Red Pepper
Last inspected: Jan 29, 2026
55
Score
Inspectors have visited Red Pepper eight times, with records going back to 2022. The most recent visit was on Jan 29, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
The most common issue across all inspections has been “stored food not covered”, showing up four times.
The city-wide average sits at 77, which Red Pepper's 55 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
55
Sep 11, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
61
Feb 7, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler; bean sprouts (43-47F - Cold Holding) Per operator items brought in from walk in cooler less than four hours ago. Observed food overfilled in unit. Operator removed access food and stored in freezer to quick chill. Food not prepared or portioned today **Corrective Action Taken**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed drink **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee at Cookline has no hair restraint
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at Cookline soiled with grease
23-03-4
Basic - Stored food not covered. Container of cooked pork and cooked chicken not covered in white stand up cooler
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at Cookline not stored in sanitizer solution
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour container in prep area not labeled
02D-01-5
52
Sep 20, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler- portioned raw pork over unwashed cabbage. Operator properly separated **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken over unpackaged raw shrimp in freezer. Operator properly separated. **Corrected On-Site**
08A-17-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested 100ppm **Corrected On-Site**
41-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed and reviewed hand out with operator **Corrective Action Taken**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee hand sink used to store cutting boards. Operator removed cutting boards **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Walk in cooler- Metal bowl used to scoop plum sauce out of bucket. Operator removed bowl **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Bucket of bean sprouts stored on floor in walk in cooler. Operator elevated **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Prep area- Flour/ sugar containers not labeled. Operator labeled **Corrected On-Site**
02D-01-5
45
Apr 3, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
45
Oct 24, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, fried chicken pieces in unlined box originally holding raw chicken. Employee transferred chicken to plastic bus pan. **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw marinated chicken above containers of cut broccoli and onions. Employee moved chicken to bottom shelf of rack to properly separate. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table by end of cook line, fried chicken pieces (86-87F - Hot Holding). Per employee cooked and held for 2.25 hrs. Employee placed in walk in cooler to chill. Recommended using Time as Public Health Control and provided form. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle on floor up under triple sink. Employee labeled as degreaser. **Corrected On-Site**
41-17-4
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. Bulletin printed and provided. **Corrected On-Site**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, containers of cooked eggrolls missing date marks. Per employee made 24 hrs ago. Employee added date label. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Buckets of soy sauce and containers of fryer oil on floor in kitchen and prep areas.
08B-38-4
Basic - Hole in or other damage to wall. Wall around mop sink/pit area in disrepair.
36-24-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glassfront beverage cooler behind front counter w/ TCS foods missing ambient thermometer.
05-09-4
Basic - Stored food not covered. In walk-in cooler, containers of cut broccoli, cooked eggrolls, and cut cabbage not covered. Employee covered all items. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar, corn starch, potato starch, and flour not labeled. Employee added labels. **Corrected On-Site** **Repeat Violation**
02D-01-5
37
Mar 14, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -At 1:11 p.m, observed cooked chicken wings hot held on cookline at 97 degrees Fahrenheit. Per operator, wings place in unit at 12:20 p.m. Advice operator to reheat chicken wings to 165 degrees Fahrenheit. **Corrected On-Site**
03B-01-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed scoops stored in un-clean water at 79°F.
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over soy sauce in walk-in cooler. Operator relocate sauce. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. -Observed a cutting board stored inside handwash sink at dishwashing area. Operator removed and stored properly. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked pork and egg rolls stored in walk-in cooler. Per operator, both items were cooked on 03/11/2023.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks stored on food preparation table. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored on floor. -Observed a bag with onions stored on dry storage floor. Operator relocate onions. -Observed containers with various food items stored on walk-in cooler floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy buildup of ice in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on potato starch, corn starch and flour containers in dry storage area. -Observed accumulation of soiled residue buildup on paper towel dispenser at dishwashing area. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. -Observed a single used jug cut and use as scoop.
25-32-4
Basic - Stored food not covered. -Observed a uncovered containers with potato starch and corn starch in dry storage area. -Observed several uncovered containers with TCS foods stored in walk-in cooler. **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -Observed potato starch removed from the original container not identified by common name.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense flour, corn starch and potato starch.
14-01-5
33
Nov 15, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cut onions in walk-in cooler. **Repeat Violation**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch wrap used for mushroom pancake with bare hands. Educate employee **Corrected On-Site**
09-19-5
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. Observed cooked pork in walk-in cooler.
02C-04-5
Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food residue buildup on several food containers in storage area. -Observed accumulation of black mold like substance in mop sink. **Repeat Violation**
23-03-4
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. -Observed container with food item stored on walk-in cooler and freezer floor.
08B-38-4
Basic - Stored food not covered. -Observed a uncovered container with soy sauce and cut vegetables stored in walk-in cooler. **Repeat Violation**
08B-12-5
47
Frequently Asked Questions
When was Red Pepper last inspected?
The most recent health inspection at Red Pepper on file is from Jan 29, 2026. The public record contains eight inspections in total.
What is the most common violation at Red Pepper?
Across the inspection record, “stored food not covered” has been cited four times, more than any other issue at Red Pepper.
How does Red Pepper compare to other restaurants in Coral Springs?
Red Pepper most recently scored 55 out of 100, which is lower than the Coral Springs average of 77.
Has Red Pepper's inspection record improved over time?
Yes. Recent inspections at Red Pepper have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Red Pepper 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 Red Pepper inspected?
Based on the inspection history on file, Red Pepper is inspected around two times per year on average.
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