RODIZIO GRILL PENSACOLA
605 E GREGORY ST, Pensacola FL 32502
Last inspected May 22, 2026 · 9 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAY 24
NOV 24
JAN 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken hearts 52F (held over 24hrs) in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No automatic vacuum breaker installed at mop sink splitter.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Upon inspection, records unavailable past February 27th.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upon inspection, observed employee drinks on in-use prep tables throughout establishment and one on top of skewer holder. Manager threw away drinks during inspection.
Dec 17, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 28, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork sausage over ketchup, and cooked rice in walk in cooler. Operator moved pork sausage to rack with other pork.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in the reach in cooler on make line: HELD OVER 24HRS - sirloin 47F, beef tenderloin 48F, chicken 52F, tri tip 45F, whole sirloin 47F, ham 45/50F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in the reach in cooler on make line: HELD OVER 24HRS - sirloin 47F, beef tenderloin 48F, chicken 52F, tri tip 45F, whole sirloin 47F, ham 45/50F. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following at the buffet bar hot hold station: Held 1 1/2 hrs- fries 101F, bananas 101F, polenta 105F.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. Observed hand sink in dish washing location with pipe missing from wall as well as hand sink by make line with cold water not working.
Jan 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touch cooked steak with bare hands. Instructed operator to have cook put steak back in cooker to bring up to temperature.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw lamb under raw chicken in walk in cooler. Operator moved lamb to a differ rack with meats of same cook temperature.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken hearts 52F (held over 24hrs) in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken hearts 52F (held over 24hrs) in walk in cooler. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 117F (30min) at buffet line and ham 108/107F (30min) at hot hold line in kitchen.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked collard greens, rice, bean stew, mashed potatoes, stroganoff, beef stew, lamb stew, chicken soup in ROP package without time stamp.
No paper towels or mechanical hand drying device provided at handwash sink. Observed multiple hand washing sinks in kitchen without paper towels.
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.
Sanitizing solution not maintained clean. Observed staff dipping knives used to cut cooked meat in unclean sanitizer solution.
May 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine Chlorine container replaced during the inspection 50 ppm chlorine
Displayed food not properly protected from contamination. Front customer self serve buffet Dry seeds / nuts and condiments stored outside of sneeze guard protection in small containers without lids.
Dec 15, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink behind bar
No soap provided at handwash sink. No soap at hand sink behind bar.
Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk dry ingredients in prep area. Operator removed bowls during inspection.
Old labels stuck to food containers after cleaning. Labels on containers on shelves by dish room. Operator removed labels during inspection.
Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in standing water. Operator added cold running water 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.