86 FORKS BAR + TABLE
11 PALAFOX PLACE UNIT B, Pensacola FL 32502 · 850 607 7336
Last inspected Aug 4, 2026 · 12 visits since July 2023
JUL 24
FEB 25
SEP 25
MAY 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in reach in cooler: HELD OVER 4HRS- tofu 57F, kimchi 58F, cut cabbage 63F, cooked mushrooms 64F, shrimp 52F. See stop sale.
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following temperatures in reach in cooler: HELD OVER 4HRS- tofu 57F, kimchi 58F, cut cabbage 63F, cooked mushrooms 64F, shrimp 52F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in reach in cooler: HELD OVER 4HRS- tofu 57F, kimchi 58F, cut cabbage 63F, cooked mushrooms 64F, shrimp 52F. See stop sale.
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in reach in cooler: HELD 2 HRS- cut cabbage 47F, kimchi 47F, tuna 45F. Operator began putting ice on items during inspection.
Feb 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in reach in cooler: HELD 2 HRS- cut cabbage 47F, kimchi 47F, tuna 45F. Operator began putting ice on items during inspection.
Faucet/handle missing at plumbing fixture. Observed broken faucet handles on hand washing sink in dish washing location.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed seafood skewers 54F (undetermined time), shrimp 56F (over 24hrs) in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood skewers 54F (undetermined time), shrimp 56F (over 24hrs) in reach in cooler. See Stop Sale.
Handwash sink not accessible for employee use at all times. Observed hand washing sink in back kitchen and cook line blocked.
No soap provided at handwash sink in back kitchen and cook line hand washing sink.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed slime and mold like substance inside ice machine in kitchen.
Cutting board has cut marks and is no longer cleanable. Upon inspection observed deep groves on multiple cutting boards in main cook line.
Jul 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- Drawers- pork belly 47F, raw shrimp 52F, beef sirloin filet 66F, duck filets 67F (11:45-5:00). Cold hold- make bar- ahi tuna 47F, cooked mushroom salad 46F, blue crab in buttermilk 45F, medium boiled eggs 47F, shredded chicken 44F ( 11:45-5:00 ).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Drawers- pork belly 47F, raw shrimp 52F, beef sirloin filet 66F, duck filets 67F (11:45-5:00). Cold hold- make bar- ahi tuna 47F, cooked mushroom salad 46F, blue crab in buttermilk 45F, medium boiled eggs 47F, shredded chicken 44F ( 11:45-5:00 ).
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards soiled at make bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- blanched fries 69F ( 3:00-7:00 ).
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cloth used as a food-contact surface. Cloth on cutting board with ginger and tortillas stored on top of cloth.
Cutting board has cut marks and is no longer cleanable. Cutting boards are heavily soiled with multiple deep grooves on multiple boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on food contact table next to make bar.
Food stored on floor. Oil stored on floor near hand wash sink on cook line.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- 3 compartment sink- lamb leg 68F (3:30-4:51). Employee placed lamb in walk in cooler.
In-use tongs stored on equipment door handle between uses. 3 sets of tongs stored on oven handle.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand was sinks, sides of cook equipment heavily soiled.
Soiled dry wiping cloth in use and stored hanging from apron on employee.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.