Pepitos Cantina & Grill
36112 Emerald Coast Pkwy, Destin, FL 32541 · Permanent Food Service · License 5603400
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 Sep 8 routine inspection5 high priority (fixed by the Sep 17 follow-up), 1 intermediate (fixed on the spot), 1 basic-18
- Safety score82
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 17, 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 visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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.
Cooling- chicken 83°F, rice 127°F ( 12:30-3:32). Held at room temp- diced beef 90°F, chorizo 80°F, chicken breast 56°F, diced chicken 90°F. (3:00-3:45 per employee).
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
See stop sale. Held at room temp- diced beef 90°F, chorizo 80°F, chicken breast 56°F, diced chicken 90°F.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooling- chicken 83°F, rice 127°F ( 12:30-3:32).
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Cooling- chicken 83°F, rice 127°F ( 12:30-3:32). See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. Held at room temp- diced beef 90°F, chorizo 80°F, chicken breast 56°F, diced chicken 90°F.
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided form to establishment.
Fixed on the spot
Basic1
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No chlorine hooked up to chemical dish machine. Highest temp was 150.3°F on dish temp, rinse was 100°F.Do not use until repaired. Must re wash all dishes. Employee set up 3 compartment sink. set up 3 compartment sink.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.