PEPPER & SALT BBQ

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked eggs observed at 89f. In steam well for 20 mins. Advised to reheat to 165f. Corrective Action Taken - From follow-up inspection 2026-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. AC drain line is draining into hand sink next to coffee bar - From follow-up inspection 2026-03-06: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey 46f. Cooked onions 51f. Cold holding. Employee had items pulled out 1 hour ago. Moved to another cooler to rapid chill Corrective Action Taken - From follow-up inspection 2025-09-04: Time Extended - From follow-up inspection 2025-09-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Motion activated Hand sink next to dishwasher has dead batteries. Operator is waiting on delivery for batteries that is scheduled to be delivered today - From follow-up inspection 2025-09-04: Time Extended - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-09-04: Time Extended - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. On floor between alto shams - From follow-up inspection 2025-09-04: Time Extended - From follow-up inspection 2025-09-12: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (49F -cooling In cooler overnight.Operator threw away Corrected On-Site

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. Cooked pasta 49f

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. Gallon of milk Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Over easy egg served on hangover burger. Operator added consumer advisory to menu with asterisk Corrected On-Site

Basic - Ice scoop handle in contact with ice. Scoop handle laying in ice in bulk ice bin Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corrected On-Site

Basic - Equipment in poor repair. Dish washer is not working. Operator had technician out yesterday to look at it. Operator is utilizing 3CS until it is fixed.

Intermediate - Handwash sink used for purposes other than handwashing. Pans in sink by prep sink Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop corn flakes Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee serving food front line Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Open dumpster lid.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked sausage in tall reach in cooler. All moved to properly store. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. With splitter attracted.

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. Printed and provided. Corrected On-Site

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. New employee had not signed. Printed and signed. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee with no hair restraint while engaging in food preparation. Hat put on. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Next to ice machine.

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. Dish machine is 0ppm after 2 tests. Observed no sanitizer connected. Three compartment sink is set up to 200 ppm quaternary ammonia for sanitizing dishes. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over coleslaw dressing in reach in cooler. Moved to properly store. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At food prep hand sink. Paper towels provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand sink next to ice machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausages, ribs and meat for use after 24hours. Manager marked all. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only one certificate available. Others not able to print. Operator will provide at next inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two employees.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Beef brisket without proper label.

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. Owner called for service and will have chlorine sanitizer repaired before opening for business. 3 compartment sink is available. Owner set up to 200 ppm quaternary ammonia. Establishment is not open yet . Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.

Intermediate - No soap provided at handwash sink. Kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Installed. Corrected On-Site