SURESTAY STUDIO
7230 PLANTATION RD, Pensacola FL 32504 · 2094709198
Last inspected Mar 4, 2026 · 5 visits since February 2024
3 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg patties and ham in hot holding unit at 95f for 1 hour.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser in kitchen empty upon inspection. Paper towels replaced during inspection. Paper towel dispenser is located in adjoining room from hand washing sink.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in back of kitchen highest temperature is 79f.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer located in reach-in cooler by dishmachine.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
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.
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
Show 4 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. Minimum temperature achieved 158.2f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Folded eggs in reach in cooler at 44f for 3 hours. Asked to keep fridge closed. After 20 minutes folded eggs at 43f.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg patties and ham in hot holding unit at 95f for 1 hour.
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.
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.