Pepper & Salt BBQ
Last inspected: Mar 6, 2026
78
Score
Going back to 2022, Pepper & Salt BBQ has 12 inspections in the public record. The latest inspection on file is from Mar 6, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up four times.
Compared to the broader Vero Beach restaurant scene, this is about average. The record reflects steady performance over time.
12
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked eggs observed at 89f. In steam well for 20 mins. Advised to reheat to 165f. **Corrective Action Taken** - From follow-up inspection 2026-03-06: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. AC drain line is draining into hand sink next to coffee bar - From follow-up inspection 2026-03-06: **Time Extended**
31A-10-4
78
Feb 24, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over bbq sauce in reach in cooler. Raw shelled eggs over corned beef. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked eggs observed at 89f. In steam well for 20 mins. Advised to reheat to 165f. **Corrective Action Taken**
03B-01-6
Intermediate - Equipment drain line draining into handwash sink. AC drain line is draining into hand sink next to coffee bar
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Motion Faucet on hand next to dish area is not working. Changed batteries. Faucet will not turn on**Warning** **Warning**
31A-09-4
61
Sep 12, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey 46f. Cooked onions 51f. Cold holding. Employee had items pulled out 1 hour ago. Moved to another cooler to rapid chill **Corrective Action Taken** - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-12: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Motion activated Hand sink next to dishwasher has dead batteries. Operator is waiting on delivery for batteries that is scheduled to be delivered today - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-12: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. On floor between alto shams - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-12: **Time Extended**
25-05-4
70
Sep 4, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : 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. Reading 0ppm. Swapped chemicals and primed. Reading 0ppm **Warning** - From follow-up inspection 2025-09-04: Operator has technician returning this weekend. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey 46f. Cooked onions 51f. Cold holding. Employee had items pulled out 1 hour ago. Moved to another cooler to rapid chill **Corrective Action Taken** - From follow-up inspection 2025-09-04: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Motion activated Hand sink next to dishwasher has dead batteries. Operator is waiting on delivery for batteries that is scheduled to be delivered today - From follow-up inspection 2025-09-04: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-09-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. On floor between alto shams - From follow-up inspection 2025-09-04: **Time Extended**
25-05-4
61
Aug 27, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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. Reading 0ppm. Swapped chemicals and primed. Reading 0ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey 46f. Cooked onions 51f. Cold holding. Employee had items pulled out 1 hour ago. Moved to another cooler to rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Motion activated Hand sink next to dishwasher has dead batteries. Operator is waiting on delivery for batteries that is scheduled to be delivered today
31A-09-4
Basic - Single-service articles improperly stored. On floor between alto shams
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
61
Mar 19, 2025
Routine - Food
2 critical violations. 2 major violations. 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. cooked pasta (49F -cooling In cooler overnight.Operator threw away **Corrected On-Site**
03D-02-5
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. Cooked pasta 49f
01B-36-5
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. Gallon of milk **Corrected On-Site**
02C-03-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Over easy egg served on hangover burger. Operator added consumer advisory to menu with asterisk **Corrected On-Site**
02B-04-5
Basic - Ice scoop handle in contact with ice. Scoop handle laying in ice in bulk ice bin **Corrected On-Site**
10-08-5
58
Sep 13, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
02C-02-5
Basic - Equipment in poor repair. Dish washer is not working. Operator had technician out yesterday to look at it. Operator is utilizing 3CS until it is fixed.
14-11-5
86
Feb 14, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Pans in sink by prep sink **Corrected On-Site**
31A-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs **Corrected On-Site**
10-01-5
Basic - Open dumpster lid.
33-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee serving food front line **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop corn flakes **Corrected On-Site** **Repeat Violation**
14-01-5
70
Oct 19, 2023
Routine - Food
No violations found.
100
Oct 18, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs next to ready to eat foods **Corrected On-Site**
08A-05-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Sausage found at 117° F left over night **Warning**
03B-15-5
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.
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. Sausage and pork belly found in reach in cooler in covered plastic bins at 51°-58. **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sausage and pork belly found in reach in cooler in covered plastic bins at 51°-58.
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin **Corrected On-Site**
14-01-5
47
Mar 29, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked sausage in tall reach in cooler. All moved to properly store. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. With splitter attracted.
29-42-4
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. Printed and provided. **Corrected On-Site**
11-27-4
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. New employee had not signed. Printed and signed. **Corrected On-Site**
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
Basic - No handwashing sign provided at a hand sink used by food employees. Next to ice machine.
31B-04-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Employee with no hair restraint while engaging in food preparation. Hat put on. **Corrected On-Site** **Repeat Violation**
13-03-4
47
Aug 4, 2022
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over coleslaw dressing in reach in cooler. Moved to properly store. **Corrected On-Site**
08A-05-6
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. Dish machine is 0ppm after 2 tests. Observed no sanitizer connected. Three compartment sink is set up to 200 ppm quaternary ammonia for sanitizing dishes. **Corrective Action Taken**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At food prep hand sink. Paper towels provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand sink next to ice machine.
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. Cooked sausages, ribs and meat for use after 24hours. Manager marked all. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only one certificate available. Others not able to print. Operator will provide at next inspection.
53B-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees.
13-03-4
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. Beef brisket without proper label.
02D-03-4
43
Frequently Asked Questions
When was Pepper & Salt BBQ last inspected?
The most recent health inspection at Pepper & Salt BBQ on file is from Mar 6, 2026. The public record contains 12 inspections in total.
What is the most common violation at Pepper & Salt BBQ?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Pepper & Salt BBQ.
How does Pepper & Salt BBQ compare to other restaurants in Vero Beach?
Pepper & Salt BBQ most recently scored 78 out of 100, which is about the same as the Vero Beach average of 77.
Has Pepper & Salt BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Pepper & Salt BBQ have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pepper & Salt BBQ means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pepper & Salt BBQ inspected?
Based on the inspection history on file, Pepper & Salt BBQ is inspected around three times per year on average.
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