PEPOS CUBAN CAFE

Name: PEPOS CUBAN CAFE
Address: 9939 4 ST N, ST. PETERSBURG, FL, 33702, US
Rating: 86.9

9939 4 ST N, ST. PETERSBURG, FL 33702

License #6215181

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

PEPOS CUBAN CAFE in ST. PETERSBURG currently holds an InspectFL Health Score of 86.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 27 total violations — 5 critical, 6 major, 16 minor.

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

August 6, 2025

The latest inspection on February 25, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector 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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in walk in cooler made three days ago. Employee dated during inspection talk to employee regarding date marking programs.
[14-12-4] Utensils in poor condition. Using duck tap for Handle of meat hammer. Employee discarded
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled cook line wood
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Rusty shelves drying rack
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cook, line behind wood
[08B-38-4] Food stored on floor. Bucket of bananas on floor. Employee moved walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting board front
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of large oven employee cleaned
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 2-1-26
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork ribs on sheet pan over ready to eat pork bones and pork butt on sheet pan in walk in cooler. Employee moved
[21-17-4] Clean linens stored on floor. Bags of clean linens on floor near box soda

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter not heating element garlic in oil (83F - Cold Holding) Discussed time as a public health control during inspection.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wiping cloth on cutting board front of slicer,
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Brown interior Cambro soiled
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Near three compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board during active preparation.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Dishwasher attendant used three compartment sink to wash hands. Educated
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[08B-12-5] Stored food not covered. Chicken in red sauce in walk in cooler not covered Chicken in large put orange sauce not coved walk in cooler. Pork skin not covered walk in cooler.
[08B-31-4] Food stored in undrained ice. Cut lefy greens stored in water front line deli cooler.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Dishwasher hand wash sink broken water turned off completely.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in plastic bags over raw beef in reach in freezer near oven.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook answered phone did not wash hands continued cooking. Instructed to wash hands

Community reaction

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Community pulse