Le Peep Florida
Last inspected: May 6, 2026
21
Score
Le Peep Florida has been inspected eight times since 2022. The most recent report on file is from May 6, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around eight violations each.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited four times.
Restaurants in Tampa average 79, so Le Peep Florida trails the local norm. There are enough flags in the record to merit a second thought.
8
Inspections
6
Critical latest
5
Major latest
3
Minor latest
Inspection History
May 6, 2026
Routine - Food
6 critical violations. 5 major violations. 3 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter Parmesan mixture and butter brown sugar mixture place on Time as a public health control at 7am but not discarded at 11 am. Time noted on inspection at 11:22 am.
01B-13-4
High Priority - Vacuum breaker missing at splitter added to mop sink faucet for red hose.
29-42-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking for lemon butter and individually packaged butter at food runner station. Employee added a time during time of inspection. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter Parmesan mixture and butter brown sugar mixture place on Time as a public health control at 7am but not discarded at 11 am. Time noted on inspection at 11:22 am.
03F-04-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter Parmesan mixture and butter brown sugar mixture place on Time as a public health control start time at 7am with an end time at 12 pm. Time noted on inspection at 11:22 am.
03F-01-5
High Priority - Nonfood-grade bags used in direct contact with food. Pancake flour mix stored inside eight shopping bags, located at food dry storage rack, adjacent to front line cook. Employee transferred pancake flour mix into a food grade safe container at time of inspection. **Corrected On-Site**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment are soiled. Interior nozzle for Diet Coke soda fountain is soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located adjacent to ice machine. Manager provided paper towels at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Alejandro.
53B-01-5
Intermediate - No soap provided at handwash sink. Located at hand washing sink adjacent to espresso machine. Manager provided soap at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Located at front line and at three compartment sink. Manager was able to dispense paper towel at time of inspection. **Corrected On-Site**
31B-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal water beverage stored on shelf located over front line reach in cooler and on food dry storage rack. Employee relocated all personal beverages to an approval location at time of inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee flan store on shelf inside walk-in cooler. Employee identified and segregated flan at time of inspection. **Corrected On-Site**
08B-49-4
21
Jan 21, 2026
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed potatoes cooked at 7 am temped at 85f did not cool properly on prep table next to flat top.operator discarded item.
03D-01-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employe touched phone with gloves and continued to work without washing hands, employee washed hands
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat pasteurized, employee moved item to appropriate location. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed black beans prepped and labeled in walk in cooler more than 7 days.
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed potatoes on prep table next to flat top did not cool properly .operator discarded item
01B-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager not aware of the big six inspector provided educational packet with the big 6. **Corrective Action Taken**
11-07-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or device to measure temperature in dishwasher .
16-62-1
Basic - Unnecessary items stored in garbage enclosure.
33-30-4
Basic - Open dumpster lid.
33-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to waffle irons.
12B-07-4
33
Mar 31, 2025
Food-Licensing Inspection
No violations found.
100
Nov 22, 2024
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Wiping Cloths Properly Used and Stored
FL-41
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
25
Jul 19, 2024
Routine - Food
2 major violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
82
Nov 8, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of butter cups 71 F and whipped butter 69 F stored on counter at wait station. Operator placed items in ice. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links 123-126 F stored in hot well. Operator reheated in oven, temped 182-187 F. **Corrected On-Site** **Warning**
03B-01-6
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. Provided by email. **Corrective Action Taken** **Repeat Violation** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with mold like substance on reach-in coolers at cook line. Can opener blade soiled with old food debris. Employee cleaned and sanitized can opener at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon and coffee like liquid in handwash sink at wait station. Employee removed spoon. **Corrective Action Taken** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Mark Goldenburg. **Warning**
53A-01-7
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. Employee placed lid on drink. **Warning**
12B-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in coolers at cook line. **Repeat Violation** **Warning**
14-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. 1 mop stored in mop sink. **Warning**
42-01-4
Basic - Unclean building components, attachments or fixtures. Walk-in cooler fan guards soiled with accumulation of dust/grease. **Warning**
36-50-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice machine. Operator moved handle up. Ice bucket stored not inverted between uses. Operator inverted. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water at 123 F on cook line. Butter scoop stored in standing water at 76 F at wait station. Operator discarded water. **Corrective Action Taken** **Repeat Violation** **Warning**
10-01-5
Basic - No Heimlich maneuver/choking sign posted. Provided by email. **Corrective Action Taken** **Warning**
51-13-4
37
May 11, 2023
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of butter (61F - Cold Holding) stored on prep table at wait station. Employee placed it on ice at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled dishes, wiped table top with wiping cloth from sanitizing bucket, then handled cleaned dishes and food containers with the same gloves at dish machine area.
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over pasteurized liquid egg in walk-in cooler.
08A-20-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Can opener blade soiled with old food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food container and scrubbing pad stored in handwash sink at wait station. Employee removed items. Observed employee dumped water in handwash sink at wait station. **Corrective Action Taken**
31A-11-4
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/ 8 employees working at time of inspection. **Repeat Violation**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Employee replaced solution, tested 200ppm. **Corrected On-Site**
21-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk-in cooler.
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bean bin.
10-01-5
Basic - Cutting boards has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
32
Nov 16, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of packaged butter 79 F stored on prep table at wait station. Operator placed on ice bath. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Diced tomatoes.
01B-01-4
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/ 7 employees working at time of inspection. **Repeat Violation**
53A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at dish room. Operator provided. **Corrected On-Site**
31B-05-4
Basic - Cutting board has cut marks and is no longer cleanable. On small reach-in cooler at cook line.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of Sysco Diced Tomatoes stored on food storage shelf with other food items. Operator moved to office for return. **Corrected On-Site**
08B-20-4
Basic - In-use tongs stored on equipment door handle between uses. Removed. **Corrected On-Site**
10-20-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins.
02D-01-5
47
Frequently Asked Questions
When was Le Peep Florida last inspected?
The most recent health inspection at Le Peep Florida on file is from May 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Le Peep Florida?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Le Peep Florida.
How does Le Peep Florida compare to other restaurants in Tampa?
Le Peep Florida most recently scored 21 out of 100, which is lower than the Tampa average of 79.
Has Le Peep Florida's inspection record improved over time?
Results have been roughly steady. Inspections at Le Peep Florida have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Le Peep Florida 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 Le Peep Florida inspected?
Based on the inspection history on file, Le Peep Florida is inspected around two times per year on average.
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