Pepitos Cantina & Grill
Last inspected: Feb 19, 2026
74
Score
Across the available record, Pepitos Cantina & Grill has 11 inspections on file, the first dated 2022. On Feb 19, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 90, which Pepitos Cantina & Grill's 74 doesn't quite reach. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips. **Corrected On-Site**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on left wall.
22-20-5
Basic - Food not stored at least 6 inches off of the floor. Oil jug stored on floor next to hand wash sink near cook line.
08B-47-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw shrimp 59F (11:00-11:25).Employee thawed shrimp then added ice to shrimp to soften sitting on prep table to peel. Employee placed shrimp in walk in cooler.
06-06-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
74
Sep 22, 2025
Routine - Food
No violations found.
100
Sep 18, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upright- cooked shrimp (9:30 am-3:30 pm) 53F see stop sale. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upright- cooked shrimp (9:30 am-3:30 pm) 53F. **Repeat Violation**
01B-02-5
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/. Manager arrived on site during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards at make bars on cook line heavily soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in bottom of hand wash sink near walk in cooler door. manager had employee removed bowl from food debris from sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Food stored on floor. Oil jugs stored on floor under hand sink on end of cook line.employee placed oil on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees on cook line next to upright cooler. Manager printed and place sign at sink. **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Portioned shrimp stored in upright cooler in pan with old label dating 9-9-25 ( 9 days ago). Employee removed label and sent pan to warehouse wash location. **Corrected On-Site**
16-46-4
Basic - Stored food not covered. Salsa stored in upright reach in cooler not covered. Raw ground beef patties stored in upright freezer not covered. employee placed a lid over ground beef patties and a tray over salsa. **Corrected On-Site** **Repeat Violation**
08B-12-5
45
Jul 29, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tilapia, 50F, cream salsa 51F (11:00-3:30) **Warning** - From follow-up inspection 2024-07-24: Observe red upright reach in cooler- shrimp 63F, tilapia 54F( 12:09-3:15). Salsa ranchero 51F, adobe salsa 51F, salsa 52F, shredded cheese 63F, jug salsa 54F, cream salsa 51F Ambient 59F. **Admin Complaint** - From follow-up inspection 2024-07-26: Upright- salsa 43F. Wait station - salsa 51F (2:20-2:55). Limited items kept in upright cooler. Walk in cooler- guacamole 49F, salsa 45F, cooked shrimp 65F ( 10:00-3:15) . Make line- guacamole 42F. **Admin Complaint** - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30) see stop sale. Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30). Make table- guacamole 46F, pico 53F, lettuce (71F 2:00-4:00). **Repeat Violation** **Warning** - From follow-up inspection 2024-07-24: Observed -upright reach in cooler- shrimp 63F, tilapia 54F( 12:09-3:15). Salsa ranchero 51F, adobe salsa 51F, salsa 52F, shredded cheese 63F, jug salsa 54F, cream salsa 51F Ambient 59F. See stop sale. **Admin Complaint** - From follow-up inspection 2024-07-26: Upright- salsa 43F. Wait station - salsa 51F (2:20-2:55). Limited items kept in upright cooler. Walk in cooler- guacamole 49F, salsa 45F, cooked shrimp 65F ( 10:00-3:15) . See stop sale. Make line- guacamole 42F. **Admin Complaint** - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperatures 57F, 54F. **Warning** **Warning** - From follow-up inspection 2024-07-24: Observed upright reach in cooler ambient temperature 59F. Do not use unit until repaired. **Admin Complaint** - From follow-up inspection 2024-07-26: Ambient temp of upright cooler 38.1 F. Walk in cooler- 47F.Admin Complaint** **Admin Complaint** - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. Walk in cooler ambient 39F, upright cooler 37F, make table 38F. **Admin Complaint**
14-74-7
70
Jul 26, 2024
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooling- pork 86F (1:30-3:39). Reheated- 2:02. **Corrected On-Site**
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler-raw chicken 45F,guacamole 49F, diced raw beef 45F, salsa 68F (held overnight).)see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw chicken 45F, quacamole 49F, diced raw beef 45F, salsa 68F (held overnight).)see stop sale. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen and on cook line heavily soiled.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Soiled dry wiping cloth in use at expo station and all cooks have soiled dry cloths hanging from aprons on cook line.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored near expo station.
21-09-4
47
Jul 24, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
70
Jul 23, 2024
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tilapia, 50F, cream salsa 51F (11:00-3:30) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30) see stop sale. Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30). Make table- guacamole 46F, pico 53F, lettuce (71F 2:00-4:00). **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. Hot hold- cooked chicken breast 121F.reheat 188F.
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavily soiled cutting boards in multiple areas.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in sink at bar. Ice in sink in wait station. **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cloth used as a food-contact surface under jalapeños. Manager removed cloth from food contact surface. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperatures 57F, 54F. **Warning** **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Food stored on floor. Oil jug stored on floor near hand sink. **Repeat Violation**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - No conspicuously located ambient air temperature thermometer in some holding units.
05-09-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Snow crab legs stored in upright freezer, sausage, whole red snapper and ground beef stored in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Dish shelves have accumulation of soil residues.
22-16-4
27
Feb 19, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef patty sitting on upright freezer shelf stored over portioned cooked muscles. Manager corrected rotation and covered beef patty. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing at bar. Drink pitcher stored in sink. Ice in sink drain in wait station. Diced tomato and rice in sink drain near walk in cooler. Employee removed pitcher, ice and food debris from sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- diced cooked chicken 92F, cooked chicken breast 119F (1:00-5:00). Provided establishment with written form to hold cooked chicken at room temperature on cook line. **Corrective Action Taken**
03F-10-5
Basic - Accumulation of pink/black/green mold-like substance in the interior of the ice machine/bin on the right side of ice chute lip. **Repeat Violation**
22-20-5
Basic - Cloth used as a food-contact surface under butter and spices on cook line at grill area.
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with straw stored on food contact surface on cook line to right of make bar table. Drink was discarded by employee. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Sweet and sour mix in bin stored on floor at bar. House made cheese sauce stored on floor in walk in cooler. Manager placed cheese sauce on shelf.
08B-38-4
Basic - Multiple Soiled dry wiping cloths in use on cook line and make tables. **Repeat Violation**
21-10-4
Basic - Stored food not covered. Raw ground beef patty stored in upright freezer un covered. Manager covered beef patty. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Commercially cooked packaged muscles portioned into separate bags and stored in upright freezer with out a label.
02D-01-5
50
Nov 30, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
95
Nov 2, 2022
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- drawers- beef 44F, raw chicken 47F, raw shrimp 45F ( 2:00-4:02). Manager placed all items on ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than hand washing. Sink in wait station used as a dump sink.
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/. Manager was called to come into establishment. Inspection complete prior to manager arriving on site.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents rusted in kitchen. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on prep table near seasoning bins. **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Walk in cooler door in disrepair.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water near prep station and 2 compartment sink.
36-22-4
Basic - Floors not maintained smooth and durable near 2 compartment sink in prep area.
36-11-4
Basic - In-use ice scoop stored on soiled surface between uses. Scoop stored on top of ice machine.
10-12-5
Basic - Soiled dry wiping cloth in use in multiple areas of kitchen . **Repeat Violation**
21-10-4
Basic - Stored food not covered. Breaded chicken, crab, muscles, scallops and hush puppies stored in upright freezer un covered. **Repeat Violation**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
41
Jul 18, 2022
Routine - Food
1 critical violation. 3 major violations. 18 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright-Make bar- sliced tomato 39F, pico 47F, guacamole 39F, lettuce 45F, shredded cheese 44F ( less than 3 hours). Cold holding drawers- chicken 56F, shrimp 54F, beef 55F ( 3 hours ). Manager had crew place items in freezer and on ice. Cold holding- House made green sauce 67F, house made salsa 68F (45 minutes). Manager placed items in upright cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling room temperature- taco beef 87F, shredded chicken 84F, rice 112F ( less than 1 hour ). Manager had employee place items in walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, food cart, prep tables in kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. In wait station used as a dump sink, at bar used to store dishes and scrubber. **Repeat Violation**
31A-11-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board.
21-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 2 ice bins and ice machine. **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dustless cleaning methods not utilized when exposed food present. In dining room above tables.
36-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks stored on expo shelf and dish shelf. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones back packs stored on expo shelf and dish shelf.
40-06-5
Basic - Equipment and utensils not rinsed between washing and sanitizing.
16-16-4
Basic - Equipment in poor repair. Upright cooler in dry storage bottom panel hanging"
14-11-5
Basic - Hole in or other damage to wall. Near bar and exit door. In kitchen chemical room. 1/2 wall near bar and dining room.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At bar- knife stored between ice bin and cutting board.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar, wait station kitchen. **Repeat Violation**
31B-04-4
Basic - Scoop handle in contact with sugar. Manager removed scoop and sent to ware wash area. **Corrected On-Site**
10-08-5
Basic - Soiled dry wiping cloth in use. Stored on food contact table.
21-10-4
Basic - Stored food not covered. Upright cooler shrimp not covered. Double upright freezer shrimp, muscles, and crab not covered. Manager had employee cover food items. **Corrected On-Site**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen, dry storage.
36-02-5
26
Frequently Asked Questions
When was Pepitos Cantina & Grill last inspected?
The most recent health inspection at Pepitos Cantina & Grill on file is from Feb 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pepitos Cantina & Grill?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Pepitos Cantina & Grill.
How does Pepitos Cantina & Grill compare to other restaurants in Destin?
Pepitos Cantina & Grill most recently scored 74 out of 100, which is lower than the Destin average of 90.
Has Pepitos Cantina & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Pepitos Cantina & Grill have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pepitos Cantina & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pepitos Cantina & Grill inspected?
Based on the inspection history on file, Pepitos Cantina & Grill is inspected around three times per year on average.
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