The Sacred Pepper
Last inspected: Nov 3, 2025
61
Score
Across the available record, The Sacred Pepper has nine inspections on file, the first dated 2022. On Nov 3, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
By comparison, the average Tampa facility scores 79, putting The Sacred Pepper on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butter packs 63F at 4:41pm set on service station counter at 4:11 pm. All out of temperature butter packs used out prior to end of inspection.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen area soiled. Interior of 2 soda nozzles soiled at bar area. **Repeat Violation**
22-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for buttermilk in front line Reach in cooler. Employee added date during time of inspection. **Corrected On-Site**
02C-03-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. 4 knives stored between wall and beer dispenser in bar area. Employee removed knives during time of inspection. **Corrected On-Site**
10-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 personal drink on table next to glass carafes at bar area. Employee relocated all glass carafes to a clean location during time of inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Pink mold-like substance inside ice machine, adjacent to front service line. Black mold-like substance inside ice machine, adjacent to pasta maker. Employee began cleaning ice machine during time of inspection. **Corrective Action Taken**
22-20-5
61
Jun 11, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at to-go front line cook station.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at main front line cook station. Manager provided paper towels during time of inspection. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry dish rack next to dish pit. **Repeat Violation**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on service window. Employee relocated beverage during time of inspection. **Corrected On-Site**
12B-07-4
67
Jan 8, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator diluted **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with ladder operator moved it. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired in 2018
16-37-1
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
55
May 22, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over oysters being served raw.
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Middle ice machine in main kitchen.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets plate cooler
14-11-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
67
Feb 23, 2024
Routine - Food
No violations found.
100
Dec 4, 2023
Routine - Food
4 critical violations. 6 major violations. 3 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat food. Employee removed to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: beef sauce 124 f cook meatballs 124 f Alfredo sauce 124 f all temps went to 165 f employee reheated to 165 f **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 45 f cut tomatoes 45 f cheese 45 f cook lobster 45 2nd temps 43 f all items manager moved to freezer **Corrected On-Site**
03A-02-5
High Priority - Dented/rusted cans present. Mission pride diced tomatoes
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping liquid from can goods into
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For tuna tar tar oysters on menu.
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area and dining room from old plans is missing on new plans.
51-14-7
Intermediate - No soap provided at handwash sink. 2nd kitchen employee restocked **Corrected On-Site**
31B-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on prep shelf. Employee removed. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Ice chest on floor cooks line.
08B-38-4
26
Jun 22, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
61
Nov 28, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for ware-washing.wiping cloth buckets had a detergent substance. Operator removed substance from buckets. And put correct Quaternary ammonia in buckets. **Corrected On-Site**
22-48-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: lobster 53 f cooked noodles 47 f 2nd temp cooks line reach in cooler. Operator placed in freezer 2nd temp both to 43 f **Corrected On-Site**
03A-02-5
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Observed a soap detergent in the sanitizer buckets. Operator remade with proper Quaternary ammonia sanitizer. **Corrected On-Site**
41-28-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand washing sink in dish area. Operator removed ice **Corrected On-Site**
31A-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food stored on floor. Ice bucket on floor operator moved from floor **Corrected On-Site**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Peppers over cut lettuce already washed. Produce cooler
08B-17-4
50
Jul 26, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Sacred Pepper last inspected?
The most recent health inspection at The Sacred Pepper on file is from Nov 3, 2025. The public record contains nine inspections in total.
What is the most common violation at The Sacred Pepper?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Sacred Pepper.
How does The Sacred Pepper compare to other restaurants in Tampa?
The Sacred Pepper most recently scored 61 out of 100, which is lower than the Tampa average of 79.
Has The Sacred Pepper's inspection record improved over time?
Results have been roughly steady. Inspections at The Sacred Pepper have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Sacred 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 The Sacred Pepper inspected?
Based on the inspection history on file, The Sacred Pepper is inspected around three times per year on average.
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