Peppers Cocina Mexicans & Tequila Bar

72 Spanish St, St Augustine, FL 32084 · Permanent Food Service · License 6502175

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

11 violations found

First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 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.
  Sitting out; butter 53°F; ( - Cold Holding). Person in charge discarded.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Re-fried beans 117°F; ( - Hot Holding) person in charge reheated to proper temperature.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Cook was cook tortillas with bare hands and pulling them off the flat top with her bare hands. Addressed and she washed hands and placed gloves on.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Cloth in sing by dish machine, misc. stuff in hand washing sink next to ice machine at the bar. Person in charge cleared bot sinks.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Establishment can not provide proof of training.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Salt, powdered sugar not labeled. Rice and beans not labeled. Person in charge labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Oil on floor. Person in charge moved oil to store properly.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
  Ice bucket's on floor by ice machine. Person in charge picked up.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Case of single service containers on floor in upstairs dry storage. Person in charge moved items.
  Fixed on the spot
- 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.
  Purse hanging from a storage rack by ice machine. Person in charge moved purse.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Two wet mops on floor. Person in charge hung up to dry.
  Fixed on the spot
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher missing from its designated location.
  For reporting purposes only. Fire extinguisher on floor by door outside.
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.