PEPPERS MEXICAN GRILL AND CANTINA
794 S ATLANTIC AVE · ORMOND BEACH · Volusia County · FL 32176
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
32 full violation description(s) documented by the inspector during this visit.
High Priority 7
22-41-4High Priority – 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. 0-25ppm, ran multiple times during inspection, manager corrected line inside sanitizer bucket feeding into unit. 100ppm. **Corrected On-Site**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. -to go bag used for direct contact with raw pork
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. -brute bins used for direct contact with rice, beans
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 46-47F, raw shrimp 49F, pork 54F inside makeline cooler acroas from grills. Manager stated 3.5 hours, see stop sale due to rate of growth. Raw seafood 47F. **Repeat Violation**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -house salsa, manager stated made 3.5 hours prior 57F on top of improper ice bath. See stop sale for rate of growth. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooke rice, 125F in double pan set up on steam table. Cooked and placed on line 2 hours prior. Manager added water to other pan for double boil. Manager reheated to 165F
Intermediate 5
11-27-4Intermediate – 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. **Corrected On-Site**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -blocked by large trash can **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items inside walk in cooler, manager had employee correct dates **Corrected On-Site**
Basic 20
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. -dry storage
32-12-5Basic – Covered waste receptacle not provided in women's bathroom.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on back prep table next to pots **Corrected On-Site**
36-22-4Basic – Floor area(s) covered with standing water. -inside broken tiles in back prep area -warewashing area
36-17-5Basic – Floor tiles missing and/or in disrepair. -small tiles in back prep area near floor drain
06-06-5Basic – Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -outer portion of pork, 42F. Advised to thaw in refrigerator ahead of time or use cold running water
33-20-4Basic – Grease on the ground and/or pad around grease receptacle.
33-29-4Basic – Grease receptacle lid open.
14-69-4Basic – Ice buildup in reach-in freezer.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above makeline cooler on cook line
36-64-5Basic – Objectionable odors in areas of the establishment. -beer cooler in bar
33-16-4Basic – Open dumpster lid.
21-10-4Basic – Soiled dry wiping cloth in use.
29-49-6Basic – Standing water in bottom of reach-in-cooler.
08B-12-5Basic – Stored food not covered. -sheet tray of peppers inside wall in freezer
14-17-4Basic – Walk-in freezer shelves with rust that has pitted the surface.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. -3 compartment sink
02D-01-5Basic – Working containers of food removed from original container not identified by common name. -bulk sugar container **Corrected On-Site**
Inspector observations synchronized from DBPR on October 18, 2026 12:00 PM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
4 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.