UNION PUBLIC HOUSE
36 E GARDEN ST, Pensacola FL 32502
Last inspected Jun 9, 2026 · 11 visits since August 2023
AUG 23
MAR 24
OCT 24
APR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five live flying insects in the following locations: one in dish washing, two in dry storage, and two by ice machine at back of kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2025043360 | Oct 24, 2024 | Jun 30, 2025 | $160 |
Inspection history
11 visits, newest first
Jun 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Highest temperature at Dishmachine recorded at 158f. Owner called in repair services during inspection.
Apr 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed establishment open operating and employees engaged in food preparation with expired license 6-1-25.
Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink quaternary solution 500 ppm. Manager corrected to 200 ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quaternary solution 500 ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with quaternary test strips.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 146F. Manager called technician out. Technician arrived during inspection and corrected hot water sanitizing to 170F.
Accumulation of black/green mold-like substance in the interior of both the large and small ice machines/bins.
Cutting board has cut marks and is no longer cleanable.
May 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Observed cured meats with HACCP plan not yet submitted/approved to DBPR.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP and Sous Vide of lamb, beef, and duck in walk in cooler.
Mar 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Observed cured meats with HACCP plan not yet submitted/approved to DBPR.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP and Sous Vide of lamb, beef, and duck in walk in cooler.
Jan 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Observed cured meats with HACCP plan not yet submitted/approved to DBPR.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP and Sous Vide of lamb, beef, and duck in walk in cooler.
Dec 27, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Observed cured meats with HACCP plan not yet submitted/approved to DBPR.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP and Sous Vide of lamb, beef, and duck in walk in cooler.
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Observed cured meats with HACCP plan not yet submitted/approved to DBPR.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP and Sous Vide of lamb, beef, and duck in walk in cooler.
Mar 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five live flying insects in the following locations: one in dish washing, two in dry storage, and two by ice machine at back of kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over milk in walk in cooler.
Handwash sink not accessible for employee use at all times. Observed hand sink next to make line with pan of sword fish blocking sink use. Operator moved pan away from sink.
Handwash sink used for purposes other than handwashing. Observed food debris in hand sink in dish washing location.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speakers on prep line and make line. Operator moved speakers away from food and food prep.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 93/117F.
Old labels stuck to food containers after cleaning. Observed old label on clean dishes on clean dish rack.
Aug 21, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.