Pepes Hacienda
3615 Dupont Ave Ste 900, Jacksonville, FL 32217 · Permanent Food Service · License 2616452
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 Jul 23 routine inspection8 high priority (4 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 4 basic (1 repeat)-55
- Administrative complaint on Jul 23, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score25
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 1, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
No change, operator needs more time to send in plans.
More time given
- 1st follow-up visitJul 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Operator needs more time to submit.
More time given
- First visitJul 23, 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 priority8
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salsa in reach in cooler at bar at 54°F. Salsa in squeeze bottles in bar area at 63°F. Person in charge states has had out of units. Discussed time with person in charge.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Beef on cookline at 122°F. Person in charge reheated at 181°F. Queso in warmer at 120°F. Person in charge began reheating.
Fixed on the spot
Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
Salsa made in house with ingredients that render it time/temperature control for safety reserved to guests via squeeze bottles.
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw beef stored over open can of corn. In walk in cooler raw beef stored on covered bucket of salsa. Person in charge began rearranging.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Person in charge began priming.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose Bibb at tortilla making station, at bar area and outside back door missing vacuum breaker.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemicals stored on shelf with seasonings. Check all bottles stored on shelf with bar syrups. Person in charge separated.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26. Person in charge renewed during inspection.
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Oyster tags not marked with date last served.
Code 02, Labeling, date marking and consumer advisory: Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
Oyster consumer advisory posted in far left side of bar where customers may not see. Person in charge posted at front door.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed items stored in hand wash sink in back prep area. Items were removed. Also, hand wash sink at bar area blocked by stool and bus tub of dishware. Person in charge made accessible.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Paper towels missing from hand wash sink to right of dishmachine. Person in charge provided.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added dishmachine, is utilizing ice machine in end of restroom hallway per person in charge plans have not been updated to reflect changes.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed crate of tortilla chips stored on floor. Person in charge raised.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels observed on several clean dishware containers.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Shared ice machine with mold like substance accumulation on deflector plate. Person in charge cleaned during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelving in walk in cooler with debris accumulated.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.