PEPES HACIENDA

Name: PEPES HACIENDA
Address: 3615 DUPONT AVE STE 900, JACKSONVILLE, FL, 32217, US
Rating: 87.9

3615 DUPONT AVE STE 900, JACKSONVILLE, FL 32217

License #2616452

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

87.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

PEPES HACIENDA in JACKSONVILLE currently holds an InspectFL Health Score of 87.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, DBPR recorded 28 total findings; InspectFL has imported detailed violation rows for 23 of them so far.

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

October 9, 2025

The latest inspection on January 6, 2026 had no critical findings, but inspectors still documented 4 major and 3 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes linked where 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.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported 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
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment serves raw oysters but has no consumer advisory. Gave sign and manager posted sign.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl as scoop in cooked soups on walk in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans :dry racks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag jacket/ clothing on top of bags of corn.
[31B-03-4] No soap provided at handwash sink. No soap at Hand Wash Sink by Dish machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink by Dish machine.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No Reporting Agreement forms completed. Gave blank form.

Disposition: Administrative complaint recommended
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of Sugar unlabeled. Marked by manger.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Food service employee with no hair restraints.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensil in kitchen Hand Wash Sink. Moved by manager.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer chemical spray bottle next to cleaned pans. Kitchen. Moved by manager.
[08B-12-5] Stored food not covered. Uncovered prepped/ cooked vegetables. Sauces in walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonium test strips available.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl as scoop In sauce and spices.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags not kept for 90 days
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No Vacuum breaker missing at hose bibb. kitchen
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2025 Paid for during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stop sale issued Items in oven . (Overnight temperatures) : Cooked chicken at 92°. Cooked pork 92°, 93°, 93° Cooked rice 93°. 93°. Per employee, oven was turned off last night.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked foods soups in walk in cooler. Raw shrimp over cut tomatoes in reach in cooler / make table. Moved by manager.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse