PEPPERS MEXICAN GRILL AND CANTINA

Name: PEPPERS MEXICAN GRILL AND CANTINA
Address: 794 S ATLANTIC AVE, ORMOND BEACH, FL, 32176, US
Rating: 41.7

794 S ATLANTIC AVE, ORMOND BEACH, FL 32176

License #7406995

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

41.7 Grade F / 100

Failing Health Score

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Quick take

PEPPERS MEXICAN GRILL AND CANTINA in ORMOND BEACH currently holds an InspectFL Health Score of 41.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, DBPR recorded 94 total findings; InspectFL has detailed violation rows for 88 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

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

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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: Call Back - Complied
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[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.
[47-02-4] Observed scorch marks around electrical outlet. For reporting purposes only.
[22-08-4] Interior of oven has accumulation of black substance/grease.
[35B-09-4] Screen in door torn/in poor repair.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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.
[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.
[36-17-5] Floor tiles missing and/or in disrepair. -dishwashing area.
[36-03-4] Cove molding at floor/wall juncture broken/missing at several locations.
[36-12-4] Floors not constructed to be easily cleanable. -deep grout lines in kitchen. -deep grout lines in dish washing area.
[36-73-4] Floor soiled/has accumulation of debris under equipment at cook line.

Disposition: Warning Issued
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle containing bleach not labeled.
[01B-01-4] Dented/rusted cans present. See stop sale. -dented can of pineapple juice in storage area.
[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.
[12A-13-4] Employee handled soiled equipment in dish area and then handled clean equipment without washing hands.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[29-11-4] Water leaking from handle at hand wash sink by ice machine.
[40-06-5] Employee cellphone stored in or above a food preparation area.
[47-02-4] Observed scorch marks around electrical outlet. For reporting purposes only.
[08B-38-4] Food stored on floor. -bags of onions and bag of sugar dry storage area.
[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.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-17-5] Floor tiles missing and/or in disrepair. -dishwashing area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[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.
[35A-02-7] 2 Live, small flying insects found in dry storage area.
[36-03-4] Cove molding at floor/wall juncture broken/missing at several locations.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[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.
[35B-09-4] Screen in door torn/in poor repair.
[36-12-4] Floors not constructed to be easily cleanable. -deep grout lines in kitchen. -deep grout lines in dish washing area.
[14-05-4] Cardboard used to line food-contact shelves.
[36-73-4] Floor soiled/has accumulation of debris under equipment at cook line.

Disposition: Administrative complaint recommended
[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.
[06-08-5] Time/temperature control for safety food thawed under water that was barely running/dripping.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[14-45-4] Cardboard used under food containers stored on unused flat grill.
[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.
[29-09-4] Faucet/handle broken at handwash sink.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[38-07-4] Lights in food storage area missing the proper shield.
[40-04-4] Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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.
[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.
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[41-17-4] Spray bottle containing toxic substance not labeled.
[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.
[35A-06-4] Accumulation of dead flying insects on fly tape in kitchen.
[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.
[36-22-4] Floor area(s) covered with standing water. -standing water between broken tiles in dishwashing area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink 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. -cooked ground beef in walk in cooler at 53°f. Cooked and placed in walk in cooler yesterday.
[21-10-4] Soiled dry wiping cloth in use. -soiled wiping cloth wrapped around door handle on walk in cooler.
[36-03-4] Cove molding at floor/wall juncture broken/missing.
[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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[24-06-4] Clean knife stored in dirty, rusted rack.
[08B-12-5] Stored food not covered. -salt container and tortillas in dry storage area.
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink blocked shredder.
[14-69-4] Ice buildup in walk-in freezer.
[35A-03-4] 1 dead roach inside unused hot holding cabinet in kitchen and 1 dead roach in between cracks in oven door.
[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.
[36-73-4] Floor soiled/has accumulation of debris in bar area.
[14-71-4] Duct tape used to repair nonfood-contact surface. -microwave door handle.
[41-24-4] Pesticide-emitting strip present in food prep area.
[36-17-5] Floor tiles missing and/or in disrepair in kitchen, dishwashing area and bar area.

Community reaction

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Community pulse

Would you eat here?

PEPPERS MEXICAN GRILL AND CANTINA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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PEPPERS MEXICAN GRILL AND CANTINA

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Mexican/Latin in ORMOND BEACH

CHIPOTLE MEXICAN GRILL STORE 2515

MEXITACOS

TIPSY TACO CANTINA

MONARCA MEXICAN CUISINE AND TEQUILA BAR

EL VOLCAN SABROSO

Other options in ORMOND BEACH

THE GRUB COMPANY

HAMPTON INN

BERRYVILLE COMMAND

BOZKOWA

LA DIVA HOLDINGS LLC

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