Thai Pepper Restaurant
Last inspected: Feb 12, 2026
52
Score
Across the available record, Thai Pepper Restaurant has 12 inspections on file, the first dated 2023. The latest inspection on file is from Feb 12, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The pattern that stands out is “no paper towels”, which has been cited three times.
By comparison, the average Fort Pierce facility scores 87, putting Thai Pepper Restaurant on the weaker side. The pattern in the record is worth a careful look.
12
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
52
Sep 18, 2025
Routine - Food
No violations found.
100
Sep 17, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
29
Mar 20, 2025
Routine - Food
No violations found.
100
Mar 19, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 71F cold holding, fish eggs 56F cold holding. Noodles 56F cold holding, cabbage 50F cold holding, sprouts 54F cold holding. Advised to rapid chill. **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Advised to redo solution.
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Reran and primed. Found at 50 ppm. **Corrected On-Site**
16-55-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In bulk rice.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. 1 in back of kitchen. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back of kitchen.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on top of green curry paste.
40-06-5
Basic - Food stored on floor. Rice in kitchen. And bottles. Soy sauce Employee placed on rack. **Corrected On-Site**
08B-38-4
45
Oct 30, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
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
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
41
Apr 19, 2024
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. First test at 0ppm. Informed Manger. Primed Machine and ran two new cycles. Second test 50 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen.
31B-02-4
Basic - Floor soiled/has accumulation of debris. Under equipment in cooks line, under prep table in back room.
36-73-4
Basic - Food stored on floor. Multiple tubs in dry storage.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen food, duck, thawing at room temperature. Informed manager. **Corrected On-Site**
06-01-5
67
Dec 8, 2023
Routine - Food
No violations found.
100
Dec 1, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer reading at time in Dish machine.
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed the cook crack egg the continues on to work. Educate cook and manager, that must wash hands and put on new gloves.
12A-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken, steak, and shrimp from previous days not date marked in cooler at back storage room, in large reach-in cooler.
02C-08-5
Basic - Stored food not covered. Breaded shrimp and egg rolls wonton in reach-in freezer main kitchen.
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line in kitchen. Informed manager. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Large container of rice in dry storage not labeled.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks drink on the prep shelf above service.
12B-07-4
55
May 26, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
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
Plumbing Maintained; Sewage Disposal
FL-51
67
May 24, 2023
Routine - Food
7 critical violations. 4 major violations. 13 minor violations.
View 24 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Applying garnishes on plated food
09-01-4
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Emailed company to get letter. **Corrected On-Site**
01D-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp over wontons in upright freezer. **Corrected On-Site**
08A-20-5
High Priority - Raw eggs stored over or with unwashed produce.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles, sprouts, cut cabbage cooked rice (83F - Cold Holding) Pork egg rolls range 44to 59 over stocked recommend to rapid chill . Sushi display cooler ; raw salmon, yellowtail, raw tuna, cream cheese (48F to 50 - Cold Holding) **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. Miso and wonton soup 124f recommended to reheat to 165F **Warning**
03B-01-6
High Priority - Vacuum breaker missing on fitting/splitter added to hose bibb. Under hand sink in prep area.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area and cook line. **Corrected On-Site**
31B-02-4
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. Dates 11-19 to 10-23 should be 11-19 to Nov 22
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi grade fish more than 2 days.
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used 3 bay sink
12A-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi cooler
05-09-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons
25-02-4
Basic - Wooden sushi bowl used for the preparation of sushi rice - wood in direct contact with food.
14-08-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and women's restroom
32-04-4
Basic - Bowl or other container with no handle used to dispense food. In rice bowls
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Case of bottle water stored on floor.
08B-38-4
Basic - Cutting board badly stained with mold like substance and is no longer cleanable.
14-09-4
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food containers
24-08-4
Basic - Food-contact surface not smooth and easily cleanable. Wooden bowls used to portion foods on cook line crack and stained.
14-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice 105f
10-07-4
12
Jan 12, 2023
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
Lighting Adequate; Required Shields in Place
FL-36
74
Frequently Asked Questions
When was Thai Pepper Restaurant last inspected?
The most recent health inspection at Thai Pepper Restaurant on file is from Feb 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Thai Pepper Restaurant?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Thai Pepper Restaurant.
How does Thai Pepper Restaurant compare to other restaurants in Fort Pierce?
Thai Pepper Restaurant most recently scored 52 out of 100, which is lower than the Fort Pierce average of 87.
Has Thai Pepper Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Pepper Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Thai Pepper Restaurant 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 Thai Pepper Restaurant inspected?
Based on the inspection history on file, Thai Pepper Restaurant is inspected around four times per year on average.
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