Pepe & Sale
101 SE Ocean Blvd Unit 103, Stuart, FL 34994 · Permanent Food Service · License 5301748
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection6 high priority (1 fixed by the Aug 6 follow-up, 5 fixed on the spot, 1 repeat), 2 intermediate, 3 basic-29
- Administrative complaint on Aug 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
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 visitAug 6, 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
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line area- on stove counter - Fish stock 88°F- hot holding, butter 86°F- hot holding , tomato sauce 89°F- hot holding - food sitting on counter - food out of temperature for 45 minutes- operator placed under time as a public health control for remaining time.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At reach in freezer so beef carpaccio not commercially packaged stored over pasta - operator removed and stored properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
At reach in cooler raw smoked salmon stored over cake - operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered establishment and engaged in food preparation and handling clean equipment without washing their hands- educated operator - employee washed their hands.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At flip top cooler non food grade paper towels in direct contact with strawberries - operator removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer Bucket (Chlorine 200ppm) corrected to 100ppm
Fixed on the spot
Intermediate2
Code 27, Water source: Handwash sink does not have running water at cookline handwashing sink.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Mariano' Garcia b 11/10/2021- 11/10/2024 expired.
Basic3
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
At flip top cooker in use avocado with stickers At flip top cooler - operator removed and washed properly.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on prep counter - operator removed.
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor.
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.