PEPES HACIENDA & RESTAURANT

Name: PEPES HACIENDA & RESTAURANT
Address: 9239 MERRILL RD UNIT 1, JACKSONVILLE, FL, 32225, US
Rating: 59

9239 MERRILL RD UNIT 1, JACKSONVILLE, FL 32225

License #2616542

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

PEPES HACIENDA & RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 59 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 27 total violations — 7 critical, 9 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 8, 2026 shows 16 observation rows: 4 critical, 6 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper thawed in vacuum seal reach in glass cooler
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips available for dish machines
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Personal opened water bottle on flip top 2 door cooler on line - personal thermal cup stored on prep table where tortillas are stored
[14-31-5] Nonfood-grade bags used in direct contact with food. Tortillas in Togo Pepe s bag in warmer
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No of the kitchen staff on duty at time has a food handler certification
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa dated 4-1
[02D-01-5] Working containers of food removed from original container not identified by common name. Large clear containers with white substance, manager labeled one salt and the other sugar
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. The 4 certificate presented are copies
[31A-11-4] Handwash sink used for purposes other than handwashing. -handsink in kitchen Used to fill plastic pitcher, -handsink at bar used to store red sanitizer bucket manager moved
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of beef on floor of Walk in freezer
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa 4 gallons dated 4-1
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cases of raw fish stored over ice cream Cases of raw beef over bagged chicken strips
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handsinks at bar
[31B-03-4] No soap provided at handwash sink. Handwashing sinks at bar
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees on kitchen staff no active manager with a certificate on duty
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used as a scooper in seasoning container, manager removed

Community reaction

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Community pulse