PEPITOS CANTINA & GRILL
36112 EMERALD COAST PKWY, Destin FL 32541 · 850-269-7788
Last inspected Feb 19, 2026 · 11 visits since November 2023
FEB 24
JUL 24
JUL 24
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upright- cooked shrimp (9:30 am-3:30 pm) 53F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin on left wall.
Food not stored at least 6 inches off of the floor. Oil jug stored on floor next to hand wash sink near cook line.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw shrimp 59F (11:00-11:25).Employee thawed shrimp then added ice to shrimp to soften sitting on prep table to peel. Employee placed shrimp in walk in cooler.
Show the remaining 1 finding ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upright- cooked shrimp (9:30 am-3:30 pm) 53F see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upright- cooked shrimp (9:30 am-3:30 pm) 53F.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards at make bars on cook line heavily soiled.
Handwash sink used for purposes other than handwashing. Food debris in bottom of hand wash sink near walk in cooler door. manager had employee removed bowl from food debris from sink.
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/. Manager arrived on site during inspection.
Food stored on floor. Oil jugs stored on floor under hand sink on end of cook line.employee placed oil on shelf.
No handwashing sign provided at a hand sink used by food employees on cook line next to upright cooler. Manager printed and place sign at sink.
Old labels stuck to food containers after cleaning. Portioned shrimp stored in upright cooler in pan with old label dating 9-9-25 ( 9 days ago). Employee removed label and sent pan to warehouse wash location.
Stored food not covered. Salsa stored in upright reach in cooler not covered. Raw ground beef patties stored in upright freezer not covered. employee placed a lid over ground beef patties and a tray over salsa.
Jul 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tilapia, 50F, cream salsa 51F (11:00-3:30)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30) see stop sale. Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30). Make table- guacamole 46F, pico 53F, lettuce (71F 2:00-4:00).
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. Ambient temperatures 57F, 54F.
Jul 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler-raw chicken 45F,guacamole 49F, diced raw beef 45F, salsa 68F (held overnight).)see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw chicken 45F, quacamole 49F, diced raw beef 45F, salsa 68F (held overnight).)see stop sale.
Jul 26, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooling- pork 86F (1:30-3:39). Reheated- 2:02.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler-raw chicken 45F,guacamole 49F, diced raw beef 45F, salsa 68F (held overnight).)see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw chicken 45F, quacamole 49F, diced raw beef 45F, salsa 68F (held overnight).)see stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen and on cook line heavily soiled.
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses.
Soiled dry wiping cloth in use at expo station and all cooks have soiled dry cloths hanging from aprons on cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored near expo station.
Jul 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tilapia, 50F, cream salsa 51F (11:00-3:30)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30) see stop sale. Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30). Make table- guacamole 46F, pico 53F, lettuce (71F 2:00-4:00).
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. Ambient temperatures 57F, 54F.
Jul 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tilapia, 50F, cream salsa 51F (11:00-3:30)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30) see stop sale. Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30). Make table- guacamole 46F, pico 53F, lettuce (71F 2:00-4:00).
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. Ambient temperatures 57F, 54F.
Jul 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tilapia, 50F, cream salsa 51F (11:00-3:30)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30) see stop sale. Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30). Make table- guacamole 46F, pico 53F, lettuce (71F 2:00-4:00).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- cooked chicken breast 121F.reheat 188F.
Food-contact surface soiled with food debris, mold-like substance or slime. Heavily soiled cutting boards in multiple areas.
Handwash sink used for purposes other than handwashing. Pitcher stored in sink at bar. Ice in sink in wait station.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cloth used as a food-contact surface under jalapeños. Manager removed cloth from food contact surface.
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. Ambient temperatures 57F, 54F.
Cutting board has cut marks and is no longer cleanable.
Dish shelves have accumulation of soil residues.
Dumpster overflowing garbage.
Food stored on floor. Oil jug stored on floor near hand sink.
Garbage on the ground and/or pad around dumpster.
No conspicuously located ambient air temperature thermometer in some holding units.
Open dumpster lid.
Stored food not covered. Snow crab legs stored in upright freezer, sausage, whole red snapper and ground beef stored in walk in cooler not covered.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef patty sitting on upright freezer shelf stored over portioned cooked muscles. Manager corrected rotation and covered beef patty.
Handwash sink used for purposes other than handwashing at bar. Drink pitcher stored in sink. Ice in sink drain in wait station. Diced tomato and rice in sink drain near walk in cooler. Employee removed pitcher, ice and food debris from sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- diced cooked chicken 92F, cooked chicken breast 119F (1:00-5:00). Provided establishment with written form to hold cooked chicken at room temperature on cook line.
Accumulation of pink/black/green mold-like substance in the interior of the ice machine/bin on the right side of ice chute lip.
Cloth used as a food-contact surface under butter and spices on cook line at grill area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with straw stored on food contact surface on cook line to right of make bar table. Drink was discarded by employee.
Food stored on floor. Sweet and sour mix in bin stored on floor at bar. House made cheese sauce stored on floor in walk in cooler. Manager placed cheese sauce on shelf.
Multiple Soiled dry wiping cloths in use on cook line and make tables.
Stored food not covered. Raw ground beef patty stored in upright freezer un covered. Manager covered beef patty.
Working containers of food removed from original container not identified by common name. Commercially cooked packaged muscles portioned into separate bags and stored in upright freezer with out a label.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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.