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  • Gary Smith

    BBQ & Hot Pot in Pensacola, Florida, was cited for 14 violations in Escambia County

    7 days ago
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    BBQ Hot PotPhoto byVideo captured image

    BBQ & Hot Pot in Pensacola faced 14 violations during a Florida Department of Business & Professional Regulation inspection on September 12, 2024. The buffet-style restaurant at 6235 N Davis Hwy received a warning and was required to undergo a follow-up inspection.

    The initial visit revealed five high-priority, two intermediate, and seven basic violations. Issues included inadequate protection for the self-service salad bar, unsuitable storage of shell eggs, and temperature management problems for safety-liable foods.

    A day later, on September 13, the establishment complied with all standards, recording zero violations in the follow-up inspection.

    The Escambia County, Florida, restaurant, known for Korean BBQ and Asian fusion cuisine, holds a 3.9-star rating from 567 Google reviews.

    This is What The Inspections Revealed?

    High-priority violations focused on food safety concerns. The inspector's noted revealed that nonfood-grade bags were used to store beef in the walk-in freezer. The self-service salad bar lacked proper sneeze guards.

    Meanwhile, shell eggs were not kept at the required temperature, while time and temperature management issues led to a stop sale on certain items, including raw shell eggs, rice cakes, and pork pot stickers.

    Intermediate violations involved handwashing facilities. Paper towels and soap were missing from handwash sinks, though these were corrected on-site.

    Basic violations ranged from gaps in exterior doors to soiled floors and unsuitable food storage practices. The inspector noted food stored on the floor in the walk-in freezer and uncovered food items.

    High Priority Violations:

    • Nonfood-grade bags used for beef storage
    • Self-service salad bar lacking adequate protection
    • Shell eggs not stored at the proper temperature
    • Stop Sale issued on time/temperature management for safe food
    • Time/temperature management for safety food held at incorrect temperature


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