PEPOS CUBAN CAFE
9939 4 ST N, Saint Petersburg FL 33702 · 727.576.7476
Last inspected Aug 4, 2026 · 12 visits since December 2023
NOV 24
MAR 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 2-1-26
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021016472 | Mar 22, 2021 | Jun 2, 2021 | $800 |
| 3--2021007032 | Dec 14, 2020 | Mar 17, 2021 | $200 |
| 3--2017053528 | Oct 17, 2017 | Dec 7, 2017 | $880 |
Inspection history
12 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 1 10 can of sliced mushrooms not segregated on can rack. Employee put an x to send it back.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked two raw shelled eggs then touched handles of glass reach in cooler to get cheese. Educated, Employee washed hands
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Empanadas no date inside reach in freezing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Inside walk in cooler most cooked items no date marks. Educated. Employee marked during inspection
Show the remaining 8 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved
Front counter Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. added more chlorine.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan, cheese cake, bread pudding, chocolate cake. Front counter grab and go. No label.
Nonfood-contact surface soiled with grease, food debris main oven handle
Reach-in freezer interior/shelves have accumulation of soil residues. Back two door near main oven.
Stored food not covered. Multiple soups and meats inside walk on cooler not covered. employee covered
Working containers of food removed from original container not identified by common name. Salt and pepper containers inside all purpose seasoning containers on prep area not labeled. Employee labeled
vents soiled with accumulated mold-like substance. Back main AC
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 2-1-26
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork ribs on sheet pan over ready to eat pork bones and pork butt on sheet pan in walk in cooler. Employee moved
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled cook line wood
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in walk in cooler made three days ago. Employee dated during inspection talk to employee regarding date marking programs.
Buildup of food debris/soil residue on equipment door handles. Handles of large oven employee cleaned
Clean linens stored on floor. Bags of clean linens on floor near box soda
Clean utensils or equipment stored in dirty drawer or rack. Rusty shelves drying rack
Food stored on floor. Bucket of bananas on floor. Employee moved walk in cooler
Utensils in poor condition. Using duck tap for Handle of meat hammer. Employee discarded
Wall soiled with accumulated grease, food debris, and/or dust. Cook, line behind wood
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board front
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 16 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. Cook answered phone did not wash hands continued cooking. Instructed to wash hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in plastic bags over raw beef in reach in freezer near oven.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter not heating element garlic in oil (83F - Cold Holding) Discussed time as a public health control during inspection.
Employee washed hands in a sink other than an approved handwash sink. Dishwasher attendant used three compartment sink to wash hands. Educated
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Brown interior Cambro soiled
Handwash sink removed from food preparation/dishwashing area. Dishwasher hand wash sink broken water turned off completely.
No paper towels or mechanical hand drying device provided at handwash sink. Near three compartment sink.
Clean utensils or equipment stored in dirty drawer or rack.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board during active preparation.
Food stored in undrained ice. Cut lefy greens stored in water front line deli cooler.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Stored food not covered. Chicken in red sauce in walk in cooler not covered Chicken in large put orange sauce not coved walk in cooler. Pork skin not covered walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wiping cloth on cutting board front of slicer,
Mar 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Non-pitting surface rust on food-contact equipment. Top of reach in freezer.
Buildup of food debris/soil residue on equipment door handles. Throughout
Interior of microwave has accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris grill burner.
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler shredded beef (57F - Cold Holding); sausage links (54F - Cold Holding); breaded steak (52F - Cold Holding); beef slices (54F - Cold Holding) raw chicken (54F - Cold Holding) Employee put all t.c.s. items inside walk in cooler.
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. Eggs on counter put outside of cold holding at 10:00am. No stop sale needed.
Handwash sink not accessible for employee use at all times. Back near grill hand washing sink blocked by trash can
Non-pitting surface rust on food-contact equipment. Top of reach in freezer.
Buildup of food debris/soil residue on equipment door handles. Throughout
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Big gray container of employee beverage containers on top of prep table.
In-use tongs stored on equipment door handle between uses.
Interior of microwave has accumulation of food debris.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris grill burner.
Stored food not covered. Beef inside walk in cooler uncovered.
Jan 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef, meatballs in marinara sauce and cooked beef not date marked in walk in cooler.
Stored food not covered. Raw marinated chicken and sheet pans of cooked pork uncovered in walk in cooler. Employee covered items with plastic wrap.
Dec 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Bootle containing toxic substance not labeled. Blue bottle at hand sink on cook line not labeled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef, meatballs in marinara sauce and cooked beef not date marked in walk in cooler.
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. No employee trading provided. Observed expired certificates for Rachellie L. 5/13/21, Alodia C. 5/13/21, Jose M. 11/29/21, Elia L 10/22/18, Gonzalo L. 9/1/21
Stored food not covered. Raw marinated chicken and sheet pans of cooked pork uncovered in walk in cooler. Employee covered items with plastic wrap.
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority5 Intermediate3 Basic
Show 14 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 chlorine testing at 10 PPM.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee crack raw shelled with single service gloves and touch slices of cheese and utensils to begin engaging in food preparation.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rinse their hands while wearing single service gloves in hand sink in front counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in deli across from flat top: raw chicken (48F - Cold Holding); raw sliced beef (48F - Cold Holding) Employee put ice on top on meat to bring down temperatures.
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. See stop sale. Raw shelled eggs not time mark. Operator stated raw shell eggs were brought out at 6:30am. Observed eggs at 10:40am.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in front counter area testing at 200+ PPM.
Bootle containing toxic substance not labeled. Blue bottle at hand sink on cook line not labeled.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Inspector observed hand washings violation and verify hand sink on cook line was removed through plan on OnBase.
Handwash sink used for purposes other than handwashing. Observed employee used hand sink in front counter area as a dump sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef, meatballs in marinara sauce and cooked beef not date marked in walk in cooler.
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. No employee trading provided. Observed expired certificates for Rachellie L. 5/13/21, Alodia C. 5/13/21, Jose M. 11/29/21, Elia L 10/22/18, Gonzalo L. 9/1/21
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging above bags of beans, white rice and boxes of oil across from dish machine. Hanging above three compartment sink. Operator removed sticky tape.
Food stored in undrained ice. Raw chicken stored in melted ice in reach in deli cooler across from flat top grill.
Stored food not covered. Raw marinated chicken and sheet pans of cooked pork uncovered in walk in cooler. Employee covered items with plastic wrap.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda dispenser in dinning room area ice chute soiled with mold like substance. -Outer area of soda nozzles and nozzles soiled with mold like substance. -Cutting boards stained.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with rust and mold like substance.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. -Door handles of stand alone freezers near dish machine soiled with food debris.
Cutting board has cut marks and is no longer cleanable. -Throughout the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. -Walls soiled above/around hand sink on cook line.
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. -One dented can 6 Lb 15 oz Tomato paste. -One dented can 6 Lb 14 oz Garbanzo Beans.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Frozen Raw chicken not commercially packaged stored above raw pork and raw beef not commercially packaged inside stand alone freezer near dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Inside stand alone fridge near kitchen door entrance @ 9:20am: Butter (49F- Cold Holding); Sliced cheese (49F- Cold Holding); Sliced ham(46F- Cold Holding) -Inside reach in deli cooler @ 9:25am: Chorizo (46F- Cold Holding); Raw beef (49F- Cold Holding); Cooked beef (46F- Cold Holding) -On prep table on kitchen cook line: Butter (62F- Cold Holding) -Operator placed items in containers of ice and stored items into walk in cooler to bring down temperatures.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine sanitizer bucket at 200+ PPM.
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. -Emailed operator Clean-up of vomiting or diarrheal event form.
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda dispenser in dinning room area ice chute soiled with mold like substance. -Outer area of soda nozzles and nozzles soiled with mold like substance. -Cutting boards stained.
No soap provided at handwash sink. -Dispenser in disrepair and unable to dispense soap at hand sink in front counter area and on cook line. Operator stocked bottle of soap at both hand sinks.
Spray bottle containing toxic substance not labeled. -Unlabeled chemical spray bottle stored near mop sink in back dry storage area. -Unlabeled chemical spray bottle stored under espresso machine in front counter area. Employee labeled bottle as Fabulous.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with rust and mold like substance.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. -Door handles of stand alone freezers near dish machine soiled with food debris.
Cutting board has cut marks and is no longer cleanable. -Throughout the kitchen.
In-use tongs stored on equipment door handle between uses. -Tongs stored in handle of push cart. Operator moved tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Tongs handle touching onions inside deli reach in cooler on cook line. Operator moved tongs off of onions.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Ovens on cook line soiled with food debris.
No Heimlich maneuver/choking sign posted. -Emailed operator Heimlich maneuver/choking sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top and flat top soiled with food debris and accumulated grease.
Reach-in cooler interior/shelves have accumulation of soil residues. -Stand alone freezers near dish machine heavily soiled with food debris.
Wall soiled with accumulated grease, food debris, and/or dust. -Walls soiled above/around hand sink on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloth stored on side of hand sink corner in front counter area. Wiping cloth was stored in Chlorine sanitizer bucket.
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw beef in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (120F - Hot Holding) held in hot box, instructed staff to reheat to minimum 165F.
Toxic substance/chemical improperly stored. Cigarettes stored above prep table in kitchen
Handwash sink used for purposes other than handwashing. Staff dumped milk in hand sink at front counter
Nonservice animals in the food establishment or on premises. Customer with small dog on leash observed ordering food to go at front counter, staff did not address
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared items in walk-in cooler not dated, all held less than 7 days
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line food-contact shelves. Dry storage shelves with rice and beans
In-use ice scoop stored on soiled surface between uses. Ice scoop store on top of ice machine
In-use wet wiping cloth/towel used under cutting board.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Individually packaged desserts in grab and go cooler at counter no properly labeled
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on equipment on cook line
Stored food not covered. Multiple containers and trays of of food in walk-in not covered
Wet wiping cloth not stored in sanitizing solution between uses. On prep tables
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.