Peppa Seed
Last inspected: Oct 29, 2025
74
Score
Going back to 2022, Peppa Seed has nine inspections in the public record. The most recent visit was on Oct 29, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Wet wiping cloth not stored” comes up most often, recorded three times in the inspection record.
Among Lauderhill restaurants, this is a fairly standard result. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting for clean equipment on ware washing rack
24-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink stored in 2 door lowboy freezer
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rags on stored on counters and flip tops instead of sanitizer bucket
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator corrected to 100ppm
21-07-4
74
Aug 11, 2025
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; white rice (122-144F - Hot Holding). Observed food not properly heated on top. Informed operator to stir up food sitting on the line when establishment isn’t too busy. Operator placed food in oven to reheat to 165F **Corrective Action Taken** Priority: High Priority
03B-01-6
Intermediate - Observed: 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/ Priority: Intermediate
53A-05-6
Intermediate - Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
53B-14-5
Basic - Observed: Cutting board has cut marks and is no longer cleanable. Observed blue cutting board with a number of cut marks. Operator replaced with brand new cutting board **Corrected On-Site** Priority: Basic
14-09-4
Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Observed dishes in triple sink are stacked on top of each other while still being wet Priority: Basic
24-08-4
Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle buried in bulk rice container. Operator removed **Corrected On-Site** Priority: Basic
10-01-5
Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed used wiping clothes not stored in bucket next to flip top. Operator removed **Corrected On-Site** Priority: Basic
21-12-4
58
Mar 25, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator salt fish (48F - Cold Holding), made yesterday, was set in the walk in and left overnight to cool. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator salt fish (48F - Cold Holding), made yesterday, was set in the walk in and left overnight to cool. See stop sale.
01B-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator remade to proper 100ppm **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in back prep area Microwave soiled next to cook line Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on dry storage rack, above and next to back prep table
12B-07-4
55
Jan 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Warning** - From follow-up inspection 2025-01-14: Observed same **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. In walk in cooler, herbs placed in ziploc bags, no labeling **Warning** - From follow-up inspection 2025-01-14: Observed same **Time Extended**
02D-01-5
90
Nov 5, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee answer the phone and put gloves on with no handwashing **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pasta salad (45F - Cold Holding) Per operator food not portioned or prepared today, in unit less than 4 hours. Operator left food item on counter before putting back into walk in cooler. Operator placed back in walk in cooler for quick chill **Corrected On-Site** **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. Food line; jerk chicken (119F - Hot Holding). Operator reheated to 173F° for hot holding **Corrected On-Site** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. **Warning**
02D-12-1
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. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach at kitchen triple sink unlabeled. Operator labeled **Corrected On-Site** **Warning**
41-17-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in ice cream bar area on sink shelving surface, not on clean and sanitized container **Warning**
10-12-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Warning**
02D-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On kitchen counter. Operator placed in bucket **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. In walk in cooler, herbs placed in ziploc bags, no labeling **Warning**
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in bulk container of flour, handle in direct contact with food item. Operator corrected **Corrected On-Site** **Warning**
10-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on kitchen counter shelving above food items and equipment **Warning**
40-06-5
30
Feb 26, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee washed hands with cold water. Employee re washed hands with Warm water and soap **Corrected On-Site**
12A-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 Compartment sink Operator replaced paper towel **Corrected On-Site**
31B-02-4
Basic - Hole in or other damage to wall. Under Handwash sink
36-24-5
74
Oct 27, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, bags of raw oxtail above open cases of lobster tails and shrimp. Manager inverted all items for proper separation. **Corrected On-Site**
08A-17-6
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. Bulletin printed and provided. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to locate chlorine test kit.
16-37-1
Basic - Food stored on floor. Bags of raw oxtail on floor of walk in freezer and buckets of raw vegetables and pork tails on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee in kitchen not wearing beard guard.
13-04-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Labels on juices prepared on site missing address and date packaged. New labels present, manager using up last of old labels.
02D-03-4
Basic - Working containers of food removed from original container not identified by common name. Containers of sugar, cornmeal, and flour in dry storage not labeled. Employee labeled. **Corrected On-Site**
02D-01-5
58
Dec 14, 2022
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw seasoned chicken over raw oxtail in walk in cooler
08A-20-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. See stop sale. Observed jammin delights juice with label stating juices are not pasteurized as to maintain all nutrients that should be consumed. Inspector spoke to OPQ who stated proceed with stop Sale. 79 juices.
01B-04-5
High Priority - Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. See stop sale. Observed jammin delights juice with label stating juices are not pasteurized as to maintain all nutrients that should be consumed. Inspector spoke to OPQ who stated proceed with stop Sale. 79 juices. 62 juices
01A-17-5
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.
11-07-5
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. Observed can opener blade with build up soiled mold like substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used to fill water for cooking.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line reach in cooler shelves at front counter.
14-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed bucket of spices stored on floor in walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use spatula and scraper stored between crack of 3 compartment sink.
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop directly touching beans, sugar and cornmeal in container at dry storage area.
10-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth chlorine solution stored on floor in kitchen area. Operator removed and stored correctly.
21-38-4
29
Aug 9, 2022
Complaint Full
3 critical violations. 7 major violations. 12 minor violations.
View 22 violations
High Priority - Establishment that serves a highly susceptible population preparing juice or beverage containing juice that has not been treated under a HACCP plan to reduce the most resistant microorganism of public health significance. See stop sale. Observed Jammin Delights juice stating juice has not been pasteurized to destroy pathogens. Quantity 42
01B-08-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked pasta stored in non food grade bag
14-31-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizing solution at front counter exceeding 200ppm. Operator corrected to 100ppm. **Corrected On-Site**
41-15-5
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.
11-07-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened from Saturday in reach in cooler not labeled.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line with mold build up
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at kitchen area..
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink located at kitchen area.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta, cooked mackerel from Saturday without date marking.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand washing sink in kitchen area.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense rice from containers in dry storage area.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone on dry storage shelf in prep area.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee in food preparation wearing bracelet. Operator had employee remove bracelet **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in food preparation not wearing hair restraint. Operator had employee wear hair restraint **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed boxes of vegetables stored on floor in walk in cooler. Observed containers of pig tails stored on floor in walk in cooler. Observed box of chicken stored on floor in walk in freezer.
08B-38-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop not protected stored on top of ice machine.
10-13-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board at cook line. Operator removed and stored correctly.
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items to go containers not inverted on prep shelf located in kitchen area Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
17
Frequently Asked Questions
When was Peppa Seed last inspected?
The most recent health inspection at Peppa Seed on file is from Oct 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Peppa Seed?
Across the inspection record, “wet wiping cloth not stored” has been cited three times, more than any other issue at Peppa Seed.
How does Peppa Seed compare to other restaurants in Lauderhill?
Peppa Seed most recently scored 74 out of 100, which is about the same as the Lauderhill average of 74.
Has Peppa Seed's inspection record improved over time?
Results have been roughly steady. Inspections at Peppa Seed have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Peppa Seed 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 Peppa Seed inspected?
Based on the inspection history on file, Peppa Seed is inspected around three times per year on average.
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