PEPPERS MEXICAN GRILL AND CANTINA
11580 PANAMA CITY BEACH PKWY, Panama City Beach FL 32407
Last inspected May 12, 2026 · 3 visits since January 2024
□ 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.
JAN 24
SEP 25
MAY 26
≈ ERRATIC
3 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired June 1, 2023.
★ 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 |
|---|---|---|---|
| 6--2023028863 | May 12, 2023 | Jul 13, 2023 | $200 |
| 6--2022052716 | Oct 19, 2022 | Jan 4, 2023 | $400 |
Inspection history
3 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over spinach in fajita reach in. Raw eggs over chopped peppers in walk-in cooler. All items rearranged during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef and fish in fajita station. Chicken moved to bottom at time of 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. Flan in reach in at 46F, per manager flan in cooler over night, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 60F, per manager salsa set out approximately 2 hours prior. Discussed time as a public health control and provided template for written plan. Manager marked salsa with time during inspection. Flan in reach in at 46F, per manager flan in cooler over night, see stop sale.
Show the remaining 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line and bar hand wash sinks. Restocked at time of inspection.
No soap provided at bar handwash sink. Restocked at time of inspection.
Cutting board has cut marks and is no longer cleanable. In fajita station.
Ice buildup around door in walk-in freezer.
No waste receptacle installed at handwash sink provided with disposable towels. At cook line hand wash sink. Restocked at time of inspection.
Sep 5, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust in open vent over dish pit.
No Heimlich maneuver/choking sign posted.
Jan 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired June 1, 2023.
Stop Sale issued due to adulteration of food product. Observed two bus tubs with shucked oysters in half shell stored under water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage 47F, crawfish 50F, clams 50F, lobster 51F, shrimp 54F and crab 50F out for less than 4 hours. Manager had employees put food in walk in for quick chill.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags with no order laying around kitchen prep table.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags with no date marking last day of service for bushel.
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/
No soap provided at handwash sink. Observed hand wash sink with no soap behind bar n
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside of ice machine with mold like substance.
Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle in seasoning in prep area labeled juicy.
Cleaned and sanitized equipment or utensils not properly stored. Observed dirty knives stored on magnet in back prep area.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cups with no lids throughout kitchen on dry storage shelves and prep counters.
Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked in server area that were still wet.
Food stored in undrained ice or water. Observed two bus tubs with shucked oysters in half shell stored under water.
Old labels stuck to food containers after cleaning. Observed old labels on pans in prep area cleaned and stacked.
Open dumpster lid.
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.