THAI PEPPER RESTAURANT
224 ORANGE AVE, Fort Pierce FL 34950 · 772.618.5178
Last inspected Feb 12, 2026 · 9 visits since December 2023
APR 24
OCT 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Repackaged raw chicken over shrimp tempura and frozen soybeans. Chest freezer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2014047790 | Nov 7, 2014 | Jan 2, 2015 | $800 |
Inspection history
9 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Found at 0 ppm. Operator primed and reran 2x. Rechecked at 50 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and raw tuna over dressings. Manager corrected.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked white rice 67F cold holding. Per employee, sitting out side 10am found at 11am. Advised to rapid chill.
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. Prep cook. Provided paper copy. Signed.
Show the remaining 2 findings ▾
Employee with no beard guard/restraint while engaging in food preparation. For prep employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Sep 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 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. Found at 0 ppm. Primed and reran and found at 50ppm.
In-use utensil stored in water at or above 135 degrees Fahrenheit. 105F. Employee replaced water to get to 135F.
Nonfood-grade bags used in direct contact with food. Publix bag being used to store uncovered egg rolls. Educated staff and was removed by staff.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in second 3 door cooler in back of kitchen. Educated employee. Employee corrected.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce 68F cold holding at sushi bar. Ice chips added to lettuce. Advised to place in ice bath or move to cooler. Rechecked found at 35F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half. Employee date marked.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago on take out menu for Lobster Volcano Roll, Green dragon roll, Rock and Roll, Dynamite, and Crispy Ell roll.
No paper towels or mechanical hand drying device provided at handwash sink. Next to dish washer. Employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab meat. Made on Tuesday. Employee date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both customers / employee doors.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Wawa cup on prep table on back of kitchen.
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 71F cold holding, fish eggs 56F cold holding. Noodles 56F cold holding, cabbage 50F cold holding, sprouts 54F cold holding. Advised to rapid chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Advised to redo solution.
No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In bulk rice.
Carbon dioxide/helium tanks not adequately secured. 1 in back of kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. In back of kitchen.
Cutting board has cut marks and is no longer cleanable. Sushi bar.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Reran and primed. Found at 50 ppm.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on top of green curry paste.
Food stored on floor. Rice in kitchen. And bottles. Soy sauce Employee placed on rack.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 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 bucket empty. Corrected 75ppm
Raw animal food not separated from ready-to-eat food during preparation. Shell eggs over soybean paste 3 door glass cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Repackaged raw chicken over shrimp tempura and frozen soybeans. Chest freezer
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Out of test strips for chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen
Bowl or other container with no handle used to dispense food. Cup used to scoop tempura Cup used to scoop rice
Carbon dioxide/helium tanks not adequately secured. By back door
Exterior door has a gap at the threshold that opens to the outside. Back door
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease hood fan Gaskets make table Gaskets reach in freezers
Apr 19, 2024Inspection 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. First test at 0ppm. Informed Manger. Primed Machine and ran two new cycles. Second test 50 ppm.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen.
Floor soiled/has accumulation of debris. Under equipment in cooks line, under prep table in back room.
Food stored on floor. Multiple tubs in dry storage.
Time/temperature control for safety food thawed in an improper manner. Frozen food, duck, thawing at room temperature. Informed manager.
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer reading at time in Dish machine.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed the cook crack egg the continues on to work. Educate cook and manager, that must wash hands and put on new gloves.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken, steak, and shrimp from previous days not date marked in cooler at back storage room, in large reach-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks drink on the prep shelf above service.
Stored food not covered. Breaded shrimp and egg rolls wonton in reach-in freezer main kitchen.
Wiping cloth sanitizing solution stored on the floor. Cooks line in kitchen. Informed manager.
Working containers of food removed from original container not identified by common name. Large container of rice in dry storage not labeled.
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.