Pepper's Cocina Mexicana & Tequila Bar (fernandina)
530 Centre St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501072
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection3 high priority (2 fixed by the Aug 22 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 8 basic (2 repeats)-21
- Violations at the Nov 2 complaint check1 high priority (fixed before it reopened Nov 3), 1 basic-4
- Emergency closure on Nov 2, reopened Nov 3Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 5 visitsLatest inspection
Complaint check
- 2nd follow-up visitNov 3, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitNov 3, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
At callback, observed one (1) live roach in gasket of flip top reach in cooler on cook line. Also, observed one (1) live roach in gasket of two drawer reach in cooler under flat top grill on cook line. Also, observed one (1) live roach on table under small grill on cook line. Operator able to kill roaches and discarded. They also pulled all gaskets outside to clean.
Administrative complaint
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
At callback, observed two (2) dead roaches under/behind stove on cook line. Also, observed one (1) dead roach under dryer station of dish machine. Also, observed one (1) dead roach under clean dish rack in back kitchen. Also, observed one (1) dead roach on booth seat in dining room. Operator killed up all dead roaches and discarded.
Administrative complaint
- First visitNov 2, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed one (1) live roach in bottom cabinet on expo line. Operator killed and cleaned up. Also, observed approximately ten (10) live roaches in unused reach in cooler on cook line under grill. Also, observed two (2) live roaches in two drawer reach in cooler on cook line. Also, observed one (1) live roach on wall behind clean dish rack in kitchen. Also, observed four (4) live roaches in crack of broken cove molding next to metal rack next to three compartment sink. Also, observed five (5) live roaches on underside cracks of dish machine.
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed one (1) dead roach in bottom cabinet on expo line. Operator cleaned up and discarded. Also, observed one (1) dead roach in bottom of two drawer reach in cooler on cook line.
Earlier inspections 1
C79Routine inspection12 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top reach in cooler on cook line, sour cream (50°F - Cold Holding). Sour cream was stocked 2 hours prior but filled up above fill line. Also, at expo, sour cream (60°F - Cold Holding). Operator stated servers put out in the morning in ice container. Inspector told operator about time as a public health control and provided paperwork.
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. At bar, Dishwasher (Chlorine 10ppm).
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 1 live flying insect in kitchen.
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator unable to provide proof multiple new employees hired less then two weeks have been informed of their health reporting responsibilities. Inspector provided DBPR 5030-103 to manager. He printed copies and started having all new hires read and sign.
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
In container on prep table, flour not labeled. Operator added label.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk-in cooler, bag of onions on floor. Operator moved.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle of pitcher in rice touching product. Operator moved handle from product.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Pair of tongs on door handle of oven on cook line. Operator moved tongs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink container on prep table next to microwave and food products. Operator moved drink to bottom shelf.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Multiple pans stacked before proper air drying.
Code 25, Single-service items: Single-service articles improperly stored.
Multiple boxes of single service items in small kitchen area and private dining room on floor.
Repeat violation
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Soda gun holster at bar missing waste line.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.