What is Peppercrust's health inspection score?

Peppercrust has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Peppercrust last inspected?

Peppercrust was last inspected on February 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Peppercrust have?

Peppercrust has 38 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Peppercrust safe to eat at?

Yes, Peppercrust has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Peppercrust serve?

Peppercrust serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Peppercrust

Name: Peppercrust
Address: 253 ROUTE 59, Suffern, 10901
Rating: 85

253 ROUTE 59, Suffern

Last Inspected: 2/19/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

9 inspections

Last: Feb 19, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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253 ROUTE 59, Suffern, FL 10901

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Violation Timeline

May 2023

1 inspections

1 high priority

6 basic

May

Aug 2023

1 inspections

2 basic

Mar 2024

1 inspections

1 high priority

7 basic

Mar

Apr 2024

1 inspections

3 basic

Jan 2025

1 inspections

1 high priority

5 basic

Jan

Feb 2025

1 inspections

2 basic

May 2025

1 inspections

1 high priority

3 basic

May

Aug 2025

1 inspections

2 basic

Feb 2026

1 inspections

1 high priority

3 basic

Feb

Inspection History

9 records on file

5 Inspection4 Re-Inspection

Feb 26

Inspection InspectionLatest

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (3)

−6 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−16 pts

Aug 25

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−4 pts

May 25

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10

Basic (3)

−6 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−16 pts

Feb 25

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−4 pts

Jan 25

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (5)

−10 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−20 pts

Apr 24

Re-Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−6 pts

Mar 24

Inspection Inspection

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10

Basic (7)

−14 pts

12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−24 pts

Aug 23

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−4 pts

May 23

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (6)

−12 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−22 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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