PEPPERS MEXICANA COCINA AND TEQUILA BAR
55 HARPER LN, Saint Johns FL 32259 · 904.770.7111
Last inspected May 12, 2026 · 10 visits since July 2023
AUG 24
FEB 25
DEC 25
APR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in the prep area by the middle prep sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 12, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Live, small flying insects found Observed one live flying insect found in employee restroom and one live flying insect in back mop area. Person in charge killed and removed flying insect.
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed employee raw fish in bag above establishment ready to eat dressings and condiments in condiment cooler. Person in charge place raw fish on bottom shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made al pastor sauce made with cooked vegetables per person in charge date marked 4-19-26 in walk-in cooler. Person in charge disposed of sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico at expo (77F - Cold Holding) on ice. Person in charge placed in reach in cooler. Discussed time control and provided paper work.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef in sauce (121-130F - Hot Holding) person in charge had employees place food on hotter spot on flat top too reheat.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed current person in charge certified food manager certification expired in February 2026. Person in charge is signed up for course per person in charge.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station in prep area missing paper towels. Discussed with person in charge, employee went to go find paper towels.
Spray bottle containing toxic substance not labeled. Observed clear chemical spray bottles located in ware washing filled with red and yellow liquids missing labels.
Employee eating in a food preparation or other restricted area. Observed employee eating in food prep area. Person in charge asked employee to remove food from food prep area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee lunch food above establishment food in condiment cooler and hot boxes. Person in charge had employees place food on bottom shelves.
Equipment in poor repair. Observed farthest bottom cook line reach in cooler drawer gasket torn. Observed interior of microwave door rusted.
Floor soiled/has accumulation of debris. Observed food debris on floor behind equipment on cook line. Observed food debris on floor in dry storage room.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed two tongs hanging on trash can on cook line. Person in charge placed tongs in ware washing.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of cook line microwave soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler gaskets on cook line soiled with food debris.
Dec 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee taking tortillas off of grill on cook line with bare hands.
Raw animal food stored in same container as ready-to-eat and/or raw food. Bits of raw beef sitting on top of raw fish in same container in reach in cooler drawer under grill on cook line.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 package of fully thawed out raw fish still inside package in reach in cooler drawer under grill on cook line. Bits of raw beef sitting on top of raw fish in same container in reach in cooler drawer under grill on cook line.
Toxic substance/chemical improperly stored. Spray bottle of stainless steel cleaner stored over make line in kitchen. Spray bottle of all purpose cleaner stored with clean pates in ware washing area. Bottles removed.
Handwash sink not accessible for employee use at all times. Pan in sink of hand wash station at outside bar and at hand wash station by triple sink in ware washing area, pans removed.
Handwash sink used for purposes other than handwashing. Employee rinsing limes off in hand wash station in prep area.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by triple sink in ware washing area. At hand wash station on cook line. Paper towels added.
Records/documents for required employee training do not contain all of the required information. All certificates missing expiration.
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. 1 package of fully thawed out raw fish still inside package in reach in cooler drawer under grill on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks over make line in kitchen, drinks moved.
No handwashing sign provided at a hand sink used by food employees. At hand wash station at outside bar area.
Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in standing water in triple sink, cold water turned on.
Apr 14, 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority5 Intermediate1 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. rice (51F - Cooling over 6 hours) in container in walk in cooler that was previously covered and deeper then a few inches, per manager rice was made yesterday and placed in walk in cooler without any additional preparation today.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. rice (51F - Cooling over 6 hours) in container in walk in cooler that was previously covered and deeper then a few inches, per manager rice was made yesterday and placed in walk in cooler without any additional preparation today.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer loaded dirty dishes in dish machine then handled the clean dishes coming out of machine with the same gloved hands and did not wash hands between tasks.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over cut pepper and onions in bottom of reach in cooler on make line, burgers moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese sauce (69F - Cold Holding) in reach in cooler in server area in kitchen, employees began to empty cooler and place all items in walk in cooler when inspector arrived, per manager cooler lost power sometime overnight but, is not sure what time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese sauce (69F - Cold Holding) in reach in cooler in server area in kitchen, employees began to empty cooler and place all items in walk in cooler when inspector arrived, per manager cooler lost power sometime overnight but, is not sure what time.
Toxic substance/chemical improperly stored. Spray bottles of wood polish stored with paper towel rolls in back storage area, polish moved.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (51F - Cooling over 6 hours) in container in walk in cooler that was previously covered and deeper then a few inches, per manager rice was made yesterday and placed in walk in cooler without any additional preparation today.
Handwash sink not accessible for employee use at all times. Pan inside hand wash station at bar. Scrub brushes inside hand wash station in ware washing area. Employee corrected during inspection
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in warehouse washing area, employee corrected during inspection.
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. Manager on duty unable to find any training for any employee during inspection.
No handwashing sign provided at a hand sink used by food employees. At hand wash station at outside bar
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 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. In use dish machine reading 0ppm, employee changed out empty sanitizer bucket, primed and reran machine, retested at 50ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee running dish ware and utensils through dish machine reading 0ppm, employee fixed machine and began to rerun all dish ware and utensils.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in reach in cooler drawer on cook line. Raw shell eggs stored over raw fish in walk in cooler. Raw beef stored over raw shrimp in walk in cooler. Raw chicken stored over raw beef and raw pork in walk in cooler. Also raw bacon over open container of corn in reach in cooler on make line. Employees began to rearrange all items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (54F - Cold Holding); raw chicken (51F - Cold Holding) in small reach in cooler drawer under grill on cook line, per operator items when taken out of walk in cooler and placed in reach in cooler without any additional preparation less then 1 hour prior.
Toxic substance/chemical improperly stored. Spray bottle of window cleaner stored with clean cups and taco holders on rack in dish area. Spray bottle glass cleaner stored over wine bottles at inside bar area. Spray bottle of glass cleaner stored with plastic ice bucket in server area. Hand soap stored with hot sauce, salt and pepper shakers at outside bar area. All chemicals moved.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line. At server area. At prep area. At warewashing area. Employees began to refill paper towels at all locations during inspection.
Records/documents for required employee training do not contain all of the required information. All employee certifications are missing expiration date.
Torn packages/bags of food exposing the contents to contamination. See stop sale. Broken package of fish in walk in freezer with ice from condenser unit getting inside container, package covered in ice, per operator package contains fish.
No handwashing sign provided at a hand sink used by food employees. At prep area. At ware washing area.
Standing water in bottom of reach-in-cooler. In keg cooler at both bars.
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of tomato paste on rack in prep area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of cooked chicken tamales stored under raw beef in walk in freezer, tamales moved. Also raw chicken stored over raw shrimp in reach in cooler on cook line, items rearranged. Packages of raw beef stored over various sauce bottles in reach in cooler on make line, beef moved
Toxic substance/chemical improperly stored. Soap, bleach, and Fabuloso stored with clean plates on rack in dish area, chemicals moved.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from one side of splitter on mop sink in dish area.
No soap provided at handwash sink. At both hand wash stations at both bar areas, manager corrected during inspection.
Records/documents for required employee training do not contain all of the required information. All training certifications are missing expiration dates.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of ice bin at inside bar area, employee took lids to dish area.
Current Hotel and Restaurant license not displayed.
Damaged/spoiled/recalled food not properly segregated. 1 dented can of tomato paste on rack in prep area.
No handwashing sign provided at a hand sink used by food employees. At both hand wash stations in both bar areas. In both men and women's restrooms.
Unwashed fruits/vegetables stored with ready-to-eat food. All unwashed produce is stored on the top shelfs of all the rack in walk in cooler above all other ready to eat food items.
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. At time of inspection no proof of any employee food handler training.
Jul 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 8 high priority.
8 High priority6 Intermediate9 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale. One can of salsa tomatoes with large dent around the cans seal. Operator removed the can from the shelf.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in the prep area by the middle prep sink.
Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired from 06/01/2023.
Stop Sale issued due to food not being in a wholesome, sound condition. In the dry storage room opposite the walk in cooler, one bag of Ancho peppers with a fly landing on the peppers. Informed operator to not sell the peppers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the waitstation line, pico de gallo (54F - Cold Holding). Per operator pico de gallo was removed from the cooler, then replaced but stored over the cooling plane. Operator moved the pico de gallo to the interior of the reach in cooler to bring back to temperature range.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a metal plan on the char grill, steak (98F - Hot Holding); chicken (123F - Hot Holding). Operator had employee place items back on the grill and add more water to the steam pan to raise the temperature of the product.
Toxic substance/chemical improperly stored. Two chemical spray bottles stored on the dry storage rack of the prep area hanging over unwashed avocados and facing a bag of red onions. Operator relocated the chemical spray bottles.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at the mop sink for the black hose attached after the splitter.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board on the main cook line has build up of food residue staining. Outside bar soda gun has build up of soda syrup residue in the nozzle.
Handwash sink used for purposes other than handwashing. Hand wash sink on the back prep line used to store/strain black beans at start of inspection. Operator removed the beans from the hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink on the main cook line.
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. At time of inspection no proof of any employee food handler training.
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 employee reporting agreement or similar documentation or posters present to prove employees are aware of reporting responsibilities. Provided the employee reporting agreement.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance around the lip of the ice chute.
Cardboard used to line nonfood-contact shelves. Cardboard lining dry storage shelf in the prep area. Operator removed the cardboard from the shelf.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over chopped onions in flip top reach in cooler next to the tortilla chip container. Operator asked employee to relocate the personal food.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean metal containers stacked while wet.
Food stored on floor. In the dry storage room, jugs of fryer oil stored on the floor. Operator relocated the jugs of fryer oil.
In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored hanging on the oven door handle. Employee relocated the tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line closest to the office area has build up of food debris. Operator instructed employee to clean the microwave.
Raw fruits/vegetables not washed prior to preparation. Unwashed avocados stored on the main cook line in reach in cooler evident by stickers still attached.
Time/temperature control for safety food thawed in an improper manner. At time of inspection chicken thawing at ambient air temperature in prep sink. Operator instructed employee to thaw under cold running 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.