3 PEPPER BURRITO CO

Name: 3 PEPPER BURRITO CO
Address: 24065 PEACHLAND BLVD STE 102, PORT CHARLOTTE, FL, 33954, US
Rating: 90

24065 PEACHLAND BLVD STE 102, PORT CHARLOTTE, FL 33954

License #1801975

🌮 Mexican/Latin ℹ️

90 Grade B / 100

Solid Health Score

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Latest inspection

August 13, 2026 · 6 findings · 2 critical

Routine - Food

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Minor

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Quick take

3 PEPPER BURRITO CO in PORT CHARLOTTE currently holds an InspectFL Health Score of 90 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 13, 2026. Across those visits, inspectors documented 6 total violations — 2 critical, 4 minor.

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The latest inspection on August 13, 2026 shows 6 observation rows: 2 critical, 0 major, and 4 minor.

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Inspector notes

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3 PEPPER BURRITO CO looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); cut lettuce (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the front counter. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
[06-08-5] Time/temperature control for safety food thawed under water that was barely running/dripping. Observed raw beef thawing under slow running water. The operator increased the water flow.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for uncooked rice in the kitchen. The operator removed the plastic container.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed self-service plastic knives and forks stored with the food contact surface up in the dining area. The operator properly stored the utensils.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler. The operator properly stored the employee foods.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed an employee rinse off a soiled knife then hang the knife for drying without proper sanitation. The employee rewashed the knife using the three steps wash, rinse, sanitize.