PEPPERS MEXICANA COCINA AND TEQUILA BAR

Name: PEPPERS MEXICANA COCINA AND TEQUILA BAR
Address: 55 HARPER LN, ST. JOHNS, FL, 32259, US
Rating: 68.2

55 HARPER LN, ST. JOHNS, FL 32259

License #6502485

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68.2 Grade F / 100

Failing Health Score

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Quick take

PEPPERS MEXICANA COCINA AND TEQUILA BAR in ST. JOHNS currently holds an InspectFL Health Score of 68.2 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 27, 2026. Across those visits, inspectors documented 22 total violations — 6 critical, 6 major, 10 minor.

Inspection data quality

What’s powering this page

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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•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico at expo (77F - Cold Holding) on ice. Person in charge placed in reach in cooler. Discussed time control and provided paper work.
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed two tongs hanging on trash can on cook line. Person in charge placed tongs in ware washing.
[36-73-4] Floor soiled/has accumulation of debris. Observed food debris on floor behind equipment on cook line. Observed food debris on floor in dry storage room.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee lunch food above establishment food in condiment cooler and hot boxes. Person in charge had employees place food on bottom shelves.
[14-11-5] Equipment in poor repair. Observed farthest bottom cook line reach in cooler drawer gasket torn. Observed interior of microwave door rusted.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station in prep area missing paper towels. Discussed with person in charge, employee went to go find paper towels.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating in food prep area. Person in charge asked employee to remove food from food prep area.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made al pastor sauce made with cooked vegetables per person in charge date marked 4-19-26 in walk-in cooler. Person in charge disposed of sauce.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear chemical spray bottles located in ware washing filled with red and yellow liquids missing labels.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed current person in charge certified food manager certification expired in February 2026. Person in charge is signed up for course per person in charge.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of cook line microwave soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler gaskets on cook line soiled with food debris.

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. 1 package of fully thawed out raw fish still inside package in reach in cooler drawer under grill on cook line.
[08A-08-5] Raw animal food stored in same container as ready-to-eat and/or raw food. Bits of raw beef sitting on top of raw fish in same container in reach in cooler drawer under grill on cook line.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of stainless steel cleaner stored over make line in kitchen. Spray bottle of all purpose cleaner stored with clean pates in ware washing area. Bottles removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks over make line in kitchen, drinks moved.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by triple sink in ware washing area. At hand wash station on cook line. Paper towels added.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan in sink of hand wash station at outside bar and at hand wash station by triple sink in ware washing area, pans removed.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. All certificates missing expiration.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Employee taking tortillas off of grill on cook line with bare hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 package of fully thawed out raw fish still inside package in reach in cooler drawer under grill on cook line. Bits of raw beef sitting on top of raw fish in same container in reach in cooler drawer under grill on cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in standing water in triple sink, cold water turned on.

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