PEPE & SALE
101 SE OCEAN BLVD UNIT 103, Stuart FL 34994 · 7728725621
Last inspected Aug 6, 2026 · 12 visits since October 2023
MAR 25
APR 25
OCT 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Provided operator with forms
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mariano' Garcia b 11/10/2021- 11/10/2024 expired.
Aug 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment and engaged in food preparation and handling clean equipment without washing their hands- educated operator - employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At flip top cooler non food grade paper towels in direct contact with strawberries - operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer so beef carpaccio not commercially packaged stored over pasta - operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw smoked salmon stored over cake - operator removed and stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line area- on stove counter - Fish stock 88F- hot holding, butter 86F- hot holding, tomato sauce 89F- hot holding - food sitting on counter - food out of temperature for 45 minutes- operator placed under time as a public health control for remaining time.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm) corrected to 100ppm
Handwash sink does not have running water at cookline handwashing sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mariano' Garcia b 11/10/2021- 11/10/2024 expired.
Raw fruits/vegetables not washed prior to preparation. At flip top cooker in use avocado with stickers At flip top cooler - operator removed and washed properly.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep counter - operator removed.
Wiping cloth sanitizing solution stored on the floor.
Mar 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel tags not marked with last date served.
Non-pitting surface rust on food-contact equipment Interior rescheduling in coolers soiled
Floor soiled/has accumulation of food debris underneath reach in coolers at cook line and back kitchen
Standing water in bottom of reach-in-cooler at back kitchen
Mar 2, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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. Observed dish washers handling dirty dishes from dish machine then emptying and storing clean dishes without washing hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce sitting behind stove removed from heat element at 105F - hot holding Per operator food out of temperature for 30 minutes Operator placed foods on stove top to begin reheat process
Clam/mussel tags not marked with last date served.
Non-pitting surface rust on food-contact equipment Interior rescheduling in coolers soiled
Dead roaches on premises. Observed 1 dead roach on reach in cooler flip top door At kitchen not in contact with foods Chef removed roach, washed hands then employee removed all items from cooler and cleaned and sanitized Area at time of inspection
Floor soiled/has accumulation of food debris underneath reach in coolers at cook line and back kitchen
Standing water in bottom of reach-in-cooler at back kitchen
Oct 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 00ppm. Observed empty bottle of chlorine discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee only washing and rinsing dishes a triple sink then putting out to dry with no sanitizer step. Employee set up triple sink with chlorine at 100 ppm at time of inspection and sanitized equipment.
Clam/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Observed ladder stored directly in front of hand wash sink at cook line. Removed
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.
Floor area(s) covered with standing water in back kitchen near dish machine
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over containers of ready to heavy cream inside reach in cooler. Operator removed.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked potatoes on prep counter with no time mark, per operator, items are on time as a public health control, items placed on prep table approximately 1 hour ago. Operator placed time stamp for remaining time.
Clam/mussel/oyster tags not marked with last date served. Observed clam tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed hand wash sink full of dirty dishes at cook line in kitchen. Operator removed and sanitized hand wash sink properly.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for Maria C 12/9/2024 Luca B 11/22/2024 Mariano Garcia B 11/10/2024
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Veal 48F, raw chicken 48F, portioned yesterday and placed in refrigerator 2 hours ago. Observed a circulation problem, big boxes obstruct cold air flow to the bottom of refrigerator. Cook iced items for quick cooling.
Clam tags not marked with last date served. Reviewed proper date marking of clam tags with cook.
Clams tag removed from original container prior to container being emptied in prep area. Cook placed tag on container.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl with no handle used to dispense flour. Cook removed.
Ice scoop handle in contact with ice at bar. Waiter removed.
Sanitizer bucket stored on the floor at cook line. Operator used double bucket.
Working containers of flour removed from original container not identified by common name in prep area. Cook labeled.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over parsley oil and heavy cream at reach in cooler on cook line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb on back dock.
Clam/mussel/oyster tags not marked with last date served. Observed Clam and mussel tags with no date of last order served. Educated operator on proper shellfish tag procedures.
Cutting board has cut marks and is no longer cleanable. At cook line.
Raw fruits/vegetables not washed prior to preparation. Observed ready to use avocados at reach in cooler in kitchen with stickers still in tact.
Nov 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Cloth used as a food-contact surface. Wet cloths used to cover mussels and clams.
Cutting board has cut marks and is no longer cleanable.
Oct 31, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00pm
Raw animal food stored over or with unwashed produce. Shell eggs over unwashed p Raw salmon over unwashed produce
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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. Provided operator with forms
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on storage shelves
Cloth used as a food-contact surface. Wet cloths used to cover mussels and clams.
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauces and beef
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00pm
Raw animal food stored over or with unwashed produce. Shell eggs over unwashed p Raw salmon over unwashed produce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in reach in cooler by dish machine 60F less than 4hours. Advised operator to immediately put on ice for temperature recovery. Cut tomatoes 57F in reach in cooler less than 4hours double panned. Advised operator not to double pan
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans, soup, broth 75F-89F less than 2 hours per operator. Advised operator to reheat
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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. Provided operator with forms
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on storage shelves
Cloth used as a food-contact surface. Wet cloths used to cover mussels and clams.
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauces and beef
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.