Peppers Mexican Grill and Cantina
Last inspected: Apr 20, 2026
74
Score
Going back to 2022, Peppers Mexican Grill and Cantina has 12 inspections in the public record. The most recent report on file is from Apr 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
“Multiple cutting boards have cut marks” comes up most often, recorded five times in the inspection record.
By comparison, the average Destin facility scores 90, putting Peppers Mexican Grill and Cantina on the weaker side. Nothing in the record is alarming, but there's room to improve.
12
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed house made tortillas stored inside T-shirt bag on cook line. Operator placed inside cambro during inspection. **Corrected On-Site**
14-31-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ceiling of ice bin located near office has accumulation of black substance.
22-20-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed buildup of cooking oil on floor under fryers.
36-01-4
Basic - Food stored on floor. Observed two containers of chips stored on floor in kitchen and two containers of red sauce stored on floor in walk-in cooler.
08B-38-4
74
Dec 2, 2025
Routine - Food
3 major violations. 14 minor violations.
View 17 violations
Intermediate - Handwash sink used for purposes other than handwashing. Multiple dishes stored in hand wash sink in ware washing location.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cloth used as a food-contact surface under foil wrapped tortilla shells at expo. Cloth stored under spatula at grill press.
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack and speaker stored on top of dish machine.
40-06-5
Basic - Floor area(s) covered with standing water in ware washing area.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing/broken in ware wash location.
36-17-5
Basic - Food stored on floor. Oil and butter blend jugs stored on floor near upright cooler. **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor next to ice machine.
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. **Repeat Violation**
10-12-5
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 handle stored in sugar, pitcher handle stored in dry rice both in wait station location. **Repeat Violation**
10-01-5
Basic - Multiple Cutting boards have cut marks and are no longer cleanable at make bars. **Repeat Violation**
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units and walk in cooler.
05-09-4
Basic - Objectionable odors in women's bathroom or other areas of the establishment.
36-64-5
Basic - Stored food not covered. Reach in cooler near office- portioned salsa not covered. Walk in cooler- Raw beef 39F, seasoned lard 38F, green salsa 38F not covered. Reach in cooler at expo- Cojita cheese 39F, mayo not covered. Upright- tomato purée 39F, cooked ground beef 39F, salsa 38F not covered. Cheese sauce stored in warmer not covered. Upright- raw beef 40F, raw shrimp 39F, chicken wings 39F not covered. Upright freezer- octopus, raw shrimp, crabmeat, cooked shrimp not covered.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle on cook line at hand wash sink.
29-11-4
37
Apr 29, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- expo- reach in cooler- portioned house salsa 45F (9:30-2:30), marinara sauce 45F ( moldy and undetermined). Cold hold- make bar/reach in cooler- Krab 62F, scallops 53F, shredded cheese 60Fm white fish 55F, sliced beef 55F, chorizo 59F, cooked chicken wings 56F, cooked pork 59F. See stop sale **Warning** - From follow-up inspection 2025-04-23: Observed- reach in cooler near expo- salsa 44F (12:00-2:40). Upright cooler- shell eggs 44F over night see stop sale. Cold hold- make bar/reach in cooler on cook line- scallops 62F, Krab 68F, shredded cheese 63F, raw catfish 62F, sliced beef 61F, cooked pork 55F, cooked chicken wing 59F, raw pork 59F ( ambient 71F )see stop sale. **Admin Complaint** - From follow-up inspection 2025-04-25: Observed cold holding- portioned raw beef 52F, raw catfish 55F, sliced beef 56F, whole raw tilapia 48F, raw diced beef 46F 1(12:00-12:45). Thermometers calibrated. Inspector ambient temp 52F establishment ambient temp 60F. **Admin Complaint** - From follow-up inspection 2025-04-29: Observed cold holding- ROP red snapper 36F, raw beef 35F, pork 35F, catfish 36Fm raw chicken 36F. ROP Red snapper 36F ( thawed in bag ) see stop sale. **Admin Complaint**
03A-02-5
86
Apr 25, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- expo- reach in cooler- portioned house salsa 45F (9:30-2:30), marinara sauce 45F ( moldy and undetermined). Cold hold- make bar/reach in cooler- Krab 62F, scallops 53F, shredded cheese 60Fm white fish 55F, sliced beef 55F, chorizo 59F, cooked chicken wings 56F, cooked pork 59F. See stop sale **Warning** - From follow-up inspection 2025-04-23: Observed- reach in cooler near expo- salsa 44F (12:00-2:40). Upright cooler- shell eggs 44F over night see stop sale. Cold hold- make bar/reach in cooler on cook line- scallops 62F, Krab 68F, shredded cheese 63F, raw catfish 62F, sliced beef 61F, cooked pork 55F, cooked chicken wing 59F, raw pork 59F ( ambient 71F )see stop sale. **Admin Complaint** - From follow-up inspection 2025-04-25: Observed cold holding- portioned raw beef 52F, raw catfish 55F, sliced beef 56F, whole raw tilapia 48F, raw diced beef 46F 1(12:00-12:45). Thermometers calibrated. Inspector ambient temp 52F establishment ambient temp 60F. **Admin Complaint**
03A-02-5
86
Apr 23, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- expo- reach in cooler- portioned house salsa 45F (9:30-2:30), marinara sauce 45F ( moldy and undetermined). Cold hold- make bar/reach in cooler- Krab 62F, scallops 53F, shredded cheese 60Fm white fish 55F, sliced beef 55F, chorizo 59F, cooked chicken wings 56F, cooked pork 59F. See stop sale **Warning** - From follow-up inspection 2025-04-23: Observed- reach in cooler near expo- salsa 44F (12:00-2:40). Upright cooler- shell eggs 44F over night see stop sale. Cold hold- make bar/reach in cooler on cook line- scallops 62F, Krab 68F, shredded cheese 63F, raw catfish 62F, sliced beef 61F, cooked pork 55F, cooked chicken wing 59F, raw pork 59F ( ambient 71F )see stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- expo- reach in cooler- portioned house salsa 45F (9:30-2:30), marinara sauce 45F ( undetermined and moldy). - From follow-up inspection 2025-04-23: Upright cooler- shell eggs 44F (over night )see stop sale. Cold hold- make bar/reach in cooler on cook line- scallops 62F, Krab 68F, shredded cheese 63F, raw catfish 62F, sliced beef 61F, cooked pork 55F, cooked chicken wing 59F, raw pork 59F (11:00-3:00)( ambient 71F )see stop sale. 4-22-23 ambient temperature was 65F and same food items were stop sold with temperatures ranging from 45F to 62F,mistakenly did not add to stop sale .
01B-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. Reach in cooler on cook line ambient 65F. **Warning** - From follow-up inspection 2025-04-23: Observed- 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. Reach in cooler on cook line ambient 71F. **Warning**
14-74-7
70
Apr 22, 2025
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Food with mold-like growth. Marinara sauce 45F ( undetermined and moldy).See stop sale. **Warning**
01B-07-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- expo- reach in cooler- portioned house salsa 45F (9:30-2:30), marinara sauce 45F ( undetermined and moldy).
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- expo- reach in cooler- portioned house salsa 45F (9:30-2:30), marinara sauce 45F ( moldy and undetermined). Cold hold- make bar/reach in cooler- Krab 62F, scallops 53F, shredded cheese 60Fm white fish 55F, sliced beef 55F, chorizo 59F, cooked chicken wings 56F, cooked pork 59F. See stop sale **Warning**
03A-02-5
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. Marinara sauce stored in reach in cooler near expo 45F and moldy.
02C-03-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Keneth Moncado's training certificate provides name and birthdate only.
53B-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Manager re stocked paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Red cup stored in sugar with no handle. Manager removed cup and placed in ware washing area. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
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. Reach in cooler on cook line ambient 65F. **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Raw chicken stored in a tub on floor in walk in Freezer. Multiple buckets of sour cream stored on floor in walk in cooler. Oil jug stored on floor near warmer.
08B-38-4
Basic - Ice scoop handle in contact with ice. Manager removed scoop and sent to warehouse washing area. **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice machine scoop stored on top of ice maker on right side. Manager removed scoop and sent to warehouse wash location.. **Corrected On-Site**
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher handle stored in dry rice. Manager removed scoop from rice and sent to warehouse washing area. **Corrected On-Site**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit on cook line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler interior door soiled with raw ground beef.
23-03-4
29
Dec 30, 2024
Food-Licensing Inspection
No violations found.
100
Mar 12, 2024
Complaint Partial
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards heavily soiled on cook line.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
86
Jan 19, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Piece of pipe/equipment stored in sink on cook line in front of fryers. Sink used as a dump sink at end of cook line near walk in cooler as evidence of liquid food. Cloth/towel stored in sink in prep area near office. **Repeat Violation**
31A-11-4
Basic - Cloth used as a food-contact surface on cook line under bowl of oil.
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line and at make tables are heavily soiled with deep groove marks. **Repeat Violation**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. **Repeat Violation**
10-20-4
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 stored in flour.
10-01-5
74
Nov 9, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No soap provided at handwash sink in ware washing area. Dispenser has been removed from wall / unable to locate. Manager placed a bottle of soap at sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink in ware washing area not working/unable to dispense paper towels. Manager replaced batteries in dispenser. **Corrected On-Site**
31B-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair above dish machine, part of tile missing. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in main kitchen. **Repeat Violation**
36-34-5
Basic - Floor tiles missing and/or in disrepair in ware washing area at hand sink and on floor in front of dish machine. Floor tiles broken/missing in front of walk in freezer inside walk in cooler. **Repeat Violation**
36-17-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing shrimp 54F (12:45- 1:15). Manager placed shrimp in walk in cooler. **Corrective Action Taken**
06-06-5
Basic - Ice buildup in reach walk-in freezer.
14-69-4
64
Feb 7, 2023
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food after using her cell phone and drinking her drink on line. Kitchen manager asked her to wash hands and change gloves. **Corrective Action Taken**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at make tables soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrubber stored in hand wash sink nearest office.
31A-11-4
Basic - Ceiling tile missing in ware washing area above dish machine on the back side.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation**
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinking while preparing food. Employee placed drink on food contact surface next to panko and flour at breading station after drinking from it.
12B-07-4
Basic - Employee drinking at make bar breading station which is located in a food preparation or other restricted area.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee using phone stored inside food container on cook line at make board near breading station. Kitchen manager discarded food containers and had employee put away phone. **Corrective Action Taken**
40-06-5
Basic - Floor tiles missing and/or in disrepair at walk in cooler and back kitchen door.
36-17-5
Basic - Hole in or other damage to wall. Wall in disrepair behind missing tile at hand wash sink near ware washing area.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer at door and around door on interior.
14-69-4
Basic - Soiled dry wiping cloth in use at food contact surfaces at make bar and flat top. **Repeat Violation**
21-10-4
Basic - Stored food not covered. Duck stored in walk in cooler on trays not covered.
08B-12-5
Basic - Walk in cooler fans soiled.
22-16-4
37
Oct 21, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Peppers Mexican Grill and Cantina last inspected?
The most recent health inspection at Peppers Mexican Grill and Cantina on file is from Apr 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Peppers Mexican Grill and Cantina?
Across the inspection record, “multiple cutting boards have cut marks” has been cited five times, more than any other issue at Peppers Mexican Grill and Cantina.
How does Peppers Mexican Grill and Cantina compare to other restaurants in Destin?
Peppers Mexican Grill and Cantina most recently scored 74 out of 100, which is lower than the Destin average of 90.
Has Peppers Mexican Grill and Cantina's inspection record improved over time?
Results have been roughly steady. Inspections at Peppers Mexican Grill and Cantina have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Peppers Mexican Grill and Cantina 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 Peppers Mexican Grill and Cantina inspected?
Based on the inspection history on file, Peppers Mexican Grill and Cantina is inspected around three times per year on average.
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