RED ROBIN GOURMET BURGERS
5100 N 9TH AVE #F637, Pensacola FL 32504 · 850 471 0610
Last inspected Jul 24, 2026 · 10 visits since September 2023
5 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs at 47f and bacon fondue at 50f held in reach-in coolers more than 4 hours.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Nothing was found. The inspector recorded no violations at all.
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. In walk-in cooler for over 4 hours: queso 48f, coleslaw 47f, salsa 47f, and ribs 44f. Per manager, walk-in cooler door was left open during delivery early this morning for an extended amount of time, and employees have been in and out of cooler since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger patties in reach-in cooler at 48f for 30 minutes. Manager noticed cooler was not turned on and turned it on. Burger patties at 45f after 30 minutes and projected to drop to 41f within the next allowable 3 hours. In walk-in cooler for over 4 hours: queso 48f, coleslaw 47f, salsa 47f, and ribs 44f. Per manager, walk-in cooler door was left open during delivery early this morning for an extended amount of time, and employees have been in and out of cooler since. See stop sale.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs at 47f and bacon fondue at 50f held in reach-in coolers more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs at 47f and bacon fondue at 50f held in reach-in coolers more than 4 hours. See stop sale.
Equipment in poor repair. Walk-in cooler door unable to properly close. Per operator, repairs are scheduled.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop sauce cup and pick up item to throw away while wearing gloves. Employee then grabbed sauce ladle to make new sauce cup without glove change and hand wash. Asked employee to change gloves and wash hands. Employee removed gloves, washed hands, changed gloves, and swapped out ladle.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onion straws under heat lamp at 63f for 3 hours upon inspection. Operator reheated onion strings to 177f.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer located in reach-in cooler on cook line. Operator took probe thermometer to use as ambient thermometer for time being
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. No proof of certified food manager at time of inspection.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Toxic substance/chemical improperly stored. Sanitizer bucket placed on food contact surface on make line. Manager moved buckets during inspection.
Manager or person in charge lacking proof of food manager certification. No proof of certified food manager at time of 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.