SALE E PEPE FINE ITALIAN CUISINE
480 S COLLIER BLVD, Marco Island FL 34145 · 239.732.9400
Last inspected Apr 27, 2026 · 7 visits since October 2023
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cooler in front of the grill raw ground beef is stored above whole muscle beef.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Employee eating in a food preparation or other restricted area. An employee is eating a cooked potato in the prep area.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cooler in front of the grill raw ground beef is stored above whole muscle beef.
Standing water in bottom of reach-in-cooler. There is standing water inside the three door cooler in the salad station.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over or with unwashed produce. In the walk in cooler raw shell eggs are stored above unwashed potatoes. Operator moved items to proper storage order.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup on the can opener blade. Operator moved can opener to the dishwasher.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary >500ppm). Operator will use dishwasher only until the quaternary sanitizer at the triple sink is adjusted to the proper level.
In-use wet wiping cloth/towel used under cutting board. There are wet wiping towels under cutting boards in the kitchen. Operated removed the wet towels.
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler 13 quarts bolognese sauce (48F - Cooling) from the previous day. See stop sale.
Non-food grade towel used as liner for food container. In the reach in cooler in the bakery area a wiping towel is in direct contact with dough. Operator removed the towel.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw fish is stored over cooked mussels and cooked clams. Operator moved items to proper storage order.
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. In the walk-in cooler 13 quarts bolognese sauce (48F - Cooling) from the previous day.
Food-contact surface soiled with food debris, mold-like substance or slime.there is a mold like substance inside the nozzle of the soda gun at the bar. Operating cleaned and sanitized the soda gun nozzle.
Handwash sink used for purposes other than handwashing. There is a metal pail inside the hand washing sink at the bar. Operator removed the pail.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In a container of bread flour the handle of the scoop is buried in the flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of dust and grease on the hood filters.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded.
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. There is raw chicken in in-house reduced oxygen packaging dated 10/12 and 10/15 in the walk-in cooler behind the chef's office.
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.