JASON'S DELI
1540 AIRPORT BLVD, Pensacola FL 32504 · 850-477-4709
Last inspected Aug 12, 2026 · 8 visits since November 2023
5 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler for 2 hours: boiled eggs 55f. Upon observation, items are filled past fill line of pans.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed breaded chicken 49f (over 4 hours per manager), shell eggs 49f (ambient temperature, over 4 hours per manager) in front counter low boy reach-in cooler. Manager removed and discarded items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed breaded chicken 49f (over 4 hours per manager), pizzas 51f (less than 4 hours per manager, manager moved pizzas to colder holding unit during inspection), shell eggs 49f (ambient air temperature, over 4 hours per manager), in front counter low boy reach-in cooler.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta on salad bar at 44f for 1 hour. Operator swapped feta for container in cold storage at 39f.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler trainer certificates are all expired, but some employees have been working less than 60 days.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler for 2 hours: boiled eggs 55f. Upon observation, items are filled past fill line of pans.
Bowl or other container with no handle used to dispense food. Small bowls used as scoops for feta and quinoa on make line.
Food stored on floor. Boxes of cookie dough stored on floor in walk-in freezer underneath shelves.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. Small plastic bowl used to scoop pico de gallo at make bar near front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris and dust buildup on top of dish-machine.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One side of splitter at mop sink missing automatic vacuum breaker.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One food manager certificate expired.
Handwash sink used for purposes other than handwashing. Hand wash sink in back area holding pastries. Hand wash sink by dish machine holding gloves. Manager removed items during inspection.
Bowl or other container with no handle used to dispense food. Small bowl with no handle used to dispense quinoa. Manager removed bowl during inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop for rice sitting in rice. Manager corrected storage during inspection.
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.