PEPITO'S MEXICAN RESTAURANT
4585 HWY 20 EAST SUITE 100,105,110, Niceville FL 32578 · 850-279-4949
Last inspected Mar 27, 2026 · 7 visits since August 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - Queso 46F less than 1 hr. Placed in freezer for rapid cooling
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160 DS / 180 FR ) x3. Verification by heat strip. Chlorine 0 ppm. Chlorine restocked during the inspection Re check 100 ppm chlorine
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Cook line hand wash sink obstructed by prep table.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy - beef 46F (Per operator less than 4 hrs.) Second temperature 40F during the inspection. Make line Counter - Shredded cheese 49/58F less than 1 hr. ( cheese Iced during the inspection for rapid cooling. ) - second temperature 41F Cooked white rice 51F ( Less than 4 hrs.) Iced for rapid cooling. Second temperature 42F
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Line glass door upright reach in freezer Open chicken tenders over cooked crab and mussels. Tenders moved during the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - Queso 46F less than 1 hr. Placed in freezer for rapid cooling
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line salad station- ambient 58F, cooked pasta 52, Mac and cheese 52, cheese 50F Per manager and staff less than 4hrs. Items iced and moved to walk in cooler for rapid cooling.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make line salad make bar Ambient 58F
Exterior door has a gap at the threshold that opens to the outside. Kitchen back door ( door off cook line )
Floor area(s) covered with standing water. Ware wash station
Food stored on floor. Fries and shrimp stored on walk in freezer floor
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. DeWalt construction drill attached to mixer head.
Stored food not covered. Shrimp located in the walk in cooler Covered during the inspection
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.