PEPPERS MEXICAN GRILL AND CANTINA
510 JOHN SIMS PKWY W UNIT D, Niceville FL 32578 · 850-279-4949
Last inspected Mar 27, 2026 · 12 visits since October 2023
DEC 24
APR 25
AUG 25
OCT 25
MAR 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Queso cheese dip cooling overnight 45F. Prob Thermometer calibrated with operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2021057811 | Dec 10, 2021 | Jan 10, 2022 | $200 |
Inspection history
12 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 8, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw repacked chicken over raw beef. Chicken placed below beef during the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boys at grill - raw steak 46, raw tilapia 45, scallops 46F per staff less than 2 hrs. Items iced during the inspection for rapid cooling.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front expo line and cook line handwashing sinks 79/81/82F Adjacent prep area hand wash sink 88F
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cooked pork cook - cool overnight 49/55/51/50F
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. Walk in cooler Cooked pork cook - cool overnight 49/55/51/50F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boy cold drawer - fish 46/47F Less than 1 hr. Staff iced during the inspection for rapid cooling.
Apr 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line reach in coolers and make bars - grill - Beef 44/47, tomatoes 47, sausage 48, shredded cheese 49, pork 49/46, beef 47F // Line low boys and cold drawers- corn dogs 47, beef patties 48, beef 45, fish 47, wings 44F Salad station - shredded cheese 56F, cold drawer- cheese 64F Per staff above TCS foods out of temperature less than 4 hrs. (Last checks 2:00 pm and 3:00 pm ) Advised operator to use Ice and relocation to facilitate rapid cooling. Food iced during the inspection
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line reach in coolers and make bars - grill - Beef 44/47, tomatoes 47, sausage 48, shredded cheese 49, pork 49/46, beef 47F // Line low boys and cold drawers- corn dogs 47, beef patties 48, beef 45, fish 47, wings 44F Salad station - shredded cheese 56F, cold drawer- cheese 64F Per staff above TCS foods out of temperature less than 4 hrs. (Last checks 2:00 pm and 3:00 pm ) Advised operator to use Ice and relocation to facilitate rapid cooling. Food iced during the inspection
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use knife/knives stored in cracks between make bar and wall. Cook line Knife removed and cleaned
Stored food not covered. Frozen Chile Rellenos located in the walk in freezer. Covered during the inspection
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cook cool beef 46/47/51/50F overnight. 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. Walk in cooler Cook cool beef 46/47/51/50F overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line lowboys - Chicken 54/54, beef 54, nuggets 54/54F Per cook staff and manager less than 4 hr. Lowboys stocked at start of the day. Advised operator to Ice food and relocate into secondary cold hold units for rapid cooling and cold hold.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line lowboy coolers
Oct 25, 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. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Queso cheese dip cooling overnight 45F. Prob Thermometer calibrated with operator
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw fish used for Ceviche
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Queso cheese dip cooling overnight 45F. Prob Thermometer calibrated with operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fajitas make bar - top - steak 52, chicken 53, bottom drawers - beef 68/70, shredded cheese 61F ( per operator less than 4 hrs. Items iced for rapid cooling during the inspection) Make line low boy drawers under Grill top - sausage 57, steak 44/45, beef 44/45F ( per operator less than 4 hrs. Items also iced to facilitate cooling )
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.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line Fajitas make bar
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.