PEPPERONI GRIL/JACK AND HARRY'S
1850 N COURTENAY PKWY STE 116, Merritt Island FL 32953 · 321-735-4810
Last inspected Jun 15, 2026 · 12 visits since October 2023
MAR 24
SEP 24
FEB 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Observed: Live, small flying insects found Observed 3 live flying insects at interior bar. Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025027402 | Feb 26, 2025 | May 20, 2025 | $400 |
| 4--2022008913 | Dec 9, 2021 | Apr 14, 2022 | $200 |
Inspection history
12 visits, newest first
Jun 15, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from fryers on cook line raw tuna (56F - Cold Holding); sliced cheese (56F - Cold Holding); raw beef (56F - Cold Holding); cut tomatoes (54F - Cold Holding)
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chicken noodle (116F - Reheating) in steam well on service line. Operator moved to flat top to finish reheating. Final temp 171°F
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna for Tokyo and Rice bowl not marked on main menu. Sunny side up eggs on brunch menu not marked. Operator marked all menus
No paper towels or mechanical hand drying device provided at handwash sink. Next to dish washer
Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on filter for ice machine
Ceiling tile missing. In front of walk-in cooler. Exposed insulation
Employee with no hair restraint while engaging in food preparation. Ccok
Food stored on floor. Containers of cooking oil stored on the floor. Operator moved
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored directly on soiled top of pizza oven between uses. Operator placed on sheet pan
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves have an accumulation of mold like substances. Dish racks are heavily soiled
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored directly on the floor on cook line. Operator moved to lower shelf
Single-service articles not stored inverted or protected from contamination. Togo pizza boxes on the floor next to pizza oven. Operator moved. Togo containers on service line stored with food contact surface facing upwards. Operator inverted
Wood food-contact surface not properly sealed. Shelves over service line
Oct 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Observed - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler. Large pot of meat sauce (89F - Cooling). Cooked and placed in walk in cooler on previous day. SEE STOP SALE
Observed - From initial inspection : High Priority - Live, small flying insects found Observed 3 live flying insects at interior bar.
Observed - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler to the right of fryers raw shrimp (53F - Cold Holding). Stored above fill line of unit. In reach in cooler on make line nearest dish area cooked chicken (51F - Cold Holding); meat loaf (53F - Cold Holding); raw tuna (53F - Cold Holding); raw beef (53F - Cold Holding); raw salmon (53F - Cold Holding); raw mahi (53F - Cold Holding); sliced cheese (53F - Cold Holding); seaweed salad (53F - Cold Holding); blue cheese (47F - Cold Holding); slaw (48F - Cold Holding). SEE STOP SALE
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority1 Intermediate10 Basic
Show 17 findings ▾
Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler. Large pot of meat sauce (89F - Cooling). Cooked and placed in walk in cooler on previous day. SEE STOP SALE Priority: High Priority
Observed: Live, small flying insects found Observed 3 live flying insects at interior bar. Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Pizza dough in walk in cooler stored beneath dripping fire sprinkler. Fully thawed raw mahi, raw tuna and raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler. Large pot of meat sauce (89F - Cooling). Cooked and placed in walk in cooler on previous day. In reach in cooler on make line nearest dish area cooked chicken (51F - Cold Holding); meat loaf (53F - Cold Holding); raw tuna (53F - Cold Holding); raw beef (53F - Cold Holding); raw salmon (53F - Cold Holding); raw mahi (53F - Cold Holding); sliced cheese (53F - Cold Holding); seaweed salad (53F - Cold Holding); blue cheese (47F - Cold Holding); slaw (48F - Cold Holding). Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler to the right of fryers raw shrimp (53F - Cold Holding). Stored above fill line of unit. In reach in cooler on make line nearest dish area cooked chicken (51F - Cold Holding); meat loaf (53F - Cold Holding); raw tuna (53F - Cold Holding); raw beef (53F - Cold Holding); raw salmon (53F - Cold Holding); raw mahi (53F - Cold Holding); sliced cheese (53F - Cold Holding); seaweed salad (53F - Cold Holding); blue cheese (47F - Cold Holding); slaw (48F - Cold Holding). SEE STOP SALE Priority: High Priority
Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On exterior bar. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Priority: Intermediate
Observed: 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. Fully thawed raw mahi, raw tuna and raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation. Cook put on hat Priority: Basic
Observed: Floor area(s) covered with standing water. Throughout kitchen Priority: Basic
Observed: Food stored in a location that is exposed to splash/dust. Pizza dough in walk in cooler stored beneath dripping fire sprinkler. SEE STOP SALE Priority: Basi
Observed: Food stored on floor. Plastic oil containers stored on the floor in closet. Operator moved Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Under condenser unit in walk in cooler Priority: Basic
Observed: In-use ice scoop stored on soiled surface between uses. Pan used to store ice scoop is soiled Priority: Basic
Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 1/3 pan of standing water 119°F at steamweel on make line. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves, liners and racks in walk in cooler have an accumulation of mold like substances Priority: Basic
Observed: Unnecessary items/unused equipment on the premises. Multiple broken down pieces of equipment Priority: Basic
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found 59 live flying insects observed in area of cut through from service line to walk in cooler
Feb 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Container of medicine improperly stored. Over service window. Operator moved
Live, small flying insects found 59 live flying insects observed in area of cut through from service line to walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top of reach in cooler on cook line nearest pizza oven cut lettuce (47F - Cold Holding); sliced ham (47F - Cold Holding); shredded cheese (50F - Cold Holding); cut tomatoes (57F - Cold Holding); tzatziki (53F - Cold Holding); heavy cream (57F - Cold Holding); butter (54F - Cold Holding); Jambalaya sauce (55F - Cold Holding). All foods stored in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line nearest pizza oven cut lettuce (47F - Cold Holding); sliced ham (47F - Cold Holding); shredded cheese (50F - Cold Holding); cut tomatoes (57F - Cold Holding); tzatziki (53F - Cold Holding); heavy cream (57F - Cold Holding); butter (54F - Cold Holding); Jambalaya sauce (55F - Cold Holding). All foods stored in unit overnight. SEE STOP SALE
Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine has an accumulation of mold like substance. Operator cleaned
Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filter for ice machine
Accumulation of debris on exterior of warewashing machine. Operator cleaned
Ceiling tile missing. Over mop sink area. Operator replaced
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on shelves over make line and on cutting board
Floor not cleaned when the least amount of food is exposed. Under equipment and in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substance
Single-service articles improperly stored. Togo lids stored with food contact surface facing upwards. Operator inverted. Coffee filters stored in a container with no covering
Standing water in bottom of reach-in-cooler. Reach in cooler nearest pizza oven on cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted and chipping
Wall soiled with accumulated grease, food debris, and/or dust. Old food residue on multiple walls throughout kitchen
Sep 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone with gloves hand then began handling utensils
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed tuna mahi in vacuum sealed packaging bearing indicator label for thawing requirements
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy nearest pizza side of cook line pico (51F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked noodles (50F - Cold Holding); blue cheese (50F - Cold Holding)
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter on rear side of ice machine has no date of last service
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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
Food storage container/container lid cracked or broken. Cover for sugar bin. Red 8 quart lids
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in standing water at 124°F. Operator discarded
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Used to fill container of water
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. Chrystal was hired in December and has not yet received food handlers certification
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on pizza table. Operator moved
Food stored on floor. Cooking oil containers stored on the floor. Operator placed on crate
Insect control device installed over food preparation area. Bug light over prep table. Operator moved
Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and walk in freezer
Oct 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steamwell on cook line marinara (88F - Reheating); cheese sauce (97F - Reheating); meat sauce (111F - Reheating). Operator stated all were placed on at 10am
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On countertop next to pizza oven. garlic in oil (73F - Cold Holding)
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steamwell on cook line marinara (88F - Reheating); cheese sauce (97F - Reheating); meat sauce (111F - Reheating). Oper stated all were placed on at 10am
Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine has an accumulation of mold like substance. Operator cleaned
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. Unable to provide proof of training for Amaya. Has been employed since January
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed paperwork
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Cutting board has cut marks and is no longer cleanable. On service line near soups
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 25ppm.
Employee with no hair restraint while engaging in food preparation. Cook
Food stored on floor. Soda bibs on the floor in storage room. Multiple cases of food items stored on the floor in walk in freezer
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle on top of soiled oven. Operator placed on clean sheet pan
Interior of oven/microwave has accumulation of black substance/grease/food debris. Over service window on cook side
Single-service articles improperly stored. Pizza boxes stored on the floor behind host(ess) stand
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ppm. Operator diluted to 200ppm
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.