Pepos Cuban Cafe
9939 4 St N, St. Petersburg, FL 33702 · Permanent Food Service · License 6215181
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 8 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 4, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 1 10 can of sliced mushrooms not segregated on can rack. Employee put an x to send it back.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook cracked two raw shelled eggs then touched handles of glass reach in cooler to get cheese. Educated, Employee washed hands
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Inside walk in cooler most cooked items no date marks. Educated. Employee marked during inspection
Fixed on the spot
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.
Empanadas no date inside reach in freezing.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt and pepper containers inside all purpose seasoning containers on prep area not labeled. Employee labeled
Fixed on the spot
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Flan , cheese cake, bread pudding, chocolate cake. Front counter grab and go. No label.
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple soups and meats inside walk on cooler not covered. employee covered
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 moved
Fixed on the spot
Code 21, Wiping cloths and linens: Front counter Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 ppm. added more chlorine.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
Back two door near main oven.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris main oven handle
Code 36, Floors, walls, ceilings and ventilation: vents soiled with accumulated mold-like substance.
Back main AC
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.