SACRED PEPPER
15405 N DALE MABRY HWY, Tampa FL 33618 · 813 609-8000
Last inspected May 26, 2026 · 7 visits since December 2023
MAY 24
JAN 25
JUN 25
NOV 25
MAY 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 45 f cut tomatoes 45 f cheese 45 f cook lobster 45 2nd temps 43 f all items manager moved to freezer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed shredded cheese on the hot line reach in across from the grill at 52f, employee placed cheese in freezer to cool second temp 41f
Food-contact surface soiled with food debris, mold-like substance or slime.cutting board used by pizza oven soiled, discussed with manager the importance of clean smooth surfaces.
No soap provided at handwash sink. Handwashing sink behind bar missing hand soap, employee placed soap at hand sink.
Current Hotel and Restaurant license not displayed.
Show the remaining 1 finding ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on dishwasher shelf, and an employee drink on shelf above prep table close to office, manager moved items to an approved location.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butter packs 63F at 4:41pm set on service station counter at 4:11 pm. All out of temperature butter packs used out prior to end of inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for buttermilk in front line Reach in cooler. Employee added date during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen area soiled. Interior of 2 soda nozzles soiled at bar area.
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Pink mold-like substance inside ice machine, adjacent to front service line. Black mold-like substance inside ice machine, adjacent to pasta maker. Employee began cleaning ice machine during time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 personal drink on table next to glass carafes at bar area. Employee relocated all glass carafes to a clean location during time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. 4 knives stored between wall and beer dispenser in bar area. Employee removed knives during time of inspection.
Jun 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at to-go front line cook station.
Handwash sink not accessible for employee use at all times.
No paper towels or mechanical hand drying device provided at handwash sink. Located at main front line cook station. Manager provided paper towels during time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on service window. Employee relocated beverage during time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Located on dry dish rack next to dish pit.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator diluted
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink not accessible for employee use at all times. Blocked with ladder operator moved it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired in 2018
Can opener blade not kept sharp - observed metal shavings.
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
May 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over oysters being served raw.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Middle ice machine in main kitchen.
Carbon dioxide/helium tanks not adequately secured.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Gaskets plate cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority6 Intermediate3 Basic
Show 13 findings ▾
Dented/rusted cans present. Mission pride diced tomatoes
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat food. Employee removed to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 45 f cut tomatoes 45 f cheese 45 f cook lobster 45 2nd temps 43 f all items manager moved to freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: beef sauce 124 f cook meatballs 124 f Alfredo sauce 124 f all temps went to 165 f employee reheated to 165 f
Handwash sink used for purposes other than handwashing. Dumping liquid from can goods into
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For tuna tar tar oysters on menu.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area and dining room from old plans is missing on new plans.
No soap provided at handwash sink. 2nd kitchen employee restocked
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on prep shelf. Employee removed.
Food stored on floor. Ice chest on floor cooks line.
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.