Pepes Hacienda & Restaurant
9239 Merrill Rd Unit 1, Jacksonville, FL 32225 · Permanent Food Service · License 2616542
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection5 high priority (3 fixed by the Sep 2 follow-up, 1 fixed on the spot), 4 intermediate (1 repeat), 6 basic (1 repeat)-38
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time givenFixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
More time given
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handsink in kitchen uses to defrost meats
More time given
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Tamales 50f cooked peppers 50f in reach in cooler unable to determine how long at that temperature but in reach in flip top cooler overnight
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Tamales 50f cooked peppers 50f in reach in cooler unable to determine how long at that temperature but in reach in flip top cooler overnight
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over cheese, manager moved to stored correctly
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. Dish washer at bar 0ppms. Ran machine 4 times 0ppms
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate4
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
Oysters
Repeat violation
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink at bar used to store soiled cup and strainer used for dumping..
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Case of banana leaf stored on floor, moved to shelf
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At bar handle for ice scooper in ice
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple personal drinks on prep table cutting boards
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets soiled with food debris on all coolers
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
handsink at bar
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed poster to manager
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.