with expired food manager certification from 02/2026.
Basic20
- Code 06, Food properly thawed: 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.
  See stop sale. In walk-in cooler observed 18 individually vacuum packaged and fully thawed tilapia with label to fully remove prior to thawing.
  Repeat violation
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  In walk-in cooler employee personal watermelon stored over food for customers.
- Code 10, In-use utensils properly stored: In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
  On cook line tongs stored on oven door handle. Bar counter ice bin, ice scoop handle in contact with ice.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Two drinks on prep table, one open no lid. Operator removed open drink but left one with lid there.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowls with no handles used as scoop in onions in wait reach in cooler. As well as portion cup in reach in cooler on cook line for shredded cheese. Operator removed the portion cup from cheese but not bowl from onions.
  Fixed on the spot
  Equipment in poor repair.
  Exposed insulation on the flip-top cooler, top cooler door. As well as flip-top cooler, top color door was held together by screw driver and plastic wrap on left side. Bottom door gasket to walk in cooler torn as well as door gasket to bulk ice bin is separated.
  Ripped/worn tin foil used as shelf cover.
  Ripped foil observed lining shelf under tortilla heater.
  Cardboard used to line nonfood-contact shelves.
  Used cardboard under insta pot in wait station area.
  Duct tape used to repair nonfood-contact surface.
  Duct tape used to repair prep sink faucet.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  In walk-in cooler obtained used to store raw steak baring label of ceviche.Not removed during washing process. Operator removed sticker.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave bottom plate build up of food debris.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior top portion of bulk ice bin with mold like substance around the ice chute.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Portable fan with accumulation of dust stored on top of bulk ice bin. Flip-top reach in cooler door gasket seal, soiled mold like substance. Soda dispenser under plate with syrup build up.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf of ware washing area, clean metal containers stacked while wet.
  Repeat violation
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Reusing frozen margarita mix bottle for liquid margarine.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Hand washing sink in prep kitchen area is leaking while running into bucket. Per operator maintenance contacted.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Broken floor tile in walk-in cooler.
  Floor area(s) covered with standing water.
  Standing water on floor of ware washing area into dry storage area.
  Unclean building components, attachments or fixtures.
  Fan guard in walk-in cooler has build up of dust.
- 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 hat stored above microwave on cook line. Employee headphones on top of soda boxes.
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.