Pepper's Mexican Grill and Cantina

309 Reid Ave, Port St. Joe, FL 32456

Mexican / Latin

Last inspected: Mar 2, 2026

Score

High Risk

Going back to 2022, Pepper's Mexican Grill and Cantina has nine inspections in the public record. Inspectors last stopped by on Mar 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.

The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.

The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up three times.

The city-wide average sits at 84, which Pepper's Mexican Grill and Cantina's 52 doesn't quite reach. This restaurant has more on its record than most do.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 2, 2026

Routine - Food

1 critical violation. 4 major violations. 2 minor violations.

View 7 violations

High Priority - Employee washed hands with no soap.

12A-20-4

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Mop sink.

12A-03-4

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at the pickup window use for dumping.

31A-11-4

Intermediate - No hot water provided at handwash sink on the cook line.

27-08-4

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in the walk in cooler.

02C-02-5

Basic - Ice scoop handle in contact with ice inside ice bin in the waitress station.

10-08-5

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

22-20-5

Dec 2, 2025

Routine - Food

1 critical violation. 1 major violation. 4 minor violations.

View 6 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swai 49 F Krab 51 F scallop 49 F

03A-02-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and cutting board on the cook line.

22-02-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

22-20-5

Basic - Accumulation of lime scale on the inside of the dishmachine.

16-23-4

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacking in the dish washing area.

24-08-4

Basic - Exterior door has a gap at the threshold that opens to the outside by walk in cooler.

35B-01-4

May 27, 2025

Routine - Food

3 critical violations. 3 minor violations.

View 6 violations

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

12A-10-4

High Priority - Employee washed hands with no soap.

12A-20-4

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

12A-17-4

Basic - Ice scoop handle in contact with ice.

10-08-5

Basic - Open dumpster lid.

33-16-4

Basic - Garbage on the ground and/or pad around dumpster.

33-19-4

Dec 3, 2024

Routine - Food

1 major violation. 3 minor violations.

View 4 violations

Food Contact Surfaces Clean and Sanitized

FL-22

Equipment Adequate to Maintain Product Temperature

FL-29

Approved Thawing Methods Used

FL-31

Equipment, Food and Non-Food Contact Surfaces Approved

FL-35

Mar 14, 2024

Routine - Food

2 critical violations. 1 major violation. 1 minor violation.

View 4 violations

Proper Eating, Tasting, Drinking, or Tobacco Use

FL-06

Food Received at Proper Temperature

FL-12

Food Contact Surfaces Clean and Sanitized

FL-22

Wiping Cloths Properly Used and Stored

FL-41

Oct 27, 2023

Routine - Food

No violations found.

100

Oct 24, 2023

Routine - Food

1 critical violation. 1 major violation. 3 minor violations.

View 5 violations

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

50-17-3

Intermediate - Handwash sink used for purposes other than handwashing. Observed a Five Gallon bucket setting in the employee hand sink on cook line. Employee removed bucket from the hand sink. **Corrected On-Site**

31A-11-4

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

13-03-4

Basic - Stored food not covered.cinnamon in the waitress station. Manager covered the food items. **Corrected On-Site**

08B-12-5

Basic - Working containers of food removed from original container not identified by common name. Cinnamon container not identified with common name in the waitress section.

02D-01-5

Feb 16, 2023

Routine - Food

2 critical violations. 2 major violations. 6 minor violations.

View 10 violations

High Priority - Broccoli with a bottle water on the cut broccoli on the cook line.

08B-56-4

High Priority - Stop Sale issued due to food not being in a wholesome, sound Stop Sale issued due to adulteration of food product. Observed employee bottle water setting on a pan of cut broccoli, the reach in cooler on the cook line

01B-13-4

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.

11-27-4

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink on the cook line with food and a five gallon bucket in the hand sink. Had employee removed food and five gallon bucket. **Corrected On-Site**

31A-11-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

22-20-5

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

06-09-1

Basic - Exterior door has a gap at the threshold that opens to the outside.

35B-01-4

Basic - Floor tiles missing and/or in disrepair. Cook line.

36-17-5

Basic - Food stored on floor, inside the walk in freezer.

08B-38-4

Basic - Water leaking from faucet/handle, on cook line and mop sink.

29-11-4

Oct 4, 2022

Routine - Food

2 major violations. 4 minor violations.

View 6 violations

Hands Clean and Properly Washed

FL-08

Food Obtained from Approved Sources

FL-11

Approved Thawing Methods Used

FL-31

Food in Good Condition, Safe, and Unadulterated

FL-13

Required Records Available; Shellstock Tags/Labels

FL-14

Equipment Adequate to Maintain Product Temperature

FL-29

Show all 9 inspections Show less

Frequently Asked Questions

When was Pepper's Mexican Grill and Cantina last inspected?

The most recent health inspection at Pepper's Mexican Grill and Cantina on file is from Mar 2, 2026. The public record contains nine inspections in total.

What is the most common violation at Pepper's Mexican Grill and Cantina?

Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Pepper's Mexican Grill and Cantina.

How does Pepper's Mexican Grill and Cantina compare to other restaurants in Port St. Joe?

Pepper's Mexican Grill and Cantina most recently scored 52 out of 100, which is lower than the Port St. Joe average of 84.

Has Pepper's Mexican Grill and Cantina's inspection record improved over time?

No. Recent inspections at Pepper's Mexican Grill and Cantina have averaged around six violations per visit, up from roughly three earlier in the record.

What does a high risk rating mean?

A high risk rating at Pepper's Mexican Grill and Cantina means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

How often is Pepper's Mexican Grill and Cantina inspected?

Based on the inspection history on file, Pepper's Mexican Grill and Cantina is inspected around three times per year on average.

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Score: 70 — Medium Risk

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