PEPPERS MEXICAN GRILL & CANTINA

Name: PEPPERS MEXICAN GRILL & CANTINA
Address: 1560 BUSINESS CENTER DR #14, FLEMING ISLAND, FL, 32003, US
Rating: 70.4

1560 BUSINESS CENTER DR #14, FLEMING ISLAND, FL 32003

License #2000990

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

70.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PEPPERS MEXICAN GRILL & CANTINA in FLEMING ISLAND currently holds an InspectFL Health Score of 70.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 19 total violations — 7 critical, 6 major, 6 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

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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.

Administrative complaint recommended
[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. One completely thawed and vacuum sealed packaged grouper and eight completely thawed vacuum sealed grouper in the walk-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open portioned raw chicken stored over raw beef in walk-in cooler.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop at soda machine has handle in the ice. Person in charge moved scoop to proper storage. Also, tongs stored on oven door handle. Employee moved tongs.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked stainless steel pans at the dishroom.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign at handwash sink by ice machine. No soap at handwash sink by dishmachine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in cooler made on Monday(today is Wednesday) with no date marked.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut tomato at 64F and cheese at 64F in pan at expo service station. Per person in charge, both products placed out at 10:30. Temperature taken at 2:40.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid in dishroom. Unlabeled spray bottle with yellow liquid in dishroom. Unlabeled spray bottle with yellow liquid on cart at prep area.
[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. Per person in charge, missing 12 employee proof of training due to being locked in the office.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw beef on the grill with gloved hands, wiped hands on towel then touched tortillas and clean utensils without changing gloves and washing hands. Person in charge coached employee and employee washed hands and changed gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomato at 64F and cheese at 64F in pan at expo service station. Per person in charge, both products placed out at 10:30. Temperature taken at 2:40. Also, one completely thawed and vacuum sealed packaged grouper and eight completely thawed vacuum sealed grouper in the walk-in cooler.

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Community pulse