PEPPERS MEXICAN GRILL AND CANTINA
11580 PANAMA CITY BEACH PKWY, PANAMA CITY BEACH, FL 32407
License #1305931
🌮 Mexican/Latin ℹ️Sign in to watch restaurants and track them on your watchlist.
Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
PEPPERS MEXICAN GRILL AND CANTINA in PANAMA CITY BEACH currently holds an InspectFL Health Score of 88.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 11 total violations — 4 critical, 2 major, 5 minor.
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What stands out in this inspection history
The latest inspection on May 12, 2026 shows 9 observation rows: 4 critical, 2 major, and 3 minor.
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What do locals think?
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Would you eat here?
PEPPERS MEXICAN GRILL AND CANTINA looks fairly solid on paper. Would you eat here?
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 History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [14-09-4] Cutting board has cut marks and is no longer cleanable. In fajita station.
- [14-69-4] Ice buildup around door in walk-in freezer.
- [33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. At cook line hand wash sink. Restocked at time of inspection.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over spinach in fajita reach in. Raw eggs over chopped peppers in walk-in cooler. All items rearranged during inspection.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef and fish in fajita station. Chicken moved to bottom at time of inspection.
- [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. Flan in reach in at 46F, per manager flan in cooler over night, see stop sale.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 60F, per manager salsa set out approximately 2 hours prior. Discussed time as a public health control and provided template for written plan. Manager marked salsa with time during inspection. Flan in reach in at 46F, per manager flan in cooler over night, see stop sale.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line and bar hand wash sinks. Restocked at time of inspection.
- [31B-03-4] No soap provided at bar handwash sink. Restocked at time of inspection.
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