Don Pepe Mexican Restaurant

20744 W Pennsylvania Ave, Dunnellon, FL 34431 · Permanent Food Service · License 5202523

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
3 high priority (no follow-up needed), 1 intermediate (fixed on the spot, 1 repeat), 10 basic
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Sep282026

Routine inspection

14 violations found

First visitSep 28, 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.
14 violations found:
- 3 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Salsa 44°F in server area, Manager advised it had been placed there less than 30 minutes earlier. Discussed Time as a Public Health contol written procedure;.
  Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process.
  Queso reheated in microwave with no cover.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Purple Power containers stored net to clean dish area outside dishmachine. Manager removed,
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Ice machine deflector soiled with mold like substance. Magnetic knife holder in kitchen soiled with grease. Manager instructed employee to clean
  Fixed on the spotRepeat violation
Basic10
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed produce in shipping box ( peppers ) stored over ready-to-eat food ( cut leafy greens ) in reach in cooler. Employee removed peppers
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  employee drink in reach in cooler stored above food served to the public. Drink if reach in freezer . Both drinks were removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
  Raw wood frame support bottom of fryer in kitchen.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels not removed from food containers before cleaning, and used to put new food in container.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Accumulation of grease a on cooking equipment in kitchen and hood filters
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean stacked ( cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  single service take out trays not inverted. Employee inverted trays
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Cracked floor tiles in kitchen
  Screen in door torn/in poor repair.
  Broken window with hole in dishwash area
- 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.
  Soiled apron stored with straws and stored above single service.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.