Neighbourhood
Gulf Breeze32561
Restaurants100
Spotless inspections56%
Ordered shut4
Fines$8k
A 84B 5C 3D 1F 1Not 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked duck 46f in low boy reach-in cooler. Operator stated door is opened frequently since opening around 11:00am for preparation and is also the drink cooler for customer drinks when ordered.
High priorityBHAN THAI CUISINE →Aug 12, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cat fish 45/46/47/48f, item held over night
High priorityPEG LEG PETE'S UNDERWHERE BAR →Aug 12, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Following items held more than 4hrs: steak 50f, chicken 54f, beef patties 48f, fish 52f All items located in low reach in cooler at grill. following items held more than 4hrs inside: calamari 48/49f, lobster tails 50f, shrimp 49f. Items located inside reach in cooler adjacent to fryer station in kitchen. Upon complaint inspection establishment received seven bags of in-shell oysters. External temperature of oysters were taken by Inspectors of DOH. I was advised that the temperature was mid 50's. I was escorted by manager to the oysters. Oysters from the receiving bag were shucked for an internal temperature. Temperature as follows: 55/54/55/56f. Advise operator to segregate all seven bags. So they could not be used for consumer use.
High priorityGRAND MARLIN →Jul 28, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. following items held more than 4hrs: steak 50f, chicken 54f, beef patties 48f, fish 52f. All items located in low reach in cooler at grill. following items held more than 4hrs inside: calamari 48/49f, lobster tails 50f, shrimp 49f. Items located inside reach in cooler adjacent to fryer station in kitchen.
High priorityGRAND MARLIN →Jul 28, 2026
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs 70f, less than 2hrs. Operator placed items in refrigerator.
High priorityBUENOS DIAS CAFE, LLC →Jul 9, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over container of cheese inside walk in cooler.
High priorityTACOS ROCK GULF BREEZE →Jul 9, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs 80f, held less than 4hrs Salad mix 51f, fried rice 50f held less than 4hrs items held inside walk in cooler.
High prioritySHAN KISHI JAPANESE HIBACHI * SUSHI →Mar 30, 2026
Toxic substance/chemical improperly stored. Butane fuel lighter can above food prep shelf on cook line. Operator removed item.
High priorityPENSACOLA BEACH RESORT →Mar 16, 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. Dish machine at bar on second floor first test 0ppm Second test 100ppm.
High priorityCRAB'S →Mar 16, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Showed eggs over diced ham, diced tomatoes, and sausages inside reach in cooler.
High priorityCAFE BISTRO →Mar 12, 2026
Toxic substance/chemical improperly stored. Stored underneath prep table on cook line.
High priorityCAFE BISTRO →Mar 12, 2026
Observed: Operating with an expired Division of Hotels and Restaurants license. Expiration date 06/01/2025, establishment open and operating. Priority: High Priority
High priorityCAFE NOLA →Feb 23, 2026