CAFE NOLA
400 QUIETWATER BEACH RD, Pensacola Beach FL 32561 · 850-549-5554
Last inspected May 12, 2026 · 7 visits since August 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 06/01/2025.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Utensils inside hand washing station.
No paper towels or mechanical hand drying device provided at handwash sink.
Floors not maintained smooth and durable. At bar.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
Show 6 findings ▾
Observed: Operating with an expired Division of Hotels and Restaurants license. Expiration date 06/01/2025, establishment open and operating. Priority: High Priority
Observed: Clam/mussel/oyster tags not marked with last date served. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Items stored inside hand washing station. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station in kitchen. Operator placed paper towel at station. Priority: Intermediate
29-03-4 Observed: Water draining onto floor surface. From underneath three compartment sink. Priority: Basic
Observed: Floors not maintained smooth and durable. Floor at bar not durable. Priority: Basic
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 06/01/2025.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters 47/49/52f, items held less than four hours. Operator placed items inside ice.
Carbon dioxide/helium tanks not adequately secured.
Floors not maintained smooth and durable.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Worn, torn and/or soiled floors/carpeting.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Drain cover(s) missing. Underneath dish machine.
Floors not maintained smooth and durable. Kitchen floor.
In-use knife/knives stored in cracks between pieces of equipment.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee restocking raw shucked oysters on cook line. Employee in process of putting new gloves on. Stopped and advise employee to wash hands and put gloves on. Employee followed all instructions correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shucked oysters held more than 4hrs:45/46/45f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shucked Oysters 48f less than 4hrs Operator replaced oysters with new batch and placed old patch inside walk in cooler. shucked oysters held more than 4hrs:45/46/45f Items held inside walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Drain cover(s) missing. In kitchen adjacent of upright reach in freezer.
Floor tiles missing and/or in disrepair. Floor at bar.
Floors not maintained smooth and durable. Throughout kitchen and bar area.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp over bagged bread underneath reach in cooler. Operator placed items correctly.
Toxic substance/chemical improperly stored. Fly sticker trap above walk way of hot hold items and reach in cooler in kitchen.
Handwash sink used for purposes other than handwashing. Items stored inside hand washing station at bar.
Floors not maintained smooth and durable.
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.