Orange Pepper
7091 College Pkwy Ste 15, Fort Myers, FL 33907 · Permanent Food Service · License 4602582
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 Oct 27 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitOct 27, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On top of walking cooler near cook line; beans sprouts (69°F - Cold Holding). Per operator bean sprouts stored on reach in cooler for 3 hours. Operator removed bean sprouts to inside of reach in cooler.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In reach in freezer; frozen cooked rice not properly date marked. Per operator cooked rice prepared and stored in reach in freezer two days before the inspection. Operator date marked frozen cooked rice.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use tong stored on equipment door handle between uses at cook line.
Operator removed tong to proper storage.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of the hood soiled with grease.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation and food storage area
Earlier inspections 1
B87Routine inspection5 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Multiple ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler; cream (59°F - Cold Holding); butter (59°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler; cream (59°F - Cold Holding); butter (59°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale. In reach in cooler near prep area; tofu (50°F - Cold Holding); raw shell eggs (52°F- ambient); slice tomatoes (49°F - Cold Holding); cooked rice (50°F - Cold Holding). Per operator all items stored in reach in cooler for one hour. Operator removed all items to another cooler.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored with soy sauce at prep area.
Operator removed medicine container to proper storage.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In reach in freezer; cook rice not properly date marked. Per operator prepared and stored in reach in freezer for 3 days.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Multiple ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.