Peppers Mexican Grill and Cantina
Last inspected: Apr 9, 2026
100
Score
Going back to 2022, Peppers Mexican Grill and Cantina has 12 inspections in the public record. Inspectors last stopped by on Apr 9, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to seven violations per visit.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Panama City average 83, so Peppers Mexican Grill and Cantina is doing better than most peers. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
No violations found.
100
Apr 8, 2026
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
High Priority - Container of medicine improperly stored. Container with medicine stored over prepping table in area adjacent to cooking line. Hand sanitizer stored above cocktail mixes in storage area.
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in t-shirt bags in walk in cooler.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat soup in walk in cooler. Raw beef over vegetable mix in walk in cooler. Raw shell eggs over pico in walk in cooler. Operator appropriately stored food items at the time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator appropriately stored food items in the correct order. **Corrected On-Site**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. Observed one roach on the floor next to handwashing sink, near fajitas station. **Warning**
35A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoons in handwashing sink in area adjacent to cooking line, and a pan with debris at bar handwashing sink.
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Containers of soup that were pulled from freezer on 04/06/2026, per operator, without label.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Birria broth in walk in cooler, prepared on 04/07/2026 not date marked. Operator marked the date at the time of inspection. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance around nozzles in soda machine at server station.
22-02-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Tortillas chips stand in cooking line.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dirty shelf over prep table in area adjacent to cooking line.
23-03-4
Basic - Equipment in poor repair. Gaskets in hot holding sham, and maketable in fajita station, in poor repair.
14-11-5
Basic - Floor and wall in disrepair next to handwashing sink at fajita station. Floor in disrepair in front of cooking line.
36-24-5
Basic - Floors not maintained smooth and durable in the kitchen area.
36-11-4
Basic - Food stored on floor. Bucket of salsa in walk in cooler. Aguas frescas syrups in the drink machines storage. Sour mix in the bar. Operator removed every food item from the floor and appropriately stored them at the time of inspection. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Salsa bucket in walk in cooler. Operator removed the old label at the time of inspection. **Corrected On-Site**
16-46-4
Basic - Reuse of single-service or single-use articles. Bottle of hot sauce reused for storing butter.
25-32-4
Basic - Stored food not covered. Ice bun uncovered in bar area.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe on handwashing sink next to fajita station. Maintenance man arrived at the time of inspection and fixed plumbing. **Corrected On-Site**
29-11-4
17
Aug 4, 2025
Complaint Full
No violations found.
100
Jul 25, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Hand wash sink by grill station dripping on floor. three compartment sink pipes dripping on floor. Dish pit sprayer sink leaking on to floor. Manager placed pans under sinks during inspection. **Warning** - From follow-up inspection 2025-07-25: Operator working to get plumbing repaired. **Time Extended**
28-13-5
86
Jul 24, 2025
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 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. Tested at 0 ppm chlorine. Operator fixed pump tube and primed machine, tested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Hand wash sink by grill station dripping on floor. three compartment sink pipes dripping on floor. Dish pit sprayer sink leaking on to floor. Manager placed pans under sinks during inspection. **Warning**
28-13-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: raw chicken 51F, raw chorizo 63F, and pork carnitas 52F at 3:40pm, per manager items in unit since approximately 11:30am. Raw shrimp in unit since 12:00pm per manager, 44-49F at 4:05. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: raw chicken 51F, raw chorizo 63F, and pork carnitas 52F at 3:40pm, per manager items in unit since approximately 11:30am. See stop sale. Also in drawer, per manager since 12:00: raw shrimp 52F, raw beef 62F, cheese sticks 52F, imitation crabmeat 54F, cooked potatoes 62F. Manager moved items to freezer for rapid chilling. New temperatures at 4:05pm: rawbef 41F, cheese sticks 40F, cooked potatoes 41F. Raw shrimp down to 44-49F at 4:05, see stop sale **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink by grill. Soap restocked during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Roll of paper towels stored in dish pit hand wash sink. Paper towels removed at time of inspection. **Corrected On-Site**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle soiled.
23-24-4
Basic - Equipment in poor repair. Torn/cracked metal around dish pit sprayer sink. Torn gaskets on flat top grill reach in cooler drawers. Metal detached at bottom of walk-in freezer door.
14-11-5
Basic - Gap at the threshold of exterior door at back of kitchen.
35B-01-4
39
Jan 27, 2025
Food-Licensing Inspection
7 critical violations. 2 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold sham: ground beef 115F, per operator approximately 2 hours. Returned to oven for reheating during inspection. **Corrective Action Taken**
03B-01-6
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. Bar dish machine tested at 0 ppm. Operator primed machine during inspection, tested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Employee washed hands with no soap. Observed bartender rinse hands in dump sink with no soap. Discussed with employee, employee rehashed hands in hand wash sink with soap. **Corrected On-Site**
12A-20-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Home Depot buckets in use for storing margarita mix.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over shredded cheese in walk-in cooler. Operator moved eggs to different shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed frozen condensation build up in walk-in freezer and in direct contact with uncovered churros.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: sour cream 55F, per operator approximately 2 hours. Grill drawers: imitation crab meat 60F, per operator approximately 2 hours. Items placed in freezer for rapid chilling at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink in prep area, and on expo line. Manager restocked soap at sinks at time of inspection. **Corrected On-Site**
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 enchilada sauce with date of 1-19-25. Per employee, date is incorrect, employee placed new date mark of 1-24-25 on item. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup used as scoop in birria juice. Operator obtained label for juice and discarded plastic cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line and expo line.
36-34-5
Basic - Cutting board on cook line make table has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Walk-in freezer door in disrepair and not sealing shut.
14-11-5
Basic - Floor tiles missing and/or in disrepair inside walk-in freezer.
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Stored food not covered. Churros uncovered in walk-in freezer. Dry beans and dry rice uncovered on expo line. Beans and rice covered at time of inspection.
08B-12-5
19
Jul 25, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Plumbing Installed; Proper Backflow Devices
FL-28
70
Feb 19, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Tortilla dough stored in plastic grocery bags. Manager voluntarily discarded. **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over Birria meat. Raw beef stored over ceviche. Raw chicken stored over raw steak, and raw ground beef. Manager rearranged all items during inspection. **Corrected On-Site**
08A-05-6
High Priority - Used dishwasher water going on floor when kitchen dish machine runs. Dish machine filter clogged. Employee cleared obstructions and dish water goes down drain properly. **Corrected On-Site**
28-13-5
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. Bar dish washer tested at 0ppm. Manager replaced container of chlorine and primed machine. Retested at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher wash hands in three compartment sink. Manager discussed with employee. Employee washed hands in hand wash sink. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty scrubbie pad and vegetable scraps in expo hand wash sink. Items removed at time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Expo hand wash sink, no hot water. Cold water temperature 68F.
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of grease/residue on Inside of walk in door handle. Wood table on cook line soiled.
23-03-4
Basic - Stored food not covered. Observed chilli relleno, ice cream, and peas uncovered in freezer. Manager covered all items. **Corrected On-Site**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks over prep area table, above expo pass window, and on cook line table by plates. All drinks removed by manager at time of inspection. **Corrected On-Site**
12B-07-4
35
Oct 24, 2023
Routine - Food
No violations found.
100
May 18, 2023
Complaint Partial
2 minor violations.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
90
Jan 23, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Sewage and Wastewater Properly Disposed
FL-27
58
Jul 7, 2022
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
58
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 9, 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, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Peppers Mexican Grill and Cantina.
How does Peppers Mexican Grill and Cantina compare to other restaurants in Panama City?
Peppers Mexican Grill and Cantina most recently scored 100 out of 100, which is higher than the Panama City average of 83.
Has Peppers Mexican Grill and Cantina's inspection record improved over time?
Yes. Recent inspections at Peppers Mexican Grill and Cantina have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Peppers Mexican Grill and Cantina 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 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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