Peppers Mexican Grill
Last inspected: Feb 18, 2026
74
Score
Inspectors have visited Peppers Mexican Grill 12 times, with records going back to 2022. Peppers Mexican Grill was last inspected on Feb 18, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly five violations before.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Tallahassee facility scores 87, putting Peppers Mexican Grill on the weaker side. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over carnitas. Properly stored during inspection **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Sink in dish room and sink on line.
31A-09-4
Basic - Food stored on floor. Pan of cut tomato's.
08B-38-4
74
Aug 8, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. - From follow-up inspection 2025-08-08:
31B-02-4
90
Jul 31, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 53°F, cut tomatoes 54°F, shrimp 52°F, chicken 53°F. Iced during inspection . **Corrective Action Taken** **Warning**
03A-02-5
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. **Repeat Violation** **Warning**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
31B-02-4
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.
14-74-7
64
Apr 28, 2025
Routine - Food
1 critical violation. 1 major violation. 3 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. 0 ppm chlorine. **Repeat Violation**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Left side of cook line.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Water leaking from pipe and/or faucet/handle. Hand sink on right side of cook line.
29-11-4
Basic - Ice scoop handle in contact with ice.
10-08-5
67
Jan 7, 2025
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle stored by ice.
41-10-4
High Priority - Food preparation sink has soil/old food residue.
22-35-5
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. 0 ppm. Sanitizer changed retested 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Floor area(s) covered with standing water. In stockroom.
36-22-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
06-06-5
52
Oct 23, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Steel polish on dishwasher.
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. **Corrected On-Site**
31B-02-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.
41-21-4
70
Mar 5, 2024
Complaint Full
No violations found.
100
Mar 4, 2024
Complaint Full
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle above container of cinnamon.
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso and carnitas. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken. Properly stored during inspection. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso at 46°,45°,49°, carnita 49°,51°, coming from previous day. **Warning**
03D-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager does not know cooling or reheating parameters. **Warning**
53A-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On line in kitchen.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Eating behind bar.
12B-02-4
Basic - Food stored on floor. Pans of meat in walk-in. Properly stored during inspection. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Pan of cooked chicken in walk-in. Covered during inspection. **Corrected On-Site**
08B-12-5
25
Jul 14, 2023
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawing fish parts at 51°, queso stored under grill at room temperature at 50°. Less than 4 hours per operator, fish was Iced during inspection, queso transferred to walk-in. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. In standing water.
06-01-5
Basic - Ripped/worn tin foil used as shelf cover. Multiple areas.
14-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf's in dishroom.
23-03-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Clean utensils or equipment stored on dirty shelf's.
24-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored upright under steam table.
24-05-4
52
Jun 13, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
41
Feb 14, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at 54°, ice at low level , re-Iced during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over ready-to-eat food. She'll eggs over cooked pork. Properly stored during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster has mold like substance. Containers of various foods in walk-in cooler soiled.
22-02-4
Basic - Food stored on floor. Case of pork on floor of walk-in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease. Hood system.
23-03-4
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. Walk-in cooler coils Iced over unit only maintaining 43°.
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
55
Oct 26, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
55
Frequently Asked Questions
When was Peppers Mexican Grill last inspected?
The most recent health inspection at Peppers Mexican Grill on file is from Feb 18, 2026. The public record contains 12 inspections in total.
What is the most common violation at Peppers Mexican Grill?
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.
How does Peppers Mexican Grill compare to other restaurants in Tallahassee?
Peppers Mexican Grill most recently scored 74 out of 100, which is lower than the Tallahassee average of 87.
Has Peppers Mexican Grill's inspection record improved over time?
Yes. Recent inspections at Peppers Mexican Grill have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Peppers Mexican Grill 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 inspected?
Based on the inspection history on file, Peppers Mexican Grill is inspected around four times per year on average.
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