Peppers Mexican Grill
Last inspected: Mar 3, 2026
86
Score
Peppers Mexican Grill has been inspected 10 times since 2022. Inspectors last stopped by on Mar 3, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around one violation each.
“Raw animal foods not properly separated” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Crestview average 98, so Peppers Mexican Grill trails the local norm. Taken together, the history is a positive one.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Complaint Full
1 critical violation.
View 1 violation
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: observed a pan of raw chicken wings sitting on top of a pan of pulled pork in protein walk-in cooler. Employee moved the wings to a lower shelf. **Corrected On-Site**
08A-20-5
86
Feb 18, 2026
Routine - Food
No violations found.
100
Feb 24, 2025
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Nov 13, 2024
Routine - Food
No violations found.
100
Feb 21, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: Raw steak and chicken on shelf in make-line reach-in cooler over chorizo and tilapia. Assistant General Manager had employee rearrange. **Corrected On-Site**
08A-20-5
Basic - Food stored on floor: Bins of food stored on floor in walk-in freezer. Assistant General Manager had employee correct by putting an upside down bin under them during the inspection. **Corrected On-Site**
08B-38-4
82
Sep 15, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: - pan of raw chicken on shelf over pan of raw tilapia in make-line reach-in cooler on cook line. - bin of raw chicken over bin of chorizo in walk-in cooler. Both items were arranged for proper storage. **Corrected On-Site**
08A-20-5
Basic - Ice scoop handle in contact with ice: - ice scoop handle laying in the ice of the bin at the wait station 8n the kitchen. Shift manager stood placed the scoop so the handle was in the up position. **Corrected On-Site**
10-08-5
82
Jun 14, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
58
Jun 13, 2023
Routine - Food
7 critical violations. 7 major violations. 11 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items inside walk in cooler, all items held over night. Salsa, guacamole, shelled eggs, queso,tomato and shrimp cocktail corn on the cob, cabbage, pico, mixed vegetables. Temperature for all items 65f. **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. Garlic butter 80f less than 4hrs.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Container of rubbing alcohol, WD-40, and peroxide stored above prep table in back kitchen.
41-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flies in the following locations: 2 live flies on wall in back kitchen above prep table. 2 live flies on wall on wall of cook line. **Warning**
35A-02-6
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. **Warning**
01D-08-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken over beef inside reach in cooler left side of flat top grill.
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items inside walk in cooler, all items held over night. Salsa, guacamole, shelled eggs, queso, tomato and shrimp cocktail, corn on the cob, cabbage, pico, mixed vegetables. Temperature for all items 65f
01B-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Stored dish ware inside hand washing station on cook line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing station in bar.
31B-02-4
Intermediate - No soap provided at handwash sink. Hand washing station on cook line.
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator stated that ceviche is cook with lime and serve to consumers. Educated operator to fully cook ceviche first then apply lime, or put ceviche under a consumer advisory. **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. The following items inside walk in cooler. Refried beans, beef, milk, sour cream, cheese, chicken wings.
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. Container of queso on kitchen floor.
08B-47-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty dishes with food residue stack on top of clean dishes in ware washing area.
24-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice cream scoop inside ice cream bin.
24-05-4
Basic - Employee eating in a food preparation or other restricted area. Observed employees eating at shelf with clean dishes in kitchen.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink on make line kitchen.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line engaging in food preparation.
13-03-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing station on cook line. At hand washing station in bar.
31B-04-4
Basic - Stored food not covered. Tea containers next to tea dispenser in kitchen.
08B-12-5
Basic - Water draining onto floor surface. Ice machine water line draining onto floor under ice machine back kitchen.
29-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar bin on prep line.
02D-01-5
10
Feb 28, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands: - cook removed his phone from his pocket while wearing gloves. He looked at it and returned it to his pocket. Then he proceeded to touch a food contact surface without changing his gloves and washing his hands. Inspector stopped and gave corrective feedback. Cooke removed his gloves, washed his hands, and put on new gloves. **Corrected On-Site**
12A-29-4
Intermediate - Handwash sink not accessible for employee use at all times: - hand-wash sink on cook line had pans in it. General Manager had employee remove them. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin: - ice bin for soda machine has a mold-like substance in the back top corners on the inside.
22-20-5
Basic - Employee eating in a food preparation or other restricted area: - employee on expedite line drinking from a beverage cup. Additionally, it did not have a lid nor straw.
12B-02-4
Basic - Food stored on floor: - buckets of food stored on floor in both walk-in coolers. General Manager had employee place on shelves. **Corrected On-Site**
08B-38-4
67
Oct 5, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Peppers Mexican Grill last inspected?
The most recent health inspection at Peppers Mexican Grill on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Peppers Mexican Grill?
Across the inspection record, “raw animal foods not properly separated” has been cited four times, more than any other issue at Peppers Mexican Grill.
How does Peppers Mexican Grill compare to other restaurants in Crestview?
Peppers Mexican Grill most recently scored 86 out of 100, which is lower than the Crestview average of 98.
Has Peppers Mexican Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Peppers Mexican Grill have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Peppers Mexican Grill 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 inspected?
Based on the inspection history on file, Peppers Mexican Grill is inspected around three times per year on average.
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