Don Pepper's Mexican Grill & Cantina
Last inspected: Apr 6, 2026
14
Score
The health department has logged 16 inspections at Don Pepper's Mexican Grill & Cantina, the earliest from 2022. Don Pepper's Mexican Grill & Cantina was last inspected on Apr 6, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 23 violations per visit versus roughly 12 violations earlier in the record.
The pattern that stands out is “floor tiles missing and/or in disrepair”, which has been cited 10 times.
Don Pepper's Mexican Grill & Cantina's latest score of 14 falls below the Ormond Beach average of 79. The pattern in the record is worth a careful look.
16
Inspections
4
Critical latest
4
Major latest
20
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
4 critical violations. 4 major violations. 20 minor violations.
View 28 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 44°f, cooked pork 44°f in walk in cooler. **Warning**
03A-02-5
High Priority - Employee handled soiled equipment in dish area and then handled clean equipment without washing hands. **Warning**
12A-13-4
High Priority - Dented/rusted cans present. See stop sale. -dented can of pineapple juice in storage area. **Warning**
01B-01-4
High Priority - 2 Live, small flying insects found in dry storage area. **Warning**
35A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -for new employees hired on April 1. **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing bleach not labeled. **Repeat Violation** **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water shut off at hand wash sink next to ice machine. **Repeat Violation** **Warning**
27-16-4
Basic - Cardboard used to line food-contact shelves. **Warning**
14-05-4
Basic - Cove molding at floor/wall juncture broken/missing at several locations. **Repeat Violation** **Warning**
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
32-12-6
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Employee cellphone stored in or above a food preparation area. **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. -standing water on floor by ice machine. -standing water in between tiles and in areas where tiles are missing in dish washing area. **Repeat Violation** **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris under equipment at cook line. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. -dishwashing area. **Repeat Violation** **Warning**
36-17-5
Basic - Floors not constructed to be easily cleanable. -deep grout lines in kitchen. -deep grout lines in dish washing area. **Warning**
36-12-4
Basic - Food stored on floor. -bags of onions and bag of sugar dry storage area. **Warning**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
14-42-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - Interior of oven has accumulation of black substance/grease. **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at cook line. **Corrected On-Site** **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving at cook line soiled. -shelving in dry storage area soiled. -storage container lids heavily soiled with food debris. **Repeat Violation** **Warning**
23-03-4
Basic - Screen in door torn/in poor repair. **Warning**
35B-09-4
Basic - Water leaking from handle at hand wash sink by ice machine. **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
14
Sep 25, 2025
Complaint Full
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Pesticide-emitting strip present in food prep area. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
41-24-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink blocked shredder. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-25: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Clean knife stored in dirty, rusted rack. **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. -microwave door handle. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Faucet/handle broken at handwash sink. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
29-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -standing water between broken tiles in dishwashing area. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in bar area. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen, dishwashing area and bar area. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Lights in food storage area missing the proper shield. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -ladies restroom. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in dry storage area. -container lids soiled, dry storage area. -heavy buildup of grease under and on cooking equipment. -heavy buildup of grease on shelving in kitchen. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
23-03-4
33
Sep 24, 2025
Complaint Full
4 critical violations. 4 major violations. 15 minor violations.
View 23 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
6
May 23, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-23: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen. **Warning** - From follow-up inspection 2025-05-23: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-23: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2025-05-23: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. **Warning** - From follow-up inspection 2025-05-23: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -deep grout lines between tiles in kitchen and dish washing area. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-23: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers. **Warning** - From follow-up inspection 2025-05-23: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Standing water in missing tiles at cookline. **Warning** - From follow-up inspection 2025-05-23: **Time Extended**
36-22-4
61
May 22, 2025
Routine - Food
6 critical violations. 3 major violations. 12 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all foods in cookline reach in cooler between 46°f and 53°f. All foods in cooler overnight. -chorizo 48°f -beef 47°f -pork 48°f -beef 50°f, -shredded cheese 53°f -shredded pork 53°f **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all foods in cookline reach in cooler between 46°f and 53°f. All foods in cooler overnight. -chorizo 48°f -beef 47°f -pork 48°f -beef 50°f, -shredded cheese 53°f -shredded pork 53°f **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -refried beans in walk in cooler between 54°f and 56°f. Cooked and placed in cooler yesterday. -cooked carnitas at 48°f in walk in cooler. Cooked and placed in walk in cooler yesterday. **Repeat Violation** **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans in walk in cooler between 54°f and 56°f. Cooked and placed in cooler yesterday. -cooked carnitas at 48°f in walk in cooler. Cooked and placed in walk in cooler yesterday. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - 3 Live, small flying insects found in kitchen. **Repeat Violation** **Warning**
35A-02-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -refried beans in walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation** **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen. **Warning**
27-16-4
Basic - Cove molding at floor/wall juncture broken/missing in kitchen. **Repeat Violation** **Warning**
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Duct tape used to repair microwave door handle. **Warning**
14-71-4
Basic - 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. **Warning**
12B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris in dry storage area. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair in kitchen. **Warning**
36-17-5
Basic - Floors not maintained smooth and durable. -deep grout lines between tiles in kitchen and dish washing area. **Repeat Violation** **Warning**
36-11-4
Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at cookline. **Warning**
05-09-4
Basic - Standing water in missing tiles at cookline. **Warning**
36-22-4
Basic - Time/temperature control for safety food thawed in an improper manner. -ground beef thawing at room temperature. **Warning**
06-01-5
17
Jan 2, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-11-01: **Time Extended** - From follow-up inspection 2025-01-02: **Admin Complaint**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-11-01: **Time Extended** - From follow-up inspection 2025-01-02: **Admin Complaint**
53B-13-5
Basic - - From initial inspection : Basic - Water leaking from faucet/handle at cookline handwashing sink. **Warning** - From follow-up inspection 2024-11-01: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -reach in cooler at cookline. **Warning** - From follow-up inspection 2024-11-01: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Floor tiles broken in dish wash area. **Warning** - From follow-up inspection 2024-11-01: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken in several locations. **Warning** - From follow-up inspection 2024-11-01: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
36-03-4
67
Nov 1, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-11-01: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-11-01: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing bleach not labeled. **Warning** - From follow-up inspection 2024-11-01: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-01: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle soiled. **Warning** - From follow-up inspection 2024-11-01: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling leaking in dining room. **Warning** - From follow-up inspection 2024-11-01: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken in several locations. **Warning** - From follow-up inspection 2024-11-01: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor tiles broken in dish wash area. **Warning** - From follow-up inspection 2024-11-01: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving in dish wash area encrusted with grease/debris. **Warning** - From follow-up inspection 2024-11-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -reach in cooler at cookline. **Warning** - From follow-up inspection 2024-11-01: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Water leaking from faucet/handle at cookline handwashing sink. **Warning** - From follow-up inspection 2024-11-01: **Time Extended**
29-11-4
47
Oct 31, 2024
Routine - Food
8 critical violations. 4 major violations. 11 minor violations.
View 23 violations
High Priority - Toxic substance/chemical improperly stored. -can of spray paint stored over clean dishes. **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler: raw beef 44°f, raw chicken 44°f, pork 44°f, chicken soup 44°f. **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken soup in walk in cooler dated 10/22. **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -chicken soup in walk in cooler dated 10/22. **Warning**
02C-01-5
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. **Warning**
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -shredded chicken at 51°f in walk in cooler. Cooked and placed in walk in cooler yesterday. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -shredded chicken at 51°f in walk in cooler. Cooked and placed in walk in cooler yesterday. **Warning**
03D-02-5
High Priority - 1 Live, small flying insects in kitchen, food preparation area. **Warning**
35A-02-6
Intermediate - 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.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing bleach not labeled. **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Repeat Violation** **Warning**
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle soiled. **Warning**
23-24-4
Basic - Ceiling leaking in dining room. **Warning**
36-32-5
Basic - Cove molding at floor/wall juncture broken in several locations. **Warning**
36-03-4
Basic - Dead roaches on premises. -1 dead roach in dry storage area. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor tiles broken in dish wash area. **Warning**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving in dish wash area encrusted with grease/debris. **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -reach in cooler at cookline. **Warning**
14-33-4
Basic - Water leaking from faucet/handle at cookline handwashing sink. **Warning**
29-11-4
Basic - employee beverage container in a cold holding unit with food to be served to customers. **Warning**
12B-13-4
12
Apr 23, 2024
Complaint Full
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken wings in reach in cooler.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cookline.
27-16-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen over prep area.
36-32-5
Basic - Cove molding in disrepair under handwash sink at cookline.
36-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - 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. **Corrected On-Site**
12B-12-5
Basic - Floor area(s) covered with standing water in walk in cooler.
36-22-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris under microwave.
23-03-4
52
Apr 8, 2024
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
9
Nov 17, 2023
Routine - Food
7 critical violations. 5 major violations. 20 minor violations.
View 32 violations
High 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
03B-01-6
High 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**
03D-06-5
High 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**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -brute bins used for direct contact with rice, beans
14-15-4
High Priority - Nonfood-grade bags used in direct contact with food. -to go bag used for direct contact with raw pork
14-31-5
High 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**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large trash can **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - 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**
11-27-4
Intermediate - 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**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above makeline cooler on cook line
23-03-4
Basic - Objectionable odors in areas of the establishment. -beer cooler in bar
36-64-5
Basic - Open dumpster lid.
33-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Stored food not covered. -sheet tray of peppers inside wall in freezer
08B-12-5
Basic - Walk-in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -bulk sugar container **Corrected On-Site**
02D-01-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Grease receptacle lid open.
33-29-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - 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
06-06-5
Basic - Floor tiles missing and/or in disrepair. -small tiles in back prep area near floor drain
36-17-5
Basic - Floor area(s) covered with standing water. -inside broken tiles in back prep area -warewashing area
36-22-4
Basic - 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**
40-06-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cove molding at floor/wall juncture broken/missing. -dry storage
36-03-4
8
Jun 26, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2023-06-26: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-06-26: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Food service manager,Pedro Lopez,not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2023-06-26: **Time Extended**
53A-04-6
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from server area where soda fountain with ice machine is located.Must be reinstalled in the same location where removed. **Warning** - From follow-up inspection 2023-06-26: **Admin Complaint**
31A-04-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-06-26: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing at several locations in kitchen. **Warning** - From follow-up inspection 2023-06-26: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-06-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2023-06-26: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Broken floor tiles by dish machine. **Warning** - From follow-up inspection 2023-06-26: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in back kitchen area. **Warning** - From follow-up inspection 2023-06-26: **Time Extended**
36-32-5
45
Jun 13, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
10
May 8, 2023
Food-Licensing Inspection
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
14
Mar 16, 2023
Routine - Food
15 critical violations. 4 major violations. 31 minor violations.
View 50 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef prior to touching ready to eat produce across from grill **Warning**
12A-12-4
High Priority - Employee touched bare face and then engaged in food preparation, handled clean equipment without washing hands. -cook **Warning**
12A-10-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - cook handled raw shrimp, then wiped hands on his apron and continued to handle ready to eat foods without changing gloves and washing hands **Warning**
12A-28-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - server used barehand to garnish beverage with a lemon slice -employee handled tortilla chips with bare hand when plating. **Warning**
09-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -swai, operator provided parasite destruction records for different fish than what is being used for ceviche. Menu describes under consumer advisory for consuming raw/undercooked food, and could not verify cooking temperature from when swai was heat treated during. Raw/undercooked seafood must be fully cooked to 145F if it has not undergone parasite destruction or processed from aquaculture farm raised environment -manager contacted supplier and provided documentation for parasite destruction **Corrected On-Site** **Warning**
01D-01-5
High Priority - Nonfood-grade bags used in direct contact with food. -tortilla shells **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over milk inside walk in cooler -raw chicken stored above onions inside makeline cooler acroas from grill **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef inside walk in **Corrected On-Site** **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook wiped cutting board with wiping cloth, returned to food orep without changing gloves and washing hands **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -salsa **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F - Cold Holding); raw chorizo (47F - Cold Holding); shredded cheese (45F - Cold Holding). Raw fish 45F, raw beed 47F inside small cooler in back across from grill. . **Warning**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -salsa, prepped 5 hours ago per manager 45F **Warning**
01B-38-5
High 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 made salsa 45-46F, 5 hours. Near chip warmer in in adequate ice bath **Warning**
03D-06-5
High Priority - Toxic substance/chemical improperly stored. -sealant stored above prep table **Corrected On-Site** **Warning**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice bin, slight black substances along wall/top of interior -soda gun interior head inside bar **Warning**
22-02-4
Intermediate - 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/ **Warning**
53A-05-6
Intermediate - 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. **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. -pink chemical inside u labeled spray bottle **Warning**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. **Warning**
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. **Warning**
29-11-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Toilet/urinal not flushing/functioning properly. -womens restroom **Warning**
32-23-4
Basic - Time/temperature control for safety food thawed in an improper manner. - chicken, beef, thawing at room temperature **Warning**
06-01-5
Basic - Stored food not covered. **Warning**
08B-12-5
Basic - Floor soiled/has accumulation of debris. - in dry storage area -behind fryers **Warning**
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Equipment in poor repair. -prep table shelving below can opener in back **Warning**
14-11-5
Basic - Single-service articles improperly stored on floor. -cases of styrofoam cups on floor in dry storage **Warning**
25-05-4
Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. - shelves rusted **Warning**
36-52-4
Basic - Ripped/worn tin foil used as shelf cover. -below grill **Warning**
14-20-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. -disrepair from back door and screen door does not allow establishment to be sealed **Warning**
35B-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan inside walk in cooler, backside -side/interior of walk in cooler door -shelving in dry storage -hood filters above grill **Warning**
23-03-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -located in back prep area, hand sink next to can opener **Warning**
33-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. -bar **Warning**
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. - walk in cooler **Warning**
05-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - near grill **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. -small cutting board in bar **Warning**
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -back prep area near walk ins **Warning**
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - warewashing area **Warning**
38-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - multiple spices in dry storage area **Warning**
10-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. - prep cooler and warmer **Corrected On-Site** **Warning**
10-17-4
Basic - Ice scoop handle in contact with ice. -bar **Warning**
10-08-5
Basic - Hole in or other damage to wall. - FRP separating from wall near back door **Warning**
36-24-5
Basic - Food not stored at least 6 inches off of the floor. -containers of salsa on floor inside walk in **Warning**
08B-47-4
Basic - Floors not maintained smooth and durable. - deep groutlines causing retention of standing water **Warning**
36-11-4
Basic - Accumulation of dead flying insects in control devices. **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. - server used beverage cup to scoop ice **Warning**
14-01-5
1
Nov 15, 2022
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 45°f in top area of reach in cooler. Advised operator to keep containers below fill lines.
03A-02-5
High Priority - Spray cleaner stored next to food in dry storage area.
41-10-4
High Priority - 2 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
35A-02-6
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Floor soiled under equipment.
36-73-4
Basic - Floor tiles missing and/or in disrepair in kitchen.
36-17-5
Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered, open bag of salt in dry storage area.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Ceiling/ceiling tile shows water damage in back kitchen area.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Working containers of food removed from original container not identified by common name, flour container in dry storage area.
02D-01-5
29
Frequently Asked Questions
When was Don Pepper's Mexican Grill & Cantina last inspected?
The most recent health inspection at Don Pepper's Mexican Grill & Cantina on file is from Apr 6, 2026. The public record contains 16 inspections in total.
What is the most common violation at Don Pepper's Mexican Grill & Cantina?
Across the inspection record, “floor tiles missing and/or in disrepair” has been cited 10 times, more than any other issue at Don Pepper's Mexican Grill & Cantina.
How does Don Pepper's Mexican Grill & Cantina compare to other restaurants in Ormond Beach?
Don Pepper's Mexican Grill & Cantina most recently scored 14 out of 100, which is lower than the Ormond Beach average of 79.
Has Don Pepper's Mexican Grill & Cantina's inspection record improved over time?
No. Recent inspections at Don Pepper's Mexican Grill & Cantina have averaged around 23 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Don Pepper's Mexican Grill & Cantina means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Don Pepper's Mexican Grill & Cantina inspected?
Based on the inspection history on file, Don Pepper's Mexican Grill & Cantina is inspected around five times per year on average.
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