PEPES HACIENDA & RESTAURANT
9239 MERRILL RD UNIT 1, Jacksonville FL 32225
Last inspected Aug 24, 2026 · 3 visits since September 2025
SEP 25
APR 26
AUG 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa dated 4-1
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
What the inspector wrote — 15 findingsThe state's own report →
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 washer at bar 0ppms. Ran machine 4 times 0ppms
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese, manager moved to stored correctly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tamales 50f cooked peppers 50f in reach in cooler unable to determine how long at that temperature but in reach in flip top cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tamales 50f cooked peppers 50f in reach in cooler unable to determine how long at that temperature but in reach in flip top cooler overnight
Show the remaining 11 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Oysters
Handwash sink used for purposes other than handwashing. Handwashing sink at bar used to store soiled cup and strainer used for dumping..
No probe thermometer provided to measure temperature of food products.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks on prep table cutting boards
Food not stored at least 6 inches off of the floor. Case of banana leaf stored on floor, moved to shelf
Ice scoop handle in contact with ice. At bar handle for ice scooper in ice
No Heimlich maneuver/choking sign posted. Emailed poster to manager
No handwashing sign provided at a hand sink used by food employees. handsink at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris on all coolers
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Tortillas in Togo Pepe s bag in warmer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cases of raw fish stored over ice cream Cases of raw beef over bagged chicken strips
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa 4 gallons dated 4-1
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa dated 4-1
Handwash sink used for purposes other than handwashing. -handsink in kitchen Used to fill plastic pitcher, -handsink at bar used to store red sanitizer bucket manager moved
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips available for dish machines
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/ 5 employees on kitchen staff no active manager with a certificate on duty
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No of the kitchen staff on duty at time has a food handler certification
No soap provided at handwash sink. Handwashing sinks at bar
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. The 4 certificate presented are copies
Bowl or other container with no handle used to dispense food. Cup used as a scooper in seasoning container, manager removed
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper thawed in vacuum seal reach in glass cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Personal opened water bottle on flip top 2 door cooler on line - personal thermal cup stored on prep table where tortillas are stored
Food not stored at least 6 inches off of the floor. Cases of beef on floor of Walk in freezer
No handwashing sign provided at a hand sink used by food employees. Handsinks at bar
Working containers of food removed from original container not identified by common name. Large clear containers with white substance, manager labeled one salt and the other sugar
Sep 30, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Container of medicine improperly stored. Vitamins stored on rack with clean plates, moved
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Spoke to operator about food storage and provided chart, chicken over shrimp freezer in disarray,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice in oven 130f hot holding turned oven up to reheat to 165f
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened previous day, no date marking. Discarded
Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tag no record keeping
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided email of oyster advisory, printed and posted at host stand at entrance
Employee personal food not properly identified and segregated from food to be served to the public. Personal employee food stored in cooler on shelf with employees items, moved to pan for employees
Food not stored at least 6 inches off of the floor. Cases of shrimp stored on floor,
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, moved
No handwashing sign provided at a hand sink used by food employees. Handsink at bar
Stored food not covered. Cow foot stored in walk in freezer laying on top of a box, manager moved to store correctly
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.