Here's the breakdown of recent restaurant inspections in Escambia and Santa Rosa counties for the week of July 8-14. 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, one restaurant received an administrative complaint, four received high priority violations and 19 restaurants passed their first inspection with zero violations.
Database: Escambia and Santa County restaurant inspections
Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
One restaurant receives an administrative complaint
Outback Steakhouse
903 Airport Blvd.
Inspection details: Complaint Inspection on July 11
Follow-up inspections: Violations require further review but are not an immediate threat to the public. A follow-up inspection is still required.
Total violations: Five total violations, with three high-priority violations
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in coolers on cook line, raw shrimp at 50 degrees Fahrenheit, chicken breast at 52 degrees Fahrenheit, ribs at 53 degrees Fahrenheit, salmon at 47 degrees Fahrenheit, all for one hour. Made in house ranch at 50 degrees Fahrenheit and sliced grape tomatoes at 52 degrees Fahrenheit for two hours. Manager applied ice bags to items to rapidly cool. Violation marked on inspections on 4/16/24 and 12/1/23. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Prime rib in walk-in cooler at 44 degrees Fahrenheit left Cook Cooling overnight.
- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prime rib in walk-in cooler at 44 degrees Fahrenheit left Cook Cooling overnight.
Four restaurants receive high priority violations
The Ruby Slipper Café
509 S. Palafox St.
Inspection details: Complaint Inspection on July 11
Follow-up inspections: Violations required further review but were not an immediate threat to the public. The restaurant complied with a follow-up inspection the next day.
Total violations: Eight total violations, with five high-priority violations
- High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately five live flying insects in the following locations: approximately two in kitchen of which one landed on half pan of biscuits (see stop sale) and approximately three in ice machine/soda machine stock location. **Warning**
- High Priority - Presence of insects. Observed one bug next to ice machine in soda stock location; one dead flying insect on lid of chicken in kitchen at cook line. **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed breaded green tomatoes 56 degrees Fahrenheit (undetermined amount of time) held on cook line.
- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in reach in cooler next to hot hold station held over 24 hours − smoked salmon 46 degrees Fahrenheit, shredded cheddar 73 degrees Fahrenheit, shredded pepper jack 47 degrees Fahrenheit, pico 56 degrees Fahrenheit, goat cheese 58 degrees Fahrenheit, Swiss cheese 56 degrees Fahrenheit, salad greens 64 degrees Fahrenheit, chicken sausage 61 degrees Fahrenheit. Also, breaded green tomatoes 56 degrees Fahrenheit (undetermined amount of time) held on cook line.
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in reach in cooler next to hot hold station held over 24 hours-smoked salmon 46 degrees Fahrenheit, shredded cheddar 73 degrees Fahrenheit, shredded pepper jack 47 degrees Fahrenheit, pico 56 degrees Fahrenheit, goat cheese 58 degrees Fahrenheit, Swiss cheese 56 degrees Fahrenheit, salad greens 64 degrees Fahrenheit, chicken sausage 61 degrees Fahrenheit. Also, breaded green tomatoes 56 degrees Fahrenheit (undetermined amount of time) held on cook line. See stop sale. **Warning**
Pieology Pizzeria
5100 N. Ninth Ave. Suite E
Inspection details: Complaint Inspection on July 10
Follow-up inspections: Violations require furthered review but were not an immediate threat to the public. The restaurant complied with a follow-up inspection the next day.
Total violations: Three total violations, with two high-priority violations
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at make line, diced chicken at 55 degrees Fahrenheit, sausage at 56 degrees Fahrenheit, and meatballs at 56 degrees Fahrenheit, all for 3.5 hours. Manager moved items to walk-in cooler with ice bath to rapidly cool. After 30 minutes, meatballs reached 41 degrees Fahrenheit, chicken and sausage reach 43 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Automatic vacuum breaker missing from one side of splitter at mop sink.
Steak n Shake
2057 Airport Blvd.
Inspection details: Routine Inspection on July 12
Follow-up inspections: Violations require further review but are not an immediate threat to the public. A follow-up inspection is still required.
Total violations: Four total violations, with one high-priority violation
- 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 chlorine sanitizer reading 0 parts per million. Manager called in emergency repairs during inspection. **Warning**
Papa’s John’s- mobile
Mobile
Inspection details: Routine Inspection on July 11
Follow-up inspections: Violations require further review but are not an immediate threat to the public. A follow-up inspection is still required.
Total violations: Two total violations, with one high-priority violation
- High Priority - Operating with an expired Division of Hotels and Restaurants license.
19 restaurants receive a perfect score
- Flashy Funnel Cakes, mobile
- The Oarhouse on Bayou Chico - Prrep Kitchen , 1901 Cypress St, Building 4
- Burger King, 3210 W. Michigan Ave.
- Domino’s Pizza, 3014 W. Michigan Ave.
- Firehouse Subs, 5998 Mobile Highway Suite 8
- No Borders Street Food, mobile
- Pensacola Yacht Club, 1897 W. Cypress St.
- Strikerz, 3200 N. Palafox St.
- Taco Bell, 5510 Mobile Highway
- Waffle House, 53 Brent Lane
- Five Guys Burgers and Fries, 4796 Highway 90
- Jersey Mike’s Subs, 4792 Highway 90
- Popeye’s Louisiana Kitchen, 4541 Highway 90
- Santino’s Pizza & Grinders, 4745 Highway 90
- Santino’s Pizza & Grinders, 5653 Woodbine Road
- Stonebrook Golf Club, 3200 Cobblestone Drive
- Tanglewood Golf & Country Club, 5916 Tangelwood Drive
- Wild Honey Frozen Yogurt, 4871 Highway 90
- The Ridge Cinema 8, 4915 Highway 90
What agency inspects restaurants in Florida?
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.
How do I report a dirty restaurant in Florida?
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.
What does all that terminology in Florida restaurant inspections mean?
Basic violations are those considered against best practices.
A warning 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 administrative complaint 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 emergency order — 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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This article originally appeared on Pensacola News Journal: Pensacola area restaurant inspections: Steakhouse receives administrative complaint
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