PEPPERS MEXICAN GRILL INC
1425 VILLAGE SQUARE BLVD #5, Tallahassee FL 32312 · 850.536.6800
Last inspected Feb 18, 2026 · 9 visits since July 2023
OCT 24
JAN 25
APR 25
JUL 25
FEB 26
— STEADY
5 inspections within 17 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. Queso and carnitas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over carnitas. Properly stored during inspection
Handwash sink not accessible for employee use at all times. Sink in dish room and sink on line.
Food stored on floor. Pan of cut tomato's.
Aug 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 53°F, cut tomatoes 54°F, shrimp 52°F, chicken 53°F. Iced during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
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.
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 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. 0 ppm chlorine.
Handwash sink not accessible for employee use at all times. Left side of cook line.
Bowl or other container with no handle used to dispense food.
Ice scoop handle in contact with ice.
Water leaking from pipe and/or faucet/handle. Hand sink on right side of cook line.
Jan 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 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. 0 ppm. Sanitizer changed retested 100 ppm.
Food preparation sink has soil/old food residue.
Toxic substance/chemical improperly stored. Spray bottle stored by ice.
Spray bottle containing toxic substance not labeled.
Floor area(s) covered with standing water. In stockroom.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Steel polish on dishwasher.
No paper towels or mechanical hand drying device provided at handwash sink. Towels provided.
Original container of toxic substance or chemical does not bear the manufacturer's label.
Mar 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso at 46°,45°,49°, carnita 49°,51°, coming from previous day.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken. Properly stored during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso and carnitas.
Toxic substance/chemical improperly stored. Spray bottle above container of cinnamon.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager does not know cooling or reheating parameters.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink.
Bowl or other container with no handle used to dispense food. Bowl in sugar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On line in kitchen.
Employee eating in a food preparation or other restricted area. Eating behind bar.
Food stored on floor. Pans of meat in walk-in. Properly stored during inspection.
Stored food not covered. Pan of cooked chicken in walk-in. Covered during inspection.
Jul 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawing fish parts at 51°, queso stored under grill at room temperature at 50°. Less than 4 hours per operator, fish was Iced during inspection, queso transferred to walk-in.
No paper towels or mechanical hand drying device provided at handwash sink.
Spray bottle containing toxic substance not labeled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored upright under steam table.
Clean utensils or equipment stored on dirty shelf's.
Hood filter missing from automatic fire suppression/exhaust system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf's in dishroom.
Ripped/worn tin foil used as shelf cover. Multiple areas.
Time/temperature control for safety food thawed in an improper manner. In standing water.
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.