Pensacola area restaurant inspections: 11 restaurants receive high violations

Here's the breakdown of in Escambia and Santa Rosa counties for the week of Sept. 9-15. Florida's restaurant owners are not required to post restaurant inspection results where guests can see them.

So, every week, we provide that information for you. During the latest round of inspections from the Department of Business and Professional Regulation, four restaurants received an administrative complaint, seven received high priority violations and 32 restaurants passed their first inspection with zero violations. Database: Routine Inspection on Sept.



11 Violations required further review, but were not an immediate threat to the public. The restaurant complied with a follow-up inspection on Sept. 13 Eight total violations, with four high-priority violations - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.

Observed four live flying insects in the following locations: two around cook line and two in dish washing location. - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Observed jambalaya 158 degrees Fahrenheit (cook, cool two hours) on cooling rack in kitchen.

Instructed operator to put ice bags in it or put into freezer to rapidly chill. - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in reach in cooler held 24 hours - shucked oysters 53 degrees Fahrenheit, small shrimp 48 degrees Fahrenheit, large shrimp 53 degrees Fahrenheit.

- Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in reach in cooler held 24 hours - shucked oysters 53 degrees Fahrenheit, small shrimp 48 degrees Fahrenheit, large shrimp 53 degrees Fahrenheit. See stop sale.

**Warning** - From follow-up inspection Sept. 12: During callback, observed three live flying insects in the following locations: one at cook line in kitchen, one in dish washing location, and one in dry storage location. Inspection on Sept.

11 Violations require further review but are not an immediate threat to the public. A follow-up inspection is still required. Two total violations, one high priority violation - Operating with an expired Division of Hotels and Restaurants license.

Routine inspection on Sept. 12 Violations require further review but are not an immediate threat to the public. A follow-up inspection is still required.

Three total violations, with one high-priority violation - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024 Routine Inspection on Sept. 10 Violations require further review, but are not an immediate threat to the public.

A follow-up inspection is still required. One total violation, with one high-priority violation - Operating with an expired Division of Hotels and Restaurants license. June 1, 2024.

Routine Inspection on Sept. 9 Violations required further review but were not an immediate threat to the public. The restaurant complied with a follow-up inspection on Sept.

10. Five total violations, with one high-priority violation Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed thawed shrimp 54 degrees Fahrenheit, hush puppies 54 degrees Fahrenheit, burger patties 48 degrees Fahrenheit in reach-in cooler held two hours.

Routine Inspection on Sept. 12 Violations required further review but were not an immediate threat to the public. The restaurant complied with a follow-up inspection on Sept.

16. Two total violations, with two high-priority violations Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in reach in cooler: held over 24 hours - steak 45 degrees Fahrenheit, rice 44 degrees Fahrenheit, cooked chicken 45 degrees Fahrenheit, raw chicken 44 degrees Fahrenheit Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

Observed the following in reach in cooler: held over 24 hours - steak 45 degrees Fahrenheit, rice 44 degrees Fahrenheit, cooked chicken 45 degrees Fahrenheit, raw chicken 44 degrees Fahrenheit. See stop sale. **Warning** Routine Inspection on Sept.

9 Violations require further review, but were not an immediate threat to the public. The restaurant complied with a follow-up inspection on Sept. 10.

Five total violations, with one high-priority violation - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed thawed Shrimp 54 degrees Fahrenheit, hush puppies 54 degrees Fahrenheit, burger patties 48 degrees Fahrenheit in reach in cooler held two hrs. Routine inspection on Sept.

11 Violations required further review but were not an immediate threat to the public. The restaurant met inspection standards in a call back inspection on Sept. 13.

11 total violations, with four high-priority violations - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Steak in walk-in cooler at 62 degrees Fahrenheit cook cooling seven hours. - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours.

Chicken in walk-in cooler cook cooling for seven hours at 81 degrees Fahrenheit. - Dish machine chlorine sanitizer not at proper minimum strength. Dish machine chlorine sanitizer reading 0 parts per million.

Operator changed empty sanitizer bottle out during inspection, correcting to 50 parts per million **Corrected On-Site** **Repeat Violation** - Nonfood-grade bags used in direct contact with tortillas. **Repeat Violation** During callback, observed three live flying insects in the following locations: one at cook line in kitchen, one in dish washing location, and one in dry storage location. Routine Inspection on Sept.

12 : Violations required further review, but were not an immediate threat to the public. The restaurant complied with a follow-up inspection on Sept. 13.

14 total violations, with five high-priority violations Nonfood-grade bags used in direct contact with food. Observed beef in non-food grade bags in walk-in freezer. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

Self-service salad bar does not have sneeze guard Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In reach-in cooler since yesterday, raw shell eggs ambient air 60 degrees Fahrenheit. See stop sale.

Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler since yesterday: raw shell eggs ambient air 60 degrees Fahrenheit, rice cakes at 60 degrees Fahrenheit, pork pot stickers 58 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

In reach-in cooler since yesterday: rice cakes at 60 degrees Fahrenheit, pork pot stickers 58 degrees Fahrenheit. See stop sale. Routine Inspection on Sept.

9 Violations require further review but are not an immediate threat to the public. A follow-up inspection is still required. Four total violations, with one high-priority violation Raw animal food stored over/not properly separated from ready-to-eat food.

Container of steak over box produce. Operator removed item. **Corrected On-Site** Food-Licensing Inspection on Sept.

11 Violations required further review, but were not an immediate threat to the public. The restaurant complied with a follow-up inspection on Sept. 12.

Four total violations, with one high-priority violation Dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dish machine sanitizer reading 0 parts per million.

Operator setup triple sink with chlorine in lieu of dish machine. **Warning** Adonna's Garden St. Cafe and Bakery, 811 W.

Garden St. Arlene Bar B Que & Grill Inc, mobile Courtyard By Marriott Pensacola Downtown, 700 E. Chase St.

Delicious Donuts, 702 Gulf Beach Highway Fat Dragon, mobile Firehouse Subs, 120 S. New Warrington Road Flip N Yaki, 501 S. Palafox St.

Greeks Catering & Events Inc, mobile Holiday Inn Express & Suites, 307 New Warrington Road Jumping Lomo Peruvian Cuisine, 501 S. Palafox St. Mcdonalds, 4990 Bayou Blvd.

Nelsons Liquor and Lounge, 2526 Gulf Beach Highway Paddy O Learys Irish Pub, 49 Via DeLuna Drive Phillys, 3900 Creighton Road Suite 4 Pizza Hut 2063, 3900 Creighton Road Subway, 120 Chiefs Way Tijuana Flats Burrito Co, 4970 Bayou Blvd. Suite 300 Tucan Mexican Restaurant Inc, 596 E. Nine Mile Road Suite 7 UFO’s Mini Golf, Ice Cream, & Arcade, 2 Via De Luna Drive Vallarta on Sorrento Inc, 10427 Sorrento Road Suite 106 Waffle House #393, 6913 Pensacola Blvd.

Amy's Legacy LLC, 2807 Avalon Blvd. Blackwater Grill Inc, 5147 Elmira St. Breeze Cinema 8, 1233 Crane Cove Blvd.

Dunkin Donuts, 250 Gulf Breeze Parkway Firehouse Subs #36, 3755-C Gulf Breeze Parkway Moon Light Cafe, mobile Sky's Pizza Pie, 4275 Woodbine Road Subway 399, 5342 Gulf Breeze Parkway Taste Of Thai, 2548 Gulf Breeze Parkway Turtle Toll Homemade Ice Cream & Shaved Ice, 8476 Navarre Parkway Cosse’s Place, 3601 U.S. Highway 90 Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation.

The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments. If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.

Get the whole story at our restaurant inspection database. violations are those considered against best practices. A is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.

An is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over.

" An — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public. A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.

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