SLICK LIPS SEAFOOD
102 S PALAFOX ST, Pensacola FL 32502
Last inspected Jul 22, 2026 · 9 visits since July 2023
5 inspections trending up, 22 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items holds less than 4hrs: Spinach dip 100/101/104f, mashed potatoes 101/100/107f.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2018004521 | Jan 18, 2018 | Feb 9, 2018 | $800 |
| 6--2018001346 | Jan 4, 2018 | Jan 17, 2018 | $400 |
Inspection history
9 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items holds less than 4hrs: Spinach dip 100/101/104f, mashed potatoes 101/100/107f.
Working containers of food removed from original container not identified by common name. Ingredient bins in kitchen. Operator placed labels on bins.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Buttermilk 67F for 1 hour per operator. Operator placed in ice bath for rapid cooling during inspection.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked metal pans on drying rack.
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. 6 recorded, 2 high priority.
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed fresh grouper in walk-in cooler in ROP package held over 48hrs.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed fresh grouper in walk-in cooler in ROP package held over 48hrs.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink not accessible for employee use at all times. Observed hand washing sink on kitchen cook line with bags of towels in sink. Operator moved towels during inspection.
Handwash sink used for purposes other than handwashing. Observed food in hand washing sink in dish washing location. Operator cleaned sink during inspection.
Plumbing system in disrepair. Observed hand washing sink in kitchen at drink station off due to plumbing disrepair. Operator has made a service order.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook come from outside to cook line and put on gloves without hand washing. Operator instructed cook to wash hands and re-glove.
Raw animal food stored over or with unwashed produce. Observed shell eggs over potatoes in walk in cooler. Operator moved eggs to bottom shelf during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in RIGHT COOLER COOK LINE (2hrs)-tomato jam 50F, chorizo Gouda sauce 46F, sausage 44F, fresh cut garlic 52F. Operator put all TCS items in walk in freezer to bring down temperature during inspection.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap at hand washing sink at cook line. Operator put paper towels and soap at hand sink during inspection.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed grouper and muffuletta meats in ROP package date marked over 48hrs no HACCP. Operator removed all fish and muffuletta meats from ROP packages during inspection.
Nothing was found. The inspector recorded no violations at all.
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.