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.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
28 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. 0-10ppm, rechecked 4 times **Warning**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. -employee on cook line handled portioned bag of raw poultry prior to handling bag of tortilla shells without washing hands between handling raw and ready to eat food.
08B-56-4High Priority – Food stored in ice used for drinks. See stop sale. -squeeze bottles stored inside drink ice at bar, next to ice scoop. Ice must be discarded prior to refilling for beverages. Advised to keep squeeze bottles inside of a nearby cooler for convenience.
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license.
01B-03-5High Priority – Stop Sale issued due to adulteration of food product. -ice inside well
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salsa prepared previous day brought out 1 hour prior to inspection, 46F in middle, 66F at edge held inside inadequate ice bath. Reviewed time as public health control option available for this process. Manager stated plan to address by using smaller batches in future to allow for more adequate ice bath temperature control.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -reheated refried beans 113-169F at steam table across from stove. Employee reheated during inspection **Corrective Action Taken**
Intermediate 7
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -hand sink not accessible due to employee storing stacked salsa/dip containers inside basin **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. -significant amount of food debris inside hand sink with pan of prepped food resting on top of basin to sink -employee drained potatoes into hand wash sink
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. -jessica
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -manager could not locate certificate
31B-05-4Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -mens restroom **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. -cut tomatoes from previous day inside walk in cooler without date mark
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. -purple chemical inside unlabeled spray bottle on cook line
Basic 14
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. -near access to kitchen from server/expo area
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 countertop in front of pan of refried beans on cook line **Corrected On-Site**
36-22-4Basic – Floor area(s) covered with standing water. -warewashing area -corridor outside warewashing area inside warewashing area directly in front of dish machine. Manager had employee use squeegee to push wastewater into nearby grease trap drain under machine. **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. -behind some cooking equipment -inside bar under countertops in some areas
36-17-5Basic – Floor tiles missing and/or in disrepair. -warewashing area Ceiling/ceiling tile shows damage or is in disrepair. -prep area
08B-47-4Basic – Food not stored at least 6 inches off of the floor. -inside walk ins **Corrected On-Site**
08B-36-4Basic – Food stored in a location that is exposed to splash. -prepped potatoes uncovered on top of basin to hand sink on cook lne **Corrected On-Site**
33-20-4Basic – Grease on the ground and/or pad around grease receptacle. Grease receptacle lid open, broken, or missing. Open dumpster lid. **Warning**
36-24-5Basic – Hole in or other damage to wall. -wall in disrepair/bowing neat entrance at back door
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -old air curtain/blower above back exit door at kitchen
08B-12-5Basic – Stored food not covered inside dry storage area.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.
Inspector observations synchronized from DBPR on October 7, 2026 2:54 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.