Neighbourhood
Pensacola32522
Restaurants1
Spotless inspections14%
Ordered shut0
FinesNone
F 1
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.
Cleanest here
No A-graded restaurants here yet.
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. Upon inspection, observed 0 ppm reading for dishmachine at establishment. This violation will be addressed on or before 06/04/26.
High priorityJUAN'S FLYING BURRITO →May 28, 2026
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. Upon inspection, observed 0 ppm reading for dishmachine at establishment. This violation will be addressed on or before 06/04/26.
High priorityJUAN'S FLYING BURRITO →May 27, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed Cook line make bar upper # 1 - raw steak 53f, cooked shrimp 62f, chorizo 58f, cooked ground beef 62f, raw swordfish 63f, cooked chicken # 1 65f, cooked chicken # 2 56f, tofu 56f, cooked mushrooms 61f, shredded red cabbage 58f / Cook line make bar lower # 1 - raw steak 53f, cooked chicken # 1 50f, cooked chicken # 2 51f, cooked ground beef 52f, crawfish tails 53f, tofu 54f, cooked mushrooms 55f. All items have been in make bar cooler # 1 over 4 hours per manager.
High priorityJUAN'S FLYING BURRITO →May 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed Cook line make bar upper # 1 - raw steak 53f, cooked shrimp 62f, chorizo 58f, cooked ground beef 62f, raw swordfish 63f, cooked chicken # 1 65f, cooked chicken # 2 56f, tofu 56f, cooked mushrooms 61f, shredded red cabbage 58f / Cook line make bar lower # 1 - raw steak 53f, cooked chicken # 1 50f, cooked chicken # 2 51f, cooked ground beef 52f, crawfish tails 53f, tofu 54f, cooked mushrooms 55f. All items have been in make bar cooler # 1 over 4 hours per manager. Also observed salsa 47f on cook line countertop, less than 4 hours per manager.
High priorityJUAN'S FLYING BURRITO →May 27, 2026
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. Dishwasher Chlorine 10ppm per test strips, Temperature less than 160F at dish surface per heat strips.
High priorityJUAN'S FLYING BURRITO →May 16, 2024