Pepes Cantina
54 S Charles Richard Beall Blvd, Debary, FL 32713 · Permanent Food Service · License 7406921
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (2 fixed by the Aug 3 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic-15
- Safety score85
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 3, 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
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in bar freezer
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line make table unit raw beef (43-52°F - Cold Holding); raw chicken (42-52°F - Cold Holding), stacked past fill line . Instructed to discard and reduce amount.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 ppm.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Rinsing container out cook line hand sink, before placing to get washed, educated operator
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in bar freezer
Operator removed ice.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Objectionable odor by dish machine.
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.