Neighbourhood
Pensacola32504
Restaurants149
Spotless inspections31%
Ordered shut12
Fines$23k
A 106B 16C 13D 3F 5Not rated 6
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed salmon in reduced oxygen packaged bags in walk-in cooler and freezer. Per prep cook, salmon is thawed and portioned prior to vacuum sealing. See stop sale.
High priorityBREAKFAST TABLE →Aug 26, 2026
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator unable to provide proof of parasite destruction for salmon served raw or under cooked.
High priorityBREAKFAST TABLE →Aug 26, 2026
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed vacuum packaged salmon in walk-in cooler and freezer. Salmon is vacuum packaged on premises without HAACP and Process Waiver.
High priorityBREAKFAST TABLE →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in reach-in cooler by breading station at 48f in cooler from night before. Sliced tomatoes at 54f for an undetermined amount of time.
High prioritySHRIMP BASKET →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach-in cooler by breading station at 48f in cooler from night before. Sliced tomatoes at 54f for an undetermined amount of time. See stop sale.
High prioritySHRIMP BASKET →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in reach-in cooler under grill at 55f for over 4 hours. Salsa in walk-in cooler at 45f ambient cooling over 4 hours.
High priorityPEDRO'S TACOS AND TEQUILA BAR →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach-in cooler under grill at 55f for over 4 hours. See stop sale.
High priorityPEDRO'S TACOS AND TEQUILA BAR →Aug 20, 2026
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa in walk-in cooler at 45f ambient cooling over 4 hours. See stop sale.
High priorityPEDRO'S TACOS AND TEQUILA BAR →Aug 20, 2026
Operating with an expired Division of Hotels and Restaurants license. Observed operating, preparing, and selling food with an expired license. License expired 6/1/26.
High prioritySUBWAY →Aug 20, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler drawer for over 4 hours: chicken sausage 59f, sliced ham 59f. On upright glass front cooler, according to temperature logs, potentially out of temperature for over 4 hours: burger patties 46f, raw bacon 46f, sausage patties 48f, chocolate milk 46f, chicken 46f, pork chops 46f.
High priorityWAFFLE HOUSE #1046 →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler drawer for over 4 hours: chicken sausage 59f, sliced ham 59f. On upright glass front cooler, according to temperature logs, potentially out of temperature for over 4 hours: burger patties 46f, raw bacon 46f, sausage patties 48f, chocolate milk 46f, chicken 46f, pork chops 46f. See stop sale.
High priorityWAFFLE HOUSE #1046 →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vietnamese butter at 58f for 2 hours. Operator set butter on ice and turned down cooler.
High priorityPHO GOLDEN →Aug 19, 2026