PEPPERS MEXICAN GRILL AND CANTINA
2061 MARTIN LUTHER KING JR BLVD, Panama City FL 32405
Last inspected Jun 2, 2026 · 14 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 24
JAN 25
JUL 25
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live on wall by steam table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2017040204 | Aug 16, 2017 | Sep 18, 2017 | $400 |
Inspection history
14 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Toxic substance/chemical improperly stored. Stainless steel polishing spray stored next to beef bouillon. Operator removed chemical at the time of inspection.
Ceiling tile missing over the door that leads to the kitchen, next to the bar area.
Cutting board has cut marks and is no longer cleanable. Several cutting boards in the cook line and on prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored over guacamole in walk in cooler. Item was removed at the time of inspection.
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
Container of medicine improperly stored. Container with medicine stored over prepping table in area adjacent to cooking line. Hand sanitizer stored above cocktail mixes in storage area.
Nonfood-grade bags used in direct contact with food. Tortillas stored in t-shirt bags in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat soup in walk in cooler. Raw beef over vegetable mix in walk in cooler. Raw shell eggs over pico in walk in cooler. Operator appropriately stored food items at the time of inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator appropriately stored food items in the correct order.
Roach activity present as evidenced by live roaches found. Observed one roach on the floor next to handwashing sink, near fajitas station.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance around nozzles in soda machine at server station.
Handwash sink used for purposes other than handwashing. Observed spoons in handwashing sink in area adjacent to cooking line, and a pan with debris at bar handwashing sink.
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. Containers of soup that were pulled from freezer on 04/06/2026, per operator, without label.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Birria broth in walk in cooler, prepared on 04/07/2026 not date marked. Operator marked the date at the time of inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Gaskets in hot holding sham, and maketable in fajita station, in poor repair.
Floor and wall in disrepair next to handwashing sink at fajita station. Floor in disrepair in front of cooking line.
Floors not maintained smooth and durable in the kitchen area.
Food stored on floor. Bucket of salsa in walk in cooler. Aguas frescas syrups in the drink machines storage. Sour mix in the bar. Operator removed every food item from the floor and appropriately stored them at the time of inspection.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Tortillas chips stand in cooking line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dirty shelf over prep table in area adjacent to cooking line.
Old labels stuck to food containers after cleaning. Salsa bucket in walk in cooler. Operator removed the old label at the time of inspection.
Reuse of single-service or single-use articles. Bottle of hot sauce reused for storing butter.
Stored food not covered. Ice bun uncovered in bar area.
Water leaking from pipe and/or faucet/handle. Leaking pipe on handwashing sink next to fajita station. Maintenance man arrived at the time of inspection and fixed plumbing.
Aug 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Hand wash sink by grill station dripping on floor. three compartment sink pipes dripping on floor. Dish pit sprayer sink leaking on to floor. Manager placed pans under sinks during inspection.
Jul 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 10 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. Tested at 0 ppm chlorine. Operator fixed pump tube and primed machine, tested at 100ppm.
Hand wash sink by grill station dripping on floor. three compartment sink pipes dripping on floor. Dish pit sprayer sink leaking on to floor. Manager placed pans under sinks during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: raw chicken 51F, raw chorizo 63F, and pork carnitas 52F at 3:40pm, per manager items in unit since approximately 11:30am. Raw shrimp in unit since 12:00pm per manager, 44-49F at 4:05. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: raw chicken 51F, raw chorizo 63F, and pork carnitas 52F at 3:40pm, per manager items in unit since approximately 11:30am. See stop sale. Also in drawer, per manager since 12:00: raw shrimp 52F, raw beef 62F, cheese sticks 52F, imitation crabmeat 54F, cooked potatoes 62F. Manager moved items to freezer for rapid chilling. New temperatures at 4:05pm: rawbef 41F, cheese sticks 40F, cooked potatoes 41F. Raw shrimp down to 44-49F at 4:05, see stop sale
Handwash sink used for purposes other than handwashing. Roll of paper towels stored in dish pit hand wash sink. Paper towels removed at time of inspection.
No soap provided at handwash sink by grill. Soap restocked during inspection.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle soiled.
Equipment in poor repair. Torn/cracked metal around dish pit sprayer sink. Torn gaskets on flat top grill reach in cooler drawers. Metal detached at bottom of walk-in freezer door.
Gap at the threshold of exterior door at back of kitchen.
Observed electrical wiring in disrepair. For reporting purposes only. Exit sign by dish pit handing by wires.
Jan 27, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate8 Basic
Show 17 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. Bar dish machine tested at 0 ppm. Operator primed machine during inspection, tested at 100ppm.
Employee washed hands with no soap. Observed bartender rinse hands in dump sink with no soap. Discussed with employee, employee rehashed hands in hand wash sink with soap.
Nonfood-grade containers used for food storage - direct contact with food. Observed Home Depot buckets in use for storing margarita mix.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over shredded cheese in walk-in cooler. Operator moved eggs to different shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed frozen condensation build up in walk-in freezer and in direct contact with uncovered churros.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: sour cream 55F, per operator approximately 2 hours. Grill drawers: imitation crab meat 60F, per operator approximately 2 hours. Items placed in freezer for rapid chilling at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold sham: ground beef 115F, per operator approximately 2 hours. Returned to oven for reheating during inspection.
No soap provided at handwash sink in prep area, and on expo line. Manager restocked soap at sinks at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed enchilada sauce with date of 1-19-25. Per employee, date is incorrect, employee placed new date mark of 1-24-25 on item.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plastic soufflé cup used as scoop in birria juice. Operator obtained label for juice and discarded plastic cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line and expo line.
Cutting board on cook line make table has cut marks and is no longer cleanable.
Equipment in poor repair. Walk-in freezer door in disrepair and not sealing shut.
Floor tiles missing and/or in disrepair inside walk-in freezer.
Ice buildup in walk-in freezer.
Stored food not covered. Churros uncovered in walk-in freezer. Dry beans and dry rice uncovered on expo line. Beans and rice covered at time of inspection.
Jul 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Three compartment sink leaking on floor. Employee placed pan under sink to catch water.
Time/temperature control for safety food not maintained frozen solid in walk in freezer.
Jul 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Three compartment sink leaking on floor. Employee placed pan under sink to catch water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Over filled pans on grill station make table: beef 45F, chicken 45F, at top of pan. per manager less than 1 hours. Employee split up products at time of inspection. New temps: raw beef 43F, raw chicken 43F, Long make table cooler: sour cream 62F, corn on the cob 61F, cooked beef 60F, per operator, less than 2 hours. Sent to freezer for rapid chilling at time of inspection. Cooked beef down to 44F, corn on the cob down to 45F,
Time/temperature control for safety food not maintained frozen solid in walk in freezer.
Jul 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority2 Intermediate4 Basic
Show 13 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. Bar dish machine tested at 10ppm. Establishment to use kitchen dish machine until bar dish machine is repaired.
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-24
Raw animal food stored over or with unwashed produce. Raw pork stored over lemons in walk-in cooler. Manager moved pork at time of inspection.
Roach activity present as evidenced by live roaches found. 1 live on wall by steam table.
Three compartment sink leaking on floor. Employee placed pan under sink to catch water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Over filled pans on grill station make table: beef 45F, chicken 45F, at top of pan. per manager less than 1 hours. Employee split up products at time of inspection. New temps: raw beef 43F, raw chicken 43F, Long make table cooler: sour cream 62F, corn on the cob 61F, cooked beef 60F, per operator, less than 2 hours. Sent to freezer for rapid chilling at time of inspection. Cooked beef down to 44F, corn on the cob down to 45F,
Toxic substance/chemical improperly stored. Glass cleaner and wood polish stored over salt and pepper shakers. Manager. Over chemicals below salt and pepper shakers during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At grill hand wash sink. Restocked at time of inspection.
No soap provided at handwash sink. At bar hand wash sink. Restocked at time of inspection.
Cove molding at floor/wall juncture broken/missing. By dish pit.
Food stored on floor. Plastic buckets and pans of quest sauce, enchilada sauce, raw shrimp stored on floor in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled walk-in cooler and freezer handles.
Time/temperature control for safety food not maintained frozen solid in walk in freezer.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 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. Bar dish washer tested at 0ppm. Manager replaced container of chlorine and primed machine. Retested at 100ppm.
Nonfood-grade containers used for food storage - direct contact with food. Tortilla dough stored in plastic grocery bags. Manager voluntarily discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over Birria meat. Raw beef stored over ceviche. Raw chicken stored over raw steak, and raw ground beef. Manager rearranged all items during inspection.
Used dishwasher water going on floor when kitchen dish machine runs. Dish machine filter clogged. Employee cleared obstructions and dish water goes down drain properly.
Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher wash hands in three compartment sink. Manager discussed with employee. Employee washed hands in hand wash sink.
Handwash sink used for purposes other than handwashing. Observed dirty scrubbie pad and vegetable scraps in expo hand wash sink. Items removed at time of inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Expo hand wash sink, no hot water. Cold water temperature 68F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks over prep area table, above expo pass window, and on cook line table by plates. All drinks removed by manager at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of grease/residue on Inside of walk in door handle. Wood table on cook line soiled.
Stored food not covered. Observed chilli relleno, ice cream, and peas uncovered in freezer. Manager covered all items.
Oct 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 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. Tested at 0ppm. Operator connected new chlorine sanitizer and primed machine. Tested at 100ppm chlorine.
Nonfood-grade containers used for food storage - direct contact with food. Observed margarita mix in blue Lowe's buckets.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef, raw shrimp. All items e arranged appropriately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté: diced tomatoes 54F, sour cream 49F, ceviche 46F, birria meat 46F, per operator less than 2 hours, items moved to walk-in cooler for rapid cooling.
Employee eating in a food preparation or other restricted area. Employee eating over cutting board in sauté area of cook line. Discussed with employee, employee stop eating and discarded food.
Equipment in poor repair. Hole worn into metal/insulation on interior of walk-in cooler door. Walk in cooler shelves rusting.
Floor area(s) covered with standing water. Water standing in depression left by missing tile area in front of freezer door.
Floor tiles missing and/or in disrepair. In front of freezer door.
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.