Peppers Mexican Grill and Cantina

794 S Atlantic Ave, Ormond Beach, FL 32176 · Permanent Food Service · License 7406995

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 41 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
10 high priority (3 repeats), 6 intermediate (1 repeat), 26 basic (9 repeats); intermediate violations cost 18 at most; all violations together cost 70 at most; basic violations cost 12 at most
-70
Emergency closure on Oct 19, reopened Oct 27
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score10

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

Inspection history

1 inspection · 3 visits

Oct192026

Routine inspection

42 violations found · Inspector came back 2 times

2nd follow-up visitOct 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
15 violations still not corrected:
- 3 Intermediate
- 12 Basic
What was still cited
Intermediate3
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Administrative complaint
- Code 52, Misrepresentation or misbranding: Misrepresentation of a fruit or fruit juice.
  Administrative complaint
  Establishment advertised a specific fish on the menu/menu board but served another type of fish.
  Administrative complaint
Basic12
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle provided to dispense food.
  Administrative complaint
  Equipment in poor repair.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Administrative complaint
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Administrative complaint
- Code 35, Insects, rodents, pests and animals: Accumulation of dead insects in control devices.
  At callback inspection dead flying insects in glue strip hanging from ceiling by back door.
  Administrative complaint
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Floor area(s) covered with standing water.
  Administrative complaint
  Hole in or other damage to wall.
  More time given
  Building components, attachments or fixtures in poor repair.
  More time given
  Light not functioning.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Administrative complaint
Official report, on the Florida DBPR website
1st follow-up visitOct 19, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
34 violations still not corrected:
- 7 High priority
- 4 Intermediate
- 23 Basic
What was still cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More time given
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  More time given
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  More time given
  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  More time given
  Cook coughed into gloved hand then continued handling clean equipment or utensils, without washing hands.
  More time given
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  More time given
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  More time given
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  More time given
- Code 52, Misrepresentation or misbranding: Misrepresentation of a fruit or fruit juice.
  More time given
  Establishment advertised a specific fish on the menu/menu board but served another type of fish.
  More time given
Basic23
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
  Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle provided to dispense food.
  More time given
  Equipment in poor repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  More time given
- Code 33, Garbage and refuse: Storage area not maintained clean and organized.
  More time given
- Code 35, Insects, rodents, pests and animals: Accumulation of dead insects in control devices.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Floor area(s) covered with standing water.
  More time given
  Hole in or other damage to wall.
  More time given
  Walls soiled with accumulated grease, food debris, and/or dust.
  More time given
  Building components, attachments or fixtures in poor repair.
  More time given
  Light not functioning.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- 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.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide tank not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitOct 19, 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.
42 violations found:
- 10 High priority
- 6 Intermediate
- 26 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. - shrimp and tilapia
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - cooler across from grills: shrimp (45°F); chorizo (47°F); cheese (50°F); beef (44°F); chicken (44°F); chorizo Pork (44°F); fish (44°F); beef (47°F);
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  - employees handling multiple items, handling wiping clothes, entering and leaving prep area, handling soiled equipment, garbage can, returning to food prep without changing gloves and washing hands
  Repeat violationAdministrative complaint
  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  - dishwasher handled soiled utensils and dishware then handled clean utensils and dishware without washing hands
  Repeat violationAdministrative complaint
  Cook coughed into gloved hand then continued handling clean equipment or utensils, without washing hands.
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  - 6 small flying insects in dry storage area
  Administrative complaint
  Rodent activity present as evidenced by rodent droppings found.
  - 11 on the floor in dry storage area below shelf where bins of soft tortillas are stored - 1 on the floor in back storage closet - 2 on the shelf in dry storage area where hot sauce bottles are stored
  Administrative complaint
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  - ceviche made with raw tilapia and raw shrimp
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  - handsink at cookline blocked by tray and baskets stored across basin
  No paper towels or mechanical hand drying device provided at handwash sink.
  - back prep area and bar area
  Repeat violation
  No soap provided at handwash sink.
  - back prep area - server station
- Code 52, Misrepresentation or misbranding: Misrepresentation of a fruit or fruit juice.
  - menu advertises fresh pineapple juice and orange juice in La Tropical margarita; fresh pineapple, orange, and lime juice in La Fuego Margarita, fresh orange juice in La Reina Jumbo Margarita, but commercially processed juices are served.
  Administrative complaint
  Establishment advertised a specific fish on the menu/menu board but served another type of fish.
  - menu states red snapper, but establishment is serving Caribbean red snapper
  Administrative complaint
Basic26
- Code 08, Food protection and cross-contamination: Stored food not covered.
  - sugar bin in storage area
  Food stored on floor.
  - ice in walk in freezer - bag in box soda in back hallway
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  - coffee on back prep table
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle provided to dispense food.
  - multiple dry foods in storage area
  Equipment in poor repair.
  - shelf below chip dispenser table rusted - shelves below grills rusted
  Hood filters missing from automatic fire suppression/exhaust system.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  - prep cooler across from grills
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust.
  - shelves in storage area - rice barrel handles - below grills - exterior of flat grill - sides and handles on oven door - high shelf over stove - hood filters - exposed ansul hoses
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -ladies restroom.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Repeat violation
- Code 33, Garbage and refuse: Storage area not maintained clean and organized.
  - debris and clutter on the floors in back hallway
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  - 1 on the floor in back hallway by mopsink
  Accumulation of dead insects in control devices.
  - dead flying insects in glue strip hanging from ceiling by back door - dead flying insects on glue strip hanging from ceiling in warewashing area
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  - near ice machine - expediting area
  Repeat violation
  Floor tiles missing and/or in disrepair.
  - warewashing and back prep area
  Repeat violation
  Floor area(s) covered with standing water.
  - back prep area - under chip dispenser - bar
  Repeat violation
  Hole in or other damage to wall.
  - holes in the wall in storage closet - FRP bulging from walls throughout kitchen
  Walls soiled with accumulated grease, food debris, and/or dust.
  Building components, attachments or fixtures in poor repair.
  - fuse box doors heavily rusted
  Light not functioning.
  - bulbs missing in hood and warewashing area
  Floor soiled/has accumulation of debris.
  - below equipment throughout kitchen - in bar - in storage areas
  Repeat violation
- 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.
  - cellphone on back prep table
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: Carbon dioxide tank not adequately secured.
  - back hallway
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.
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.