PEPES CANTINA ST PETE
3118 3 AVE N, Saint Petersburg FL 33713 · 4704092473
Last inspected Jun 10, 2026 · 7 visits since February 2024
JAN 25
NOV 25
MAR 26
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. (3) live roaches located in a wall crevice to the left of the cook line. Discussed with operator to dispatch vermin when observed and clean/sanitize locations.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 10, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 8, 2026Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. (3) live roaches located in a wall crevice to the left of the cook line. Discussed with operator to dispatch vermin when observed and clean/sanitize locations.
Handwash sink used for purposes other than handwashing. Faucet plugs held in hand wash sink at front bar
Floor soiled/has accumulation of debris. Floors soiled under cook line
Food stored on floor. Chips stored on floor in black food container
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment at cook line soiled.
Apr 14, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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. Dish machine testing at 0 PPM. Data plate indicates minimum sanitization at 50 PPM. Operator changed low temp solution and ran the machine several times however machine tested again at 0 PPM. Operator set up three compartment sink and was advised to cease using machine until repaired. Ecolab arrived on scene and repaired unit. Tested at 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish filets stored above prepared empanadas in reach-in freezer. Manager relocated fish to a lower shelf for proper storage.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chemical test kit not used to check sanitizer.
Handwash sink used for purposes other than handwashing. Spoons in hand wash sink next to reach-in cooler across from cook line. Items removed during inspection
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in reach-in cooler. Discussed with operator using utensils with handles to dispense food.
Equipment in poor repair. Torn gaskets on reach-in cooler at front bar where horchata is stored.
In-use tongs stored on equipment door handle between uses. Tongs on oven door on cook line. Tongs were relocated.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located in rear breezeway on Southside of establishment
Equipment drain line draining into handwash sink. Class rinser draining into hand wash sink at front bar.
Handwash sink used for purposes other than handwashing. Ice dumped into hand wash sink at front bar. Discussed with manager to only use sinks for the purpose of handwashing
Carbon dioxide/helium tanks not adequately secured. Unsecured Co2 tanks stored I rear breezeway.
Equipment and utensils not properly air-dried - wet nesting. Metal pans at dish pit washed and stored wet
Food not stored at least 6 inches off of the floor. Large stock pot of cut beef and spices on the floor during prep. Manager elevated. Tortilla chips stored on floor. Manager elevated.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in black reach-in freezer stored outside front bar.
In-use tongs stored on equipment door handle between uses. Tongs stored on equipment door handle to oven.
Jan 27, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone after washing hands and proceeded to put on gloves. Inspector reminded employee to wash hands again.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line use to rinse off utensils. Employee 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.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks behind bar not properly secured.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine was not sanitizing properly. Original recording of 0 ppm chlorine. Manager held down sanitizer button through entire cycle to get machine to 100 ppm chlorine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above reach in cooler across from 6 burner stove. Employee removed.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean pans in ware washing area.
In-use tongs stored on equipment door handle between uses.
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.