PEPPA SEED
4589 N UNIVERSITY DR, Lauderhill FL 33351 · 7542008925
Last inspected Jul 23, 2026 · 9 visits since October 2023
NOV 24
MAR 25
AUG 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Bulletin printed and provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Exterior door has a gap at the threshold that opens to the outside.
Insect control device installed over food preparation area. Operator removed
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Fish (52F - Cold Holding); conch (50F - Cold Holding); lobster tail (51F - Cold Holding); shrimp (50F - Cold Holding). Per operator, conch and fish place in unit from yesterday and did not remove since. Lobster and shrimp place in unit 2 hours prior to the inspection. Operator placed ice pack on shrimp and lobster tail. See stop sale for conch and fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed Fish (52F - Cold Holding); conch (50F - Cold Holding); lobster tail (51F - Cold Holding); shrimp (50F - Cold Holding). Per operator, conch and fish place in unit from yesterday and did not remove since. Lobster and shrimp place in unit 2 hours prior to the inspection. Operator placed ice pack on shrimp and lobster tail. See stop sale for conch and fish.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held in prep area at 119F. Per operator, chicken cooked and removed from oven 20 minutes prior to the inspection. Operator transfer chicken to warner to reheat.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer solution exceeds 200 ppm. Operator correct solution to 100 ppm.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no food manager certification available at this time.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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. Observed no proof of training for some employees.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. -Observed containers with food items stored on walk in cooler floor.
Insect control device installed over food preparation area. Operator removed
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths at cook line not stored in sanitizer solution between use. Operator removed to sanitize solution.
Wet wiping cloths stored in detergent and sanitizer mixed together. Operator correct solution.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting for clean equipment on ware washing rack
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink stored in 2 door lowboy freezer
Wet wiping cloth not stored in sanitizing solution between uses. Rags on stored on counters and flip tops instead of sanitizer bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator corrected to 100ppm
Aug 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; white rice (122-144F - Hot Holding). Observed food not properly heated on top. Informed operator to stir up food sitting on the line when establishment isn’t too busy. Operator placed food in oven to reheat to 165F Priority: High Priority
Observed: 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/ Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: Cutting board has cut marks and is no longer cleanable. Observed blue cutting board with a number of cut marks. Operator replaced with brand new cutting board Priority: Basic
Observed: Equipment and utensils not properly air-dried - wet nesting. Observed dishes in triple sink are stacked on top of each other while still being wet Priority: Basic
Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle buried in bulk rice container. Operator removed Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed used wiping clothes not stored in bucket next to flip top. Operator removed Priority: Basic
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator salt fish (48F - Cold Holding), made yesterday, was set in the walk in and left overnight to cool. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator salt fish (48F - Cold Holding), made yesterday, was set in the walk in and left overnight to cool. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator remade to proper 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in back prep area Microwave soiled next to cook line Operator cleaned and sanitized
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on dry storage rack, above and next to back prep table
Jan 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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.
Working containers of food removed from original container not identified by common name. In walk in cooler, herbs placed in ziploc bags, no labeling
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee answer the phone and put gloves on with no handwashing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pasta salad (45F - Cold Holding) Per operator food not portioned or prepared today, in unit less than 4 hours. Operator left food item on counter before putting back into walk in cooler. Operator placed back in walk in cooler for quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food line; jerk chicken (119F - Hot Holding). Operator reheated to 173F° for hot holding
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
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.
Spray bottle containing toxic substance not labeled. Spray bottle of bleach at kitchen triple sink unlabeled. Operator labeled
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on kitchen counter shelving above food items and equipment
In-use ice scoop stored on soiled surface between uses. Ice scoop in ice cream bar area on sink shelving surface, not on clean and sanitized container
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in bulk container of flour, handle in direct contact with food item. Operator corrected
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.
Wet wiping cloth not stored in sanitizing solution between uses. On kitchen counter. Operator placed in bucket
Working containers of food removed from original container not identified by common name. In walk in cooler, herbs placed in ziploc bags, no labeling
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee washed hands with cold water. Employee re washed hands with Warm water and soap
No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 Compartment sink Operator replaced paper towel
Hole in or other damage to wall. Under Handwash sink
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
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. In walk in freezer, bags of raw oxtail above open cases of lobster tails and shrimp. Manager inverted all items for proper separation.
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. Bulletin printed and provided.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to locate chlorine test kit.
Employee with no beard guard/restraint while engaging in food preparation. Employee in kitchen not wearing beard guard.
Food stored on floor. Bags of raw oxtail on floor of walk in freezer and buckets of raw vegetables and pork tails on floor in walk in cooler.
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. Labels on juices prepared on site missing address and date packaged. New labels present, manager using up last of old labels.
Working containers of food removed from original container not identified by common name. Containers of sugar, cornmeal, and flour in dry storage not labeled. Employee labeled.
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.