Senor Pepper's Tacos and Mariscos
Last inspected: Mar 23, 2026
29
Score
Senor Pepper's Tacos and Mariscos has been inspected 10 times since 2022. The most recent visit was on Mar 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near 13 violations per visit.
Looking across the full record, “exterior door has a gap at the threshold that opens” is the recurring theme, flagged three times.
That's lower than the typical Pierson restaurant, which scores around 80. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
1
Major latest
9
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
29
Oct 15, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. -uncooked rice stored in storage tote in dry food storage room. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
14-72-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under cooking equipment. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelf at cook line soiled with grease and food debris. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -containers of flour not labeled. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Food stored on floor. -bags of flour and sugar in dry storage area. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
08B-38-4
47
Oct 7, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
26
Apr 2, 2025
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Container of cut lemons stored in ice used for drinks.
08B-56-4
High Priority - Container of biofreeze stored above food in kitchen. **Repeat Violation**
41-07-4
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 56°f in reach in cooler. Cooked last night, placed in 5 gallon bucket and put in reach in cooler.in cooler overnight.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -Queso at 56°f in reach in cooler. Cooked last night, placed in 5 gallon bucket and put in reach in cooler. In cooler overnight.
01B-36-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -beef broth at 122°f in steam table. Operator stated it was reheated on stove and then placed in steam table 1 hour ago. Unit was not on. Operator began to reheat on stove and turned power on to unit. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. -blender base stored on top of handwash sink at front counter. **Repeat Violation**
31A-09-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -threshold at back door in dish room is rusted through.
35B-01-4
Basic - Floor soiled/has accumulation of grease under fryer.
36-73-4
Basic - Hole in or other damage to wall by cookline. **Repeat Violation**
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at front counter.
31B-04-4
Basic - Wall soiled next to cooler by back door soiled with accumulated food debris.
36-27-5
29
Nov 8, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
32
May 8, 2024
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with food. -ground beef in direct contact with grocery bags.
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored over unwashed lemons in reach in cooler.
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cookline.
31B-02-4
Intermediate - No soap provided at handwash sink at end of cookline.
31B-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris, grease under cooking equipment.
36-73-4
Basic - Hole in or other damage to wall at cookline.
36-24-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler at cookline.
05-09-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease by cooking equipment.
36-27-5
Basic - Water leaking from pipe under hand wash sink next to dish machine.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
32
Jan 19, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb by back door. **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, tortilla maker. **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -cooking equipment soiled with grease. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
38-05-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
36-27-5
52
Nov 13, 2023
Routine - Food
5 critical violations. 5 major violations. 15 minor violations.
View 25 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 stored next to frozen fish. **Warning**
08A-17-6
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. Salsa at 49°f in reach in cooler. In cooler overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at 49°f in reach in cooler. In cooler overnight. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb by back door. **Warning**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over produce in reach in cooler. **Repeat Violation** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing, scraper stored in hand wash sink. **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
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. **Corrected On-Site** **Repeat Violation** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, tortilla maker. **Warning**
22-02-4
Basic - Single-service articles improperly stored.p, case of takeout containers stored on floor. **Warning**
25-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -cooking equipment soiled with grease. **Repeat Violation** **Warning**
23-03-4
Basic - Bathroom door left open other than during cleaning or maintenance. **Warning**
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris under cooking equipment. **Warning**
36-73-4
Basic - Food stored on floor, rice in dry storage area. **Warning**
08B-38-4
Basic - Garbage can located outside has no lid. **Warning**
33-15-4
Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Warning**
33-23-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
Basic - Outer openings not protected with self-closing doors. **Warning**
35B-03-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Warning**
38-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen. **Repeat Violation** **Warning**
36-27-5
14
May 5, 2023
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
17
Dec 14, 2022
Food-Licensing Inspection
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No soap provided at handwash sink.
31B-03-4
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.
05-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
70
Frequently Asked Questions
When was Senor Pepper's Tacos and Mariscos last inspected?
The most recent health inspection at Senor Pepper's Tacos and Mariscos on file is from Mar 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Senor Pepper's Tacos and Mariscos?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited three times, more than any other issue at Senor Pepper's Tacos and Mariscos.
How does Senor Pepper's Tacos and Mariscos compare to other restaurants in Pierson?
Senor Pepper's Tacos and Mariscos most recently scored 29 out of 100, which is lower than the Pierson average of 80.
Has Senor Pepper's Tacos and Mariscos' inspection record improved over time?
Results have been roughly steady. Inspections at Senor Pepper's Tacos and Mariscos have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Senor Pepper's Tacos and Mariscos 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 Senor Pepper's Tacos and Mariscos inspected?
Based on the inspection history on file, Senor Pepper's Tacos and Mariscos is inspected around three times per year on average.
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