HOLIDAY INN
7813 N DAVIS HWY, Pensacola FL 32514 · 8504721400
Last inspected Aug 21, 2026 · 14 visits since December 2023
JUL 24
FEB 25
DEC 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce in reach-in cooler at 50f stored overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cold food buffet: yogurt cups at 47f and salsa at 48f for between 3 to 4 hours, but indeterminable overall. Upon observation, cooler top was turned off, but operator is unaware of when it was switched off today. Stop sale issued due to undetermined amount of time out of temperature control.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cold food buffet: yogurt cups at 47f and salsa at 48f for between 3 to 4 hours, but indeterminable overall. Upon observation, cooler top was turned off, but operator is unaware of when it was switched off today. Stop sale issued due to undetermined amount of time out of temperature control. See stop sale.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Upon inspection, operators unable to provide proof of food handler training and confirmed no new food handlers working less than 60 days.
Jul 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 29, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Upon inspection, no certified food manager at establishment. Per Management, Rose is awaiting for testing date, potentially next month. Violation must be addressed by July 18th.
May 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After multiple attempts, highest temperature recorded in dishmachine reading 154.4F. Violation must be address by May 26th.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Upon inspection, no certified food manager at establishment. Per Management, Rose is awaiting for testing date, potentially next month. Violation must be addressed by July 18th.
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in lowboy reach-in cooler on cook line completely thawed in reduced oxygen packaged container bearing label to remove before thawing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce in reach-in cooler in prep area at 48f, and raw bacon in reach-in cooler by door to buffet line at 52f. Per operator, both items were panned up last night and haven't been used for today's service.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in reach-in cooler in prep area at 48f, and raw bacon in reach-in cooler by door to buffet line at 52f. Per operator, both items were panned up last night and haven't been used for today's service. See stop sale.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler by door holding bacon at 52f held over night. Inspector left thermometer in cooler during inspection to get ambient reading. Thermometer reading ambient air at 49f.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in lowboy reach-in cooler on cook line completely thawed in reduced oxygen packaged container bearing label to remove before thawing. See stop sale.
Hole in or other damage to wall. Hole in wall at bottom of kitchen entrance door frame.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in reach-in cooler by door to buffet area.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for food handlers working more than 60 days.
Aug 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for food handlers working more than 60 days.
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine stopped functioning during testing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce in reach-in cooler at 50f stored overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in reach-in cooler at 50f stored overnight. See stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for food handlers working more than 60 days.
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Philly steak over raw fish in walk-in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce in reach-in cooler at 50f for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at service bar at 49f for 1 hour. Cut lettuce in reach-in cooler at 50f for more than 4 hours.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dec 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training for employees provided.
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: All more than 4 hours: cheese 49f, shell eggs 49f (ambient air), noodles 47f, sliced ham 45f, chopped lettuce 53f, liquid egg 46f, heavy cream 46f, butter 48f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: all more than 4 hours: cheese 49f, shell eggs 49f (ambient air), noodles 47f, sliced ham 45f, chopped lettuce 53f, liquid egg 46f, heavy cream 46f, butter 48f. Reach-in cooler: out for 1 hour: salsa 50f, cheese 50f/ chopped melon 49f (for 2 hours)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding line: Roasted potatoes 131f (for 1 hour), grits 121f (for 3 hours), scrambled eggs 117f (for 30 minutes).
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One side of mop sink splitter attachment missing automatic vacuum breaker.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of any verified food manager provided.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training for employees provided.
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.