PEPPERS MEXICAN GRILL AND CANTINA

Name: PEPPERS MEXICAN GRILL AND CANTINA
Address: 794 S ATLANTIC AVE, ORMOND BEACH, FL, 32176, US
Rating: 0

794 S ATLANTIC AVE, ORMOND BEACH, FL 32176

License #7406995

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 15, 2026 · 12 findings · 0 critical

Routine - Food

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Quick take

PEPPERS MEXICAN GRILL AND CANTINA in ORMOND BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 236 total violations — 39 critical, 45 major, 152 minor.

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The latest inspection on April 15, 2026 shows 12 observation rows: no critical rows, 1 major, and 11 minor.

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Inspection coverage

100%

Inspector notes

236

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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.

Disposition: Met Inspection Standards
[36-03-4] Cove molding at floor/wall juncture broken/missing at several locations.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-22-4] Floor area(s) covered with standing water. -standing water on floor by ice machine. -standing water in between tiles and in areas where tiles are missing in dish washing area.
[36-73-4] Floor soiled/has accumulation of debris under equipment at cook line.
[36-17-5] Floor tiles missing and/or in disrepair. -dishwashing area.
[36-12-4] Floors not constructed to be easily cleanable. -deep grout lines in kitchen. -deep grout lines in dish washing area.
[22-08-4] Interior of oven has accumulation of black substance/grease.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving at cook line soiled. -shelving in dry storage area soiled. -storage container lids heavily soiled with food debris.
[35B-09-4] Screen in door torn/in poor repair.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -for new employees hired on April 1.
[47-02-4] Observed scorch marks around electrical outlet. For reporting purposes only.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves.
[36-03-4] Cove molding at floor/wall juncture broken/missing at several locations.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee cellphone stored in or above a food preparation area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-22-4] Floor area(s) covered with standing water. -standing water on floor by ice machine. -standing water in between tiles and in areas where tiles are missing in dish washing area.
[36-73-4] Floor soiled/has accumulation of debris under equipment at cook line.
[36-17-5] Floor tiles missing and/or in disrepair. -dishwashing area.
[36-12-4] Floors not constructed to be easily cleanable. -deep grout lines in kitchen. -deep grout lines in dish washing area.
[08B-38-4] Food stored on floor. -bags of onions and bag of sugar dry storage area.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[22-08-4] Interior of oven has accumulation of black substance/grease.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving at cook line soiled. -shelving in dry storage area soiled. -storage container lids heavily soiled with food debris.
[35B-09-4] Screen in door torn/in poor repair.
[29-11-4] Water leaking from handle at hand wash sink by ice machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[35A-02-7] 2 Live, small flying insects found in dry storage area.
[01B-01-4] Dented/rusted cans present. See stop sale. -dented can of pineapple juice in storage area.
[12A-13-4] Employee handled soiled equipment in dish area and then handled clean equipment without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 44°f, cooked pork 44°f in walk in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -for new employees hired on April 1.
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle containing bleach not labeled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water shut off at hand wash sink next to ice machine.
[47-02-4] Observed scorch marks around electrical outlet. For reporting purposes only.

Disposition: Warning Issued
[35A-03-4] 1 dead roach inside unused hot holding cabinet in kitchen and 1 dead roach in between cracks in oven door.
[35A-06-4] Accumulation of dead flying insects on fly tape in kitchen.
[14-45-4] Cardboard used under food containers stored on unused flat grill.
[24-06-4] Clean knife stored in dirty, rusted rack.
[40-04-4] Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.
[36-03-4] Cove molding at floor/wall juncture broken/missing.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-71-4] Duct tape used to repair nonfood-contact surface. -microwave door handle.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[29-09-4] Faucet/handle broken at handwash sink.
[36-22-4] Floor area(s) covered with standing water. -standing water between broken tiles in dishwashing area.
[36-73-4] Floor soiled/has accumulation of debris in bar area.
[36-17-5] Floor tiles missing and/or in disrepair in kitchen, dishwashing area and bar area.
[14-69-4] Ice buildup in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[38-07-4] Lights in food storage area missing the proper shield.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -ladies restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in dry storage area. -container lids soiled, dry storage area. -heavy buildup of grease under and on cooking equipment. -heavy buildup of grease on shelving in kitchen.
[21-10-4] Soiled dry wiping cloth in use. -soiled wiping cloth wrapped around door handle on walk in cooler.
[08B-12-5] Stored food not covered. -salt container and tortillas in dry storage area.
[06-08-5] Time/temperature control for safety food thawed under water that was barely running/dripping.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked ground beef in walk in cooler at 53°f. Cooked and placed in walk in cooler yesterday.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[41-24-4] Pesticide-emitting strip present in food prep area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -flat of raw shell eggs stored on top of zucchini.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked ground beef in walk in cooler at 53°f. Cooked and placed in walk in cooler yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all items in cook line reach in cooler above 41°f (Beef 46°f, chicken 45°f, pork 44°f, shrimp 47°f, beef 45°f, cheese 48°f). Operator stated all items in cooler 2 hours. Operator moved to freezer for rapid cooling.
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink blocked shredder.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen.

Disposition: Warning Issued
[36-03-4] Cove molding at floor/wall juncture broken/missing in kitchen.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-71-4] Duct tape used to repair microwave door handle.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-73-4] Floor soiled/has accumulation of debris in dry storage area.
[36-17-5] Floor tiles missing and/or in disrepair in kitchen.
[36-11-4] Floors not maintained smooth and durable. -deep grout lines between tiles in kitchen and dish washing area.
[38-07-4] Lights in warewashing area missing the proper shield, sleeve coatings or covers.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at cookline.
[36-22-4] Standing water in missing tiles at cookline.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -ground beef thawing at room temperature.
[35A-02-7] 3 Live, small flying insects found in kitchen.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans in walk in cooler between 54°f and 56°f. Cooked and placed in cooler yesterday. -cooked carnitas at 48°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -refried beans in walk in cooler between 54°f and 56°f. Cooked and placed in cooler yesterday. -cooked carnitas at 48°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
[22-12-5] Metal stem-type thermometer soiled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all foods in cookline reach in cooler between 46°f and 53°f. All foods in cooler overnight. -chorizo 48°f -beef 47°f -pork 48°f -beef 50°f, -shredded cheese 53°f -shredded pork 53°f
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all foods in cookline reach in cooler between 46°f and 53°f. All foods in cooler overnight. -chorizo 48°f -beef 47°f -pork 48°f -beef 50°f, -shredded cheese 53°f -shredded pork 53°f
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -refried beans in walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave door handle soiled.
[36-32-5] Ceiling leaking in dining room.
[36-03-4] Cove molding at floor/wall juncture broken in several locations.
[35A-03-4] Dead roaches on premises. -1 dead roach in dry storage area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-17-5] Floor tiles broken in dish wash area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving in dish wash area encrusted with grease/debris.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. -reach in cooler at cookline.
[29-11-4] Water leaking from faucet/handle at cookline handwashing sink.
[12B-13-4] employee beverage container in a cold holding unit with food to be served to customers.
[35A-02-6] 1 Live, small flying insects in kitchen, food preparation area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -shredded chicken at 51°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -shredded chicken at 51°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
[12A-13-4] Employee handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -chicken soup in walk in cooler dated 10/22.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken soup in walk in cooler dated 10/22.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler: raw beef 44°f, raw chicken 44°f, pork 44°f, chicken soup 44°f.
[41-10-4] Toxic substance/chemical improperly stored. -can of spray paint stored over clean dishes.
[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.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle containing bleach not labeled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-03-4] Cove molding at floor/wall juncture broken/missing. -near access to kitchen from server/expo area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on countertop in front of pan of refried beans on cook line
[36-22-4] Floor area(s) covered with standing water. -warewashing area -corridor outside warewashing area inside warewashing area directly in front of dish machine. Manager had employee use squeegee to push wastewater into nearby grease trap drain under machine.
[36-73-4] Floor soiled/has accumulation of debris. -behind some cooking equipment -inside bar under countertops in some areas
[36-17-5] Floor tiles missing and/or in disrepair. -warewashing area Ceiling/ceiling tile shows damage or is in disrepair. -prep area
[08B-47-4] Food not stored at least 6 inches off of the floor. -inside walk ins
[08B-36-4] Food stored in a location that is exposed to splash. -prepped potatoes uncovered on top of basin to hand sink on cook lne
[33-20-4] Grease on the ground and/or pad around grease receptacle. Grease receptacle lid open, broken, or missing. Open dumpster lid.
[36-24-5] Hole in or other damage to wall. -wall in disrepair/bowing neat entrance at back door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -old air curtain/blower above back exit door at kitchen
[08B-12-5] Stored food not covered inside dry storage area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0-10ppm, rechecked 4 times
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. -employee on cook line handled portioned bag of raw poultry prior to handling bag of tortilla shells without washing hands between handling raw and ready to eat food.
[08B-56-4] Food stored in ice used for drinks. See stop sale. -squeeze bottles stored inside drink ice at bar, next to ice scoop. Ice must be discarded prior to refilling for beverages. Advised to keep squeeze bottles inside of a nearby cooler for convenience.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01B-03-5] Stop Sale issued due to adulteration of food product. -ice inside well
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salsa prepared previous day brought out 1 hour prior to inspection, 46F in middle, 66F at edge held inside inadequate ice bath. Reviewed time as public health control option available for this process. Manager stated plan to address by using smaller batches in future to allow for more adequate ice bath temperature control.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -reheated refried beans 113-169F at steam table across from stove. Employee reheated during inspection
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink not accessible due to employee storing stacked salsa/dip containers inside basin
[31A-11-4] Handwash sink used for purposes other than handwashing. -significant amount of food debris inside hand sink with pan of prepped food resting on top of basin to sink -employee drained potatoes into hand wash sink
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -jessica
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -manager could not locate certificate
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -mens restroom
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut tomatoes from previous day inside walk in cooler without date mark
[41-17-4] Spray bottle containing toxic substance not labeled. -purple chemical inside unlabeled spray bottle on cook line

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-03-4] Cove molding at floor/wall juncture broken/missing. -dry storage
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on back prep table next to pots
[36-22-4] Floor area(s) covered with standing water. -inside broken tiles in back prep area -warewashing area
[36-17-5] Floor tiles missing and/or in disrepair. -small tiles in back prep area near floor drain
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -outer portion of pork, 42F. Advised to thaw in refrigerator ahead of time or use cold running water
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[33-29-4] Grease receptacle lid open.
[14-69-4] Ice buildup in reach-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above makeline cooler on cook line
[36-64-5] Objectionable odors in areas of the establishment. -beer cooler in bar
[33-16-4] Open dumpster lid.
[21-10-4] Soiled dry wiping cloth in use.
[29-49-6] Standing water in bottom of reach-in-cooler.
[08B-12-5] Stored food not covered. -sheet tray of peppers inside wall in freezer
[14-17-4] Walk-in freezer shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. -3 compartment sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -bulk sugar container
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0-25ppm, ran multiple times during inspection, manager corrected line inside sanitizer bucket feeding into unit. 100ppm.
[14-31-5] Nonfood-grade bags used in direct contact with food. -to go bag used for direct contact with raw pork
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -brute bins used for direct contact with rice, beans
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 46-47F, raw shrimp 49F, pork 54F inside makeline cooler acroas from grills. Manager stated 3.5 hours, see stop sale due to rate of growth. Raw seafood 47F.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -house salsa, manager stated made 3.5 hours prior 57F on top of improper ice bath. See stop sale for rate of growth.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooke rice, 125F in double pan set up on steam table. Cooked and placed on line 2 hours prior. Manager added water to other pan for double boil. Manager reheated to 165F
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by large trash can
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items inside walk in cooler, manager had employee correct dates