RED PEPPER

Name: RED PEPPER
Address: 10309 ROYAL PALM BLVD, CORAL SPRINGS, FL, 33065, US
Rating: 18

10309 ROYAL PALM BLVD, CORAL SPRINGS, FL 33065

License #1620687

🥡 Chinese ℹ️

18 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 16 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RED PEPPER in CORAL SPRINGS currently holds an InspectFL Health Score of 18 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 66 total violations — 17 critical, 15 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on September 15, 2026 shows 16 observation rows: 4 critical, 4 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

RED PEPPER has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Establishment thermometer calibrated at 208F using boiling water method
[14-69-4] Ice buildup in walk-in freezer. Observed on wall and door
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation in chest freezer at front counter area
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Bathroom near the back door has a strong odor.
[12B-07-4] Employee beverage container on a food preparation table next to clean equipment/utensils. Operator discarded drink.
[41-17-4] Spray bottle containing a clear substance not labeled. Operator labeled sanitizer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FLIP TOP- ; sprouts (42-50F). Sprouts overfilled above fill line. Operator states sprouts were stocked approximately 1 hour ago, operator removed excess sprouts and placed in reach in section of cooler. Retook temperature at 40F-42F at end of inspection noodles (49F - Cold Holding) being held at room temperature on cook line with no temperature for less than 1 hour, operator moved to reach in cooler. Noddles not prepared or portioned today. Retook temperature at end of inspection at 41F
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed dishes in handwashing sink next to Three compartment sink. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked ribs in cook line reach in cooler. Operator reorganized. Raw chicken stored over ready to eat broccoli in walk in cooler. Operator moved the raw chicken to the bottom shelf. Raw shrimp stored above cooked shrimp in walk in cooler. Operator reorganized.
[22-08-4] Interior of microwave has accumulation of grease/food debris.
[41-10-4] Toxic substance/chemical improperly stored. Observed a can of WD-40 stored between the microwave and dry storage shelves on cook line. Operator removed and properly stored
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside the 3 compartment sink. Discussed proper handwashing station. Employee washed hands in designated sink.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee mopping floor and handling soiled wares then proceed to cook without washing hands. Instructed employee to properly wash hands
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Boxes of tools stored on shelf under prep table with dry storage items. Operator removed and properly stored

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Buckets of soy sauce and containers of fryer oil on floor in kitchen and prep areas.
[36-24-5] Hole in or other damage to wall. Wall around mop sink/pit area in disrepair.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Glassfront beverage cooler behind front counter w/ TCS foods missing ambient thermometer.
[08B-12-5] Stored food not covered. In walk-in cooler, containers of cut broccoli, cooked eggrolls, and cut cabbage not covered. Employee covered all items.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers of sugar, corn starch, potato starch, and flour not labeled. Employee added labels.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, fried chicken pieces in unlined box originally holding raw chicken. Employee transferred chicken to plastic bus pan.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw marinated chicken above containers of cut broccoli and onions. Employee moved chicken to bottom shelf of rack to properly separate.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table by end of cook line, fried chicken pieces (86-87F - Hot Holding). Per employee cooked and held for 2.25 hrs. Employee placed in walk in cooler to chill. Recommended using Time as Public Health Control and provided form.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, containers of cooked eggrolls missing date marks. Per employee made 24 hrs ago. Employee added date label.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in bottle on floor up under triple sink. Employee labeled as degreaser.